Traditional recipes

Maxi sandwich with potatoes, cheese and sausages

Maxi sandwich with potatoes, cheese and sausages

Wash the potatoes with a sponge and boil them in the shell in cold water to cover them with 2-3 cm.

Bring to the boil for 20 minutes from the time it starts to boil, over low heat with a lid.

Meanwhile, clean and chop the onion (leek) and put it in oil, without frying it, drip a little water. Bake for 5-6 minutes, not too long.

Grease the slices of bread on one side with margarine (butter), then place them on the other side for a second in milk. Then place them with the margarine down in a saucepan about 20 cm in diameter, 4 on slightly curved edges towards the bottom of the pan and two on the bottom.

Remove the potatoes from the water, peel them, crush them in a bowl, grate the Telemea cheese on top and add the cottage cheese (feta).

Chop the parsley, add it to the bowl together with the hardened onion and a raw egg. Homogenize the composition. Season with pepper. Put the composition in the pan lined with bread. Place slices of boiled eggs and slices of sausage on top. Fill the sandwich with sliced ​​tomatoes (slices of sour cucumber, donut) and place the slices of melted cheese cut into triangles on top. Beat the two eggs with the remaining milk and pour them over the spread. Bake in a preheated oven over medium heat for 30-35 minutes.

Take it out of the oven and place the pan on a plate. Cut slices like a cake at the table. It is served hot, as an appetizer, main course or dinner.


Culinary art with Doina

Preparation time :
1 hour

ingredients :
2-3 potatoes
2 onions (1 leek)
200 g of sheep's milk
50 g of feta or cottage cheese
2 square slices of melted cheese
2 boiled eggs
3 raw eggs
150 g smoked sausage
100 ml of milk
6 slices of bread
4-5 small tomatoes
2 tablespoons margarine
4 tablespoons oil
a few strands of parsley
pepper

Method of preparation : Wash the potatoes with a sponge and boil them in the shell in cold water to cover them with 2-3 cm.
Bring to the boil for 20 minutes from the time it starts to boil, over low heat with a lid.

Meanwhile, clean and chop the onion (leek) and put it in oil, without frying it, drip a little water. Bake for 5-6 minutes, not too long.

Grease the slices of bread on one side with margarine (butter), then place them on the other side for a second in milk. Then place them with the margarine down in a saucepan about 20 cm in diameter, 4 on slightly curved edges towards the bottom of the pan and two on the bottom.

Remove the potatoes from the water, peel them, crush them in a bowl, grate the Telemea cheese on top and add the cottage cheese (feta).

Chop the parsley, add it to the bowl together with the hardened onion and a raw egg. Homogenize the composition. Season with pepper. Put the composition in the pan lined with bread. Place slices of boiled eggs and slices of sausage on top. Fill the sandwich with sliced ​​tomatoes (slices of sour cucumber, donut) and place the slices of melted cheese cut into triangles on top. Beat the two eggs with the remaining milk and pour them over the spread. Bake in a preheated oven over medium heat for 30-35 minutes.

Take it out of the oven and place the pan on a plate. Cut slices like a cake at the table. It is served hot, as an appetizer, main course or dinner.


From flour, yeast, lard or melted butter, salt and water, knead a dough that you leave to rise until it doubles in volume.

Saute finely chopped onion in oil, water and salt. Allow to cool and drain. Cut the sausages (huts) and pastrami (optional) into cubes. incorporate these ingredients into the dough, season with cumin and mix. Pour the composition into a cake tin, greased with oil and leave for another 15 minutes to rest, cover the tray, cover it with baking paper and place the cake tin with the open side down. Bake for about 40 minutes, over high heat.

Then remove the cake form from the dough and leave it on low heat for another 20-30 minutes, until it catches a crispy and golden crust. Meanwhile, prepare the cream sauce by mixing the butter with the cottage cheese, sour cream, grated smoked cheese, garden herbs, salt, white pepper and lemon juice. Let the flavors blend in the fridge for at least 30 minutes. After cooling, cut the roll into cakes and serve with the spicy cheese-flavored sauce.

