Traditional recipes

Mashed potatoes in two colors

Mashed potatoes in two colors

In France I learned that the best mashed potatoes, which are made in the most select restaurants, are made from crumbly white potatoes that are boiled in their skins and crushed hot. Beyond that, the usual mashed potatoes are usually made with boiled potatoes and the explanation is simple, they keep their starch and taste and do not take water as it happens if they are cooked cut into pieces in salted water. Its texture is different from the potato foam we are used to but the taste is sublime.

Boil the potatoes with water and sea salt, clean them hot and crush them with a press (not with a blender or mixer). Add hot milk in which I melted butter and pour a little olive oil, sea salt and mix well a round wire, season with white pepper at the end.

In exactly the same way, the purple potatoes are prepared, to which we can add a little sour cream in the composition when we make the puree.

With a mounting ring, place the white puree in the base and with the help of a bag used in the pastry, add the purple puree. Everything is simple and easy and the result is not only beautiful but also very tasty, I wish you good appetite!


8 Light Potato Bread Recipes

Potato bread is the delicacy found in most bakeries and even appeals to almost anyone, especially those variants stuffed with cottage cheese, lining or other fillings, right? It may even be, but if you try to keep the diet line and consume fewer calories, it would be better to avoid baking bread.

You can prepare a version of light potato bread at home, using fewer potatoes, avoiding a large amount of flour and calorie fillings. Below you will find versions with sprinkles, whole wheat flour, low-fat cheese, carrots, oregano and other plants or seeds, such as chia and flax seeds, trying to increase the amount of fiber and nutrients in the recipe. Instead of the common English potato, you can replace sweet potatoes or mandioquinha. Check out some recipes and a good appetite!

1. Recipe for light potato bread

ingredient:

  • 1 tablet of organic yeast
  • ¼ cup of hot water
  • 3 cooked and melted potatoes
  • 2 ½ tablespoons of vegetable light cream
  • 50 g of demerara sugar
  • 1 teaspoon salt
  • 1 cup skim milk
  • 1 beaten egg
  • 4 ½ cups of wheat flour.

Preparation method:

Start by dissolving the yeast in warm water and set it aside. In a bowl, mix the baked and incense potatoes, vegetable cream, sugar, salt and warm milk. Let it melt, add the yeast and egg. Add two cups of wheat flour and mix well with a wooden spoon. Gradually add the rest of the flour until a homogeneous mass is obtained. Place the dough on a smooth surface sprinkled with flour and knead well until the dough is soft. Grease a baking dish, place the dough, cover and let it rise to double volume. Make small balls of the desired size and place them next to each other on a baking sheet. Cover and let rise until the volume doubles. Preheat the oven to 200 ° C until golden brown. Serve.

2. Recipe for light potato bread with sour drops

ingredient:

  • 1 cup sourdough
  • 1 cup boiled and fried potatoes
  • ¼ cup of olive oil
  • ¼ cup of water
  • 1 tablespoon flax seeds
  • salt to taste.

Preparation method:

Incorporate all the ingredients in a bowl, starting with the dry ones and then the liquids. Bake the dough until soft, form into individual bread and place on a greased baking sheet. Bake in the preheated medium oven for half an hour or until golden brown. Expect reciprocity and service!

3. Recipe for light and whole potato bread

ingredient:

  • 20 g of dry yeast
  • 1/2 cup hot water
  • 1 teaspoon sugar
  • 1 large peeled potatoes
  • 2 cups of water
  • 1 teaspoon salt
  • 1/3 sugar
  • 1/3 cup vegetable fat
  • 1 tablespoon salt
  • 6 cups skim milk
  • 15 cups of whole wheat flour.

Preparation method:

Dissolve the yeast in warm water with a teaspoon of sugar. Let it ferment. Meanwhile, cook the potato in two cups of water and a teaspoon of salt until dry. Drain, reserve the cooking water and knead the potatoes with a fork. In a bowl add mashed potatoes, baking water, 1/3 cup sugar, drained vegetables, a tablespoon of salt, milk and mix well. Then add the reserved yeast, flour and mixture until a homogeneous mass is obtained.

Place this dough on a smooth, rubbed surface and soak for about 10 minutes. Place this dough in the greased baking sheet and cover with a cloth. To rest until the volume doubles, for 1h30. Then shape the bread into the desired size and let it sit for another 60 minutes. Then take to bake in the preheated low oven for 1 hour. Serve!

