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Potato gratin with pressed ham

Potato gratin with pressed ham


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Peel the potatoes, wash them and cut them into four lengthwise, if they are the right size, or into larger cubes.

Grease an oven tray with butter and oil and place the potatoes in it.

Lightly mix the potatoes through the fat in the pan, so that they are greased on all sides, sprinkle spices and salt over them and put the tray in the oven for 30-35 minutes at 180 degrees.

Mix eggs with sour cream and a little salt.

We put the pressed ham on the grater, as well as the cheese.

Remove the tray from the oven and transfer the potatoes to a heat-resistant form greased with a little butter, but a little bit of everything, because the potatoes also have a little fat on them.

Sprinkle over the potatoes, pressed ham and cheese and cover with eggs mixed with sour cream.


Put the dish back in the oven for 15-20 minutes, until the potatoes are nicely browned on the surface.

Optionally decorate them with green parsley or dill, according to your preferences.

We served them with the chicken steak and they were great!



Pressed ham rolls with mayonnaise & # 8211 are extremely tasty and easy to prepare

Ham rolls pressed with mayonnaise are never missing from the table when giving a party at home.

They are very easy to prepare and have a special taste. To make these rolls, we only need 6 ingredients. I always taste the filling, to make sure I add the optimal amount of horseradish and mayonnaise.

Ingredient:

  • 4 eggs, 200 gr pressed ham
  • Mayonnaise, horseradish (to taste)
  • Salt and freshly ground black pepper (to taste)

How to make ham rolls pressed with mayonnaise?

First we boil the eggs until they harden, then we let them cool. After all the eggs have cooled, peel them and crush them well with a fork. Add mayonnaise.

The amount of mayonnaise depends on everyone's taste. I add 2 full tablespoons, because I really like it. Add salt and freshly ground black pepper. If we want, we can add other ingredients. Mix well.

Then add the freshly grated horseradish. As in the case of mayonnaise, add horseradish to taste. We taste the filling while we prepare it and season it according to our taste.

Cut the ham into slices. Put horseradish mayonnaise cream on the ham slices. Roll the pressed ham. Serve the ham rolls pressed with fresh bread and vegetables. Have fun with your loved ones and increase your cooking!

This recipe is so simple that it can be prepared every day. I really prepare it very often and it is never missing from the holiday table.

If you liked the recipe for pressed ham rolls filled with mayonnaise and horseradish, share it with your friends!


Potato croquettes (classic recipe and ham recipe)

Ingredients for the recipe Potato croquettes (classic recipe):

  • 600 grams of potatoes
  • 100 grams of butter
  • two eggs
  • a teaspoon of salt
  • 100 grams of flour
  • 200 ml of sour cream (optional)
  • 200 ml of frying oil

Preparation Potato croquettes (classic recipe):

Grate the boiled potatoes in their skins and mix them with the butter rubbed in the foam. Add whole eggs, salt and flour and knead a suitable soft dough.

Form a roll of the composition and divide it into equal pieces, to give them the shape of little ones.

Fry them on all sides in hot oil and serve hot. The recipe can be served with sour cream. Good appetite!

Potato croquettes with ham

Ingredients for the recipe Potato croquettes with ham:

  • 600 grams of potatoes
  • 100 grams of pressed ham
  • four tablespoons of sour cream
  • a teaspoon of salt
  • four tablespoons of flour
  • two eggs
  • 200 grams of breadcrumbs
  • 200 ml of frying oil

Preparation for the recipe Potato croquettes with ham:

Put the boiled potatoes through the mincer and mix them with the chopped ham, a teaspoon of salt, sour cream and flour, until you get a fairly soft dough.

Form croquettes, roll them in flour, egg and breadcrumbs and fry them in hot oil.

You can use, instead of ham, herring or smoked fish, fried and finely chopped bacon, brain or boiled poultry.

The recipe can be served with spinach or sauteed carrots. Good appetite!

