Potato muffins with bacon in tomato sauce
Because I had mashed potatoes for the next day, I planted with them these delicious potato muffins with bacon in tomato sauce.
Initially I wanted to make some potato dumplings with bacon, but I found it more convenient to put them in the oven.
And besides, I didn't add as much flour as the dumplings would have.
They turned out very good, especially bathed in a sauce flavored with diced tomatoes, in tomato juice.
- For muffins:
- 200 g mashed potatoes
- 250 g smoked bacon
- 30 ml oil
- 150 g of cheese
- 1 or
- 50 g flour
- 30 g breadcrumbs
- 1/2 teaspoon baking powder
- a few strands of green parsley
- dried basil
- For the sauce:
- 400 g peeled diced tomatoes in tomato juice
- 50 ml oil
- 1 large onion
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 4 cloves of garlic
- green parsley
Preparation time: less than 90 minutes
RECIPE PREPARATION Potato muffins with bacon in tomato sauce:
We prepare the muffins Lightly brown the bacon, cut into thin strips, in the hot oil, then let it cool. Finely chop the green parsley. We put the cheese on the grater. Sift the flour together with the baking powder. When the bacon has cooled, mix in a bowl, all the ingredients for the muffins. Incorporate the egg and we will get a dough not very firm, but not too soft. We don't model it with our hands because it will be sticky. Now, the amount of flour, respectively, breadcrumbs, will also depend on the consistency of mashed potatoes. But since the muffins are baked in the oven, you don't need fixed quantities, the composition will remain compact, anyway. Season the composition of potato muffins with bacon, to taste, with your favorite spices: pepper, thyme and basil, in my case. Match the taste with salt and fill the muffin tins, putting the composition with a spoon. Place the muffin tins in a pan and bake at 180 degrees for 30-35 minutes, or until the muffins are nicely browned and well cooked inside. We prepare the tomato sauce While the muffins are baking, we take care of the tomato sauce. Saute, in hot oil, chopped onion scales, together with 2 cloves of garlic cut into rounds. When the onion becomes translucent, add a tablespoon of grated sugar and stir vigorously to caramelize the onion evenly. Add a tablespoon of balsamic vinegar, mix a few more times, then add the tomatoes. Let the sauce simmer until the tomato cubes pass. We taste it and season it, along the way, with spices and salt, and we add the garlic towards the end, grated. We also dilute the sauce with hot water, when it starts to thicken. Remove the muffins from the forms, while they are hot, and add them to the tomato sauce. Fill with hot water, so that the muffins are well bathed in the sauce and leave them on the fire for a few more minutes, in order to intertwine the tastes. At the end, or during serving, add finely chopped green parsley. Mine were very pleased with these potato muffins with bacon in tomato sauce and they served them with pickles. May it be useful to you!
Potato dumplings with Granarolo mozzarella, tomatoes and bacon
And if the Granarollo contest is over, it would be nice to take on the challenge launched on his occasion.
Even though your proposals were so numerous, for which I thank you once again, I decided to do something that would please my children as well. Don't be upset with those who wanted some fruit next to Mozzarella Granarolo. The time for those recipes will come.
POTATO STEW WITH SAUSAGES AND BACON
I haven't made potato stew in a very long time. It is the best, simplest and tastiest potato stew I make and I highly recommend it.
6 large potatoes
2-3 sausages type huts
4-5 slices of bacon (or kaizer)
1 grated carrot
1/2 very chopped kapia pepper
1 large onion
1 cup tomato sauce
1 cup white wine
1 teaspoon sweet paprika
4 tablespoons oil
a few sprigs of thyme
1 sprig of rosemary
a few sprigs of parsley
To start, peel the potatoes and cut them into larger cubes. Finely chop the onion and sauté it together with the grated carrot, the chopped pepper, the bacon and the sliced sausages, in the hot oil.
After they have hardened, add the potatoes, a few sprigs of thyme and a rosemary. Let them take the flavor of the fried sausages for about 2 minutes, stirring occasionally so as not to stick.
Then we put 450-500 ml of water, a cup of white wine, paprika and peppercorns. Potatoes should be covered with water to boil well. Let it boil over medium heat for about 10 minutes. Add the tomato sauce, salt and put in the preheated oven at 200 ° C for another 20-30 minutes (keep the bowl covered for 10 minutes). When we take it out of the oven, we taste to see if more salt is needed. This is all! Isn't that fast?
Serve the stew with a little green parsley, freshly chopped.
Meatballs with poultry
Happy birthday in 2014, and all the best in the new year. I haven't written anything, hat, just last year (deflationary joke, but I couldn't help myself). And after so many & # 8222 culinary weights & # 8221, I will put a slightly easier recipe, some salty muffins, which can be eaten as a dish in itself or as an appetizer. The weights we talked about above will also come, goodies put on the Christmas table, but I will leave you a break.
