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Mashed potatoes with beets, arugula and pork

Mashed potatoes with beets, arugula and pork

Peel the potatoes, cut into cubes and boil in salted water for 20 minutes.

Fry the bacon pieces in an oil-free pan for 15 minutes, until crispy. Keep warm.

Cut the julienne onions. Cook in the remaining bacon fat for 2 minutes, then add the beets on the large grater. '

Turn the potatoes into coarse puree, adding 1 cup of water in which they boiled. Add arugula and onion and beet mix and mix. Add salt and pepper.

Serve with pieces of bacon.

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chicken breast
a beetroot
a potato
2 carrots
a celery
an onion

Beetroot puree and baby chicken


Put the chicken to boil in water over low heat. Take the foam whenever needed. Cut the beets, potatoes and carrots into small pieces. Add the whole onion and cut the celery into two or four pieces (depending on its size).
Add the vegetables to the water over the chicken and simmer for 45 minutes. Toss the celery and onion. Put the rest of the vegetables and chicken in the mixer until they form beetroot puree and chicken.

Good appetite !

Baby bridge : You can also add a little butter in beetroot puree and baby chicken. Beetroot and chicken puree it is very suitable for more anemic babies.

a larger beet
an onion
7-8 large potatoes
a red pepper
sour cream

In a pot, cook the onion, then add the beets given through the small grater and the diced potatoes. Add as much water as possible. When it starts to boil, add the carrots, peppers and greens. When the potatoes are cooked, add the fresh homemade borscht and cook for another 10 minutes. Serve with sour cream on top.

Try this video recipe too


Russia is one of the countries where good weather and agriculture are not good friends, the country being around 5 months a year under the snow. I would say that I find it impressive how I manage to turn a piece of beetroot, a little meat and a few carrots into a delicious borscht that has become famous all over the world. We also have Russian & # 8221 (olivie) salad, Stroganoff beef and pancakes (blini) that are stuffed with meat, caviar or apples. The inventiveness of the Russian people has turned Russian cuisine into a tasty one, even if they have limited ingredients, cultivated and grown by them. After the 18th century, when the Russian territories were expanded, so in their kitchen more sophisticated recipes were made, inspired by the cuisine of Austria, Germany or France.

Some of their basic ingredients are my favorites: sour cream, fish, mushrooms, potatoes, berries.

Looking last year for ideas for cooking Russian recipes I had the opportunity to notice that they have some very appetizing fluffy pancakes (oladi), pelmeni & # 8211 a kind of tortellini stuffed with minced meat, many soups and broths, salads (many of them prepared with mayonnaise).

The Russians cook a lot at home, and at dinner they all gather at the table.

Russian cuisine has a lot to offer besides vodka and caviar, and I wish I could feel its aroma, the smell at home, because nowhere is the food better than at home. After all, in order to get to know a people, its civilization and culture, you can start by getting to know its cuisine better.

That's why, for Taste of Moscow, I chose to prepare perhaps one of the most popular recipes in Russia: Pelmeni. Their filling is generally with meat or potatoes, wrapped in dough and boiled. They can be fried in oil and served with sour cream. That's how my mother makes meat dumplings, so the recipe is quite familiar to me.

#MakeLifeDelicious #Electrolux #TasteOfMoscow


For basic dough:

500 g flour + flour for the work table

For pelmeni with pork and beef:

120 g pork + 120 g beef

1 clove grated or finely ground garlic

For pelmeni with fish filling:

for the dough:

1 teaspoon beetroot juice (reduction of boiled beetroot juice)

1 tablespoon grated boiled beets

flour for the work table

For fish filling:

75 g fillets over white (halibut, cod or any other over white)

For pelmeni with vegetarian filling:

For the dough:

50 g scalded and finely chopped spinach

flour for the work table

For uvegetarian filling:

100 g mashed potatoes (obtained from 2 medium boiled potatoes +50 ml milk + 30 g butter)

For boiling:

the oil in which I hardened the sage

1 teaspoon beetroot juice

To be served:

Prepare the dough for the beginning: put flour with salt in a bowl, add beaten eggs and mix.

