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Baked potatoes with egg

Baked potatoes with egg



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I wanted something simple and special for Sunday dinner so I chose the egg potatoes which are great.

  • 4 red potatoes
  • olive oil
  • salt
  • 1 onion
  • 2 dried tomatoes in oil
  • chopped parsley
  • black pepper
  • 4 eggs

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked potatoes with egg:

Wash the potatoes, salt them and wrap them in aluminum foil greased with olive oil, then bake for 45 minutes. When they are ready, cut a lid and remove the middle with a teaspoon, add pepper and add eggs and cook for another 15 minutes. Prepare a puree with the core of the potatoes. Cook the onion and dried tomatoes in olive oil and mix with the potatoes until smooth and the last time add the chopped parsley, salt and pepper. turkey in the oven.


COOKED PEPPER SALAD WITH GARLIC

I prepare baked pepper salad with garlic all year round, being one of my favorites for any fresh food or a steak with which I can associate it, so with their season I never miss the opportunity to bake the abundant peppers that I put in them. suitable bags and keep them in the freezer over the winter.

They are very good made directly on the grill over the fire made right in the yard of our country house, but they are just as tasty when baked on the flame of the stove or in the oven.

ingredients:

  • 1.2 kg of peppers
  • 2 tablespoons oil
  • 2 tablespoons vinegar
  • ½ old teaspoon
  • salt to taste
  • 1 clove of garlic

Bake the peppers on each side enough to brown sufficiently and evenly, directly on the grill with embers underneath, on the flame or in a tray lined with baking paper if you choose to prepare them in the oven, then set aside, sprinkle on top a salt powder and place in a bowl covered with plastic wrap for at least 20 minutes.

I remove the skin from the top quite easily, remove the stalks carefully to remove the seeds very well from the inside, then place the hot peppers on a serving platter.

For the dressing, very finely chop a clove of garlic crushed before with the palm of your hand under a knife with a wide blade, sprinkle with a pinch of salt and a little sugar that balances the vinegar in the composition very well, and at the end I incorporate the oil and mixture several times.

I never throw away the juice left by the peppers, so my dressing combines very well with it, and the baked pepper salad given a little cold before serving will be exceptional.


Bake baked potatoes with sour cream & ndash in the oven

The oven must be heated to 200 ° C (high with gas). Place the potatoes on the medium grill in the oven and bake for 30 minutes.

Leave it for another 25 minutes at 180 & deg C (medium stage for those with gas) to penetrate inside.

Cream topping for baked potatoes

Meanwhile, prepare the sour cream topping. The thick cream is mixed well with the Parmesan cheese and seasoned with a little salt and pepper.


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Monday: one kilogram of boiled or baked potatoes. I know someone who keeps this diet and has lost a lot of 6 kg in a small month. Dinner: 3 boiled potatoes with 100 g grated cheese on top and a tablespoon of oil.

Don't waste any more time and start a simple diet. How I lost 10 kg & # 8211 Weight loss treatment & # 8211 Culinary. All you have to do is eat only boiled or baked potatoes and yogurt for 3 days.

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Baked potatoes with gorgonzola

When you feel like baking potatoes, remember this recipe, then share it with your friends!

Howdy! I have to admit, I was greedy today. Yes, I had a crazy craving for baked potatoes in my shell, so I grabbed my plate and went shopping.
I found some smaller yellow potatoes, only good for the oven.

The first thing I did was wash them well with a clean sponge

Then I pricked them a little with the tip of a knife to get the aromas of olive oil and salt into them. In other cases where the peel of the potatoes is thicker, this procedure helps to prevent your potatoes from exploding in the oven.

Then I placed them nicely in an oven-resistant container, sprinkled them with olive oil and salted them mercilessly to arouse their aromas.
All this time, the oven warmed up to 200 degrees Celsius, then I was able to bake the potatoes.

After almost an hour I checked the potatoes with a knife and indeed they were the proud bakers dear to them.

While the potatoes were enjoying in the heat, I prepared the other ingredients.
I took 3 young green onion threads, washed them and chopped them as small as possible.

Then I chopped a small bunch of parsley, after first washing it and drying it with absorbent kitchen paper.

While they softened a little from the penetrating heat, I put a baking paper in a tray and placed the raw bacon slices.

I kept the bacon in the oven for 12 minutes at 160 degrees Celsius and then I took it out on a paper towel to remove the excess fat.

After absorbing the fat, I shredded it with a knife and set it aside.

Now that the potatoes have cooled, I move on to the next step and cut them in half.

I took each half of the potato and partially scooped it out with a spoon.

Now I mixed the potato pulp and mixed it with a mixer together with gorgonzola, parmesan, whole egg and a little ground black pepper.
No need to add salt because gorgoznzola and parmesan are salty.