4. Recipe for gluten-free and lactose-free light potato bread

ingredient:

  • 800 g boiled and chewed potatoes
  • 150 g of sour drops
  • 150 g of sweet eyebrows
  • 2 eggs
  • 150 ml vegetable oil
  • 150 ml of warm water
  • salt to taste
  • oregano the taste
  • basil as a taste.

Preparation method:

Stir in water and oil. Then put them in a bowl together with all the other ingredients. Mix everything until a homogeneous mass is obtained. Using a spoon, separate the dough and make balls. Place them in a greased and cold baking dish and return to the preheated medium oven. Cook until golden brown. Serve!

5. Recipe for light potato bread with oregano and cheese mines

ingredient:

  • 1 tablet of organic yeast
  • ¼ cup of hot water
  • 3 cooked and melted potatoes
  • 150 grams of cheese mine
  • 2 ½ tablespoons of vegetable light cream
  • 50 g of demerara sugar
  • oregano the taste
  • 1 teaspoon salt
  • 1 cup skim milk
  • 1 beaten egg
  • 4 ½ cups of wheat flour.

Preparation method:

Start by dissolving the yeast in warm water and set it aside. In a bowl, mix the baked and incense potatoes, vegetable cream, sugar, salt and warm milk. Let it melt, add the yeast and egg. Add two cups of wheat flour and mix well with a wooden spoon. Gradually add the rest of the flour until a homogeneous mass is obtained. Add oregano and mix well. Place the dough on a smooth surface sprinkled with flour and knead well until the dough is soft. Grease a baking dish, place the dough, cover and let it rise to double volume. Make balls of the desired size by adding pieces of cheese mine inside. Arrange them side by side on a baking sheet. Cover and let rise until the volume doubles. Preheat the oven to 200 ° C until golden brown. Serve.

6. Recipe for light sweet potato bread

ingredient:

  • 1 cup sourdough
  • 1 cup boiled and kneaded sweet potatoes
  • ¼ cup of olive oil
  • ¼ cup of water
  • 1 tablespoon chia
  • oregano the taste
  • salt to taste.

Preparation method:

Incorporate all the ingredients in a bowl, starting with the dry ones and then the liquids. Bake the dough until soft, form into individual bread and place on a greased baking sheet. Bake in the preheated medium oven for half an hour or until golden brown. Expect reciprocity and service!

7. Recipe for light carrot potato bread

ingredient:

  • 20 g of dry yeast
  • 2 grated carrots
  • 1/2 cup hot water
  • 1 teaspoon sugar
  • 1 large peeled potatoes
  • 2 cups of water
  • 1 teaspoon salt
  • 1/3 sugar
  • 1/3 cup vegetable fat
  • 1 tablespoon salt
  • 6 cups skim milk
  • 15 cups of whole wheat flour.

Preparation method:

Dissolve the yeast in warm water with a teaspoon of sugar. Let it ferment. Meanwhile, cook the potato in two cups of water and a teaspoon of salt until dry. Drain, reserve the cooking water and knead the potatoes with a fork. In a bowl add mashed potatoes, baking water, 1/3 cup sugar, drained vegetables, a tablespoon of salt, milk and mix well. Then add the reserved yeast, grated carrot, flour and mix until you get a homogeneous mass.

Place this dough on a smooth, rubbed surface and soak for about 10 minutes. Place this dough in the greased baking sheet and cover with a cloth. To rest until the volume doubles, for 1h30. Then shape the bread into the desired size and let it sit for another 60 minutes. Then take to bake in the preheated low oven for 1 hour. Serve!

8. Light potato bread recipe with turkey breast filling

ingredient:

  • 1 tablet of organic yeast
  • 1 tablespoon demerara sugar
  • 1 cup semi-skimmed milk
  • 1 cup wheat flour
  • 1 boiled potato, cleaned and kneaded
  • salt to taste.

Preparation method:

Dissolve the yeast with sugar in a glass and set aside. In a bowl, add the milk, half a cup of flour and mix until soft. Add the reserved yeast and mix well. Cover the container with a cloth and let it rest until the volume doubles for about 40 minutes. After this period, add salt, potatoes and the rest of the flour. Knead well to obtain a homogeneous mass. Book it.

In a bowl, combine the turkey breast, rennet and oregano to form a creamy mixture. Divide the dough into 14 balls. Open the marble in the palm of your hand, add a little of the filling in the center, close and shape the cuttings one by one. Place on the greased baking sheet and let stand for 20 minutes. Then take it to bake at 200 degrees for 40 minutes or until golden brown. Serve!