Advice! You can replace game sausages with another spicy assortment (Sibiu salami, plain sausages or cabanos) and pastrami with another smoked sausage (gypsy muscle, outlaw chop or ham).

This appetizer can be prepared in advance, as it is kept cold even for a week (including cream cheese).

Recommendation: Finns serve this traditional dish with a glass of local vodka, but Romanian brandy is also excellent.


How to make the fluffiest mashed potatoes with cream cheese & # 8211 Tips & Tricks

1. What ingredients can be changed in this mashed potato recipe?

You can make a very creamy mashed potato with any type of cheese you like. From personal experience, cream cheese and cottage cheese are the best options to provide that much desired creaminess.

But, of course, grated Parmesan, pecorino, or any other type of matured cheese gives it a very pleasant texture.

The cheese with noble mold will bring an extra taste and a very interesting aroma. Guda or cheddar instead, will give the mashed potatoes a light aroma of nuts, but also that soft texture of melted cheese.

You can make fluffy mashed potatoes with many types of cheese, so don't forget to have fun trying more options and discovering new tastes.

And speaking of cheese, you've seen my new book on this ingredient: I Heart Cheese. There you can find another recipe for mashed potatoes with bacon and cheese with mold.

If you can't find special mashed potatoes, you can use any type of white potato or even sweet potato.

You can add baked garlic for extra flavor.

Peas are another ingredient that would suit you very well.

And for extra flavor, replace the cream cheese with yogurt.

2. The simplest method of making mashed potatoes

The easiest way to make this fluffy mashed potato recipe is to mix it with a mixer. But be careful not to mix too much, because this way the potatoes will become quite sticky and the puree will not be as fluffy.

You can also use a special accessory to crush the potatoes. But with it will remain a few lumps and will not be very airy. But it remains just as good.

3. The most suitable mashed potatoes

White potatoes, rich in starch, are the ones that make the creamy puree. They are dense and can absorb liquids very well, so they become very fluffy. In many stores, they are sold under the name "mashed potatoes".

Sweet potatoes are also a good choice. But I recommend steaming them rather than boiling them. By boiling they absorb a lot of water, being more delicate than white ones, so don't forget to drain them very well. I even recommend cutting them in half and letting the steam out of them, before adding the rest of the ingredients.

4. The best sauce for mashed potatoes with cream cheese

If I serve this mashed potato with cream cheese with steak, chicken or beef, I like to prepare a simple sauce to serve on top.

You will need ¼ cup of steak juice, 1 tablespoon of Worcestershire sauce, 2 cups of soup (you can use a cube of instant soup) and ¼ cup of flour (if you use gluten-free flour, you will need 3 tablespoons) . Below are the steps to do it:

First mix the flour with some of the soup. ⅓ or ½ depending on the type of flour used.

In a saucepan, put the rest of the soup and bring it to a boil, then reduce the heat and let it boil for a few minutes.

Add the flour mixture and Worcestershire sauce. Let it simmer for a few minutes or until it thickens. Season with salt and pepper to taste.

It should last no more than 12-15 minutes and from the above quantities you get about 500 milliliters of sauce.

How can mashed potatoes be served?

My favorites are chicken and beef, to serve with this mashed potatoes with cream cheese. But it goes just as well with sausages, baked salmon or pulled pork.

The remaining puree can be used to make this Sheperd’s vegan pie.

6. How to make this fluffy mashed potato recipe in Instant Pot

To make this mashed potato recipe in Instant Pot, put the potatoes in Instant Pot and cover them completely with water.

Cook on STEAM for 12 minutes.

When the cooking time has elapsed, remove the air manually. Drain the potatoes, then mash them and add the rest of the ingredients.

7. How to make fluffy mashed potatoes in a slow cooker

It is very simple to make this fluffy mashed potato in a slow cooker. Follow the steps below:

  1. Put the potatoes and a cup of water in the slow cooker.
  2. Cook on HIGH for 3-4 hours or on LOW for 6-7 hours, stirring once in half.
  3. When the potatoes are soft, crush them and add the rest of the ingredients.

