We clean and wash the potatoes, cut them into 4/6 and boil them in cold water with a pinch of salt.
Until the potatoes boil, portion the thighs and season with salt and pepper.
From the boiled potatoes, prepare a puree, in which we add butter, cheese, egg, nutmeg, salt and pepper. We also turn on the stove oven.
We prepare 4 trays that we grease well with butter, we put a good spoonful of puree, we place a piece of pulp and we cover well with mashed potatoes. Put a few pieces of butter, on top, a dill leaf and place the portions in a stove tray. Bake for 50 ', until nicely browned on top.
Leave to cool for a few minutes and serve with fresh salad or pickles.
Put in the potato flake crust
1. Preheat the oven to 190 C. Grease a pan with a little butter and line with baking paper.
2. In a medium bowl, combine the potato flakes, Parmesan cheese and garlic powder. Mix well.
3. Pass the chicken pieces through melted butter or margarine, and then pass through the potato flake mixture to cover evenly. Put the chicken pieces in the prepared tray.
4. Bake for 45 to 60 minutes or until chicken is tender and golden brown on the surface.
You have to see it too.
Put the flour in a large bowl and gradually mix it with 500 ml of water, until you get an elastic dough, easy to knead and non-sticky. Cover the bowl with the dough and set it aside until the chicken is ready.
Using a vegetable peeler, peel 1 lemon and crush it in a mortar with sage, thyme and garlic. Add olive oil and season the composition abundantly. This flavorful marinade goes well with almost all kinds of meat. Roll up your sleeves and rub the chicken with marinade, both inside and out. Cut the other lemon and put a slice or two in the cavity of each chicken.
Preheat the oven to 220Â ° C (stage 7 for gas). Take the dough, divide it into four pieces and spread each one until it reaches a thickness of 0.5 cm. Now wrap each chicken with a sheet of dough, so that you get 4 sealed packages. Leave them for 5 minutes after you have made them, then bake them for 1 hour in the preheated oven. The dough will harden in the oven forming a crust, which will keep the steam inside and will fry the chicken, keeping at the same time all that wonderful juice from which a fantastic sauce will result.
When ready, let the chicken cool for 15 minutes, then bring it to the table and, for artistic impression, break the crust in front of the guests. You will release a charming aroma, only good to smell. Very impressive!
Serve simply with potatoes and greens. It is a very suitable menu to serve your friends. The crust is not eaten!
Baked potatoes in corn crust
Today we make an excellent recipe for baked potatoes in corn crust, suitable for fasting days or as a side dish with other dishes.
The potato, perhaps the most consumed vegetable of the Romans, probably also because it is so versatile that we prepare from it from stews, soups, creams, fried, baked, meatballs and more and more dishes. It cooks relatively quite simply and if you put some suitable spices and cooked it correctly, it is impossible not to get a delicious food and why not good-looking at the same time.
I ate these potatoes for the first time in Serbia somewhere on the banks of the Danube and since then I can say that I have made them many times, especially for the crispy crust and creamy interior.
Today I associated them with a homemade falafel but they also go great with a tahini mayonnaise.
Stay together for the list of ingredients and how to prepare it, and the result will be to the liking of all guests.
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- 1 kg of freshly cleaned potatoes
- 1 teaspoon grated paprika
- 1 teaspoon ground coriander
- 1 teaspoon grated cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons cornmeal
- 70 ml vegetable oil with neutral taste
Method of preparation:
Preheat the oven to 200 degrees Celsius.
In a bowl, mix all the spices and set aside.
Cut the potatoes into wedges, wash them and dab them well to remove excess water.
Add the spices and mix well to stick on all sides of the potato slices.
Add the cornstarch and do the same, sauté the potatoes so that the cornstarch covers the potato slices well.
Put the oil and repeat the operation until well greased on all sides.
On a tray lined with baking paper, arrange the slightly spaced potato slices and bake for 35-40 minutes or until nicely browned.
Simple, fast with a soft core and crispy crust. And all I have to do here is to wish you more work and good appetite!
Chicken breast in cheese crust is a delicious recipe with meat that is prepared very quickly.
I melted 3 tablespoons of margarine and put it in the pan. I put the chicken breast in the pan, passing it through the margarine so that it is well greased on both sides. I put a little salt.
