New recipes

Potato bite with turkey, cheese and mushrooms

Potato bite with turkey, cheese and mushrooms

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Peel the potatoes, wash them, cut them into cubes and boil them with water, salt and vegetables. When they are cooked, make a puree with milk, margarine and a tablespoon of sour cream. Mix the minced meat with the mixed onion and pepper. and put on the fire in a little olive oil and leave for 15 minutes, stirring occasionally. Separately, cut the mushrooms and the other half of the peppers into small pieces and put them on the fire with a little oil and water, leave for 15 minutes, stirring in the same way. while, at the end, adding a tablespoon of sour cream.

At the end of the minced meat, add a peeled and chopped tomato and a tablespoon of tomato paste and after removing from the heat, add two beaten eggs, mixing well. In a heat-resistant dish greased with margarine and lined with breadcrumbs. a row of puree, then one of mushrooms, another of puree, another of minced meat and the last of puree. Put the dish in the oven and leave for 20 minutes. Meanwhile, grate the cheese, then the cheese and beat an egg with a spoon. sour cream. Remove the bowl and add a row of cheese, a row of cheese and at the end the beaten egg with sour cream and put back in the oven until the composite is nicely browned.

Mashed potatoes with minced meat

Potato mousse with minced meat, recipe with Greek origins, alternative layers of potatoes and minced meat, baked under a layer of Bechamel sauce and cheese, delicious, tasty and very filling.

Musacaua is a dish with origins in Greece and the Middle East. In the East and in Turkey, the recipe for musaca (in translation serving cold) it is cooked in a very different variant from the one we know, being in fact a kind of salad with tomatoes and eggplants that are served as an appetizer.

In Greece, musacaua & # 8211 moussaka & # 8211 has the look already familiar to Romanians: layers of vegetables alternate with layers of minced meat (the meat may still be missing), which is assembled into a shape and everything is baked in the oven.

In our family, musacaua is a beloved dish with strong seasonal values, depending on what vegetables and ingredients we have at hand. In summer, it is preferred eggplant with eggplant, extremely tasty. In winter, the potato mousse recipe comes to power, with cheap ingredients and a delicious end result.

One of the reasons why musacaua is an advantageous recipe is that it allows preparation in advance, possibly the day before. Potatoes and meat sauce can be made in advance and the white Bechamel sauce as well. They can be assembled and refrigerated, and the final baking will take place before being served. Thus, with a little foresight, we can have a consistent and tasty meal without much hassle in just half an hour after a busy day. The ready-cooked moussaka can be successfully frozen, wrapped as tightly as possible.

Potato bite with mushrooms

The potatoes are cleaned, boiled and a soft mashed potato is prepared with margarine, salt and pepper. Onions, carrots are cleaned, grated, heated in hot oil. Add the finely chopped mushrooms, cover with water and boil. When the water has dropped, let it cool and pass it through the mincer. Add the broth, finely chopped greens, season with salt and pepper. Grease a form with margarine and place it in alternating layers: a layer of potatoes, a layer of mushrooms. Place a tablespoon of broth dissolved in a cup of water and finely chopped greens. Leave it in the oven on the right heat for 30 minutes.

Musacaua can also be prepared with boiled potatoes, peeled and sliced.

Potato bite with mushrooms

Finely chop the onion in 3 tablespoons of hot oil and cook until golden. it

Potato bite with turkey, mushrooms and cheese

The potatoes are cleaned, washed and diced and boiled in a pot with water, salt and

Mashed mashed potatoes with minced meat and leurda

My boys really liked this kind of bite!
They told me that this is how they want me to prepare it from now on and they gave me the maximum grade, as newer now I am given food grades :))))
[ingredients title = & # 8221Ingrediente & # 8221]

  • For puree
  • 750 gr potatoes
  • enough water to be covered
  • 1 teaspoon salt
  • 50 gr butter
  • dried basil
  • 120 ml of warm milk
  • For the filling:
  • 500 gr minced meat (beef + pork)
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 1/2 tie leurda
  • thyme
  • pepper
  • 2 tablespoons sweet ketchup
  • 1 tablespoon oil
  • a few drops of water
  • 1/2 bunch of parsley
  • salt to taste
  • For gratin:
  • 2 eggs
  • 2 tablespoons sour cream
  • 1 pinch of salt
  • 50 gr grated cheese

Preparation time: less than 90 minutes

[preparation title = & # 8221Preparation & # 8221]

For the puree, clean, wash and chop the potatoes smaller, then boil them in water to cover and a teaspoon of salt.
Let them simmer over medium heat until they start to crumble.

Don't forget to remove the foam that forms on top.

After they have boiled well, drain all the water, add the diced butter and a little chopped basil and pass them well, then dilute them with warm milk.

For the filling, clean and finely chop the vegetables and heat them in hot oil, adding a little water, a few drops.

Add the meat when the vegetables penetrate easily and sprinkle with pepper, thyme and salt.

Leave the meat on the fire until it is well cooked and mix it from time to time.

Finely chop the leurda as well as the green parsley and add them over the minced meat, towards the end of the preparation, together with the ketchup.
In a heat-resistant bowl, greased with a little butter, place 2/3 of the puree, then add the meat and vegetable mixture and cover with the rest of the puree.

Beat the two eggs with a little salt, add the sour cream and pour them over the puree in the bowl.

Grate the cheese on top and put the dish in the oven for 20 minutes at 180 degrees, or until the food is nicely browned on top.

We served the moussaka with tomatoes and cheese, but it is very good and served with pickles.

Leurda can be replaced with a few cloves of garlic, for those who do not like it.
If too much liquid results during the preparation of the meat, it will drain, so that the moussaka does not come out too soft.

Peel the potatoes, cut into cubes and boil in water with a pinch of salt and a teaspoon of dehydrated vegetables without salt.

Peel the onion and then cut the pepper into small pieces, then cut it into cubes, as well as the tomatoes. Put a drop of oil on the heat, then quickly heat the onion and pepper, add the minced meat and when the juice decreases, add the diced tomatoes, the shredded vegetables without the remaining salt, season with salt and pepper. Remove from the heat and sprinkle chopped greens on top. Let cool and add a beaten egg to the composition.

Drain the potatoes and then grind, a fine puree.

Grease a tray with a little oil then spread a layer of puree, half the amount prepared, then add and spread the meat evenly and then come with the second layer of puree. Gently level, grease the potato layer with the 2 beaten eggs, grate the cheese and bake for 20-30 minutes, on the right heat. Serve hot.

Try this video recipe too


  1. Christophe

    I am sorry that to intervene, he would like to propose another solution.

  2. Kagagor

    Sorry that I cannot take part in the discussion right now - there is no free time. But I will return - I will definitely write what I think on this issue.

  3. Menhalom


  4. Cisco

    Fun topic

  5. Gabal

    There is no need to try everything

Write a message