8. Is this mashed potato recipe with cream cheese suitable for pre-planned meals?

Yes. You can prepare this mashed potato recipe in advance. It can be stored in pans with refrigerated lids for up to 5 days.

9. How to make this recipe for mashed potatoes, vegan

To make this vegan mashed potato, you just need to replace the butter with margarine or vegetable butter. So is cream cheese. There are vegetable alternatives to cream cheese that can successfully replace it. Otherwise, everything remains the same.

10. How to make this fluffy mashed potatoes, Paleo and Whole30

To make this fluffy mashed potato suitable for a Paleo or Whole30 diet, do not use any of the dairy products. Instead of butter, use ghee or clarified butter. And instead of classic milk, use herbal alternatives (such as almond or unsweetened cashew milk).

You can replace the cream cheese with a vegan alternative or you can omit it. In this case, use more butter to compensate.

11. What is the cooking time for potatoes?

How long you have to boil the potatoes before turning them into puree depends on how you cut them. The smaller the potatoes are cut, the faster they will boil. The easiest way is to check with the tip of a knife right in the middle of a larger piece.

If it is very soft, I am ready. If not, boil them for a few more minutes and check again.

12. How to reheat the frozen mashed potatoes

This fluffy mashed potato can be easily frozen due to the fat in the composition (butter and cream cheese).

You can heat this mashed potato with cream cheese after it has thawed completely or even directly from the freezer. In a pot or pan on the fire, stirring occasionally, until completely thawed. Then add butter or cream cheese, if you feel the need.

13. How to reheat the mashed potatoes in the oven

In the oven, I like to heat this fluffy mashed potatoes the most. I simply add a little more milk and a little butter. Heat at 160 ° C for 10-15 minutes. In the middle of time you can incorporate milk and butter.

14. How to reheat the mashed potatoes with cream cheese in a slow cooker

To reheat the mashed potatoes in a crockpot, add it to the slow cooker with a little milk or cooking cream. Mix and leave it on the LOW function for 2-4 hours.

Now it's time to start cooking! Make sure you take some pictures to post on Instagram to tag me @theblondelish.

And if you liked the fluffy mashed potato recipe, subscribe to My YouTube Channel!


-1 kg of potatoes
-100 gr telemea cheese
-2 eggs
-5 tablespoons flour
-salt
-pepper
-oil

Boil the potatoes in their skins, peel and puree.
Mix with eggs, flour and cheese. Season to taste. Knead until the composition is well homogenized.
Balls are formed which are fried in hot oil. Remove on paper towels.
They are delicious both hot and cold.

Try this video recipe too


Noodles with potatoes, onions and sausages

Noodles with potatoes, onions and sausages & # 8211 kind of Grenadiermarsch (grenadier march, grenadier march). A consistent German-Austrian winter food, prepared from leftovers (leftovers) from the fridge. All tossed in a pan with sautéed onions and sausage pieces (optional). Season well with salt, pepper, cumin and paprika (sweet or hot). This way it cooks extraordinarily fast and offers the chance to recycle various leftover food from the fridge.

I had a casserole with boiled pasta from the day before and a leftover potato gratin. I also looked at 3-4 pieces of boiled & # 8211 smoked sausage (the classic polishes you find in Lidl under the name & # 8222Carnati de Silesia & # 8221) and two onions from the pantry and I set to work. What you see here is prepared in one of my short lunch breaks (1 hour). In this short time I managed to put a steaming, consistent and tasty pan on my table!

Grenadiermarsch it can also be done premeditatedly, as he explains Diana into the original recipe published here. In this case, boil the potatoes in their skins, boil the pasta and then cook them all together with the onion and smoked bacon or bacon (kaiser) and leave until they brown and catch a golden peel. I haven't had time for that!