This recipe goes very well with leftover bird steak left over from festive meals.
- 100 g white bread
- 300 g whipped milk
- 100 g celery
- 150 g of poultry meat
- 90 ml of sunflower oil
- 200 g flour (recommended type 1050)
- 3 tablespoons hardened onions
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon corn
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- an egg
The white bread is cut into cubes and soaked in whipped milk. Celery is cleaned and cut into cubes. The meat, if raw, cut into cubes and cook for 5 minutes in 30 ml of oil, along with celery. If it comes from leftover steak, break the pieces, cook the celery for 5 minutes and add the meat at the end to heat. Allow to cool. Cook the onion and let it cool.
Preheat the oven to 200 degrees. Put the papers in the muffin tins, grease the tins with butter, if you don't want or have the papers.
Mix the flour with the baking powder and baking soda and sift. Then mix with onions, greens, salt and pepper. Beat the egg and place it over the flour together with the meat, celery and bread with the whipped milk. Mix everything to incorporate perfectly.
Fill the forms with the dough and bake for 30 minutes, on the middle shelf, until the toothpick comes out clean. Remove from the oven, leave in the form for 3 minutes, then serve hot (but I thought it was better to have a subjective opinion, I generally prefer cold food). Good appetite!
BRIOSE FROM LEAF WITH BACON
Let the puff pastry thaw at room temperature.
In the meantime we make the filling. Beat the eggs, mix them with the sour cream
then add the bacon, pepper, green onion, all finely chopped, salt and pepper.
Spread the puff pastry a little and cut the squares (10cm / 10 cm I recommend).
I initially made them bigger, like here:
But since I didn't like the way they looked, I reduced them a bit.
Put each square of dough into muffin tins, press slowly with your fingers
and put the egg filling and sour cream.
Be careful not to put too much stuffing as it comes out of the muffin.
Put in the oven well heated for about 20-25 minutes.
And removed from the oven (here are the smaller ones):
I have a little filling left and I put 2 lbs of flour, a teaspoon of baking powder
and I put them in the forms of muffins.
Some cute muffins came out (unfortunately I don't have a picture).
Potato muffins with bacon in tomato sauce - Recipes
When the people from Digi24 Iasi called me and I decided to make a short interview (min 13.05) and a filmed recipe , Without thinking too much, I chose this recipe for muffins with sun-dried tomatoes and flax seeds. It's not my invention, I don't like to brag about laurels that don't belong to me. I first heard about these muffins a long time ago at my wonderful friend Brindusa Scheaua, cooking with her in Flanco Bucharest, in a cooking show Electrolux brand.
Love you girls, Brindu, Carmen & # 8230!
But because I didn't have time to haunt Brindusa's blog, looking for the recipe in question, I quickly buried some quantities that turned out to be exactly accurate for 10-12 muffins with sun-dried tomatoes. The taste is sublime, they are good even if you cut them and spread butter on them. Mega with a black tea!
Don't prolong the conversation and give the recipe.
Ingredients for 10-12 muffins with sun-dried tomatoes
- 300 gr flour
- 100 gr butter
- 1 or
- 1/2 sachet baking powder
- 250 ml milk
- 1 teaspoon dried herbs
- 1 1/2 sea salt
- a few slices of dried tomatoes
- a little grated cheese on a small grater
- 1 1/2 teaspoon flax seeds
Preparation for muffins with dried tomatoes
Mix the egg with the melted butter. Add baking powder, salt, herbs from Provence and add alternating flour with milk, while mixing with a spoon the whole composition. At the end we add the dried tomatoes cut into pieces.
We put 2 tablespoons in the resulting composition in the muffin papers.
Sprinkle on each muffin on top of grated cheese on a small grater and flax seeds. Bake for 30-35 minutes, over medium heat, in the preheated oven.
Remove and leave to cool on a metal grill. Perfect!
And for those who want to see how these were prepared in an ordinary kitchen, by a Romanian blogger without ifose: click!
Sometimes I wonder what I can do with a can of peaches. Specifically with a peach compote peeled in sweet juice, a can of peaches from Sun Food. I really like tarts and cakes with sweet-sour fruits and I try to use either frozen fruits or compote fruits, this in the winter-summer periods, when we have no way to enjoy fresh fruit. This time I tried a simple version of apricot cake, a very easy to prepare peach cake. And bad grandmother! You don't need many ingredients or skills or a lot of wasted time in the kitchen. It is a cake with a dense and slightly moist top, not very sweet, the kind of homemade cakes that can be eaten in the morning for tea or next to a large cup of ice cream.
So, take and save the recipe.
Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.
