Recipes with Potatoes

Mashed potatoes with walnuts

Potatoes are boiled, the water is poured and the potatoes are good. Stir together with crushed garlic, fat, sliced ​​bread, milk, spices and chopped walnut kernels, add more liquid. Savor to be served hot hot with marinated beetroot.

Oven baked plaice with fresh, crispy vegetables

Clean and rinse the pitchers well. Lay the fish on a plate of baking paper and sprinkle them with salt and pepper. Bag the fish in the middle of the oven. New, crispy vegetables: Bring water with salt in a large pot. Add the potatoes and boil them with low

Oksegullasch

Bacon is cut small and sliced ​​well, with onions, spices and peppers. The meat is cut into the tern 2x2 cm in the margarine. Onions and bacon poured over the meat together with the peeled tomatoes. Simmer by low heat to the meat is tender approx. 45 min.

Bornholmer Hane

Divide a bornholmerhane in 6-8 pieces. Brush them in olive oil in a saucepan. Sprinkle with salt and pepper and pick up the pieces. Brown 250 g of chopped shallots. Bring them up and shake 100 g of bacon. Pick them up Pour the grease off, leaving about 1

Occo buko with mashed potatoes

The meat is cut at the edge, so the edges do not pull at the frying. Season the pieces of meat with salt and pepper, brown on a pan and place in a pan. The sliced ​​onions and carrots are cooked on a pan and added to the meat, along with the other ingredients.

Hungarian Goldash Soup I

The meat is cut into small cubes and chopped. The margarine is melted in a saucepan and cooked onion and meat. Add salt and peppers and then water or broth. Boiling the meat is almost light 1-1½ hours. When the meat is almost tender, the potatoes and

Potatoes with tahini

The potatoes are boiled and cut into slices. The garlic chopped and mixed with tahini, and gradually a few spices were added. Water and lemon juice. Season with salt and pepper, pour over the potatoes and mix. Sprinkle with parsley.

Juliennesuppe

The vegetables are made. The onions are peeled and chopped small. Peel carrots, potatoes, parsley and celery. Tear them on the rough side of the roast iron. Cut the root and top of the pores, save the last. Cut the pores into narrow rings. Then a soup of pear