Gradually pour the warm water, knead the dough by hand. We put it on the work table, over which we sprinkle the flour beforehand and continue to knead until we obtain a smooth dough, which does not stick to the hands. Divide the dough into three, cover it with foil, let it rest and meanwhile prepare the different fillings and compositions for the dough.

We start with the dough for pelmeni stuffed with fish. Grate the beets, drain the juice and put it to boil, over low heat, until the amount decreases to one third of what it was originally.

We put in the dough 1 teaspoon of the red beet reduction and a little grated beets. Knead the dough by adding a little flour so that it reaches its initial consistency.

We stretch it and cut round shapes. Heat the finely chopped mushrooms in oil with 1 clove of garlic. Take them out and mix them with the chopped fish and garlic, season with salt and pepper and mix.

Place the filling in the middle of the dough circles so that we can gently wrap the dough around the filling. Glue the edges with your fingers, round the crescent obtained so that we join the ends and glue them as well. Knead the remaining dough and continue to cut and fill until finished. Cover with cling film and leave in the fridge until boiling.

We do the same with the dough for the vegetarian filling. Scald the spinach, finely chop it, incorporate it into the dough and knead the dough on the work table, adding flour until you get the initial consistency and texture. Spread, cut and then fill with mashed potatoes with goat cheese and mint.

We also prepare the meatballs filled with meat, to which we add an extra flavor with crunchy sage. Mix the minced pork with the beef, season with salt and pepper, then add the grated or pasta onion and garlic with a robot.

Heat the sage leaves until they harden, then remove them and drain the oil. Spread the dough on a floured surface, cut out circles and put the filling with meat. To each filling we add the pieces of crispy sage leaves. Join the dough on the edge, then the ends of the crescent.

In 3 l of boiling salted water add allspice and bay leaves. We boil the pork pelmeni and the vegetarian ones, and we boil the fish ones at the end. We will know that they are ready when they rise to the surface. We take them out of the water with a spoon or a pallet with holes.

While the pelmens are boiling, heat the oil in which we fried the sage leaves with a little butter and a clove of garlic. We put a little sauce next to each pelmen that will be placed on the plate, we pour with a teaspoon or a pipette from the beetroot reduction, we arrange the pelemnii, then we pour very little sauce on them as well.

Sofas & # 8217s with steak and apple topping with beets

You can use this topping (a kind of local chutney) for any kind of meat you have. I put it over thin slices of steak put on wholemeal bread greased with a little goat cheese spread. (Ignore the intermediate line in the picture: it's the appetizer from the previous post & # 8230.)

A chopped red onion
A medium beet peeled and grated
An apple cleaned and grated
A tablespoon of mixture "5 spices"
½ teaspoon of ground nutmeg
A tablespoon of chopped pickled ginger
A spoon of sugar
A spoonful of honey
50 ml balsamic vinegar
A little bit of oil
100 ml water
Salt pepper

Put the onion and beets and cook for a few minutes in a little oil. Add the apple and the other spices and let it simmer for at least an hour. If the juice drops too much you can add more water. (if you don't have "5 spices" you can replace it with aromatic spices: cinnamon, anise, cloves & # 8230etc, and if you haven't found pickled ginger it's very good and fresh)

Sofas & # 8217s with steak and apple topping with beets

You can use this topping (a kind of local chutney) for any kind of meat you have. I put it over thin slices of steak put on wholemeal bread greased with a little goat cheese spread. (Ignore the intermediate line in the picture: it's the appetizer from the previous post & # 8230.)

A chopped red onion
A medium beet peeled and grated
An apple cleaned and grated
A tablespoon of mixture "5 spices"
½ teaspoon of ground nutmeg
A tablespoon of chopped pickled ginger
A spoon of sugar
A spoonful of honey
50 ml balsamic vinegar
A little bit of oil
100 ml water
Salt pepper

Put the onion and beets and cook for a few minutes in a little oil. Add the apple and the other spices and let it simmer for at least an hour. If the juice drops too much you can add more water. (if you don't have "5 spices" you can replace it with aromatic spices: cinnamon, anise, cloves & # 8230etc, and if you haven't found pickled ginger it's very good and fresh)

5 Mashed Potato Ideas and More - Surely You Have Never Eaten Such Goodness to Lose Weight and Maintain

We know it seems impossible at first glance, but it's not like that at all. You can even prepare.