I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I know myself, I have been sitting between my mother's legs in the kitchen, so from here you will realize the soul load between me and my dishes :) I remember that I adored the enticing smell that accompanied me and my mother during the cooking stages.
I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)
"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and I will tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.
Potato muffins with bacon in tomato sauce - Recipes
A recipe from The Country of Cuisine
by Alice Ciobanu
I still had a few quail eggs and I didn't really know what to do with them. Remi said he makes an omelet, but really & # 8230 just a simple omelet? Neah! I didn't have much fresh vegetables in the fridge anymore, I was too lazy to take something out of the freezer and Miruna didn't feel like eating them either. And as they expired in about 3 days and no one shows any special interest in them & # 8230 I put them in some muffins. So today I bring you some potato muffins with quail eggs. They are very nutritious, filling and perfect for breakfast or for the package at the office or at school. It is important to remove them from the tray as soon as they cool completely, otherwise you risk getting wet until the second day & # 8230 but, as a rule, they do not stay until the next day. And you can bake them in special muffin papers, so you can handle them better without getting your fingers dirty. I baked them directly in the holes of the muffin tray, without putting them in the papers, because they were finished almost instantly. But let's talk about what and how you will need to enjoy these potato muffins with quail eggs.
Ingredients for the recipe for Potato muffins with quail eggs
- * ccomposition for 10-12 muffins
- 500 gr boiled and crushed potatoes
- 1-2 finely chopped onions
- 50 gr grated cheese or gouda
- 30 ml milk
- 30 gr butter
- 2 eggs
- nutmeg powder
- ground pepper (optional)
- 10-12 hard boiled quail eggs
- 1/2 teaspoon baking powder
- a few finely chopped green parsley leaves
Preparation for the recipe for Potato muffins with quail eggs
Boil quail eggs until hard.
Peel a squash, grate it and boil it in small pieces in salted water. Then drain the potatoes and pass them together with the warm milk and melted butter. Add finely chopped onion, finely grated cheese, egg yolks, chopped parsley, salt and nutmeg powder. Mix everything with a spoon, add the baking powder and mix well. At the end, incorporate the beaten egg whites.
Grease the muffin trays with butter and sprinkle with plenty of breadcrumbs or use special muffin papers.
Put 1-2 tablespoons of the composition in the prepared forms. In the middle of each put a hard boiled quail egg.
Potatoes in foil, with bacon and three kinds of cheese
Sweet potato slices with onions, scented with lemon and thyme and wrapped in a silky wave of cheese. Three in number and in perfect harmony: mozzarella, cedar and parmesan. We could stop here and serve the potatoes in foil as a garnish. Or we can add some ham or, as I did, some smoked red pieces, in which case the potatoes can be eaten as the main course. Tasty and filling, suitable for a quick lunch at work, and for a later dinner. Remember the recipe and for when the beautiful days return, because these potatoes in foil can be baked very well on the grill, on the charcoal grill. They are prepared in advance, from home, and in the forest they only throw the packages on the grill, where they are left for about 35-40 minutes.
Regarding the ingredients, you can find lardons at Mega Image. Otherwise, you can put regular bacon or kaizer. Then I used a lemon, bay and thyme flavored salt from the Jamie Oliver collection, but you can also put the components separately (like, a pinch of salt, 2 chopped bay leaves and a teaspoon of dried thyme).
Ingredients (for 6 servings):
& # 8211 1.2 kg potatoes (peeled)
& # 8211 onion 2 pcs. mari (165 g)
& # 8211 lardons (a kind of raw and smoked bacon) 200 g
& # 8211 unt 30 g
& # 8211 mozzarella 100 g
& # 8211 Cedar cheese 100 g
& # 8211 parmesan 30 g
& # 8211 green chives 10 g
& # 8211 salt with lemon, bay leaf and thyme
& # 8211 freshly ground pepper
If you prepare the potatoes in foil in the oven, heat the oven to 180 degrees Celsius. In a hot pan, without extra fat, brown the raw and smoked bacon pieces a little. Cut the potatoes into thin slices (about 3 mm thick), and the onion, sliced.
Take 6 pieces of aluminum foil, about 30-35 cm long. Distribute the potato slices evenly on the foil. Divide the onion. Cut the mozzarella and Cedar cheese pieces and spread them over the potatoes. Sprinkle some Parmesan cheese. Place the red pieces of bacon on top, with the fat gathered in the pan. Spread on the leaves and finely chopped green chives, butter (flakes) and the rest of the Parmesan cheese. Sprinkle with flavored salt (or, separately, salt, lemon peel, thyme and bay leaf) and freshly ground pepper. Wrap the foils around the filling and wrap tightly so that the steam and juices have nowhere to go.
Place the packages in a tray and put them in the hot oven. Leave for about an hour. Remove the packages from the oven, carefully unwrap the foils, let it breathe for a few minutes and serve.