New recipes

Baked potatoes with mozzarella


1. We peel the potatoes, wash them and cut them into slices. Fry them in hot oil and take them out on a paper napkin to remove excess oil.

2. In a good baking tray place a layer of potatoes, then a layer of mozzarella slices. Add salt, pepper and continue with a layer of potatoes and another layer of mozzarella, salt, pepper. Finish with a layer of potatoes.

3. Put a layer of sour cream on top of the potatoes and sprinkle with salt and dill.

4. Bake at 180 degrees for a few minutes.


California potatoes with baked ham

Mix until completely homogenous. Form 6 meatballs from the obtained composition.

Place in the oven tray lined with baking paper. Flatten by hand until you get discs of equal size.

Grease with olive oil.

Bake for 15 minutes at 200 degrees Celsius.
Remove the tray from the oven. Cover half of the meatballs with 3 slices of ham.

Place the remaining meatballs on top.

Cover with a slice of fresh mozzarella.

Put a few pieces of bacon on top.

Bake for another 10 minutes at 220 degrees.

Serve warm and in moderation!

Recipe video CALIFORNIA POTATOES WITH OVEN HAM lower:


Baked potatoes with cheese and greens

A perfect garnish for a tailor-made steak

  • 1.5 kg of potatoes
  • 200 ml cream
  • 200 gr telemea
  • 3 eggs
  • 1 green onion
  • 1/2 bunch chopped dill
  • salt and pepper
  • butter or oil
  • 100 g grated mozzarella

Peel the potatoes, cut into 4 and boil in salted water for 15-20 minutes. Drain the water and allow to cool slightly.

Preheat the oven to 200 degrees. Take a ceramic tray and grease with butter or oil.

Beat the eggs with a pinch of salt and ground pepper, then add sour cream and half of the chopped dill. The other half is mixed with the Telemea cheese given on the large grater and the sliced ​​onion.

Mix the potatoes with the dill cheese and place in the pan. Pour the beaten eggs over them, and sprinkle mozzarella on top. Bake for approx. 20 minutes until they start to brown nicely


Baked penne with mozzarella

I love Italian cuisine, and pasta is one of my favorite risotto dishes. I prepare them in many ways, but I don't really like white pasta sauces, but rather those made from tomatoes with lots of garlic and fresh basil. That's exactly what I did with this recipe.

You already know that I love cheese and mozzarella seemed to me the most appropriate in this context. The mozzarella I use is the one from Delaco, which I put both in the tomato sauce mixed with pasta and grated on top, so that it melts nicely.

What do you need to know about this recipe?

  • Use penne or any kind of tubular / hole pasta, because these are the most suitable when you want to use a lot of sauce.
  • Depending on your preferences or intolerances, you can use white, wholemeal or gluten-free pasta
  • I insist on using fresh basil if you want to enjoy your taste buds to the fullest. Fresh basil has a special scent and will give a wonderful taste to the recipe.
  • I got 5-6 servings, but if you want to make for 2 or 3 people, halve the quantities listed below in the list of ingredients.

These baked penne with mozzarella can be served at lunch or dinner, and as a tip, know that you can prepare them in advance (for example, during the day), put them in the pan, and in the evening at dinner just laugh in Last moment mozzarella on top and put the tray in the oven for a few minutes to melt the mozzarella.

Also, I would do the same if I called friends to the table, because such a recipe is made quickly, easily, it can be prepared in advance, and before it is served, just put in the oven for 8-10 minutes.

You will understand what I am talking about when you read below how to prepare it, so I invite you to see how I made the most delicious baked penne with mozzarella!

____________________________________
INGREDIENTS (5-6 decent servings)
400.gr. paste penne
375 gr. Delaco fresh mozzarella (3 small bags)
3 cans of tomato pulp (3x 400 gr.)
5 cloves of garlic
1 large handful of fresh basil
salt, pepper (to taste) 1 tsp
dried oregano (optional)


____________________________________
PREPARATION
The pasta is boiled in water with 1 teaspoon of salt. The cooking time differs from one type of pasta to another, so check the cooking time on the packaging of the bag. It took me 11 minutes, but I only left 9 minutes for them to cook later in the tomato sauce.