Into the post variant give up the Poles & # 8211 practically some peasant potatoes (& # 8222rantaliti & # 8221 with hardened onions and paprika) mixed with boiled pasta (without egg) & # 8211 that is, cow with crumbs crumbled & # 8211 the recipe here.


Do you know what you eat?

Are you confused when you come across exotic names on the restaurant menu, on product labels or in cookbooks? Find out that behind things that are too unfamiliar to you are often hidden much simpler things than you thought & # 8230

The restaurant
Don't feel embarrassed if you find some unknown terms in the list of dishes. Our guide helps you understand what & # 8230 is all about

appetizers
Aioli & # 8211 garlic mayonnaise
Bisque & # 8211 fish and seafood cream soup (the best known is lobster).
Bouillabaisse & # 8211 spicy fish soup
Bruschetta & # 8211 toasted bread, rubbed with garlic, stro-pita with olive and tomato oil
Consumed & # 8211 Meat soup, clear, concentrated
Consumed Colombine & # 8211 pigeon soup
Consumed Cussy & # 8211 partridge soup
Consumed Chartreuse & # 8211 with ravioli stuffed with goose liver
Gazpacho & # 8211 cold cream soup (uncooked) with tomatoes, onions, peppers
Vichyssoise & # 8211 leek and potato soup

Main dishes
Bearnez & # 8211 sauce made from eggs, butter, vinegar, onions and greens
Bechamel & # 8211 white sauce from butter, flour and milk
Weather in Carpaccio & # 8211 thin slices of raw meat served as such, sprinkled with olive oil, lemon juice and sprinkled with greens
Chateaubriand & # 8211 Grilled whole beef muscles
entrecote & # 8211 Grilled or pan-fried beef
Antricot bearnez & # 8211 with spicy butter sauce
Antricot lyonez & # 8211 with onions
Russian steak, Bitok & # 8211 minced steak with sour cream
Conti cream & # 8211 lentil cream soup
Honey cutlet r la Bergcre & # 8211 lamb chop with cloves (mushrooms) and potatoes
Hazelnut (& # 8220nuts & # 8221) & # 8211 spherical inside of the meat leg
shallots & # 8211 french onion
Wellington beef fillet & # 8211 beef muscles in foitas
Fricas & # 8211 meat cut into small pieces, boiled in white sauce
Pheasant Titania & # 8211 Pheasant steak with black grapes and orange slices
Mixed fried & # 8211 lures, brain, liver, cauliflower, mushrooms in dough, fried in oil & # 8211 everything, served with french fries garnish
Remoulade & # 8211 Mayonnaise sauce with added cucumber, capers, mustard and greens
Rösti & # 8211 flattened meatballs, from grated potatoes mixed with onions
Liptauer & # 8211 cheese paste with paprika and cumin
With butter maitre d? Hotel & # 8211 butter with lemon and parsley
But Montpellier & # 8211 with spicy butter
Metternich rice & # 8211 risotto with ham and mushrooms
Calf pacea & # 8211 Calf legs with eggs and vinegar
Sos Albert & # 8211 white horseradish sauce
Sos Admiral & # 8211 crayfish sauce
Aurora sauce & # 8211 Bechamel sauce with tomato paste
Culibiaca & # 8211 Russian dish: foil with different fillings
Ossobuco & # 8211 veal stew with tomato sauce
Green sauce & # 8211 Fresh, chopped parsley sauce, anchovies and oil
Calf grenadine & # 8211 breaded veal escalope
Irish stew & # 8211 Smoked mutton with potatoes and white cabbage

