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Original potato dishes

According to statistics, adult Russian for a year eats 80 to 100 kg of potatoes. No wonder we have a potato called the second bread. Only learn how to cook it

As you know, potatoes in Russia in the late XVII century brought Peter I. It was a bag of fruit from the Netherlands. They were to be sent to the provinces for cultivation. But the Russian people was suspicious of the "earth Apple", and was served potatoes as fashionable exotic dish only in wealthy homes. Only under Catherine II the spread of this culture is set at the state level. The potatoes gradually recognized. It began to eat boiled, baked, used to make her pies and even cereal.

Experts say: if you cook the potatoes without gaining fat, it will be a good source of low calorie fiber. 100 g of potatoes about 75 kcal. But in addition in the product contains vitamins B6 and C, potassium, phosphorus and Niacin. British scientists have found in potatoes a substance that lowers blood pressure. Potatoes also recommend eating in diabetes. Potatoes protects the immune system, helps to cope with stress, stimulates brain activity.

Оригинальные блюда из картофеля

Stuffed, cartabellotta:

Stuffed potatoes

Ingredients: 6 large potatoes of equal size, 150 g bacon 75 g butter, 2 cloves of garlic, herbs, salt and pepper.

Method of preparation: tubers are washed, then without removing the skin, cut like a fan. Melt the butter, squeeze in the garlic, add salt, pepper and herbs. This mixture to RUB each tuber. Form for baking vystelit paper. Put into it the potatoes and put in a preheated 180-200 degree oven for 35-40 minutes. Then potatoes remove from the oven and into the incisions to insert chopped bacon, ham or cheese. Bake another half hour. Before serving, sprinkle with herbs.

Оригинальные блюда из картофеля

Potato sericite:

Potato balls

Ingredients: 1 kg of potatoes, 2 eggs, 100 g cheese, 3 tbsp flour, 2 tbsp semolina, breadcrumbs, dill, parsley, butter, salt, pepper.

Method:cook the potatoes clean and boil. Add the butter and mash the mixture. Grate cheese on a fine grater and add to the potatoes. Puree to cool. Add the potatoes chopped greens, egg and freshly ground pepper, semolina. To peremeschat. Put on a small fire pan with a thick bottom and high walls. Pour the vegetable oil. In one bowl stir egg, in the second pour the flour, in the third — breadcrumbs. Wet hands from mashed potatoes to roll a ball the size of a walnut. Roll it in flour, then in egg, then in breadcrumbs. Fry ball in the pan. Spread on paper towel to remove excess oil.Before serving, sprinkle with herbs.


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