As the weekend approaches, people often have thoughts and desires for more caloric foods. The fried portions are one of them, with the traditional dumplings stuffed. Do you want to indulge in a light version of bar food? So how to prepare a minced meat dumpling? The cookie can be meat

The detox diet is known to be a restrictive diet that should be consumed for a week at most, to eliminate extra pounds and deflate the body, eliminating excesses and toxins from unbalanced and unregulated diet. In a detoxified breakfast, you can choose to consume especially detoxifying juices or other drinks, as well as fresh natural fruits. If you do not give up p


Mashed potatoes in two colors - Recipes

Today I want to show you how I prepare fluffy and fragrant mashed potatoes. I like to add to the boil two cloves of garlic, from the Romanian one, which are not so hot and which I will take care of next to the potatoes after they have boiled. The butter and milk are next to the potatoes and will bind the puree, making it fluffy but also tasty.

3 more white potatoes
50-70 gr butter
1 tablespoon oil
150-200 ml milk
2 cloves of garlic
salt

Peeled potatoes, washed and cut into cubes, I boiled them in salted water and a tablespoon of oil, which will prevent the foam that forms during the cooking of the potatoes from burning.
Along with the potatoes, I also put the two cloves of garlic, which will give a wonderful aroma to the puree.
After 20-25 minutes, when the potatoes are soft and the fork easily enters them, I took them out with a spatula into a large bowl.
I passed them with a potato press, I added a few tablespoons of the hot water in which they boiled, because it contains starch and will bind the potatoes well.
Add a little butter and warm milk, gradually, mixing with that potato press, until they become fluffy and no pieces of unripe potatoes remain.
Add salt to taste.

We serve the fluffy and aromatic mashed potatoes with slices and all kinds of steaks, with decadent sauces and sour salads.

Thank you for your visit and I am waiting for you with new simple, tasty and cheerful recipes!


Piure cream of potatoes

Add a teaspoon of salt to the water and let the pan boil over medium heat. Boil the potatoes until the fork enters them slightly. Drain the boiled potatoes and put them in an oven tray that we put in the oven at 180 ° for about 5 minutes. Through this process it evaporates from the water left in them and the potatoes will better absorb the butter and milk that we will add. After 5 minutes, remove the potatoes and put them in a large bowl or in the pot in which they boiled. Mashed potatoes are never crushed with the mixer because they will become sticky. To mash them, use the mashed potato. The potatoes must be crushed very well, not to leave large pieces of potatoes in the puree.

After I have crushed them well, add the cold butter cut into cubes, mix well with a wooden spoon and pour the hot milk into a thin thread. Beat the puree with a whisk, season with salt and beat for 2-3 minutes until creamy and fine.


Don't throw away the potato peels! These can cause problems such as ..

Even if it may seem hard to believe, it is true: the potato is a medicine with the right documents.

Along with white bread, potatoes are excluded from most diets for therapeutic or weight loss purposes. But potatoes also have another, lesser-known "face," which scientists have only discovered in recent decades, since they have been studied not as food but as medicine.

Interestingly, from a therapeutic point of view, the most important area of ​​the potato is the peel itself, ie the part that is thrown away. It has colors from brown to red, yellow or even dark purple.

Potato peel contains pigments (flavonoids) with antioxidant and antitumor action, B-complex vitamins, dietary fiber, phenolic compounds with a regulating effect on cardiac activity.

The American geneticist Roy Navarre, from the "Agricultural Research Service", a research center specialized, among others, in detecting the active principles in plants, discovered no less than 60 therapeutically active substances in potato peelings.

Potato juice

Undoubtedly, it is the most therapeutically effective. The peeled potatoes are washed very well under a stream of warm water, removing all the soil and impurities with a brush, then the damaged or green parts are removed with a knife (the green color of the peel indicates a high level of toxicity).

Thus cleaned, they no longer need peeling, but will only be placed in the centrifugal electric juicer, thus obtaining a yellow juice, slightly cloudy, which will be consumed immediately after preparation, so as not to have time to oxidize.

Consume 400-1000 ml of potato juice daily, possibly in combination with apple or carrot juice, for a better taste. Cures are held for 15-60 days, followed by a 1-3 week break.

Decoction of shells

Before being peeled, the potatoes are washed very well under a stream of warm water, removing with a brush all the soil and all the impurities. Peel a squash, grate it and boil it for 3-10 minutes in a cup of water, then let it cool and filter.

The resulting preparation is consumed on an empty stomach, 2-3 cups a day, having antirheumatic, antitumor, anti-inflammatory, remineralizing effects (contains magnesium, potassium, iron). The shells left after the decoction are applied, in the form of a warm poultice, on the joints affected by rheumatism, on eczema, on the wounds that are difficult to heal.