For the newest potato recipes we are waiting for you on the facebook page Cartofior.ro

If you liked the recipe, see other recipes in the category Gaskets

Other potato recipes:

New potatoes (baked recipe and recipe with butter and sour cream)


Baked potatoes with bacon and cheese wrapped in bacon

VIDEO

Ingredients

  • 700 & # 32 g & # 32 sliced ​​potatoes
  • 500 & # 32 g & # 32 ras cheese
  • 240 & # 32 g & # 32 bacon & # 32 or bacon
  • 250 & # 32 g & # 32 pressed ham
  • smoked paprika
  • to taste & # 32 salt
  • to taste & # 32 pepper

METHOD OF PREPARATION


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Stuffed mushrooms

INGREDIENT:

& # 8211 1 kg larger mushrooms

& # 8211 4 cloves of garlic

& # 8211 200 gr pressed ham

& # 8211 200 gr melted cheese (the south)

& # 8211 100 gr cheese

& # 8211 1/2 red bell pepper

& # 8211 1 small bunch of parsley

& # 8211 1/2 packet of butter or margarine

& # 8211 salt, pepper to taste

METHOD OF PREPARATION :

We clean the mushrooms, wash them and separate them from the tail, it is easy for none to break. As we let them drain on a paper napkin, we prepare the filling for them. And we start to cut the tails as small as possible, then chop the garlic, parsley, pressed ham and diced bell peppers. Melt the butter or margarine in a pan with higher walls and add the garlic over it, then the mushroom stalks and chew well. We leave them in the pit for 10 minutes. , to include and subtract the juice from the tails, then add the melted cheese and bell pepper and chew continuously. Wait 5 minutes, then add the parsley and pressed ham. Mix well and then stir the eye from the stove and season to taste.

ATTENTION! & # 8211 The composition must have a suitable consistency to be able to fill the mushrooms. In case too much juice is left from the tails, keep it on the fire until it drops well.

After the composition has cooled down a bit, fill the mushrooms and place them in a tray that is prepared with baking paper. After filling all the mushrooms, add them to the oven and leave for 30 minutes. at 180 degrees. Then remove, grate the cheese on top of the mushrooms and leave for another 2-3 minutes. after which they are removed. Serve cold as an appetizer.

GOOD APPETITE !


Gratin Potatoes: 24 practical and tasty recipes of this French classic

Typically originally French dish known as "dauphonois au gratin" or "au gratin de Pomme de terre", The potato gratin is a tasty and practical dish option. It can be served as a main dish or as a side dish, it consists of a potato base and milk gratin cream have in the oven.

Although the original version does not use cheese, you can add this ingredient to enrich the flavor of the dish. Needing a few steps in its preparation, it becomes a wildcard option, being able to obtain increased versions based on various ingredients. Check out a selection of tasty potato gratin options and choose your favorite: gratin

Simple potato recipes

1. Potato gratin quickly: Using only four ingredients, this recipe has a simplified step by step to make a delicious potato gratin. The secret is to cut the potatoes with the mandolin (or mandolin), a vegetable cutter that will ensure the same size for the potato slices.

2. Potato au gratin with butter: lighter option of the traditional version of laced potatoes, here the cream or cheese is replaced with butter and olive oil. With slices cut to the same thickness, the appearance of the pot is wet. The aroma is still enriched with garlic, onion, salt and pepper to taste.

3. Potato au gratin with two sauces: run some of the traditional version of this recipe, while maintaining comfort, here the suggestion is to use two types of sauce to prepare: bechamel sauce (or white sauce) and tomato sauce. Mozzarella and grated Parmesan cheese increase the cream and flavor of the dish.

4. Potato gratin with nutmeg: in this version, the cream is replaced with white sauce prepared with a mixture of whole milk, butter and flour. Walnut fat ensures an even more pronounced flavor.

5. Potato gratin with herbs: This option uses rosemary, basil, thyme, sage, marjoram and lemon balm among the herbs, which are chosen to enhance the flavor. To help au gratin and provide more flavor, gruyère cheese is the choice.

6. Potato Gratiana with Garlic: For a rich creamy flavor, the cream is mixed with cottage cheese and mozzarella, and is seasoned with garlic, onion, pepper, paprika and chopped olives. In about 40 minutes from the oven it is possible to taste this miracle.

7. Potato au gratin with three cheeses: If you use a cheese already increases the taste of potatoes, imagine mixing three different types. The ones chosen for this recipe were mozzarella, crumpled blue cheese with a fork and parmesan, used both as a cream sprinkled over the bowl.