10 meals per minute - no calories, but consistent

Does it seem impossible? Well, no! It is even possible to prepare healthy and low-calorie foods.

This way you can eat meat to lose weight and never gain weight again

There are many factors for fattening, but most often it is excessive meat consumption.

10 Unusual and low-calorie ways to eat potatoes

We must admit that the potatoes are very delicious and filling. They are consumed.

  • 1-2 boiled beets & ndash you will grind them with a fork or you can crush them in a blender, but not before steaming them a little
  • 3-4 potatoes or as many as you want
  • Half a tablespoon of kosher salt
  • 1-2 tablespoons olive oil
  • Fresh parsley, but spice also works
  • Putin horseradish crumbs
  • Ground pepper to taste
  • 3 tablespoons low-fat or low-fat Greek yogurt
  • 3-4 potatoes or as many as you want & ndash boil them separately
  • 3 medium carrots & ndash steam them and crush them in a blender or with a fork (depending on the texture you want to give to the puree)
  • 1 finely chopped red bell pepper
  • 1 seedless finely chopped hot pepper
  • Chopped parsley or spice
  • A little celery grated
  • 3 tablespoons low-fat or low-fat Greek yogurt
  • Chopped greens & ndash from those stored in bags for winter or fresh (spinach, arugula, kale, yellow cabbage or crushed lettuce leaves)
  • Salt and pepper to taste
  • 1-2 tablespoons olive oil
  • You can add a little sweet or hot paprika

  • 4-5 potatoes or as many as you want
  • 1 large semi-baked avocado & ndash cut it in half, remove the pieces and crush it with a fork or blender (if you want a softer texture) - find out how guacamole salsa helps to lose weight
  • 1-2 bunches of greens (can be dill, parsley, spinach, Brussels sprouts, arugula, lettuce)
  • Half a finely chopped red onion
  • 1 tablespoon turmeric powder
  • Juice from half a lemon or lime
  • Salt and pepper to taste
  • 3 tablespoons low-fat or low-fat Greek yogurt & ndash you can also use coconut milk, almonds or hemp seeds
  • 1-2 tablespoons olive oil
  • You can also add tomatoes if you want
  • 1 tablespoon of vinegar

  • 4-5 potatoes or as many as you want & ndash boil
  • 1 red or yellow onion & ndash cut into small pieces
  • 1 cup raw and chopped greens (choose what you want)
  • 1-2 tablespoons of vinegar
  • 1 tablespoon curry or turmeric spice
  • 1-2 tablespoons olive oil
  • Salt and pepper to taste
  • You can decorate with seeds you want or nuts, almonds

  • 4-5 potatoes & ndash boil
  • 3 tablespoons Greek yogurt
  • A pomegranate
  • Chia seeds
  • 1-2 tablespoons of oat bran
  • Chilli flakes

You are on, the place where you can find out how to live healthy and what diets suit you!

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Hummus with baked beets

An oriental aperitif that I adopted with great, great pleasure. It is easy to prepare, it is extremely tasty and healthy and, on top of that, it looks absolutely wonderful on any festive meal. And not only. Perfect for vegans, vegetarians and those who fast.

Preheat the oven to high temperature.

  1. Wash the beets well and bake them (covered with baking paper or aluminum foil) for 45 minutes. If when you prick it with a toothpick it enters easily, it means that it is ready. Remove from the oven and leave to cool for 5-10 minutes.
  2. While it cools, prepare the hummus. Combine all ingredients in a blender (except for the olive oil, which you add only at the end, gradually).
  3. When the beets have cooled, clean them, cut them into small pieces and pass them in a blender, until they are completely soft. Add it over the hummus made earlier.

It is best served with crispy and hot toast.

Video: Entertv: Χοιρινά μπιζολάκια με σάλτσα πορτοκάλι και πουρέ πατάτα καρότο Γ (January 2022).