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Musica a la Nico

Musica a la Nico

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Wash the potatoes and boil them, wash the meat and clean it.

Then we cut it into cubes and put it through the mincer. Chop the onion and finely chopped garlic and put it in a little oil. When the onion is golden, add the meat, salt, pepper and add a little tomato sauce. After it is done, take it off the heat and leave it to stand.

We cut the tomatoes into rounds. When the potatoes are cooked, drain them, clean them. Then we move on to their bird, add butter, salt and nutmeg powder. Gustam.

We move on to arranging the preparation, preheating the oven. We take a bowl of Yena (Jena), we grease it with a little butter, we add the first row of puree, we add the minced meat over, the tomato slices and the second layer of puree, we grate the cheese and on top we add the tomato juice.

Bake for at least 50 minutes, then check and if necessary, leave in the oven.

We try before removing and if it is done, let it cool a little and only after that it is portioned and served as in the next pictures.

Good appetite!

Prepare the ingredients.

Peel an onion and cut it into cubes. Peel the potatoes and leave in a bowl of water.
Put a large pan on the fire and add the oil. When it has heated up, add the onion.
Cook until it starts to brown a little.

Add the minced meat and cook, taking care not to remain lumpy. Add salt and pepper to taste.

Meanwhile, slice the potatoes into thin slices.
Grease the Slow Cooker bowl with oil and place the potato slices. Being the first layer, it can be a little thicker than the rest.

Sprinkle a little salt over the potatoes and put a third of the minced meat, then a row of potatoes and another of minced meat, the last layer being potatoes.

I divided the quantities so that I have 4 rows of potatoes and 3 rows of meat, but you can also go for 3 rows of potatoes and 2 rows of meat.
In a bowl, mix the two eggs, sour cream, milk, salt and pepper and pour evenly into the bowl.

Put the lid on, connect it to a power source and set it to HIGH for 2:30 hours.
When the time has expired, the Slow Cooker automatically switches to the & # 8220Warm Keep & # 8221 function.
After 10 minutes it can be portioned and served. Serve hot.

Potato bite

The best comes out with mashed potatoes made with butter and milk, adding a pinch of pepper, putting celery on the meat, in which some oregano and fresh dill oil were added.

Devo, now you can sigh twice because you received another version of the moussaka recipe :))

Iulian, it's a matter of taste and habit. As a child I ate moussaka only with round potatoes, so it seems normal to me, even if I know I'm subjective :) Anyway I've been planning for a long time to try it, so I'll put on the blog the moussaka recipe with mashed potatoes .

yes it is good in all variants but now in summer I opt for meatless foods it is healthier

And I strive to prepare as many recipes for eating vegetables. Especially now, in summer, when they are fresh and cheap. Later (or tomorrow, because I might go to the beach today) I decided to make some pumpkin meatballs.

Congratulations on the blog! I came across your blog searching on google for food recipes being in a terrible pile of ideas both me and my friend, although he cooked more than me in his life, but probably not as much compared to you: And I started with this recipe! It turned out absolutely brilliant.
We will continue to visit your blog to learn other recipes and so we will not be up to ideas: D hihi
There may be other blogs or sites, but this one seemed the most orderly and with tasty and practical recipes:) I always said: men are the best chefs. And so it is. Keep it like this!

Thank you Madalina! There are many other blogs and sites, but, as those in the famous beer ad say, this is probably the best culinary blog in the world: D
Seriously now, I hope I don't erode your trust in the recipes on the blog if I tell you that I've only been cooking for a year or so. I cook for pleasure and I cook for myself, not to impress, so the ingredients used are affordable. Maybe the blog is tidy due to the fact that the idea I started from was that it should be a kind of personal cookbook, from which to be inspired when I prepare the recipes again. To those skilled in the kitchen, my sometimes too detailed explanations will probably seem useless.
So I'm still learning to cook, but I'm waiting for you to learn and be inspired together :)

Haha: D no, don't worry, you didn't break my trust. If in one year you have already made so many recipes that look so good, it means that you have really discovered a hidden talent, as I think about my friend, that he is very good at cooking, when he wants to cook or even when he sticks to me in the kitchen and always comes up with new ideas, improvisations. and in the end it turns out good: D
And the fact that some explanations are more detailed I also knew some of them, but others I like very much, so they are useful.
I don't have much time to cook very often, but when I do I will comment on every food cooked on the blog, until I get a comment from me on all your recipes. [LOL I can't see myself but I'm trying at least :))]
Good luck! :) Madalina.