8. Potato gratin with curd: to make a lighter version of the dish, the cream is replaced with cream cheese. Simple to make, just switch layers of sliced ​​potatoes and season with salt and pepper with cheese, which ends with grated cheese and bake for 30 minutes, covering the refractory material with a foil.

9. Parmesan gratin: Spicy cheese flavor, Parmesan is used in conjunction with mozzarella and sprinkled to finish the dish. The cream is made with milk, vegetable broth, butter, wheat flour and other spices. 10.

Creamy potato gratin: For a lighter version of the cream, share the cream here with milk using a tablespoon of cornstarch soup to thicken the mixture. In this option, the potato slices have considerable width, they should be cooked in a broth of vegetables dissolved in water before going to the oven.

11. Potato cream cheese gratin: another option in potatoes must be pre-cooked to ensure smoothness of the plate, here the cream is made with grated Parmesan cheese, sour cream sauce and four cheeses bought ready. To top it off, mozzarella cheese and parmesan.

12. Potato gratin with rosemary: the mixture of potatoes with rosemary is able to satisfy the most varied palates, becoming prominent in this recipe. Again, the cream is mixed with milk, providing a smooth and tasty sauce, and is seasoned with garlic, pepper and salt. An excellent option that does not use gratin cheese.

13. Sweet potatoes with mandiquinha gratin: in this version, the type of potatoes chosen guarantees a distinct flavor. Using sweet potatoes and mandioquinha or boiled potatoes, they must be cooked separately because they need different times to reach softness. To finish the dish, it is worth sprinkling grated cheese and adding a sprig of rosemary.

Potato gratin recipes increased potato gratin 14.

with ham: using a white sauce with milk, flour, butter, salt, pepper and nutmeg, the layers should couple potatoes, white sauce, potatoes, cheese and ham, potatoes and sauce again and finish with grated cheese sprinkled on the plate.

15. Potato au gratin with ham and cheese: must be pre-cooked, here the slices of potatoes earn the company a sauce made with bacon, onion, sour cream, cottage cheese, grated Parmesan and previously beaten eggs. As a last layer, mozzarella cheese guarantees the aroma and "pull-pull" that everyone loves.

16. Potatoes au gratin with salami: simple to make, the author suggests preparing this dish the day before, being easy to finish. In addition to the layers of potatoes and tasty cream, this version uses salami and mozzarella cheese as a filling.

17. Potato au gratin with cream cheese and leeks: having leeks as a prominent element in the cream, this ingredient must be sautéed in butter before receiving sour cream, grated Parmesan and parsley. With a few processes it is possible to make a plate full of flavors!

18. Potatoes au gratin with mignon and calabash: the ideal option to be served as a main course, this version joins the ideal dose of protein and carbohydrates. As the "filling" of salt, filet mignon and the guarantee of Calabria a version full of flavor and visual feast eyes.

19. Potato gratin with corn: this alternative presents a different way of serving the dish. Here, instead of sliced ​​potatoes, they should be small in size, being boiled and then sautéed with the box of corn, onions, garlic and green-scented. Parmesan sprinkled on the plate helps in the gratin process.

20. Gratin potatoes to the mushroom cream: by adding a dose of protein to the food, here the mushroom mushrooms guarantee more flavor and color to the final result. In addition to the use of mushrooms, the sauce is made with sour cream, soup used to moisturize mushrooms, onions, salt and black pepper.

21. Potatoes au gratin with Shiitake: Another option that uses mushrooms as a source of protein, this option chosen as Shiitake prominent ingredient. To ensure more taste of potatoes, they are pre-cooked in a mixture of milk and white wine, which will get the part of sauteed and spiced mushrooms.

22. Potatoes au gratin with calabash and broccoli: here the potatoes gain irregular pieces, speeding up their preparation. After it has been pre-cooked and arranged on the refractory material, make a layer of Calabrian sauteed with onions, boiled broccoli with olive oil and garlic and a tasty ricotta cream with well-seasoned milk.

23. Chicken Potato au gratin: The ideal option to refrigerate poultry leftovers can be made with chicken, turkey or chester, ensuring new uses for what would have been thrown away. Here the cream is made with a mixture of milk, butter, flour, seasoned with salt, pepper and freshly grated nutmeg.

