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Duchess potatoes

Duchess potatoes


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Put the peeled potatoes in boiling water with a little salt.

When they are cooked, we peel them and crush them with a fork or put them on the grater with small meshes.

Mix the potatoes with the rest of the ingredients and put the composition obtained in a bag with a star tip.

Form "moate" of this composition on a tray lined with baking paper.

Bake at 200 ° for 15 minutes.

We serve hot as a garnish for meat, fish.


The owner of the car vulcanization in Arad where Ioan Crişan went before the explosion: We are shocked

Fifty days before he died in the car explosion, Ioan Crişan went to a vulcanization where he stayed for 15-20 minutes to change two tires and switch a wheel from his car, Mercedes Benz. Marius Stoia and his employees are shocked by what happened to their client.

Marius Stoia, the owner of the vulcanization that saw Ioan Crişan's car before the explosion, told, in an interview with Aleph News, how the intervention went and what he talked to the businessman, a regular in his workshop.

He said that Ioan Crișan came to the workshop on Monday, May 24, and had two tires changed on his front and switched a wheel on his back.

"About 15-20 minutes (stayed here & # 8211 n.r.). He came with me to the office, he came with me, here, on the terrace, he served a fresh, I made him the bill, he left and that was all ", said Marius Stoia.

He could not say whether all this time the car had been closed or opened. "I do not know what to say to you. My employees worked on the car. I don't know if it was closed or opened. We are all shocked by what happened ", said Stoia.

Asked if any of the employees walked inside the car, the owner of the vulcanization said that he would not have had to walk.

"We only worked on wheels. We had nothing to look for inside the car, "he replied.

He or his employees have not yet been called by investigators for statements.

"There were about 5 crews with us, they took the cameras, everything they could do to do their job as it should be," Stoia added.

Last Monday was not the first time that Ioan Crișan went to the vulcanization of Marius Stoia. He drove his own car, but he also sent his cars to the workshop. In fact, the owner of the vulcanization says that he had known Crișan for about 5-6 years.

"A very fair man", says Stoia about Crișan. He says he did not feel depressed and did not think he was in financial trouble. However, he says he found it "a little hectic", but "it used to be that way".

The car that exploded was seen, however, for the first time by Marius Stoia: "In our country, it was the first time this car was vulcanized".

Ioan Crişan, the owner of a fishing company from Arad, died on Saturday morning, in the explosion of his car, while maneuvering to get out of a parking lot of a supermarket in Arad. The hypothesis taken into account by investigators is bombed. AFP


Top three French dishes. Networks you will never give up

The recipes for French cuisine are sophisticated, delicate, full of flavor and, wherever you eat them, they remind you of the chic restaurants in Paris or Bordeaux. Whether you are planning to go on a holiday in France, or you have visited the beautiful country and you feel melancholy, we offer you three recipes for French food, dishes that we guarantee will be to everyone's liking.

French fries in the oven

Ingredients: 100 ml cream 100 g cheese 100 g butter 6 eggs 300 g Telemea sheep cheese 1 kg red potatoes

Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs. The other three eggs boil well. Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs.

Add the boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.

Serve hot, either plain or with a steak.

Blue chicken cord in the oven

2 pieces of chicken breast (about 200g each) 4 slices of cheese 4-6 slices of ham (about 80 g) 1 egg 2 tablespoons breadcrumbs (or well-crumbled dry bread, to be more crispy) + oil / melted butter

Mix the breadcrumbs / dry bread crumbs with a little oil / melted butter in a bowl. Spread on the bottom of a tray and fry in the hot oven for 3 minutes. Remove immediately and place in a bowl.

Cut each chicken breast crosswise, fold each slice of cheese once and put 2 slices in each chicken. The same is done with the slices of ham. It is caught with toothpicks and seasoned with salt and pepper.

Beat the egg with the flour. Give the chicken pieces through the egg mixture and then through the breadcrumbs. Place on a tray and lightly sprinkle with oil / melted butter. Bake for 25-30 minutes or until golden on the outside and well penetrated. Leave to cool for 5 minutes before serving. They can be served with a salad.

Pui Marengo

8 pieces of chicken 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons tomato paste 2-3 diced tomatoes 200-250 g mushrooms 170 ml dry white wine 50 g flour 1 chopped onion 2 cloves crushed garlic salt, thyme and pepper to taste parsley (optional) for serving

Heat the oil and butter in a non-stick pan. Meanwhile, season the chicken pieces, add them to the flour and brown them. When they are done on all sides, remove the chicken and add the onion and garlic to the pan. Stir and let it cook over low heat for 5 minutes.