Things should go in parallel: while you are cooking the pasta, you are also preparing the tomato sauce.

How do we make the sauce?

If you make the same amount, you will need a large frying pan or pot.

Chop the garlic and simmer for 1 minute. Add the tomato pulp, 3-4 tablespoons of the pasta water and season with salt, pepper, dried oregano.

Stir and let the sauce simmer for 10 minutes. At the end of the 10 minutes, add 1 handful of freshly chopped basil and mix.

Squeeze the pasta, then add it to the sauce. Cut into small cubes 125 gr. mozzarella and put them in the pan. Mix everything well.

Put the pennies with the tomato and mozzarella sauce in a large tray, then grate the remaining 250 gr on top. of mozzarella and put the tray in the preheated oven at 180 ° C for 8-10 minutes, until you see that the mozzarella is melted on top.

I divided everything into smaller pots, but it can be put in a single tray (eg 30 & # 21520 cm) if you do not want to make individual portions. I didn't put the biggest container in the oven with the rest, but only in the evening because I had guests and I wanted to serve hot pasta, with freshly melted mozzarella on top.

The nice part about such a recipe is the fact that you can prepare everything in advance (for example, during the day), and when you want to serve (eg at dinner), simply put the tray in the oven and leave 8- 10 minutes to melt the cheese.

One thing that fascinates me the most is to see the melted cheese stretching. Not you?

I hope you liked the recipe and that you will prepare it soon!


Baked potatoes with ham and cheese

Today we will do Baked potatoes with ham and cheese. It is a simple recipe that you can make any day of the week. It has several rows of potatoes, ham and cheese, covered with cream, eggs and a layer of mozzarella, cheddar and emmentaler.

Ingredient:
1 kg of sliced ​​potatoes
500 grams of sliced ​​bacon
4 eggs
200 grams of grated cheese (I have a mixture of mozzarella, cheddar and emmentaler, but you can use as many times as you want, even cheese)
300 grams of sliced ​​cheese
400 ml of cream for cooking
salt and pepper to taste

We start by seasoning the potatoes with salt and pepper.

In a 30 cm tray we start to build the food. Put a layer of potato slices, a layer of bacon and a slice of cheese. We repeat this step twice more.

Put the beaten eggs with the fork, salt and pepper to taste over the cooking cream and mix everything well. Pour the mixture over the potatoes. Put the grated cheese on top.

Bake potatoes at 200 degrees Celsius for about an hour, or until the potatoes are fully cooked and nicely browned on top.

Look how good it looks! All the layers look so good. The cooking cream formed a sauce that covered the potatoes. It is an absolutely delicious food that you must try.


Baked ravioli with mozzarella

I received these mini-ravioli from my mother in Italy and I was still thinking of a recipe, so I looked in the fridge, saw some ingredients and said that something good was definitely coming out. I made ravioli in tomato sauce with mozzarella and basil, so what could be more Italian than that?

I really liked that it is not a complicated recipe, it has ingredients available to anyone, it is made extremely quickly and it is delicious. It can be eaten at lunch or dinner and whenever you run out of recipe ideas. You can even prepare it the night before (boil the pasta and mix it with the sauce), and the next day simply put the last step into practice, ie put the tray of ravioli in the tomato sauce in the oven, and put mozzarella on top.

Well, who did I crave?
____________________________________
INGREDIENTS (2 servings)
200 gr. ravioli (I used mini ravioli stuffed with beef, they are brought by my mother from Italy, but you can use any other type of ravioli)
100 gr. mini-mozzarella
800 gr. tomato sauce
1 tablespoon tomato paste
1 handful basil leaves (6-8 leaves)
3-4 cloves of garlic
salt and pepper to taste


____________________________________
PREPARATION

Put the ravioli to boil according to the instructions on the package, in a pot of water and 1 teaspoon of salt.