Desserts
Bavarian & # 8211 egg cream with whipped cream, hardened with gelatin, with various flavors
Bananas Rio de Janeiro & # 8211 bananas on vanilla ice cream
Clafoutis & # 8211 Pudding dough with fresh fruit in the oven
English cream & # 8211 egg cream with milk, scented with vanilla
Sabayon & # 8211 sweet wine sod
Wilhelmine strawberries & # 8211 strawberries served on almond ice cream
Caise Condé & # 8211 apricots served on rice pudding
Chess Cup & # 8211 ice cream with fruit and liqueur
Helcne Cup & # 8211 vanilla ice cream with pears
Melba Cup & # 8211 Vanilla ice cream with peaches
Floating islands & # 8211 bird's milk
Norwegian omelet & # 8211 baked meringue ice cream
Mere Carmen & # 8211 apples filled with almond cream
Pere Belle Hélcne & # 8211 Pears on vanilla ice cream sprinkled with chocolate sauce
Pere Carmen Sylva & # 8211 pears with almond cream
Vacherin & # 8211 meringue cake with whipped cream

At the delicacy district
Why not try something different?
Chcvre-blanc & # 8211 rolled goat cheese
Chorizo & # 8211 spicy spanish sausages
Gruycre (fr.), Emmenthal (germ.) & # 8211 svaiter
Bacon & # 8211 pork ribs (sarata)
Prosciutto & # 8211 salted and dried ham
Quarq & # 8211 creamy cottage cheese
Taleggio & # 8211 hard cheese
Tzatziki & # 8211 natural yogurt sauce, fresh cucumbers and garlic
Edam & # 8211 Dutch cheese

At the bakery, pastry-confectionery
Try these delicious products too & # 8230
Muffin & # 8211 a kind of cake made with butter and dehydrated fruit or chocolate
Focaccia & # 8211 flattened bread (like a stick), with olive oil, garlic and greens
Millefeuille & # 8211 puff pastry cake filled with vanilla cream and fruit jam
Panettone & # 8211 round cake, loose, sometimes glazed
Frangipan & # 8211 Almond filling for pie with foil
Tort Sacher & # 8211 chocolate cake


Wrap the potatoes in foil and pierce them from place to place with a skewer stick

Put them in the preheated oven at 190 degrees

Check them with a fork from time to time, and once baked, take them out in heat-resistant bowls on each

Cut them into 4 and put the cream cheese in the center

Cut the julienned onion very thinly and add it over

Over this add grated smoked cheese and mozzarella cubes

Cut the chorizo ​​or spicy sausage into smaller slices and fry them in a hot pan, in which you have previously put a teaspoon of olive oil.

Remove everything on a plate with napkins to absorb excess fat


Sausages with cheese & # 8211 Viennese Käsekrainer

Sausages with cheese & # 8211 Käsekrainer. I had my first meeting with Käsekrainer as a child, in the & # 821780, right at their home & # 8211 in Vienna. We had the unique opportunity to escape on a trip with my mother and after visiting everything we could we stopped at a stand of & # 8222Würstl & # 8221 (sausages).

I chose Käsekrainer & # 8211 I still loved cheese.

What a taste! I was surprised that through the red sausage I found nuggets of hot, melted cheese. Very good!

When I got home, my grandmother asked me how it was. And I replied: the Austrians are doing so well that instead of fat and stingy in sausages they put cheese! Obviously, my statement came to fruition, I was about 12 years old at the time, but I realized that the salamis here had nothing to do with the ones outside & # 8230 and I had been thinking about Käsekrainer for many years. Since then, whenever I have the opportunity to go to Vienna, there is no need not to take a Käsekrainer, so remember & # 8230 and not only. The version here is a homemade version, the ones in Vienna are drier. But the taste is slightly different from the sausage we know and the cheese gives it a special flavor.


Baked potatoes with cheese

Peel a squash, grate it and boil it in salted water.


When cooked, cut into thin slices.

Beat the eggs well and mix with the cream. It matches the salt.



In a well-greased pan, place a row of potatoes, sprinkle a little grated cheese, then a row of potatoes again, and sprinkle the cheese again.



Repeat this operation until all the potatoes and all the cheese are added.

Pour the beaten eggs and mix with the cream on top, add a little salt and spread the pieces of butter on the whole surface.


Bake for 25-30 minutes.

Serve hot as a steak garnish with pickles or tzatziki sauce.

I didn't save on the sheep's milk and I put 5 eggs and 8 green onions. SUPER!

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


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