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Mashed potatoes with squid sticks

Mashed potatoes with squid sticks

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Time kills us and we often choose quick solutions to prepare fairly light dishes, both for adults and children.

  • We need:
  • 6-7 white potatoes,
  • 150ml milk,
  • a tablespoon of butter,
  • salt and a box of squid bars.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Mashed potatoes with squid sticks:

We clean the potatoes, wash them and then boil them in lukewarm water with a little salt.

While the potatoes are boiling, heat 100ml of oil, over which we place the squid sticks that we brown on both sides.

After they have browned, we place them on a plate over which we put a paper towel to absorb the excess oil.

After the potatoes have boiled, drain the juice, grind them and add the milk and butter, stirring until well blended. When hunger strikes you, it is very easy and quick to prepare.

Serve immediately.

Good appetite!

What mom wouldn't want to make a slightly more sophisticated recipe that doesn't last too long? We have prepared a recipe for squid bread with garlic sauce, whose cooking time is about 30 minutes, and the cooking time is 10 minutes. The prepared ingredients reach for about 4-5 people, as a snack. Here's how easy it is to make this dish in a few steps!

Ingredients for breaded squid with garlic sauce:

vegetable oil for frying
250 grams of white flour
1/2 teaspoon red pepper
1/2 teaspoon paprika
1/2 teaspoon salt
500 grams of squid, cut into 5 millimeter pieces
2 eggs

200 milliliters of homemade mayonnaise
1 clove of crushed garlic
the juice of half a lemon

4 steps to prepare breaded squid with garlic sauce:

1. To prepare the garlic sauce, add all the ingredients for it in a bowl, mix well and set aside.

2. To prepare breaded squid, put more oil in a wok or large saucepan, halfway through it. Put on the stove over medium heat.

3. While the oil is heating, add the flour, red cayenne pepper, paprika and salt in a large bag, such as for sandwiches. Add the squid and mix well to cover evenly. Repeat the process twice if you have a smaller bag.

4. Beat the two eggs well in a bowl with a whisk. Dip the squid in the beaten eggs, then carefully add them to the hot oil. Leave to fry for about 2-3 minutes, until golden. Remove from the oil and drain on a paper kitchen towel. Serve with garlic sauce, mayonnaise and lemon.

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8 appetizers served in tartlets for the holiday table & # 8211 will amaze all guests!

Tartlets are delicious and good-looking appetizers that should not be missing from the holiday table. Team Bucă offers you 8 recipes for tartlets filled with various fillings for all tastes. You can use commercial tartlets or you can easily make them at home from dough or mashed potatoes. Prepare these phenomenal snacks and impress all your guests!

1. Tartlets with chicken liver salad


-300 g of fresh or frozen mushrooms


1. From the given amount of ingredients you will get about 12-15 tartlets.

2. Boil the liver until it is ready (boil it for 10-15 minutes after it starts to boil).

3. Finely chop the onion, finely chop the mushrooms.

4. Grate the eggs through a small grater.

5. Put the carrot through the small grater, finely chop the greens.

6. Fry the onion in oil, add the mushrooms, eggs, carrot and greens, season with a pinch of salt. Then season the salad with mayonnaise.

7. You can put the salad in a bowl or serve it in tartlets.

2. Tartlets with cheese salad, crabs and caviar



1. Boil the eggs and pass them through the small grater.

2. Pour the melted cheese through the small grater.

3. Put the crab sticks through the small grater, add mayonnaise and salt to taste and mix well.

4. Fill the tartlets with salad and garnish them with red caviar and greens.

3. Tartlets with chicken and mushrooms & # 8220Mini & # 8211 julien & # 8221


-1 box of tartlets (13 pieces)


1. Separate the meat from the bones, skin and fat and cut it into thin strips.

2. Lightly fry the meat in sunflower oil.

3. Add the finely chopped onion to the pan and fry until golden brown.

4. Cut the mushrooms into strips and add them to the meat, fry them over low heat until the liquid evaporates.

5. Season the mushrooms and meat with a pinch of salt.

6. Add the cream and simmer over low heat for 15 minutes, stirring.

7. 1-2 minutes before it is ready, add the greens and leave to cool.

