Mashed potato lasagne. Recipe for the whole family

I do not know if ye will do the same, but when I find a recipe that appeals to the whole family, keep as gold cloth, because there is nothing I like less than seeing someone protest with the daily menu. This mashed potato lasagna is one of those dishes to remember that displease big and small.

 

mashed-potato-lasagne

 

Furthermore, it is a way to leverage remains of vegetables left in the refrigerator. Look at the list of ingredients I’ve used, but admits a lot of variations, from mushrooms to zucchini Are you think of any more than you would think well and want to share with us?
Ingredients for 4 people

500 g of ground beef, 5 potatoes, 1 eggplant, 1 onion, 1 green pepper, 1 cup tomato sauce, olive oil, pepper and salt.

 

Making mashed potato lasagna

We started cooking the peeled and chopped potatoes in salted water for 15 minutes. After the pass through the food mill, we add a drizzle of olive oil and ground black pepper and reserve.

On the other hand, poached in a pan the onion, eggplant and pepper, minced all. Before they begin to brown, add the minced meat and let it cook.

We cover a suitable base for the oven with a layer of mashed potato source, placed above a layer with meat, another with tomato sauce and finished with a layer of mashed potato. Finally, we introduce the source in the oven to broil it.

Preparation time | 1 hour
Difficulty | Easy

Ideally, this recipe for lasagna serve mashed potato fresh from the oven, thus will enjoy a soft interior and a crisp outer layer, but also can prepare in advance and heat it just before taking her to the table.

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Rice with mussels paella.

You may say rices are for summer is a bit exaggerated, because they usually eat throughout the year. But it seems to crave more at this time and at home, at least eat more frequently. This weekend, for example, has fallen shaped one paella rice with mussels.

The mussels, usually secondary elements in many rice dishes are the main ingredient and protagonist in this recipe for paella rice with mussels, although they were yet buried by the cereal and the image does not show clearly. However, there are in abundance. Little word. There is more to put the spoon in the pan to check.

 

rice-with-mussels-paella

 

Ingredients for four people or a paella of 30 cm in diameter

22 to 24 mussels cooked in its shell, 200 g of rice pump, 400 g of whole tomato (1 can), 1 onion, 50 g sultanas 50 g pine nuts, 100 ml of extra virgin olive oil, 200 ml chicken stock, salt and pepper.

Making rice paella with mussels mussels

We started hydrating sultanas in a bowl with plenty of hot water. At 15 minutes we drain them and reserve. Peel the onion and cut into fine brunoise. Crush the tomatoes with an electric mixer and extend half on the paella (paella if we do not, we can use a baking dish).

We heat half the oil in a skillet and sauté onion over low heat for 5 minutes. We remove the pan from the heat source and add the rice, raisins, pine nuts, the remaining oil and the rest of the tomatoes and mix well.

Fill the mussels with this mixture and place them in the pan, on tomato, covering the entire surface. If we left over rice mixture, we use it to fill in the gaps between the mussels. We water with chicken broth and season to taste.

We introduce the paella (or baking dish) in the pre-heated to 180 ° C and bake for 30 minutes oven. We check doneness by if we need to add more broth, if not, remove the pan from the oven and let rest a few minutes before serving.

Preparation time | 50 minutes
Difficulty | Easy

This rice with mussels paella is a very appropriate dish for lunch. We can accompany a green salad and get a healthy, nutritious and well balanced menu. You do not need more than a good and fresh to beer to enjoy this meal.

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Chicken breasts baked with salami and mozzarella. Mediterranean recipe

 

chicken-breasts-baked-with-salami-and-mozzarella

 
If you are bored of the typical meat grilled chicken, do not fail to try this delicious recipe baked chicken breasts with salami and mozzarella. A variant of the classic Mediterranean chicken stew, but this time with two very tasty companions, salami and mozzarella, which manage to give an added flavor to the simple poultry.

This dish with its aromas of Italian cuisine will remind us, if we accompany it with a good piece of bread, a kind of giant pizza and will delight everyone at home, including smaller, you will love and chicken meat.