Poultry with potato peels

The green peel of the potatoes is used, which usually occurs on tubers that have grown on the surface of the soil. This peel is finely cut and applied, wrapped in thin gauze, on infectious eczemas, on tick bites or on tumor formations that appear on the surface of the skin.

The green parts of potatoes are very toxic in the diet, containing the so-called glyco-alkaloids, substances with harmful effects on the human nervous and endocrine system. Used externally, however, these substances have antiviral, antibacterial effect, fight parasitic fungi and insects.

Internal treatments

* Cardiovascular diseases - twice a year a cure is made with potato juice, from which a glass (200 ml) is consumed two or three times a day. The cure lasts 45 days. It will bring to the body an important intake of vitamin C, vitamins B6, B1, B2, pigments with antioxidant effect.

It is especially recommended for the prevention of hypertension, arteritis obliterans, diabetic heart disease. Against heart rhythm disorders, the consumption of boiled potatoes 3-4 times a week is also recommended, which due to their potassium and magnesium intake prevent cardiac arrhythmia and tachycardia.

In the Andes Mountains, potatoes are grown at 4000 m altitude

* Urinary stones (urate) - every morning, consume one liter of fresh potato juice, in two portions. The cure lasts for two weeks, and in the last 3 days of treatment strong diuretics are also taken (juniper tincture, combined infusion of shock, cherry tails and rabbit bone root).

This treatment has the effect of stopping the growth of kidney stones, which are made up of salts of uric acid, removing the shore and sand from the kidneys. It is recommended that the treatment, which has very strong effects, be done under competent medical guidance.

* Adjuvant in prostate and uterine cancer - potato juice is recommended, from which one drinks half a liter per day, in 4-week cures, followed by another 4-week break. The juice will be consumed as fresh as possible and will preferably be made from potatoes with intense red or yellow skin.

Ongoing studies also take into account a direct antitumor effect of some substances in the potato peel.

* Adjuvant in cystitis - Boiled and baked potatoes consumed daily help to alkalize urine, which has the side effect of optimizing the action of natural or synthetic antibiotics that treat cystitis.

Therefore, if you follow an anti-infective treatment against this condition, eat potatoes daily during therapy. Studies show that, indeed, this alkalizing diet significantly increases the chances of curing urinary tract infections.

* Chronic constipation - a 1-3 day cure is recommended, in which boiled and peeled potatoes are eaten. The only additions allowed in the diet with potatoes are: lettuce, cabbage, tomatoes, spinach, cucumbers, celery, beetroot salad, virgin olive oil.

In addition, every morning and evening, a glass of fresh potato juice is consumed to regulate the intestinal flora. During the treatment, there is as much movement as possible, especially abdominal exercises.

This simple treatment is very effective, having all the ingredients to eliminate this condition, because it regulates digestion and intestinal flora, brings a massive intake of dietary fiber and stimulates intestinal peristalsis.

* Gastritis, gastric ulcer - several studies done in the '50s and, unfortunately, not listed today, show that 200 ml (a glass) of potato juice, drunk 60 minutes before each meal, at least 3 times a day, has virtually miraculous effects against these conditions.

Cures are held for 4-6 weeks, during which time thanks to the active principles of fresh potato juice, acid secretions are regulated quantitatively, gastric epithelium is restored, any niches heal quickly.

These effects do not occur in all patients (in this category of patients, the effects of any treatment vary greatly depending on the individual typology), but an encouraging percentage of cures, ranging from 38-52%, has been reported by all teams of researchers who administered potato juice to patients.

* Hepatitis - a Japanese study published in 2006 shows that in red-shelled potatoes there are active hepato-protective principles.

As an adjunct against hepatitis, cures are kept for 4 weeks, followed by another 4 weeks break, with red peeled potato juice, of which 500-750 ml per day is consumed on an empty stomach.

* Hypertension - British researchers from the "Institute for Food Research" in London have identified a hypotensive substance (kukoamine) in potatoes, very strongly active in cardiovascular diseases.

Consume potato juice, of which 200 ml are drunk in the morning and in the evening, in cures of 60 days, followed by another 20 days break. Potato juice treatment lowers blood pressure and prevents high blood pressure.


Everyone wants to taste this garlic mashed potatoes. I tried it at noon and in two hours I made another tray & # 8211 is fantastic!