Meanwhile, we start with the sauce.

Heat the 3 crushed garlic cloves, then add the tomato paste. Mix with a wooden spoon, then add the tomato sauce, finely chopped basil, salt and pepper to taste. Stir and simmer for 2-3 minutes.

Add ravioli to sauce and stir.

Put the ravioli with sauce in a heat-resistant dish, level nicely, place the mozzarella balls on top, then put the tray / dish in the preheated oven at 180 ° C, until you see that the mozzarella is melted on top (5-7 minutes).

I used two pots especially for the pictures at the end, but you can use a single bowl or square / rectangular tray of about 20X20 cm.

After this time, take the tray / bowl out of the oven, let it rest for about 5 minutes (not the other way around, but frigeeee), then eagerly serve these ravioli in the oven with mozzarella.


Gefilte fish

  • Time: 1 hour 25 minutes.
  • Portions per container: 6-7 people.
  • Caloric content: 96 kcal / 100 g.
  • Purpose: lunch, dinner.
  • Cuisine: international.
  • Difficulty: medium.

Mushrooms are present in this recipe. It is better to take fresh champagnes, but pickled ones. You can use other & # 8211 chandeliers, mushrooms, white. They will be cooked whole, so it is important to choose intact mushrooms.

ingredient:

  • mackerel, lemon & # 8211 1 pc.
  • carrot, onion, garlic cloves & # 8211 2 pcs.
  • potato & # 8211 4 pcs.
  • mushrooms & # 8211 0.15 kg
  • dill & # 8211 0.1 kg
  • oil (vegetable) & # 8211 2 tbsp. l.
  • salt, pepper, oregano, fish spice.

Cooking method:

  1. To open the belly of the fish, remove the inside, remove the black film. Cut your gills and eyes. Wash, dry, grate with spices, spices.
  2. Peel an onion, grate it and cut it in half. Transient to golden hue.
  3. Peel the carrots, grill, add to the onion. Fry until boiled.
  4. If you want to make the dish more satisfying, you can add boiled and hard-boiled eggs to the onion-carrot mixture.
  5. Peel, wash, cut the potato tubers into thin slices.
  6. Squeeze out? parts of lemon juice, the remaining half cut into half rings.
  7. Fold the baking sheet in half, pull the edges, fix well, put the fish on it with the ridge down.
  8. Open the belly, put half of the fried vegetables inside.
  9. Spread the lemon slices on an inner edge, place the remaining steak.
  10. Outside, cover the fish with potato slices, mushrooms and lemon zest. Sprinkle with oil, sprinkle with spices.
  11. 2 teaspoon pour lemon juice, pour water over the rest of the bowl. Put in the oven for 25 minutes at 180 ?.
  12. Prepare the sauce: mix the oil with the lemon juice, chopped garlic cloves and herbs.
  13. Pour the mackerel ready.


1. Cut the potatoes into 4 or 6 depending on the size, preferably to be as even pieces as possible to cook uniform and at the same time. We don't want to have some potatoes overcooked and some raw.

2. Add spice mix, garlic finely chopped and the two tablespoons of olive oil over potatoes. The oil will form a crispy crust on them, while inside they will remain fragile.

3. Place the potatoes in a tray lined with baking paper and place in the preheated oven at 175 degrees. After 25-30 minutes, remove the tray and sprinkle dill over potatoes. Leave them for another 5 minutes in the oven until golden. This way the dill will not be raw either, but it will be lightly cooked and its flavor will be preserved.

I served potatoes with avocado, cream sauce and salad next to it, but you can also use them in the recipe Vegetable tortilla. Both are delicious and you will lick your fingers. Good appetite!


Baked potatoes

I was telling you the other day about some pork chops first lightly browned in the pan, after being treated with some Worcester sauce and some Dijon mustard (a wonderful Franco-British collaboration), then baked in the company of slices of Mozzarella and Champignon mushrooms.