P.s .: mmmm the soup posted today looks good: D That's why I would crave it 2 days ago, if you can believe it :))

:)) I believe you, I find it plausible to have the same tastes in food since we have about the same sleep schedule - in fact I do not know if the same, because I almost fell asleep with the laptop in my arms :)
I started on September 3, 2010 and I prepared 219 recipes. There aren't many, I think you have a chance to do them all.
I ran, good night!

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Ingredients for the mashed potato and minced meat recipe

  • For puree:
  • -3 kg of potatoes
  • -100 g of sour cream
  • -salt
  • Meat composition
  • -2 kg minced meat (pork, beef, poultry, sheep)
  • -2-3 onions
  • -1 small carrot
  • -400 ml thick broth or tomato juice or 3 tablespoons tomato paste
  • -1 or
  • -1 teaspoon with thyme tip
  • -2 teaspoons with a pinch of salt
  • -half a teaspoon of pepper
  • -optional nut
  • -3 tablespoons oil
  • -30 ml white wine
  • For greased tray
  • -oil or butter
  • -2 tablespoons breadcrumbs
  • For decoration
  • 200 g grated cheese or parmesan

What ingredients do we use for the potato and mushroom bite fasting recipe?

  • 700 g potatoes
  • 500 g frozen mushrooms
  • 2 onions
  • 1 carrot
  • 4 tablespoons olive oil
  • 250 g tomatoes cut into tomato juice
  • 200 ml soy cream
  • 20 g margarine
  • 1 cup red juice
  • salt and pepper to taste
  • green parsley

2 large eggplants, cut into 1 cm thick slices
2 tablespoons olive oil (for eggplant)
1 tablespoon olive oil (for filling)
1 chopped onion
2 cloves garlic, crushed
700 g minced beef
400 g chopped tomatoes
3 tablespoons tomato paste
1 cup beef soup
1½ teaspoon sugar
2 teaspoons dried oregano
¾ teaspoon salt

For the bechamel sauce
4 tablespoons butter
5 tablespoons flour
3 cups milk
¼ teaspoon nutmeg
½ cup grated parmesan
1 egg + 1 egg yolk

For topping
⅓ cup of breadcrumbs

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Overturned moussaka with potatoes, meat, mushrooms and tomato sauce

Overturned moussaka with potatoes, meat, mushrooms and tomato sauce. Potato mousse recipe with minced meat, mushrooms and tomato flavored sauce. How is moussaka made? An overturned, very tasty bite.

Doesn't this overturned bite look great? Let me tell you about how tasty it is? You will convince yourself if you test the recipe! I think it's the best mashed potato bite I've ever made!

This overturned musacau came out so nice and so good & # 8230 I have no words! Tender and juicy, fragrant and very tasty.

Why the overturned bite? Because I wanted something different from the classic moussaka, inspired by the beloved overturned cake with apples (see the recipe here).

What if I replaced apples with potato slices and sponge cake with a layer of minced meat? Sounds good! However, in order to have a support top, I chose a puff pastry. Honestly, it goes well with a disk of pizza dough (leavened). What goodness of the overturned moussaka came out! Dream!

For the sauce I chose a minced pork (fatter) but you can also use pork-beef mix or just beef. I made a minced meat sauce with mushrooms, onions and tomatoes for pasta, flavored with garlic, basil and oregano. The nice part is that you can make the sauce the day before and assemble and bake the moussaka whenever you want. You can use and cold steak left over from the previous days which you put through the shredder.

You can find more on our blog moussaka recipes: classic potato mousse (here), potatoes with eggplant and meat (here), eggplant bite with meat and baked peppers (here) or eggplant with couscous (here). All are excellent!

I give you the quantities for 6 portions of overturned moussaka that I baked in a shape of 24-25 cm in diameter and having a height of 6 cm.

Video: #1 - Heroes - Eurovision 2015 - Nico (November 2022).