Sisir (Curry) Potato Bread

Material Sisir (Curry) Potato Bread:
400 grams of high protein wheat flour
1 fruit (200 grams) potatoes steamed, mashed
20 grams of milk powder
1 ½ teaspoon (6 grams) yeast IM
75 grams sugar
1 egg
1 yellow egg
100 ml ice water
75 grams margarine
1 teaspoon margarine

Materials spread (the average poke) :
1 yellow egg
1 tablespoon liquid milk

Material layer:
100 grams of salted butter, melted

How to make bread, potato curry:
1. Mixed wheat flour, potatoes, milk powder, IM yeast, sugar and sand, the average poke
2. add eggs and ice water a little bit while the immune shaked
3. enter margarine and salt. shaked until elastic. leave it for 30 minutes. Collapsed dough
4. each weigh 20 grams. rounded. leave it for 10 minutes
5. drill dough. Oval shape and roll
6. place in the brass spread a bunch of bread and margarine on paper bread dough as much 12. leave it for 75 minutes to inflate with material spread
7. 25 minutes with the oven temperature 190 degrees centigrade
8. torn bread. spreads with liquid butter. serve each bread 3

Donnut is usually made from wheat flour, this time the basic material used is the potato, how it taste? please try the following recipes ...

Ingredients:
1 Donnat prescriptions potatoes
Oil to fry
Colourfull Chocolate





Cream materials:
100 grams of white butter
100 grams margarine
75 grams of refined sugar

Method:
1. Weigh the dough base Donnut each 40 grams, and the form of bracelets.
Leave for 20 minutes. Fried yellow and donnut until cooked,
let it cold.
2. Make cream: white shake butter, margarine and sugar until smooth
soft. Olesi surface with cream and sinker taburkan meses.
Serve.

Potato Omelet

Ingredients:
250 g potato, peeled
1 tbsp butter
4 chicken eggs, shake off
1 tbsp chopped onion Bombay
1 meat / smoked chicken, cut into small
Rosemary 1 tsp dried, skewist
1 / 2 tsp dried oregano
1 / 2 tsp pepper powder
1 tsp salt






How to make:
1. Steam potatoes until soft. Cut a small, seen.
2. Shake eggs mixed with onion Bombay and other materials, the average mixed.
3. Enter the potatoes, mixed flat.
4. Heat butter in a frying pan on top of the omelet is a fire.
5. Pour dough potatoes and eggs. Cover pan, cook until dry and cooked both sides.
6. Lift, serve warm.

For 2 people

Source: detikfood

Moussaca

Source: Tabloid Nakita

Ingredients:
* 250 gr purple eggplant
* 250 gr potato, peeled, cut round with a thickness of 3 / 4 cm, boiled 1 / 2 cooked
* 4 tbsp oil need to
* Banglore 75 g onion, chopped
* 2 cloves garlic, minced
* 75 g mince
* 100 ml of water
* 50 gr tomato sauce
* Salt and pepper powder adequate
* 25 g cheese, grated

Conclusion:
* 25 g wheat flour
* 25 g margarine
* 250 cc milk
* Pepper powder and salt adequate

Method:
* Heat a oven and prepare trays / heat-resistant bowl.
* Rendam eggplant with salt water 5 minutes, Drain
* Heat oil, stir-fry until eggplant changed color, lift
* Stir fry garlic and Banglore with the remaining oil was, enter a farce cooked up to change color, give cooking water back, enter the tomato sauce, salt and pepper surf. Cook until thick, lift.
* Create the cover: Dilute margarine, wheat flour mixed enter the flat. Add milk while continuously stirred until thick. Cook with a small fire. Insert pepper powder and salt adequate, the average mixed.
* Take the heat-resistant bowl, with the speed margarine, potato collated at the base. Give 1 / 2 of beef, eggplant in a row broad, give the remaining meat, flush with the cover, taburi grated cheese. Grilled with a temperature of 160 ° C and yellow kecokelatan.

serves 5 portions

Nutritional value per share of
Energy: 212 Kal
Protein: 8.2 g
Fat: 9.2 grams
Carbohydrate: 24 grams

Potato Mix

If you get bored eating with rice, try a potato dish which is processed so complete.
Combination of milk, smoked meat, and eggs so that taste so good.
Use the following potato skins to obtain the optimum benefit of fiber.

Ingredients:
500 g of potatoes
1 tbsp butter
25 g Bombay onion, chopped
1 clove garlic, smashed, minced
3 pieces of meat smoke, cut to small pieces
300 ml of fresh milk
2 chicken eggs, shake well
100 g grated Cheddar
1 / 2 tsp pepper powder
1 / 2 tsp nutmeg powder
1 tsp salt

How to make:
# Wash clean potatoes, cut across 1 / 2 cm.
# boild potatoes briefly in boiling water. Drain.
# Heat to melt butter. Bombay stir-fry onion and garlic until fragrant and wilting.
# Insert the meat smoke, stir well to wilt.
# poure the milk, eggs and all the materials. Cook until boiling. Lift.
# Prepare heat-resistant bowl, arrange sliced potatoes in the base plate to the average.
# poure dough smoked meat, potatoes gave incision.
# toast in the hot oven with 180 C for 20 minutes until the yellow browned. Lift and seen.