As I don't think there is anything more unhealthy than pork with potatoes, it is only in fast food places that mostly serve burgers with french fries, I thought I couldn't miss such a side dish, so I set the side dish for the aforementioned chops. .

They take some potatoes. Not many, only about ten. Not too big, but not too small. If it's new potatoes, it's even better. If not, peel. Usually barbaric, which I didn't notice much in Western civilizations (Jamie, Gordon & amp. Co. More, in the United States, even potato flakes were made from peeled potatoes).

Cut into thick, long slices. Minimum four, maximum eight. Slices, because we were talking about them.

Drain well, possibly dampened with absorbent towels, place in a large bowl and season with:

  • sea ​​salt
  • black pepper with lemon
  • chilli powder or hot paprika
  • dried oregano
  • granulated garlic
  • olive or grape seed oil (in their absence you can also use the classic sunflower oil).

I did not specify the quantities, I leave them at your discretion. However, to get something edible, about a teaspoon of granulated garlic, a teaspoon of oregano, a pinch of chilli powder and 2-3 tablespoons of oil are enough. Salt and pepper - according to everyone's taste.

Massage the potatoes well with the mixture of ingredients mentioned above.

I still have some tomato sauce with basil (it should have been 1-2 teaspoons) that didn't fit on the chops anymore, so I put this one on the potatoes as well. Hence the color.

Now all you have to do is put the potatoes in a non-stick pan and spread them so that the slices do not stick on top of each other.

Put the tray in the preheated oven at about 190 ˚C (± 5%) and leave it there for an hour (also, ± 10 minutes). Check from time to time how the contents are presented (about 20 minutes), spoon through them (so that they do not burn on one side only) and when you see that they have become crispy and golden on the outside (well, the color is harder to appreciate due to the interference given by the paprika and the tomato sauce) they are said to be ready and good to eat.

I go as a side dish to chops made like here, I go as a side dish to chicken, I even go unaccompanied by meats (fasting or vegan food), possibly with a seasonal salad next to it. Seasonal salad is made not from season with salt, oil and vinegar, but from fresh local vegetables and greens: lettuce, spinach, green onions, leurd, radishes, tomatoes, cucumbers, etc.

In the off-season you can make a "seasonal salad" with what you find in the hypermarket. Okay, the taste won't be exactly the same, but on Instagram or FB it will look good.


Baked pumpkin with tomatoes and mozzarella

Tomatoes, zucchini and mozzarella are cut into slices of the same thickness.


In a heat-resistant dish, arrange one round of zucchini, one red tomato, one basil leaf and one slice of mozzarella until the bowl is full. Depending on the size of the dish, the amounts of vegetables and mozzarella may vary.


Put the dish in the hot oven at 220 degrees for 20-30 minutes.


Meanwhile, beat the eggs and mix with the cream.


After 30 minutes, remove the dish from the oven, add the eggs and cream

and put it in the oven for another 30 minutes (more precisely, until it browns nicely on top).


It is served as a main course or as a steak garnish.


This recipe was prepared for the "Sweet Romania" culinary challenge, through which Ana Maria proposed "Let's cook healthy with seasonal vegetables and fruits".


Baked pumpkin with tomatoes and mozzarella

Tomatoes, zucchini and mozzarella are cut into slices of the same thickness.


In a heat-resistant bowl, arrange one round of zucchini, one red tomato, one basil leaf and one slice of mozzarella, until the bowl is full. Depending on the size of the dish, the amounts of vegetables and mozzarella may vary.


Put the dish in the hot oven at 220 degrees for 20-30 minutes.


Meanwhile, beat the eggs and mix with the cream.


After 30 minutes, remove the dish from the oven, add the eggs and cream

and put it in the oven for another 30 minutes (more precisely, until it browns nicely on top).


It is served as a main course or as a steak garnish.


This recipe was prepared for the "Sweet Romania" culinary challenge, through which Ana Maria proposed "Let's cook healthy with seasonal vegetables and fruits".


Video: Garlic ROASTED POTATOES with MELTED CHEESE (October 2021).