Ingredients for four people

4 chicken breasts, 500g of assorted cherry tomatoes, 30 g of black olives, 1 clove garlic, 1 tablespoon dried oregano 60 ml of olive oil, 8 slices of salami, 1 onion, 2 balls of mozzarella, 1 tablespoon polenta, salt and pepper

 

How do chicken breasts baked with salami and mozzarella

We start by preheating the oven to 200 degrees. season it clean chicken breasts with salt and pepper and place them on a lightly greased baking dish.

We put in a bowl the tomatoes, olives, chopped garlic and oregano, add the olive oil and stir to coat well. Pour the mixture over the chicken and we press well with a spoon. Add the pieces of salami and onion cut into rings, and put the mozzarella cheese cut into slices and sprinkle the polenta.

Bake for 30 minutes until chicken is roasted and the cheese is melted on top. We serve hot.

Preparation time | 40 minutes
Difficulty | Easy

This simple recipe for chicken breasts baked with salami and mozzarella fix you a meal daily, but giving it a different and special touch, with some potatoes or salad and you have a complete and easy to prepare menu.

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Quinoa salad feta cheese and pesto

quinoa-salad-feta-cheese-and-pesto

 

I love discovering new recipes for salads, I think they are great for the whole year and serve to lighten a heavy meal or even to serve the dinner as a single dish. This quino salad and feta pesto very pleasantly surprised.

A priori, I was not sure if combination of ingredients, especially the combination of herbs, would like my children, but the recipe managed to pass the exam with flying colors, so from now on I plan to do often.

 

Ingredients for 4 people

400 g of quinoa, 80g of feta cheese, 3 spring onions, 4 tablespoons pine nuts, 15g chopped cilantro, 15 g of chopped dill, 15 g of chopped mint leaves, 4 tablespoons pesto sauce or to taste, salt and pepper.

 

How do quinoa salad feta cheese and pesto

Quinoa clarifying started well with water, drain them and boil for 15 minutes. Chop the scallions. We toasted pine nuts. In a salad bowl, mix the quinoa, tender spring onions, herbs and half the feta cheese.

Pour the sauce pesto enough to bathe the ingredients, season. We spread the rest of feta cheese and pine nuts on top. Add salt, pepper or pesto sauce and serve.

Preparation time | 30 minutes
Difficulty | Easy

To prepare this recipe for quinoa salad and feta pesto it even easier, I advise you to boil the quinoa in advance and have prepared pesto sauce thus only you have to mix the ingredients and within minutes you will be ready this delicious recipe.

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Potato frittata recipe with feta and pesto

potato-and-feta-frittata

 

Today we walk for celebration. And not only us but the whole world, for the second Friday of October is World Egg Day. So we have joined the party and we have put to cook this delicious and healthy food, starting with a recipe frittata potato, feta and pesto, one might say, it is the premium Italian sister of our omelette.

It is a filling dish and, while not takes just fat (only contributing cheese and pesto), is very satisfying. In my home we are very greedy and the size of the potato frittata, feta and pesto was enough to feed four neck leaving a couple of servings to spare. You can use prepared pesto, but the dish will gain a lot if you use homemade basil pesto. Or color.
Ingredients for four to six servings or a pan of 28 cm

600 g potato, 1 clove garlic, 8 eggs, 1 tablespoon extra virgin olive oil, 200 g of feta cheese, 50 g of pesto, salt and pepper.

How to make potato frittata, feta and pesto

Peel the potatoes and cut into thin slices about half a centimeter. A pan filled with water and put the fire. When it begins to boil, season and introduce the potato. Boil for five minutes or until the potato is tender. Drain well to remove all traces of water and let temper a few minutes.

Meanwhile peel the garlic and chop finely, add it to the eggs, we will have in a bowl and beat well. We incorporate the drained potato and 150 g of chopped feta cheese. Salt and pepper to taste, but generously, and engradasa curdle in a pan with oil for five minutes.

We introduce in the oven, preheated to 200 ° C, and finished curdle for 10-15 minutes. If our pan has a removable handle, remove to enter it in the oven. If this is not the case, as you see in the images step by step, we wrap the handle well with foil to prevent burning and ready. We serve the frittata with pesto and the rest of feta cheese spread over the surface.

Preparation time | 30 minutes
Difficulty | Very easy

The speed and ease with which it is prepared, this potato frittata, feta and pesto is ideal for dinners solve those days when we hurry. If we accompany a salad of green leaves have a balanced and nutritious menu in no time. It can be eaten hot or cold, either way is equally rich.

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