Potato is called not for nothing "the second bread". Available, nutritive, simple in preparation and tasty. The most useful potatoes - baked in its 250 g contain necessary standard daily rate of vitamin C.
It is required to you
- 1 kg of potatoes
- 100-150 g of a desi
- fresh greens (fennel
- parsley
- basil, etc.)
Instruction
1. For classical potato "in a uniform" choose 5-6 tubers of identical size. Wash up, trying not to damage a peel, and dry. Bake in an oven, on a grill or in hot ashes before emergence of an appetizing savor. If necessary shake off ready potatoes. Give whole, crude - on the general dish. With a desi, I will merge also small cut fresh greens and also as a garnish for fried meat, fish.
2. There are several options of roasting in a foil. Wash out the crude potatoes and dry. Wrap up in a foil, bake on coals or in an oven. Place the peeled potato in the foil greased with fat or oil, pepper and salt. Densely inwrap and bake until ready. Give with creamy or vegetable oil or sour cream.
3. The baked stuffed potato is very tasty. Depending on its size and a grade - put a stuffing in crude, boiled to different degree of readiness or baked potato. Cut crude large potato on equal halves, cut out in both poles and then connect. It is possible to cut off from above "cover", and in the main part to make deepening for a stuffing. Before roasting close the filled potato own "cover". In baked or boiled potato the opening can be made a spoon. Stuffings can be meat, vegetable, mushroom and mixed. The stuffed potato it is possible in a foil, and in sauce, in an oven or on a grill. Serve a ready-to-eat meal hot or cold, with fresh greens. The kindled butter, sour cream or sauce - to taste.
4. For casseroles boil potatoes in the added some salt water, hot miss it via the meat grinder or well knead. Add a desi, it is a little milk, egg. Prepare a stuffing for casserole - it can be mushrooms, boiled or stewed with onions, either boiled vegetables, or mincemeat, or just slightly fried onions. Oil a bottom and sides of a form and serially stack layers (potatoes, a stuffing, potatoes) and bake in an oven. Potato roll is cooked from the same ingredients. Lay on food wrap (or wet towel wipes) 2 main layers - the potato weight and a stuffing, inwrap roll. It is possible to use also the cooled-down potato: warm up it on a water bath or part with a small amount of hot milk or broth. Knead to consistence of puree, further - according to the same scheme.
5. Or, on the contrary, bake rolls from ham, bacon, chicken fillet or omelet with a potato stuffing. Crush boiled potato, mix with the desi fried by onions (mushrooms, the sour cream which is small cut with a herring, boiled vegetables - choose any ingredients on the taste). Add crude egg, spices, small chopped fresh greens to a stuffing and inwrap in thin slices of a boiled sausage, ham or slightly fried bacon. It is possible to make one more inside layer of cheese. Fasten rolls with a toothpick or a thread and bake until ready in an oven.