24. Potato gratin with bacon, capers and mushrooms: precise suggestion for those who like very pronounced flavors, here the potatoes are cut into small pieces and pre-cooked are accompanied by a white sauce with sauteed bacon, capers and mushrooms. The white cream has another beaten egg and the dish is finished with grated Parmesan cheese.

With a few trials, potato gratins can be the ideal choice to be served on Sunday lunch or for an unexpected visit. Whether it’s your traditional option or its enhanced versions with distinct ingredients, this dish is able to please all your guests. Choose your favorite option and enjoy this wonder.


Snails with cheese, pressed ham and mushrooms & # 8211 are very tasty and filling

Snails with cheese, pressed ham and mushrooms are incredibly tasty and filling. They are just as good both warm and cold. They are perfect for dining with friends, perfect for a party, a special event or any other occasion.

Ingredients for 14-16 servings:

  • 25 gr of fresh yeast
  • 350 gr wheat flour, 200 ml warm water
  • 1 teaspoon sugar, 1 teaspoon salt
  • 1 tablespoon olive oil

Ingredients for the filling:

  • 10 slices of pressed ham, 10 slices of cheese
  • 2-3 tablespoons grated cheese
  • Half an onion, 400 g mushrooms, 1-2 teaspoons spices for pizza
  • 4-5 slices of bell pepper (red and yellow), salt and pepper
  • 2-3 tablespoons grated zucchini, ketchup, oil (for frying)

Method of preparation:

First we prepare the dough. Sift flour. Mix the yeast with the sugar and about 50 ml of warm water in a tall bowl. Leave the yeast aside for about 10-15 minutes to have enough time to rise.

Then add the yeast to the flour bowl. Add salt, olive oil and water (pour the water gradually, as needed). Knead a smooth dough. The more we knead, the fluffier the dough will be.

Cover the dough with a clean cloth and put it in a warm place. Let it rise for about 40-50 minutes. Meanwhile, prepare the filling.

Peel an onion and cut it into small pieces. Pour a little oil into a pan. When it heats up, add the onion. Heat the onion, then add the mushrooms, peppers and grated zucchini. Season with salt and pepper.

Spread the raised dough on the work surface sprinkled with flour. We form a rectangular sheet of approximately 25 x 50 cm. We put slices of cheese, ham and the resulting filling on the entire sheet of dough. Sprinkle pizza spices on top, add a little ketchup. Sprinkle grated cheese on top, leaving the edges free.

Then roll the dough to get a roll. We glue it well, so that the filling does not leak. We cut the roll into slices about 2 cm thick.

We put the slices on a large tray, lined with baking paper. Cover with a cloth and let them rise for about 20 minutes. Then put the snails with cheese in the preheated oven at 225 degrees for about 15-20 minutes, until golden brown.

Then remove the stuffed snails from the oven and let them cool a bit. We can serve them both hot and cold. Good appetite and increase cooking!


Potato cake with cheddar and ham

The combination of potatoes with cheese and ham is absolutely irresistible. That's why potato and cheese recipes are so popular. They are easy to make, taste great and have one flaw: the high number of calories.

The recipe we propose to you today is a kind of food that is as tasty and spectacular as it is simple to make. You need exactly four ingredients and you will get, without much hassle, a kind of food with which to please the whole family.

You can use any cheese you like or that you have in the fridge: smoked cheese, gruyere cheese, mozzarella, etc., in combination with red cheddar. We assure you that the end result will make you lick your fingers, no matter what you use.

  • 4-5 potatoes
  • 350 g red cheddar
  • 350 g cheese or mozzarella
  • 200 g pressed ham or bacon

Peel the potatoes and cut them into very thin slices or use a grater for slicing. Put the cheeses on the grater and preheat the oven.

Place 2 layers of interspersed potato slices in a large pan. Put a layer of grated cheese and a layer of cheddar. Place a layer of ham slices on top. Continue with two more rows of potato slices, cheese, cheddar and ham slices.

At the end, cover everything with a layer of potatoes and the rest of the grated cheese and cheddar, just enough to cover everything. Bake at 180 degrees for 40-45 minutes or until the cheese is nicely browned and on top.

You have to see it too.



Comments:

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