Peel an onion, wash it, cut it and cook it lightly, in enough oil and over low heat, without browning.
The garlic is cleaned, washed, crushed and made into a sauce, by mixing with salt, a few drops of vinegar, oil and a little warm water.
The potatoes are washed and boiled whole. When they have boiled, remove them from the water and leave to cool, then peel them and cut them into slightly larger cubes.
Put the chopped potatoes in the pan with the hardened onion and fry a little, seasoning with salt and pepper.
Make a properly soft polenta, which when ready, pour into molds previously greased with oil and leave for a few minutes to harden.
Pour the hot polenta into the plate and place the mashed potatoes with the hardened onions and oil. Season with garlic sauce and pickles (preferably pickles in brine.)
The most popular fasting recipe: baked potatoes with garlic and breadcrumbs
This dish is a real blessing for those who want to take a break from the heavy meals they have served for the holidays & # 8230
Here is the best recipe for baked potatoes with garlic and breadcrumbs!
Method of preparation
To obtain this amazing recipe, you need the following ingredients: 1 kg of small potatoes, 4 tablespoons of oil, 4-5 cloves of garlic, 4 tablespoons of breadcrumbs, salt, ground black pepper and basil to taste, 1 dill, 1 strand of parsley.
Boil the potatoes with oil, salt, pepper, basil and grated garlic, then put in a bag, sprinkle with breadcrumbs and shake well. Place in the pan and place in the oven for half an hour. At the end, sprinkle with greens.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
Fasting potato food ingredients:
- 1 kg of potatoes
- 3 large onions
- 150 ml tomato sauce
- 2 teaspoons homemade ketchup
- 1/2 teaspoon thyme
- 2-3 bay leaves
- 1/2 teaspoon ground pepper
- 1 teaspoon peppercorns
- 2 teaspoons salt (sea)
- 1 sprig of green onion or dill
- 50 ml oil
Peasant fasting potatoes
Now I don't know if I'm really "rustic potatoes”. I say this to almost all the potatoes that I first boil in their shell in lightly salted water and then brown them in butter / lard / oil. And there's another reason I named them this: peasant potatoes collect many clicks…
You don't need a lot of skill, no sophisticated tools (a pot and a frying pan are enough for you) and no expensive or hard to find ingredients: potatoes, green onions, garlic, oil, salt and pepper.
Choose potatoes that are about the same size so they will all boil at the same time. Wash them before boiling, but do not peel them. Consider about three potatoes suitable for each person (if you plan to use them as a garnish, two are enough). Try not to use floured potatoes so that they do not crumble in the pan. Boil them in salted water and let them boil for about 15-20 minutes, counting from when the water starts to boil. Drain them, let them cool a bit, and then peel them. Cut them lengthwise into halves (if they are smaller) or quarters (if they are larger) and then slice them into pieces no thicker than 5 mm. Peel the onion and cut it into slices (keep both the white and the green part). Peel a squash, grate it and slice it. To make it easier to clean, first press the puppies with the side of the knife.
Heat 2 tablespoons of grape seed oil (if you don't have them, don't bathe them: you can also use sunflower oil with confidence) in a non-stick pan. Add the potatoes and brown them over medium heat, for about 5-7 minutes. Stir in them from time to time. When it starts to get a coppery tint, add the onion and garlic, then season with salt and pepper. I know that many people are in the habit of hardening onions first, but doing so avoids the health problems associated with foods that contain too much frying. Keep everything on the fire for another 4-6 minutes, stirring sporadically and the meal is ready!
In summer I go well with a salad of tomatoes, cucumbers, radishes, lettuce, etc. In winter they get along well with pickles.
Have fun and see you healthy again!
Say potatoes - fasting
Potato recipes are very versatile, delicious and welcome on any occasion and at any meal. Whether we eat them as a side dish or as a kind of food, sweet or fasting, one thing is for sure: you can never get enough of potatoes.
The recipe we propose to you today is one of the simplest and & icircndem & acircnă. All you need is potatoes, spices and a little oil and, in the shortest time, you will get a delicious and simple dish.
Peel the potatoes, wash them with a stream of cold water and grate them. Work fast, because otherwise the potatoes will oxidize if you keep them in contact with the air too long.
Put the grated potatoes in a bowl and sprinkle salt over them. Let it soak for 5-10 minutes. Squeeze the potatoes well with water using a gauze or by hand directly.
Heat the oil in a pan on the fire. When it is well heated, put a handful of grated potatoes, which you distribute evenly on the surface of the pan. Continue with another handful of potatoes and so on, until you gradually distribute the potatoes in the pan, until you get a layer the thickness of your finger.
Season with salt and pepper and press with a spatula so that the potatoes bind. Fry over low heat for about 15 minutes, or until potatoes are browned on the bottom. To turn the dish over, turn it over on a flat plate and put it in the pan on the other side for 6-8 minutes.
Set aside on the heat and continue with the rest of the potatoes. Good appetite!
You have to see it too.