Add the white wine over and combine with the resulting sauce (be it hardened on the pan). Add the tomatoes, tomato paste, thyme and chicken pieces. Cover everything and simmer for 30 minutes.

Add the mushrooms, mix gently and leave for another 15 minutes. Add the parsley before removing everything from the heat.

You can serve the chicken with rice, flavored baked potatoes or some duchess potatoes.


Top three French dishes. Networks you will never give up

The recipes for French cuisine are sophisticated, delicate, full of flavor and, wherever you eat them, they remind you of the chic restaurants in Paris or Bordeaux. Whether you are planning to go on a holiday in France, or you have visited the beautiful country and you feel melancholy, we offer you three recipes for French food, dishes that we guarantee will be to everyone's liking.

French fries in the oven

Ingredients: 100 ml cream 100 g cheese 100 g butter 6 eggs 300 g Telemea sheep cheese 1 kg red potatoes

Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs. The other three eggs boil well. Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs.

Add the boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.

Serve hot, either plain or with a steak.

Blue chicken cord in the oven

2 pieces of chicken breast (about 200g each) 4 slices of cheese 4-6 slices of ham (about 80 g) 1 egg 2 tablespoons breadcrumbs (or well-crumbled dry bread, to be more crispy) + oil / melted butter

Mix the breadcrumbs / dry bread crumbs with a little oil / melted butter in a bowl. Spread on the bottom of a tray and fry in the hot oven for 3 minutes. Remove immediately and place in a bowl.

Cut each chicken breast crosswise, fold each slice of cheese once and put 2 slices in each chicken. The same is done with the slices of ham. It is caught with toothpicks and seasoned with salt and pepper.

Beat the egg with the flour. Give the chicken pieces through the egg mixture and then through the breadcrumbs. Place on a tray and lightly sprinkle with oil / melted butter. Bake for 25-30 minutes or until golden on the outside and well penetrated. Leave to cool for 5 minutes before serving. They can be served with a salad.

Pui Marengo

8 pieces of chicken 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons tomato paste 2-3 diced tomatoes 200-250 g mushrooms 170 ml dry white wine 50 g flour 1 chopped onion 2 cloves crushed garlic salt, thyme and pepper to taste parsley (optional) for serving

Heat the oil and butter in a non-stick pan. Meanwhile, season the chicken pieces, add them to the flour and brown them. When they are done on all sides, remove the chicken and add the onion and garlic to the pan. Stir and let it cook over low heat for 5 minutes.

Add the white wine over and combine with the resulting sauce (be it hardened on the pan). Add the tomatoes, tomato paste, thyme and chicken pieces. Cover everything and simmer for 30 minutes.

Add the mushrooms, mix gently and leave for another 15 minutes. Add the parsley before removing everything from the heat.

You can serve the chicken with rice, flavored baked potatoes or some duchess potatoes.


Top three French dishes. Networks you will never give up

The recipes for French cuisine are sophisticated, delicate, full of flavor and, wherever you eat them, they remind you of the chic restaurants in Paris or Bordeaux. Whether you are planning to go on a holiday in France, or you have visited the beautiful country and you feel melancholy, we offer you three recipes for French food, dishes that we guarantee will be to everyone's liking.

French fries in the oven

Ingredients: 100 ml cream 100 g cheese 100 g butter 6 eggs 300 g Telemea sheep cheese 1 kg red potatoes

Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs. The other three eggs boil well. Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs.

Add the boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.

Serve hot, either plain or with a steak.

Blue chicken cord in the oven

2 pieces of chicken breast (about 200g each) 4 slices of cheese 4-6 slices of ham (about 80 g) 1 egg 2 tablespoons breadcrumbs (or well-crumbled dry bread, to be more crispy) + oil / melted butter

Mix the breadcrumbs / dry bread crumbs with a little oil / melted butter in a bowl. Spread on the bottom of a tray and fry in the hot oven for 3 minutes. Remove immediately and place in a bowl.

Cut each chicken breast crosswise, fold each slice of cheese once and put 2 slices in each chicken. The same is done with the slices of ham. It is caught with toothpicks and seasoned with salt and pepper.

Beat the egg with the flour. Give the chicken pieces through the egg mixture and then through the breadcrumbs. Place on a tray and lightly sprinkle with oil / melted butter. Bake for 25-30 minutes or until golden on the outside and well penetrated. Leave to cool for 5 minutes before serving. They can be served with a salad.