I mixed finely chopped onions with the garlic passed through the press, basil, broth and salt and pepper to taste. I put this sauce using a spoon over the chicken breast.
I put the tray in the oven for 25 minutes at 200 degrees C.
I took out the tray after 25 minutes and put on each piece of grated cheese breast
I left it in the oven for another 5 minutes.
Chicken breast in cheese crust is served hot with mashed potatoes.
A kitchen shop grater would be very useful for this recipe.
a large chicken breast, a red kapia pepper, 200 g hazelnuts, 150 g melted cheese or cheese, a teaspoon of dried thyme, a teaspoon of dehydrated vegetables without salt, a pinch of salt, a pinch of pepper, 50 ml of olive oil olives, 200 ml white wine, a few black peppercorns, 2-3 bay leaves.
The washed and battered breast is turned with the cut part of the bone upwards, it is salted, peppered and seasoned, then it is lightly cut long and in slices we place slices of red pepper. Carefully tighten, from the edges inwards and catch with 2 toothpicks. Place with the toothpicks in the tray then grow in 4-5 places, lengthwise, light notches, without reaching the pepper inside. Sprinkle with olive oil then salt and season to taste.
Add to the pan and the glass of white wine, peppercorns, bay leaves, a pinch of salt then cover with aluminum foil and bake for 20 minutes then remove the foil and let it brown the chest lightly, wetting it with the juice from the tray from time to time. After it has browned, coat the breast with slices of melted cheese or cheese, put it back in the oven for 2-3 minutes, take it out and sprinkle it over the peanut kernel, slightly fried and chopped.
Allow to cool a little, remove the toothpicks with which it was caught and then cut into slices and serve sprinkled with sauce from the tray.
Try this video recipe too
- During cooking, the chicken will leave a juice. It will help to form the crust and can function as a sauce for garnishes.
- Depending on the taste, you can also add raw potatoes, mushrooms and / or raw carrots to the tray.
- If you have a smaller or larger whole chicken, adjust the cooking time. Each whole kg of chicken corresponds to one hour of preparation.
- Use a stopwatch to grease the chicken while it is in the oven. In the absence of this action, the crust will be soft and bland.
- It is important to wash the bottle thoroughly before using it to remove the label and glue. We recommend a bottle of beer or a bottle of soda.
- Don't know if your baby is ready? Grow one of the buds. If the chicken does not remove blood, the preparation is good to rest and put on the table.
- For extra flavor, you can sprinkle green onions and coriander on chicken, after removing it from the oven.
- The vegetables in the pan can be used as side dishes.
Put in the dough crust
Here is a very suitable menu to serve your friends. (Although, when you come up with something that looks like a huge pie that you will place in the middle of the table, they will wonder if you didn't go crazy!) Still, it's a great way to cook chicken, because the meat is smothered inside the dough and becomes incredibly tender. For this recipe, I used young spring chickens, but you can just as easily cook a 2 kg bird (leaving it in the oven for about 2 hours).
Put the flour in a large bowl and mix it gradually with 500 ml of water, until you get an elastic dough, easy to knead and non-sticky. Cover the bowl with the dough and set aside until the chicken is ready.
Using a vegetable peeler, peel the lemon and crush it in a mortar with the sage, thyme and garlic. Add olive oil and season the composition abundantly. This flavorful marinade goes well with almost any type of meat. Roll up your sleeves and rub the chicken with marinade, both inside and out. Cut the other lemon and put a slice or two in the cavity of each chicken.
Preheat the oven to 220 ° C / stage 7 on the gas one. Take the dough, divide it into four pieces and spread each one until it reaches a thickness of 0.5 cm. Now wrap each chicken in a sheet of dough so that you get 4 sealed packages. Leave them for 5 minutes after you have made them, then bake them for 1 hour in the preheated oven. The dough will harden in the oven forming a crust, which will keep the steam inside and will fry the chicken, keeping at the same time all that wonderful juice from which a fantastic sauce will result.
When ready, let the chicken cool for 15 minutes, then bring it to the table and, for artistic impression, break the crust in front of the guests. You will release a charming aroma, only good to smell. Very impressive! Serve simple with potatoes and greens.