8. Put the stewed mushrooms with chicken in tartlets, sprinkle them on top with grated cheese and put them in the hot oven until the cheese is browned.

4. Tartlets with salad & # 8220Olivier & # 8221


-1 teaspoon of baking powder


-300 g of boiled meat or salami

-1 can of canned green peas


1. The baskets. Combine the soft butter with the flour, rub with your hands until you get crumbs. Add the cream and baking powder, knead the dough. Refrigerate the dough for 30 minutes.

2. Distribute the dough into metal shapes. Place baking paper on top and sprinkle weights on top: peas, beans or ceramic balls.

3. Bake the baskets at 180 degrees for about 15 minutes until golden brown. Allow the baskets to cool and remove from the pans.

2. Salad: cut all the salad ingredients into cubes and season with mayonnaise. Fill the baskets with the salad obtained and serve them at the table.

5. Tartlets with potatoes and minced meat


-300 g of minced meat mixture

-2 eggs (1 egg in potatoes and 1 egg in minced meat)


1. Boil the potatoes and prepare the puree, adding butter, a beaten egg, 50 g of cheese and flour.

2. Finely chop the onion, fry it until it becomes transparent and let it cool.

3. Mix the minced meat with onion, rice, greens, spices and egg.

4. Grease the baskets with oil (I used silicone molds).

5. Soak your hands in cold water and carefully place the mashed potatoes, forming the edges.

6. Put a tablespoon of meat filling in the potato baskets and sprinkle the grated cheese on top.

7. Place a cherry tomato in the middle and bake the baskets at 190 degrees for 35-40 minutes.

6. Tartlets with salmon and cheese


-100 g of lightly salted salmon fillets

-2-3 dill threads (for decoration)

-5 tablespoons of breadcrumbs


1. Put the frozen butter through the medium grater, chop the salmon and finely chopped dill, add the cheese and mix with the blender until smooth (you can give the ingredients through the mincer twice).

3. Prepare the dough from breadcrumbs, egg, butter, salt and water (you should get a dough similar to the crumbly one).

4. Fill the silicone molds with dough (in the form of baskets) and put them in the microwave for 2 minutes.

5. Allow the baskets to cool, then remove them from the pans.

6. Fill the tartlets with the cheese table (I filled them with a pastry syringe).

7. Decorate the tartlets with chunks of bell pepper and fresh dill.

7. Tartlets with cod liver filling


-1 small box of green peas

-fatty peppers and greens for decoration


1. Grind the cod liver with a fork.

2. Boil the eggs and cut them.

3. Finely chop the cucumbers.

4. Put the chopped ingredients in the cod bowl, add the mayonnaise and mix.

5. Put the filling obtained in tartlets, decorate them with bell peppers and greens and refrigerate for a few hours.

8. Parmesan tartlets with squid



1. Grate the Parmesan cheese through a small grater. Grease the plate with butter and distribute the cheese in a circle with a diameter of about 15 cm. Melt the cheese in the microwave on medium power for 20 seconds.

2. Allow to cool slightly, then turn the cheesecake over a glass and refrigerate to harden.

3. Peel a squash, grate it and boil it in salted water for 4-5 minutes. Cut it into strips.

4. Cut the lettuce leaves, boiled eggs and cucumbers, mix them with the squid and season with mayonnaise.

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Mashed potatoes with pork ham and leeks - small pack

Ingredient: potatoes 44%, ham 10% (pork 74%, salt, dextrose, stabilizer: E450, preservative: E250), milk powder, butter powder, cream, palm fat, maltodextrin, whey protein, leek 4%, 2% fried onions (76% onions, palm fat, wheat flour), salt, milk protein, yeast extract, spice extracts, flavors.

Allergens: gluten, milk. May contain traces of eggs or celery.

If you want products that are not in stock, you can pre-order them by email, at [email protected] Thank you!

