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New potatoes with olives and green onions

New potatoes with olives and green onions

The potatoes are washed and peeled. Cut into halves or quarters (depending on their size).

We wash the onion and cut it into rounds. The olives are boiled for 2 minutes in boiling water.

Heat the oil in a pan and add the onion. Heat for 2-3 minutes, then add the potatoes. Put 3 tablespoons of water and simmer everything for 10 minutes.

Add the olives, 2 cups water, salt and pepper to taste. Let it boil for about 15 minutes. Add the broth diluted in wine and finely chopped parsley. Leave on the fire for another 10 minutes (until the potatoes have boiled and the juice of low).

The potatoes are served with chopped parsley on top.


New potatoes with green onions

New potatoes with green onions is a very easy and seasonal recipe. In addition to the given ingredients, you can add others, as you like.

They can be served as such or can be garnish next to a steak or grill.


Serious Issues

Let's take advantage of the new potatoes, as long as we can, because after that we won't see them again until next summer. I invite you to a portion of new baked potatoes with smoked bacon and sour cream.

We need: 1kg medium new potatoes, 250 g smoked bacon, 3 green onions, 200 g sour cream, olive oil, pepper flakes (or any kind of finely chopped pepper).

Wash the potatoes, clean them, cut them in half lengthwise and with a teaspoon take them from the core and make a hole.

Grease a pan with oil and place the potatoes with the hole down, then put the tray in the oven for 30-35 minutes.

Meanwhile, cut the bacon into slices and fry in a little oil, and cut the green onion into slices (less leaves).

After the potatoes are cooked, fill them with slices of bacon, put a teaspoon of sour cream and garnish with slices of green onions and pepper flakes (I finely chopped half a hot red pepper, I wanted spicy) .


Potato food with olives

We clean and wash the potatoes. We clean and wash the rest of the vegetables, peppers, onions, carrots, celery and tomatoes. Cut the right potatoes into cubes. We cut the vegetables into small pieces. Cut the tomatoes into small cubes or put them in a blender.

In a saucepan, put the onion to harden and leave it until it becomes glassy, ​​then add the rest of the vegetables and let them soften over low heat. Add the tomatoes and potatoes and cover with enough water to cover them.

We also add the olives that we passed under a stream of cold water. Let it boil until the vegetables and potatoes are well penetrated. Add the tomato juice, season with salt and let it boil for a few more minutes. At the end we add finely chopped greens.


Omelette with green onions, potatoes and feta

Choose an omelette instead of an omelet for a more filling meal.

Beat eggs with sour cream and add green onions and thyme.

Heat the oil in a pan with a metal tail, which you can also put in the oven. Fry the potatoes with salt and pepper until golden brown and pour over them the mixture with eggs, which you distribute evenly throughout the pan. Leave on the fire until it starts to harden on the edges.

Put the pan in the oven and bake for 10 minutes. Then add the feta and bake for another 10 minutes until the cheese melts.

Serve hot omelette with chopped green onion decoration.

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Ingredients Bun with onion and olives

  • 500 grams of regular bread flour (type 550 or 650)
  • 20 grams of fresh brewer's yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 50 grams of olives (weighed without seeds)
  • 1 small red onion (50-60 grams)
  • 100 ml. olive oil
  • 275 ml. of water
  • 1 teaspoon of vinegar
  • optional: a drop of thyme and dried rosemary, or whatever herbs you prefer
  • flour for sprinkling the work surface

Preparing Buns with onions and olives:

First of all, I must specify that if you want to prepare bread with only onions or only with olives, double the amount specified in the list above of that ingredient, eliminating the other.

This recipe requires some preliminary preparations, before moving on to the actual kneading. Weigh, then, the flour, put it in a large bowl and mix it with salt. Rub the yeast with 1 teaspoon of sugar until liquefied, add 3 tablespoons of warm water (at a maximum of 40 degrees Celsius, from the total amount of water) and pour into a hollow formed in the middle of the flour (picture 1). Until the yeast starts to bubble, proceed to the preparation of the additives (picture 2). Finely chop the onion in a hot pan, add 50 ml. of oil and chopped onion, sprinkling a pinch of salt from the beginning, to prevent the onion from burning (picture 3). As soon as the onion is lightly browned, without burning, pour it together with all the oil in the pan & # 8211 even all the oil, drain well & # 8211 in a bowl and let the olives cool, finely chop and cover. in an astron with the remaining oil (picture 4).