serves For 4 people

I just name it Potato With Smoked Meat Mix3

Enjoy everyone

Basic Noodle Potato Recipes

"Hunt's Spaghetti"

Ingredients:
250 gr spagheti
grated cheese adequate
5 tbsp Hunt's Spaghetti Sauce
100 gr farce
1 onion, finely chopped
2 cloves garlic, smashed

Method:
1. Spaghetti boiled until ripe, lift, add 1 tbsp butter, mixed flat, cooled.
2. Stir fry the onions, garlic, until fragrant, entries farce, slosh-slosh until the meat changes color.
3. enter the Hunt's Spagheti Sauce until cooked.
4. Spagheti Serve with meat sauce, grated cheese and taburi.

source: dapurbunda.com

Scalloped Potatoes

Ingredients
1 clove garlic, peeled and halved
4 medium russet (baking) potatoes, peeled (2 pounds)
3 tablespoons all-purpose flour
1/2 teaspoon each salt and black pepper
1 cup thin strips yellow onion
2 strips bacon, diced and cooked (optional)
2 tablespoons unsalted butter, melted
1-1/2 cups low-fat (1% milkfat) milk, heated

This casserole can be made 1 day ahead and reheated. The small amount of bacon and the low-fat milk give it a rich, creamy taste without a lot of fat.

Makes 4 servings
Preparation time: 30 minutes
Cooking time: 1 hour

Step 1: Preheat oven to 375°F. Grease the bottom and sides of a 13-inch x 9-inch x 3-inch baking dish and rub with the garlic clove. Thinly slice the potatoes and quickly place them in a large bowl of ice water.

Step 2:
In a cup, mix the flour, salt, and pepper. Drain the potatoes and arrange half of them in the dish. Top with the onion, flour mixture, bacon if you wish, and the remaining potatoes. Brush with the butter, then pour the milk over all.

Step 3:
Cover and bake 45 minutes. Uncover and bake 15 minutes more, or until tender.

Baby Roasted Jacket Potatoes

Baby Roasted Jacket Potatoes
Mix With Cheese/Tomato Chilli/Mushroom Fillings

SERVES For 4
PREPARATION TIME 10 MINUTES
COOKING TIME 40 MINUTES

These potatoes make ideal party food. Choose small baking potatoes, as new potatoes will not have the same fluffy centres as the baking variety.

8 small potatoes suitable for baking in the oven
pinch of sea salt
CHEESE FILLING
1 SERVING 82 KCAL/3G FAT

1 tbsp virtually fat free fromage frais
1 tbsp grated low-fat Cheddar cheese
1 tbsp chopped fresh chives

TOMATO CHILLI FILLING
1 SERVING 55 KCAL/1.5G FAT

8 cherry tomatoes, cut in half
1 tbsp mild chilli sauce
1 tbsp tomato passata

MUSHROOM FILLING
1 SERVING 43 KCAL/0.5G FAT

8 chestnut mushrooms, sliced
1 tbsp virtually fat-free fromage frais
a little lemon zest
1 or 2 drops Worcester sauce

• Preheat the oven to 200C, 400F, Gas Mark 6.
• Wash the potatoes well and place on a non-stick baking tray. Prick over well with a fork and sprinkle lightly with sea salt. Bake in the middle of the oven for 35 until 40 minutes until soft. If they start to darken, reduce the oven temperature and cover the potatoes with aluminium foil.
• Make up the fillings separately. Combine all the cheese ingredients in a small bowl. Place the halved tomatoes, chilli sauce and passata in a small saucepan and heat gently. Dry-fry the mushrooms for 1 or 2 minutes in a non-stick pan. Pour into a bowl and allow to cool slightly before mixing in the other ingredients.
• When the potatoes are cooked, cut a cross in the top of each one and add the various fillings. Serve hot or cold.

Potato "The Story Of It"

The ancient Incas were cultivating this humble tuber thousands of years ago. The potato was not readily accepted in Europe, however, because it was known to be a member of the nightshade family (as are the tomato and eggplant) and therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh was instrumental in debunking the poisonous potato superstition when he planted them on property he owned in Ireland. The Irish knew a good thing when they saw it and a hundred years later were growing and consuming the potato in great quantities. Today, hundreds of varieties of this popular vegetable are grown around the world. In America, the potato can be divided into four basic categories:

Russet potatoes (also called old potatoes, baking potatoes and, sometimes, Idaho potatoes-after the state leading in production) have an elliptical shape with a rough, brown skin and numerous eyes.

Long white potatoes have a similar shape as the russet but they have thin, pale gray-brown skins with almost imperceptible eyes. They're sometimes called white rose or California long whites, after the state in which they were developed. Long whites can be baked, boiled or fried. The thumb-size baby long whites are called fingerling potatoes.

The medium-size round white and round red potatoes are also commonly referred to as boiling potatoes. They're almost identical except that the round white has a freckled brown skin and the round red a reddish-brown coat. They both have a waxy flesh that contains less starch and more moisture than the russet and long white. This makes them better suited for boiling (they're both commonly used to make mashed potatoes) than for baking. They're also good for roasting and frying.

Potatoes are not at all hard on the waistline (a 6-ounce potato contains only about 120 calories) and pack a nutritional punch. They're low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6, as well as a storehouse of minerals. Neither sweet potatoes nor yams are botanically related to the potato.

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