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The potatoes are washed with wire sponge, greased with olive oil, sprinkled with spices and placed in aluminum foil, squeezing in the mouth like a sack. Put them in the hot oven for about an hour and a half on a very low heat to penetrate well. Meanwhile, prepare the garlic sauce. Put in the blender the bread, the yolk, the mustard, the vinegar, the salt and the crushed garlic. Mix by adding 1-2 tablespoons of oil. When the mayonnaise is ready, add a little cream and mix with a wooden spoon. Quickly wash the brush in cold water and wipe well with a kitchen towel. Season and sprinkle with olive oil. Rub well with your hand and leave in the fridge for a few hours until cooked. Cut the brush into three thinner strips, but not all the way. The sausage will be fixed with toothpicks in the middle of the side where the three strips are caught. Place green onion leaves between them, fix well with toothpicks and weave. Place on a very hot grill. It turns on all sides even laterally to penetrate well. The onion will burn a little but gives it a special taste. The longer the meat is kept with the spices, the more delicious it is. The baked potatoes are cut in half lengthwise and placed in half with the face down on a piece of aluminum foil. Wrap the foil and turn it upside down. Gather at the edges like a tree candy, make an x with the foil knife and then press a little on the bottom of the potato to come out on top and look nice. Serve the grill with potatoes and garlic sauce.
Ingredients Pork tenderloin with new baked potatoes
1 kg of new potatoes
1 pork tenderloin (approx. 500 gr)
1 tablespoon herbs provence
1/2 teaspoon sweet paprika
1 teaspoon mustard tip
1 clove garlic
7 tablespoons oil
Preparation Pork tenderloin with new baked potatoes
- Peel a squash, grate it and squeeze the fat. Add a pinch of salt (a little more than you normally would). Let stand 1 hour at temp. the room.
- Crush the Provencal herbs in a mortar and mix with paprika, pepper to taste, mustard and crushed garlic. Add 5 tablespoons of oil and mix well.
- Wash the potatoes with a metal sponge. The larger ones are cut in two, and the smaller ones are left whole.
- Pour a few tablespoons of the spice over the potatoes, sprinkle with salt and mix to be well covered. Put the potatoes in a tray, on a single layer. Pour 100 ml of water (on the edge of the tray so as not to wash the spice) and cover with aluminum foil.
- Put the potato tray in the oven, at 220C, for 25 minutes.
- 10 minutes before the 25 minutes expire (while the potatoes are in the oven), heat 2 tablespoons of oil in a pan.
- Grease the muscle with the rest of the spice. Put it in the pan (make sure that the thin tip of the muscle is inserted underneath, so as to obtain a thickness as uniform as possible, see picture 3 - foreground). Fry the muscle for about 2 minutes (until lightly browned) on one side, then turn it over and lightly brown on the other side. At the end, turn it on its sides and fry it for 30 seconds.
- Remove the tray of potatoes from the oven and take the aluminum foil. Put the muscle on top and put the tray in the oven (no foil this time) for another 10 minutes.
- After 10 minutes, the muscle will be done. Check the potatoes.
- if they are made, remove the whole tray and cover it with aluminum foil. Let it sit for 10 minutes.
- if the potatoes are not ready yet, take the muscle out on a plate and cover it with aluminum foil and leave the potatoes in the oven until they are done.
- Cut the muscle into thin slices and place them in the middle of a plate. Place the baked potatoes around.
2. Season the potatoes in the pan
3. Fry the muscle on the first side
4. Turn and fry on the second side
6. Put the mussels on the potatoes and put them in the oven
7. Pork tenderloin with fresh baked potatoes
Baked peppers with cream and garlic & # 8211 recipe with creamy sauce
Baked peppers with cream and garlic & # 8211 recipe with creamy sauce. Baked pepper recipe with cream sauce, garlic and onion. How to make bell pepper stew and kapia with sauce? How to cook peppers correctly? Recipes with peppers. Recipes with baked peppers. Sauce recipes.
This is the first time I make this baked pepper dish with garlic and cream and I will definitely repeat it! It's great tasty! And my family was delighted with it so it will enter the summer menu of the coming years with flying colors.
I am a big fan of baked peppers and I prepare them in different ways, not just the classic salad with simple vinaigrette (see the recipe here). The taste and aroma of roasted or grilled peppers are unique! It does not compare to the "fainting" of baked peppers in the oven that more boil and wither. So are eggplant for salad or zacusca: if they do not have charred skin they have no flavor. That's why I also cook peppers for zacusca (the recipe here) but also for eggplant moussaka (the recipe here).
There is also a fasting version of this baked pepper dish & # 8211 is made with onions, garlic and tomatoes & # 8211 the recipe here.
About baked peppers on the stove or on the grill
Baked peppers go well with garlic! That's why we created a sauce (cold dressing) of baked peppers perfect for tasty sandwiches, grilled meats but also to eat as such on slices of fresh or toasted bread (see the recipe here). It's fabulous!
In Transylvania we make a stew of bell peppers with onion, garlic and paprika (sweet paprika) called lecso (lecio, Letscho) & # 8211 from the Austro-Hungarian chain. It's sensational! The recipe here.
