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- 1 casserole of chicken liver
- 2 onions
- 1 pepper
- 2 tablespoons tomato sauce
- 2 tablespoons hot sauce
- salt, pepper, paprika
Preparation time: less than 60 minutes
RECIPE PREPARATION Crispy liver with potatoes:
Fry the chopped onions in a little oil, add the chopped pepper, then the peeled livers. Allow to cool a little, then add the tomato sauce, hot sauce, water and season. Leave on the fire for about 15 minutes, adding water if necessary. Peel the potatoes, cut them into cubes, sprinkle with olive oil, season with salt, pepper and paprika and put in the oven until nicely browned.
Crispy potatoes with breadcrumbs in the oven
Potato is one of the basic vegetables in the diet, especially during fasting periods. And the tastiest potatoes are, aren't they, the ones fried in oil. But what if I told you that there would be a much healthier and even tastier version than the well-known arch? One made in the oven.
Well, these crispy potatoes with breadcrumbs in the oven they are, in my opinion, not big consumers of potatoes, much tastier than those fried in an oil bath. Not to mention that they are much, much healthier.
The potatoes come out crispy, you don't need a lot of oil to cook them and it doesn't take you long to prepare them. What's more, you don't even have that smell of french fries in the kitchen. I would say it is the perfect recipe for crispy potatoes.
Recipe for crispy potatoes with breadcrumbs in the oven requires a short cooking time, just as you peel the potatoes and put them in the pan. The actual preparation takes another 30 minutes, but as the oven takes care of that, you have time to do something else.
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These crispy potatoes with breadcrumbs in the oven they are perfect during fasting or in vegan diets, but they can also be a delicious garnish next to a steak, for example.
In the variant of fasting food, ie the main course, these crispy potatoes with breadcrumbs in the oven go very well with a salad of tomatoes and cucumbers, one of lettuce or even, in winter a simple but tasty and nutritious salad of sauerkraut.
Baked Liver with Potatoes
For the beginning, boil the potatoes in their skins, then wash the livers well and fry them in a Teflon pan with 20 ml of oil. When they are fried a little, turn them over and add the soy sauce. Leave for a few more minutes and turn off the heat. Attention: They are not completely fried because they are also put in the oven.
When the potatoes are half cooked, they stop and peel. Peel an onion and grate it. Place the livers in the pan, without the juice they left behind, then the peeled potatoes and onions. Season with pepper and vegeta, according to everyone's taste.
Crush the garlic in the garlic press and mix with a little water, then add it to the pan, from place to place. Put the rest of the oil (80 ml) and fill the tray halfway with warm water.
Add the pan to the oven and let it cook slowly over medium heat. When the livers and potatoes are lightly browned, return to the other side.
Remove the pan from the oven when the potatoes and livers are lightly browned and the water has dried. If the water has dried and the livers have not browned, add a little warm water.
The livers are served plain or with curry sauce and chopped parsley on top.
Crispy potatoes with parmesan
We start by heating the oven to the highest stage for the classic oven or 220 & degC-230 & degC ventilation for the electric oven.
Peel the potatoes and cut them into 0.5 cm thick slices. If we use new potatoes, we can wash them very well with a wire brush and slice them with the peel.
Put the potatoes in a bowl, mix them with olive oil, salt, pepper, garlic, parsley, 3 teaspoons grated Parmesan cheese. Mix very well, so that the potato slices are covered with a layer of spices and oil.
Place the potato slices in the pan, on baking paper, in a single layer. Bake the potatoes for 15 minutes, then take them out, turn them on the other side and sprinkle the rest of the Parmesan cheese on top.
Bake for another 15 minutes or until the potatoes are done (the fork enters them easily) and are nicely browned. Good appetite!
Potato dish with chicken liver
We clean, wash and cut the potatoes into cubes. Peel a squash, grate it and squeeze the juice. Put oil in the pan, then add the chicken livers and leave for 5 minutes. Then take out the chicken livers in a plate, with kitchen paper to absorb the oil.
Finely chop the onion and tomato and then put them in the pan with liver oil and let them cook well.
Then add the potatoes and water and simmer until the potatoes are soft. Then add the chicken livers and let it boil for another 5-10 minutes. Add salt and pepper. It is very good.
Put a little salt and parmesan over the egg and mix well, then add grated zucchini and drain the juice.
Vanilla flavored muffins
These muffins are perfect for the everyday package. Melt the butter and let it dry
For this recipe you need:
- 400g potatoes
- 2 tablespoons olive oil
- 4 tablespoons parmesan
- crushed garlic
- 2 tablespoons chopped green parsley
The oven heats up. Then prepare the potatoes: wash and peel, then cut into medium-thick slices. It is recommended to look for large potatoes, but it is not absolutely necessary.
Prepare the baking tray, in which a special baking paper is placed.
In a bowl, mix the potato slices with the olive oil, parmesan, salt, pepper, garlic and chopped green parsley. It is important to make sure that the spice mixture will reach all the potatoes, so that they are well penetrated by all the flavors during baking.
Then place the potato slices in the baking tray in a single layer. Put the tray in the oven and leave for 15 minutes. after this interval, remove the potatoes, turn them on the other side and sprinkle with another tablespoon of parmesan given through a grater.
Leave the potatoes in the oven for another 15 minutes, or until they are perfectly cooked on both sides. You can try them with a fork. Then remove and leave to cool. You can serve them with any kind of sauce, with salad, or even as a side dish with a juicy steak.
Crispy french fries ingredient:
I. Peel the potatoes and wash them well in cold water. Make straws, try them all of the same thickness, then put them in cold water and let the starch come out well for about 10-15 minutes.
II. Then drain and boil in salted water for 20 minutes, no more.
III. After they have boiled, they are taken out in a strainer and left to drain and dry well until they have almost no water left through them. You can try to put them in the freezer to dry faster :).
IV. Fry in a hot oil bath for 50-60 seconds then remove, drain and dry, then place in the freezer for at least an hour. Remove and fry again in an oil bath until golden and crispy.
V. Serve with a garlic mayonnaise sauce, or if you are fasting with a lettuce next to it.