Preparation: 15 minutes Cooking: 20 minutes Face: 4 servings
1-1 / 2 pounds of baked potatoes (such as red or Yukon gold), peeled and chopped
2 tablespoons butter or margarine
3 to 5 tablespoons of milk
Butter or margarine (optional)
In a medium baking potato and half a teaspoon of salt, cover with enough boiled water to cover for 20 to 25 minutes or until tender drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter. Season with salt and black pepper. Gradually beat in enough milk to make the mixture light and fluffy. If desired, serve with butter.
Also try our Slow Cooker Potato Powder recipes and learn how to choose the perfect mashing potatoes.
Low garlic potatoes (fasting)
Today we will do Low garlic potatoes. In many families the potato is considered the staple and we are always looking for new recipes, which is why I wanted to show you this variant of potatoes with garlic that is very easy to make and with few ingredients, such as potatoes, garlic, oil, water. and spices.
1.5 kg sliced potatoes
100 ml of oil
1 larger head of garlic cut into slices
400 ml of water
1 teaspoon of vegeta
1 teaspoon salt
Put the potatoes, garlic, oil, water, salt and vegetables in a pan. If you are not a fan of vegeta, you can omit it, but I like the taste it gives to this dish.
Put the lid on and cook the potatoes for about 30-40 minutes, or until the liquid drops and the potatoes are cooked. From time to time I mixed it with a wooden spoon, especially towards the end when the liquid drops.
When the potatoes are ready you can see that they are very creamy. They have a wonderful garlic taste, I guarantee you will love them.
Monastic fasting soups - Vegetable soup, recipe from Agapia Monastery
Fasting vegetable soup
- a handful of yellow pods
- 2 bell peppers
- 1 zucchini
- 4 potatoes
- 2 carrots
- 1 onion
- 4 tomatoes
- 1 parsnip
- 1 dill leg
- 1 leg parsley
- 1 lg larch
- a sprig of green thyme
- 1 l little borscht
- 3 lg oil
Method of preparation:
In a pot of cold water (about 4 l) add onion, carrot, pods and parsnips and bring to a boil over medium heat. When it boils, add the bell pepper. Let it boil for about 20 minutes, then add the zucchini and potatoes. When the potatoes are penetrated, add the tomatoes, oil and season with salt.
We also put a sprig of thyme and a little borscht, well heated. Before extinguishing the flame, add the green vegetables. Serve both hot and cold with a hot pepper.
100 YEAR OLD RECIPES: Fasting Potatoes and French Mesh
In this section, we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.
This week, we propose "Fasting potatoes" and "French stitches", both recipes being published in "Kitchen book - 1501 dishes" (1935), with a preface by Constantin Bacalbașa.
Peel the potatoes, cut them into pieces, wipe them with a clean cloth and fry them in oil. Fry onion & icircn oil, put it over potatoes, put a little water, salt, parsley, red aubergine sauce, pepper and let it boil. When the sauce has dropped, eat it.
Put 1 liter of boiling water, 10 grams of salt and a tablespoon of vinegar in a saucepan. Put the pan with only one corner on the flame of the car so that the pan is made only at a point in the water. You break the eggs and make them slide, one by one, only at the point where the colcot makes when they are done, you take them out with the perforated spoon and put them on the plate.
Fasting dough rolls based on potato soup!
From this dough you can prepare pies with various fillings, both sweet and salty, buns for lunch or tea. The dough stays soft for a long time due to the potato decoction, it is fluffy and soft.
-1½ glass of water (I got 200 ml of soup)
-15 gr of fresh yeast
METHOD OF PREPARATION:
1.Cut the potatoes into small pieces and boil them. Drain the potato soup.
2. Pass the potatoes, not to be lumpy, add the soup and mix well.
3. Pour the soup at room temperature into a bowl, add salt, vanilla sugar and sugar.
4.Add the crushed yeast and mix until smooth. Make sure the soup is not hot.
5. Pour the oil and incorporate the sifted flour. Do not add the full amount indicated in the recipe, if necessary add more. You need to get a soft and elastic dough. Knead the dough in the bowl, then on the work table. The dough will start to stick a little on your hands, but do not rush to add flour, knead it well for 7-10 minutes.
6. Grease a bowl and dough with a little oil, cover with cling film and leave the dough in a warm place or on a saucepan with warm water for about 30 minutes.
7. Grease your hands with oil and work the dough a little.
8. Grease it with oil, cover it with foil and leave it to rise for another 20 minutes.
9.Prepare the filling. Grind the nuts with a blender.
10.Add sugar and vanilla sugar.
11. Divide the dough into 7 pieces of 100 gr each, on the work table greased with oil.
12. Shape the balls, grease them with oil, cover them with cling film and leave them for 5 minutes.
13. Spread the balls in 3 mm thick glues, grease the table and the rolling pin with oil.
14. Grease the glues with a little oil and sprinkle them with the walnut filling.
15. Roll the rolls, the width of the dough should be the same up and down, and glue the edges.
16. Place the rolls on the oiled tray, cover them with foil and let them rise for 20 minutes.
17. Bake the rolls in the preheated oven at 220 ° C for 20 minutes, do the toothpick test.
18. Grease the hot rolls with oil, and after they cool, sprinkle them with powdered sugar.