In this case, I used the bell peppers and the kapia (kapia) that I baked beforehand, left them to cool and then peeled them. The cream used was a sweet, natural one, from the one for cream (with min. 30% fat) but you can also choose a sour cream (in a bucket) with min. 20-24% fat. The problem with fermented cream is that it is often chewed when heated and spoils the appearance of the dishes (they look "cut"). I was inspired by the recipe of my dear friend Iuliana Sbârnea, blogger at Bucate Aromate, whom I thank in this way. Great food I discovered! The only difference is that I did not thicken the sauce at the end but left it more fluid.
From the quantities below it results approx. 4 servings of baked peppers with garlic and cream.
Natural potatoes with garlic and parsley & # 8211 Lent or sweet recipe
Natural potatoes with garlic and parsley & # 8211 Lent or sweet recipe. How to make the recipe for natural potatoes with parsley and a little garlic? Simple natural potatoes with butter or oil (fasting) & # 8211 a simple and quick recipe. Potato recipes. Potato garnish.
A few weeks ago we went to Vienna and, as we walked around the city every day, visiting a lot of beautiful and interesting places, we also got hungry. I took all the Viennese specialties in turn, starting with the traditional one Käsekrainer – sausages with cheese (the recipe here) and continuing with Viennese pastries (Nussschnecken & # 8211 walnut snails – the recipe here) or with Wiener Schnitzel.
How to miss a Viennese schnitzel right at his mother's house? We stopped at a nice place, right in the center, 2 steps from Stephansplatz in the direction of Schwedenplatz. Restaurant Gutenberg.
I ordered one Wiener Schnitzel (recipe here) as in the book, but instead of the traditional potato salad (Kartoffelsalat), I chose Butterkartoffel, meaning potatoes with butter and parsley.
I received, as usual, a veal schnitzel that overflowed from the plate, with a reddish and crunchy crust of breadcrumbs (there is no breadcrumbs without breadcrumbs!) And with a tender meat that melted in your mouth. The garnish of natural potatoes with garlic and parsley surprised me very pleasantly!
They were delicious potatoes, with a lot of butter, freshly chopped parsley and a slight hint of garlic. Although it is an extremely simple preparation, that discreet garlic flavor was perfectly suited in this context. You couldn't detect garlic visually or as a texture, you just felt it was there in a small but perfectly dosed amount.
I liked the idea and, after returning home, I tried these natural potatoes with butter, garlic and parsley. The recipe is simple and quick and does not differ much from the classic natural potatoes (the recipe here). Garlic, however, gives them another note, much better! Those who fast I can replace the butter with a neutral oil (sunflower, rapeseed, etc.).
In order to succeed in this recipe for natural potatoes with garlic and parsley you will have to take into account 2 aspects: the variety of potatoes (to be of the special ones for salads) and their boiling in the shell (so as not to soak in salted water).
From the ingredients below we get approx. 4-6 servings of natural potatoes with garlic and parsley fasting recipe (with oil) or sweet (with butter).
Baked pepper sauce with garlic
Baked pepper sauce with garlic: the kind of aromatic sauce and so tasty that it is simply good to prepare a double dose. I always grill it, bake it and 2-3 bell peppers or take it out of the freezer. It is fragrant and tastes great.
The recipe is extremely simple, it doesn't have specific quantities, I always put what ingredients and spices I have at the moment: raw tomatoes, green basil, thyme, pepper and freshly ground hot peppers, green garlic, leurda, green parsley, olive oil.
If I make this fish sauce, I also add lemon juice or balsamic vinegar. It's crazy.
What do we need for the recipe for baked pepper sauce with garlic?
- -2-3 bell peppers
- -love 1 head
- -1 very ripe raw tomato
- -some basil leaves (optional)
- -3 tablespoons olive oil
- -freshly ground pepper
How to make a recipe for baked pepper sauce with garlic?
Baked peppers, peeled, garlic, olive oil, peeled tomatoes and seeds are put in a blender and mix well until a fine paste. Add salt, thyme and freshly ground pepper and mix.
If you use green parsley, lemon, vinegar or basil leaves, rosemary, oregano & hellip other spices, put them in the blender from the beginning.
This is a sauce that is prepared quickly, it is important to have baked peppers. Red peppers (kapia, donuts) are sweeter, Romanian bell peppers or green peppers are slightly bitter.
I now used 1 red bell pepper and 1 yellow bell pepper. In combination with raw tomatoes, a sauce with a fantastic flavor comes out.
If the tomato is very ripe, it peels very easily. If it is not very well cooked, you can put it completely, without problems. The sauce will be more sour if the tomato is not cooked well.
This sauce goes well with any kind of meat, fish or vegetables, cooked in any way.
You can make some pasta, for example for this amount of sauce, boil 300-400 g of pasta or 200 g of rice and then serve with this sauce. Enough for 3-4 generous servings.
If the sauce remains, it can be stored in the refrigerator, in a hermetically sealed jar, for 24 hours. No more, because it increases.
It can be made without raw tomatoes, but the finer taste is with raw tomatoes.
We did it today Grilled pussy & ndash see the recipe and homemade sausages , made by us. Of course there was a sauce, and our guests were delighted, there was no sauce left. & # 128578
I recommend you prepare this sauce, it's worth it. & # 128578
Most of the time, what is simple and fast, cooked with love, is absolutely delicious!
Baked beef broth
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