After obtaining a creamy puree, I added chopped green onions and mixed with a spatula.

I put a baking paper in a tray and placed the hollowed potatoes and with the help of a fork, I filled them with the cream obtained recently, then I put them in the oven heated to 220 degrees Celsius.

I kept them for 10 minutes until they browned a little, but I advise you to check them because the ovens can burn differently and maybe your browning time may differ.

These potatoes are suitable to enjoy as a hot snack, but know that they go great as a side dish to a meat, and if you are not a meat eater, all you have to do is remove the bacon from the recipe.
Good appetite!


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Recipe: Vegetable garden potatoes with fresh spinach and lemon

My herb garden is already overflowing with fresh parsley, mint and love. There is an oregano plant that stretches and tall dill leaves. Herbs are the main reason why I garden, and at this time of year I am just looking for ways to gather their crunchy and welcome scent in my kitchen. Here is a simple recipe that takes full advantage of herbs - from the garden or from the market - tender, creamy potatoes, tossed with a lemon dressing, fresh spinach and a handful of parsley and dill. From my vegetable garden to the kitchen table.

Like all potato salads and discarded potato dishes, it requires the dressing to be poured over the hot potatoes. Hot potatoes soften olive oil and lemon juice as they cool, so try not to let the potatoes cool too much before dressing and discarding.

But this recipe requires potatoes to be cut in half (or even quarters, if your potatoes are larger than the center of the palm) - how do you do that with hot potatoes? I simply throw the boiled potatoes in a colander to drain, then take a small, sharp knife and slice them into a necklace. Put the knife inside and cut the potatoes in half, there is no need to lift them or place them on a cutting board. Just slice, shaking the collector to reach the bottom potatoes. Then throw them back in the pot or bowl and mix the rest of the ingredients.

And confuse your own garden with herbs or the market of other herbs to try this salad. Mint would be delicious, of course, such as cilantro, lovage, extra-spicy summer arugula leaves and sorel. Look for the freshest and most delicious baby greens you can find, especially if the spinach has disappeared along with the cool weather. You want a lot of greens, here is a big salad with some potatoes and some greens. There is almost as much spinach as potatoes, especially before it withers - a real salad in the garden.

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- 4 large potatoes
- 100 g of Kaiser
- 100 g grated cheese
- 1 or raw

How to prepare baked potatoes stuffed?

Peel a squash, grate it and squeeze the juice. It must be well heated, and you must be very careful not to burn the potatoes. Once the potatoes are baked, take them out of the oven and cut them in half lengthwise. Carefully remove the potato core and place in a bowl. Add the raw egg, grated cheese and kaiser to the bowl and mix everything very well. Then fill each half of the potato with the mixture obtained. Put the potatoes back in the oven for about 10 minutes. It is best to serve it warm, and if you have a little cream at hand, success is guaranteed.

What could be simpler and more ingenious than these baked potatoes stuffed? Little effort, little time, but a lot of satisfaction. It is a light food that can be made without problems by both the most experienced in the kitchen and the learner.


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- Asian chicken with rice curry and soy sauce OR pork chop with baked pepper sauce and baked potatoes OR chicken breasts with barbeque sauce and golden potatoes OR Transylvanian pork goulash with polenta OR bolognese pasta.

- pie with sweet cheese and raisins.

Ramada Pitesti

The proposal for tomorrow's lunch is:

- chicken soup with dumplings OR broccoli cream soup with croutons OR spring salad with salmon croquettes

- sauerkraut with pork and polenta OR pork sausage with rosemary potatoes OR chicken breast with Mediterranean sauce and golden potatoes OR Carbonara pasta.

- biscuit cake with coffee cream.

Ramada Pitesti

For tomorrow's lunch we suggest:

- beef soup with fresh parsley OR smoked bean cream and croutons OR potato salad with Greek olives, boiled egg, pickles and homemade mayonnaise

- Asian chicken with rice curry and soy sauce OR pork chop with baked pepper sauce and baked potatoes OR chicken breasts with barbeque sauce and golden potatoes OR Transylvanian pork goulash with polenta OR bolognese pasta.

- pie with sweet cheese and raisins.

Ramada Pitesti

Happy Birthday to all children!
We hope you had a successful weekend, even if the weather was not on our side, we propose delicious and tasty dishes for tomorrow's lunch:

- turkey borscht with fresh larch OR vegetable cream soup with croutons OR Mexican salad with lightly spicy chicken

- mutton pastrami with polenta and green garlic OR baked chicken breasts with mashed potatoes with garlic OR pork stew with polenta OR chicken with cheese sauce and puree