Instructions: Pour 350ml of boiled water over the contents, mix well and close the bag. Wait about 5-10 minutes, after which you can enjoy a warm and delicious meal

From the 125g package, a mass of approx. 475g. A mass of about 950g is obtained from the 250g package. Packed in a protected environment. Store in a cool, dry place

Parsley with french fries

  • potatoes & # 8211 10 pcs
  • onion & # 8211 1 pc.
  • eggs & # 8211 150 g
  • minced meat & # 8211 300 gr
  • flour & # 8211 3 tbsp. spoons
  • garlic & # 8211 2 cloves
  • butter & # 8211 a quarter pack
  • vegetable oil & # 8211 3 tbsp. spoons
  • green & # 8211 for taste
  • spices & # 8211 for taste
  • taste & # 8211 50 gr.

Elapsed cooking time: 50 minutes.

  1. In salted water, boil the peeled potatoes until soft
  2. Drain the broth and crush the vegetables
  3. Add spices to taste
  4. Add the mashed eggs and mix
  5. Allow the potato table to cool.
  1. Put the onion on a red pan with oil, after the golden color appears, add chopped garlic
  2. Put the prepared minced meat in a pan and fry until cooked
  3. Add the greens.
  1. Separate the proteins from 2 eggs and mix
  2. Add another egg and flour to the mixture and mix well.

We continue to cook the main course:

  1. Divide the chilled potato paste into small pieces
  2. Knead the mashed potato pieces in the cakes and put the filling
  3. Give the products a crusty shape
  4. Yeast sauces in dough and rolls
  5. Cut the semi-finished products into a hot pan until crusting.

To the full way you can add a touch in the form of cucumbers and tomatoes.

Read how to cook eggplant in adjika for the winter. Read the selection of recipes.

Apple jam with oranges and lemon & # 8211 recipe is here.

How to prepare for winter beets in banks, read our article.

Squid rings with boiled potatoes and garlic sauce

Wash the squid rings. In a pan, cook the garlic and onion in oil. Make sure the garlic and onion are finely chopped. When the garlic starts to brown, add the chopped peppers. Cook until soft and let the flavors blend. Cut the tomatoes and add them to the pan. When they start to decompose, add the squid and put a lid on the pan. Leave on the fire for about 10 minutes.

Season with paprika, salt and pepper. Add the bay leaf to the mixture. Add the wine and water (enough of each so that the squid is completely covered). It should be soft to bite when ready.

Meanwhile, boil the diced potatoes and after they are cooked add butter over them and greens. Serve the squid over the potatoes with the garlic sauce left in the pan. The taste is perfect. Optionally, you can prepare a garlic sauce with yogurt or cream and a little oregano.

Walnut sticks

Walnut sticks.
200 g raisins, 100 g dates (without seeds), 100 g finely chopped walnuts, 2 glasses of very fine biscuit breadcrumbs.
Raisins and dates are given through the mincer. Then mix with finely chopped walnuts and breadcrumbs. Bars of the desired size are then formed by hand (for example, 7 cm long, 2 cm thick). He sits on a plate. If stored, place in a container that can be closed. Store in a cool, dry place.

Elena Pridie, Recipes for our health

Mineral salts: Na 4 mg%, K 545 mg%, Ca 70 mg%, P 430 mg%, Fe 2.1 mg%.

Vitamins: A 4 mg%, B, 0.35 mg%, B2 0.10 mg%, niacin 1 mg%, C 15 mg%.

Properties: Walnuts are a very nutritious food. Their energy value is 705 cal / 100 g. They have an antiscrofulous, laxative and diuretic effect, deworming, skin and lymphatic drainage, and recent research gives them obvious anti-carcinogenic properties, if consumed at least 3 times a week (in moderate amounts, Of course).

Dates are the fruit of the Phoenix dactylifera palm, known as the date or finic, which is part of the aracaceae family, being native to the oases of Egypt and the Arabian Peninsula.