Once the yeast is activated, according to preference, small amounts of aromatic herbs can be added to the dough. I added 1 teaspoon of thyme and dried rosemary (picture 1). Warm water is mixed with vinegar and poured over the flour, mixing carefully by hand, depending on the qualities of the flour, you may need 1 tablespoon of water plus or minus (picture 2). Knead the dough until it comes off the hand and the walls of the bowl (picture 3). The dough should be just a stronger idea than a regular bread dough. If you want to prepare bread with both onions and olives, knead the dough into two equal parts (picture 4).

One of the halves of the dough is set aside and added to the bowl, on top of the remaining dough, one of the prepared additions, chopped onions or olives, along with the oil on them. (If it is prepared with a single flavor, add everything on top of the dough).

Knead firmly, at first the dough will seem stubborn not to receive the oil, it will feel slippery and seem to run out of hand (it is easier to prepare in the bread machine or robot), but because we have to win each time, we will overcome it in maximum 5 minutes of kneading, the dough will become smooth, non-sticky and with a texture and consistency similar to cake dough. Proceed identically for the other half and place the dough to rise in a bowl (separately, if both dishes are prepared).

The bowl with the dough is covered with food sheets or a wet napkin and placed in a warm place, away from current, until the dough doubles in volume. Then, the work surface is sprinkled with flour and the dough is turned over from the bowl, notice how it spreads in the crumbs, it is a sign that it has grown nicely and will have a wonderful texture.

Shape the dough into whatever shape you want, I formed oval buns that I cut in the middle, but you can give this dough a shape of bagel, round bread, croissants or whatever you want, but taking into account that larger breads need a longer baking time. However, you will choose to shape it, work firmly, without fear that something will happen to the dough if you press it. If the work surface is well floured, the soft dough will not stick and anyway you press it in this phase, it will grow back later.

The loaves (or loaves) are left to rise for another 20-25 minutes, covered with a damp napkin, in a warm place, during which time the oven is preheated to 210 degrees Celsius. In the cold oven (before turning it on), place a saucepan of hot water in the lowest position. The steam created will help form a thin, crispy crust.

When the oven reaches the required temperature, remove the pan with water and bake the breads. They will bake for 20-25 minutes, until they get a golden-red color and knocking on their bottom will sound empty.

As soon as they are removed from the oven, they are brushed on the surface with water, then they are left to cool, preferably on a grill (not placed directly on a compact surface).

A fluffy section for you and the only regret is that I couldn't attach the wonderful inviting perfume:


New potatoes with rosemary and garlic

New potatoes with rosemary and garlic, a simple, quick and tasty recipe. New pan-fried potatoes, flavored with rosemary and garlic.

The recipe is as simple as it is good. We like the most fried in duck lard, they have a wonderful taste. But they can be made just as well with olive oil or sunflower, they will come out very tasty and so on. They are delicious as a side dish but also simple, with a spring salad.


Potato salad, moon radish and green onions & # 8211 Horia Varlan's recipe

  • 1 kg of new potatoes
  • A cup of moon radish, washed and cleaned
  • 2 bunches of washed and cleaned green onions
  • 2 bundles of leurda + 2 bundles of grease, washed and cleaned
  • 3 tablespoons extra virgin olive oil
  • A tablespoon of chopped dill
  • A tablespoon of red wine vinegar
  • A teaspoon of salt
  • A knife tip of ground black pepper

Peel a squash, grate it and cut it in half or quarters. Also, cut the green onion into slices.
Heat a frying pan with high edges, then add the oil and potatoes. Simmer the potatoes, covered, until soft and golden brown, then add the sliced ​​green onions, vinegar, salt and ground pepper. Leave the pan on the fire for another 2-3 minutes to evaporate the vinegar and soften the onion, then turn off the heat.
Break the leurda and the butter into pieces, and mix them in a large bowl with the sliced ​​radishes and the potato sauté, then pour the remaining sauce into the pan and sprinkle with chopped dill. Serve the salad with cold lamb steak.

Use new potatoes that are not too big, because they are easy to clean and no longer require cutting.


Omelette with new potatoes and Telemea cheese

Frittata recipes seem extremely easy, fast and filling. For those who don't know, frittata is a kind of omelette made in the oven, in which you can add whatever combinations of ingredients you want. I chose to do one omelette with new potatoes and Telemea cheese. The frittata recipe is extremely simple and quick and will definitely tickle your taste buds!

Advice! One on hand, if you can choose eggs and dairy from a safe source, and two, use new small, small, small potatoes to make them faster and have less to cut.

I hope you like this simple omelette recipe with new potatoes and Telemea cheese and try it too & # 128578


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