Pui Marengo

8 pieces of chicken 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons tomato paste 2-3 diced tomatoes 200-250 g mushrooms 170 ml dry white wine 50 g flour 1 chopped onion 2 cloves crushed garlic salt, thyme and pepper to taste parsley (optional) for serving

Heat the oil and butter in a non-stick pan. Meanwhile, season the chicken pieces, add them to the flour and brown them. When they are done on all sides, remove the chicken and add the onion and garlic to the pan. Stir and let it cook over low heat for 5 minutes.

Add the white wine over and combine with the resulting sauce (be it hardened on the pan). Add the tomatoes, tomato paste, thyme and chicken pieces. Cover everything and simmer for 30 minutes.

Add the mushrooms, mix gently and leave for another 15 minutes. Add the parsley before removing everything from the heat.

You can serve the chicken with rice, flavored baked potatoes or some duchess potatoes.


Top three French dishes. Networks you will never give up

The recipes for French cuisine are sophisticated, delicate, full of flavor and, wherever you eat them, they remind you of the chic restaurants in Paris or Bordeaux. Whether you are planning to go on a holiday in France, or you have visited the beautiful country and you feel melancholy, we offer you three recipes for French food, dishes that we guarantee will be to everyone's liking.

French fries in the oven

Ingredients: 100 ml cream 100 g cheese 100 g butter 6 eggs 300 g Telemea sheep cheese 1 kg red potatoes

Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs. The other three eggs boil well. Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs.

Add the boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.

Serve hot, either plain or with a steak.

Blue chicken cord in the oven

2 pieces of chicken breast (about 200g each) 4 slices of cheese 4-6 slices of ham (about 80 g) 1 egg 2 tablespoons breadcrumbs (or well-crumbled dry bread, to be more crispy) + oil / melted butter

Mix the breadcrumbs / dry bread crumbled with a little oil / melted butter in a bowl. Spread on the bottom of a tray and fry in the hot oven for 3 minutes. Remove immediately and place in a bowl.

Cut each chicken breast crosswise, fold each slice of cheese once and put 2 slices in each chicken. The same is done with the slices of ham. It is caught with toothpicks and seasoned with salt and pepper.

Beat the egg with the flour. Give the chicken pieces through the egg mixture and then through the breadcrumbs. Place on a tray and lightly sprinkle with oil / melted butter. Bake for 25-30 minutes or until golden on the outside and well penetrated. Leave to cool for 5 minutes before serving. They can be served with a salad.

Pui Marengo

8 pieces of chicken 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons tomato paste 2-3 diced tomatoes 200-250 g mushrooms 170 ml dry white wine 50 g flour 1 chopped onion 2 cloves crushed garlic salt, thyme and pepper to taste parsley (optional) for serving

Heat the oil and butter in a non-stick pan. Meanwhile, season the chicken pieces, add them to the flour and brown them. When they are done on all sides, remove the chicken and add the onion and garlic to the pan. Stir and let it cook over low heat for 5 minutes.

Add the white wine over and combine with the resulting sauce (be it hardened on the pan). Add the tomatoes, tomato paste, thyme and chicken pieces. Cover everything and simmer for 30 minutes.

Add the mushrooms, mix gently and leave for another 15 minutes. Add the parsley before removing everything from the heat.

You can serve the chicken with rice, flavored baked potatoes or some duchess potatoes.


Potatoes Roses (Duchesse)

Peel a squash, grate it and squeeze the juice. take it for short) put in salted water and boil. Strain well, then crush.

Cut the butter into slices and, with the help of the mixer, incorporate it into the potatoes. Season with salt (if necessary) and pepper plus nutmeg, then put the egg / eggs and beat again with the mixer. We will get a pretty soft paste. Let it cool a bit and then put it in a pan and reheat it on the fire, for 2-4 minutes, stirring constantly so that it sticks to the bottom of the pan.

We will get a thicker paste and stronger in consistency, it will look like a puree without milk in it. Leave it to cool a bit again, then put it in the decorating bag that has a dui with big teeth at the end.

On a baking sheet placed on a stove tray, roses are formed. Bake in the preheated oven at 180 c for about 15 minutes or until they catch a slightly golden crust. Serve next to steak, tochitura, or anything you like to use potatoes


Duchess potatoes with cream cheese & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of duchess potatoes with cream cheese is wonderful as an appetizer or even as a main course when we do not want to eat meat or when we want to impress with a different dish. Duchess potatoes are extremely easy to make and are very tasty. They are made with mashed potatoes with butter, salt, pepper and nutmeg. They are a wonderful alternative to the eternal mashed potatoes, and the combination with homemade cream cheese is excellent.