He is also known as the & # 8220 king of oases & # 8221.

dates at super pret The desert Arabs have a special appreciation for these fruits, considering dates as a "source of life".

Not only does the date offer the traveler its nutritious fruits, but it also gives him a sweet drink (if he mounts a tap in the trunk of the tree).

In addition, the date also provides textile fibers for making clothes and ropes, as well as cool shade to protect it from the scorching rays of the sun.

Date cake

Date cake
100 g walnuts, 3 teaspoons carob, 200 g dates, 2 teaspoons honey, juice of 1 lemon, 200 g grated coconut.
Grind the walnuts in a grinder, and then mix with the carob and dates given through the mincer. The composition is stretched as thin as possible on a plastic wrap. Place another plastic wrap on top of the composition, which is then pressed well with the twister or even with your hands.

Separately, the rooster is mixed with honey and lemon juice.

This mixture is spread evenly over the spread composition, taking care to remove the foil from above. After spreading well over the entire surface, roll it carefully, using the foil under the composition, which is gradually removed. The thin roll obtained is placed on a long tray and then refrigerated for at least a few hours to harden well. The cake is cut into pieces of approx. 1.5 cm wide.

Elena Pridie, Recipes for our health

Vitamin B3 or PP (niacin) & # 8211 Can be synthesized in the body from an amino acid called tryptophan.

It has a role in energy production, transmission of nerve influx and in the synthesis of fatty acids and hormones (testosterone, estrogen, progesterone, cortisone, insulin, thyroxine). Sources: Whole grains, wholemeal bread, wheat germ, figs, dates, avocado, peanut butter, liver, chicken, fish, eggs.

Vitamin B9 (folic acid) & # 8211 It is essential in the synthesis of amino acids and proteins. Participates in the formation of hemoglobin (pigment of red blood cells that carries oxygen to the body's cells). Sources: green vegetables, carrots, avocados, apricots, beans, whole wheat, corn, almonds, chestnuts, egg yolk, liver.

And potatoes, and peasants, and fasting. But also with meat!

What is the simplest recipe for potatoes? Don't say puree, because its way to a perfect creamy texture is more complicated than you think. No french fries, because they last, clean, wash, cut, fry. And baking is very hard, at least an hour. I propose a recipe so simple that it will be ready in less than 20 minutes - peasant potatoes.

If I said 20 minutes, let's turn on the timer so we don't make fun of each other. Quickly - a pot of water on the fire, in which we generously throw salt, and, until the temperature rises, we wash a few potatoes of dust and earth. Cut in half, cook, but not like puree, until crumbled. But just enough for the toothpick to enter them easily. Then we drain them and leave them to cool.

Meanwhile, clean two onions, cut them into scales and throw them in a pan with oil. By the way, if you want it to be a fasting dish, cook it with oil, if you want it to have a taste. authentic, try lard because that's the word, they are peasant potatoes, Ah, for an urban, French, fine allure, cooked with butter.

So, now back to the sheep, sorry, our food. Soak the onions and let it simmer until lightly browned, then add the potatoes. Do you remember the ones I had boiled and left to cool ?! Do not peel in half, but peel and cut, either into slices or cubes. According to preference. And we throw them in the hardened onion, so that they also draw fat and take on color.

Great attention! Being ready to cook, do not confuse them with a spoon in the pan, because you will eat a rustic puree, to be permissive in expression, with healthy pieces of potatoes and onions.

Sprinkle a pinch of salt, paprika or paprika, as you like to call it, and a few sprigs of finely chopped parsley. And that's it, let's go to the table, because we've already cut the pickles, either the cabbage from the barrel, or the gogonele, or the cucumbers. Did we fit in 20 minutes?

I used to say that this food, if made with lard, is no longer fasting. It's tasty and rich. But how about the taste coming from some meatballs to garnish? Will it be bad? Maybe for the ball, if we exaggerate. But a white, dry, sour wine is ideal and works wonders with such a dish. Good appetite!

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Paul Dan

Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please our senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.

I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many french fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than grilled carp compared to fishfingers or squid rounds?

For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.