Mashed potatoes with onions and garlic are delicious. The puree balls are crunchy on the outside, but soft on the inside. Try them too. The recipe is explained step by step in the lines below. Believe me, it's not complicated at all!

Necessary ingredients:

  • 600 gr mashed potatoes
  • 1 egg, 4 cloves garlic
  • 230 gr onion (1 large onion)
  • 1-2 tablespoons wheat flour, salt, ground black pepper
  • Breadcrumbs, fresh herbs (dill, green parsley), to taste

Method of preparation:

Peel an onion and finely chop it.

Put a little sunflower oil in a pan. When it heats up, add the onion and fry it over low heat until golden.

Put the potatoes to boil in salted water. We peel them and pass them to obtain a puree. Peel the garlic, crush it with a press and add it to the mashed potatoes. Mix well. Then add the beaten egg and 1-2 tablespoons of wheat flour. The mixture should not be too thick. Season with salt and ground black pepper to taste. Add your favorite herbs.Using a spoon, put a little of the mixture on a tray lined with baking paper.Sprinkle breadcrumbs on top. Put the tray in the preheated oven at 180-200 degrees for about 15-20 minutes. After the time has elapsed, take the tray out of the oven and sprinkle fresh herbs (dill, parsley) on top.We serve mashed potatoes with onions and garlic, together with our loved ones. Good appetite and increase cooking! If you like this recipe, try it, then share it with your friends. I am sure that they will also want to prepare it, because it is very light and extremely delicious.


for 1 cake: 3 eggs, 225 g sugar, 130 ml milk, 225 g flour, 150 ml oil, 1 baking powder, 1 vanilla essence, 2 sachets of vanilla sugar and 3 tablespoons of cocoa.

In a bowl, beat the egg whites until they froth, add the sugar and vanilla sugar, beat until the sugar melts, add the yolks, mix again, gradually add the oil, then the milk, then the flour and baking powder, mix well, then overturn half of the composition in another bowl. To a part of the composition we add cocoa, we will have 2 colors, we mix well, we take the tray greased with oil and we do it like this: we put a spoon of white composition, a spoon of cocoa composition over the white one in the middle of it, and also one white one brown, put it like that until we have a quarter of the compositions left, then put 4 tablespoons white, 4 tablespoons brown over the white ones, when we finish we put it in the preheated oven, leave it for about 25 min. and that's it. And a healthy and good-looking check


Cake in two colors

A harmony of tastes and colors is this cake! And to convince yourself, you must prepare it too!

ingredients

For the white countertop

5 eggs
5 tablespoons sugar
5 tablespoons flour
1 orange
1 pack of baking powder
a pinch of salt

For the brown worktop:

3 eggs
3 tablespoons sugar
2 tablespoons flour
2 tablespoons cocoa
a knife tip with baking powder
1 essence of rum
a pinch of salt

For the cream:

500 ml of milk
5 tablespoons sugar
3 tablespoons flour
1 packet of margarine
1 essence of rum
3 tablespoons cocoa

For decoration:

200 g white chocolate
2 tablespoons margarine
candy

Method of preparation

For both countertops, separate the egg whites from the yolks and beat with a pinch of salt. Add the sugar and continue beating. To the white one add the orange juice and grated peel and the flour mixed with the baking powder. To the brown one add cocoa, rum essence and flour mixed with baking powder. It is introduced
each in the oven for 20 minutes, then leave to cool.

Mix the milk with the sugar, cocoa and flour and put on the fire. Leave to thicken, stirring constantly, then set aside and mix with margarine and rum essence. Leave to cool a bit.

The white worktop is cut in half. Place the first part of the white worktop, put half of the cream, the brown worktop, the other part of the cream and then the second white worktop. Melt the chocolate with two tablespoons of margarine, spread on the cake and level. Decorate with candy.


PORK MUSCLE FILLED WITH FIGS AND PUREE IN TWO COLORS

I washed and cleaned the muscle of skins and fat, cut it so that it was as uniform as possible, pricked it long in the middle with a knife with a thin and long blade and filled it with figs. I put it in a yena bowl, sprinkled with olive oil, seasoned with spices, put water to the level of the meat, covered the bowl with a lid and put in the oven until the meat penetrated very well (do not let it fall whole juice). I turned the meat from time to time. Top up with warm water if needed.

I made the purees very simple.

I blanched the peas, blended them with a mint leaf, then sifted them and added a little butter.
I boiled the purple potatoes, mashed them and sifted them. I added a little butter and a little milk.

I served the meat very soft and delicious with the purees, all sprinkled with the sauce formed on the meat.