To mash the potatoes I used the vertical mixer Tefal Infiny Force Ultimate with the special accessory for mashed potatoes. I just love this accessory. Pass the potatoes perfectly without them becoming sticky and gummy. The puree remains fluffy and very fine, and the best part is that the whole operation takes extremely little time. Mashed potatoes with butter, mix with the yolks and spices and sprinkle in a tray covered with baking sheet. The amount of butter can be reduced if you want, but not more than half. Butter is needed for the texture and for the uniform browning of the potatoes.

And because we make duchesse potatoes with cream cheese, we have to prepare this one as well. Fortunately, it is also done quickly and easily. I used Telemea cheese, sweet cheese and sour cream, which I also mixed with the Tefal Infiny Force Ultimate vertical mixer, this time using the four-bladed stainless steel leg. The mixer has 1000 watts so the operation takes very little time and thanks to the Active Flow technology the ingredients are perfectly blended every time. Telemea cheese can be of any kind, beef, sheep or goat. Sweet cheese can also be skimmed, as well as sour cream.

If you don't like dried tomatoes, you can put anything else. Olives, green onions, herbs or even baked peppers. When wonderful duchess potatoes with cream cheese they are ready, they are served immediately, with your favorite meat or with a large salad. They are extremely tasty, the cream cheese offers a little acidity and I am sure you will like it too. I invite you to try my recipe for potato croquettes with tomato sauce, that's if you're a fan of potatoes, so are we.


Quick and tasty delicacies with Tefal One Pot

#ReadyToEat specialties
Delicious chicken soup, al dente vegetables and maybe rice pudding? All this in one click! When you have a pressure cooker on hand Tefal One Pot, quickly prepare the goodies of childhood and in addition, keep intact the taste & # 038 nutrients. The built-in spherical bowl ensures even heat dissipation, and the completely sealed lid provides safety every time. Everything for yummy results!

You have 25 automatic programs for: pressure cooking (small, medium, large), rice, oats, baby food, 3 levels of frying, baking, 3 levels of cooking for stew / soup and as many for steam cooking , 7 levels of browning, slow cooking and reheating.

It's clear who you rely on when One Pot does all the work for you! Use the Do It Yourself function for a boost of creativity & # 8211 combines flavors and textures depending on the inspiration of the moment. Adjust the time and temperature, press the "Start" button and you can relax at will!

#GoodToKnow The “Keep Hot” and “Auto Start” functions, both lasting up to 24 hours, keep your delicacies steaming.

And… an undeniable preparation!

How about a beef goulash? Drain the oil in the pot, set the "Browning" function, and after the beep add onion and cook for 5 minutes. After the time has elapsed, put the meat next to the paprika & # 038 cumin and leave everything for another 5 minutes. Stop One Pot includes vegetables, garlic and half a glass of red wine. Then activate the "Pressure Cook" function for 15 minutes. Finally, press the button on the lid and the steam is released immediately.


Method of preparation

  1. We peel the potatoes, wash them and cut them into cubes. They are boiled in salted water, just like puree recipe.
  2. After boiling, drain the water and pass the potatoes. Incorporate the butter, stirring constantly.
  3. Gradually add the yolks, grated cheese, nutmeg, salt and pepper to taste.
  4. In a tray lined with baking paper we pour hazelnuts from the formed composition.
  5. Put the tray in the oven heated to 200 gr and let it brown for about 6-7 minutes.

Sand serve as gasket for meat and fish dishes.


Duchesse Potatoes - Recipes

The potato specialty, whose recipe you will see below, is also known as "Duchess Potatoes" or "Fancy Mashed Potato Swirls". Representing a royal dish, the "whirlpools" of mashed potatoes are prepared very simply and do not require special ingredients, but only a special way of shaping the shape.

The original way of preparing mashed potatoes requires the following ingredient:

& # 8211 two egg yolks

& # 8211 melted butter

& # 8211 nutmeg, if you want a special flavor

Method of preparation:

Boiled potatoes will be peeled and chewed well, using a whisk. Add the melted butter and egg yolks to the puree, then the salt and spices. The ingredients will mix very well, with the help of a spoon, without leaving lumps.

With the help of an "injection" bag, the puree obtained will be poured in the form of small spirals, on a tray lined with baking paper.

The spirals will bake enough if they are placed in a preheated oven at 190 degrees Celsius for 20 minutes.

The garnish will be served hot with a favorite sauce, cream or a meat specialty.

Everyday Food presents a recipe prepared from similar ingredients, but using a different technique:


Video: Πατάτες Βραστές με Μυστικά - Boiled Potatoes - With Secrets. Stella Love Cook (October 2022).