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Aperitif boiled with potatoes, stuffed with mushrooms and cheese

Aperitif boiled with potatoes, stuffed with mushrooms and cheese

Step 1. Wash the potatoes well and boil them in water, so peeled.

Step 2. While the potatoes are boiling, we take care of the mushrooms. We wash them well under a stream of cold water, then we drain them and cut them into small pieces. If they are older and we do not like the taste given by the skin on top, we can remove it. Finely chop the onion and sauté it a little, then add the mushrooms. Let it boil until the juice left by the mushrooms decreases. Turn off the heat and season with salt, pepper and paprika, to taste. Now add the finely chopped green dill and mix well.

Step 3. We stop the boiled potatoes, strain them and let them cool a bit. Even if they are not completely cooked, they will still stay in the oven after we fill them with the composition. Cut the top and scoop out the inside of the potato with a teaspoon. Fill the inside of the potato with the resulting composition in "Step 2." and on top we sprinkle finely grated cheese (through the small grater). If we want, we can powder with a little more salt, pepper and paprika (or hot if you like!)

Step 4. We put the "boats" of potatoes in a bowl and put them in the preheated oven. Leave for at most 30 minutes, until the cheese softens and melts and a crust forms that will prevent the food from drying out, give it a special look and texture and make it juicy (for those who don't know, the technique is called gratin).

They are extraordinarily good and will be served hot or even hot!

Good appetite!

The restaurant at home

I really like mushrooms, any kind of mushroom, in any combination. And, lately, I have an ally in the house, so I prepare them with more pleasure. Today I chose to make them stuffed with baked chicken. The recipe is simple, quick, and the dish can be just as well a wonderful hot appetizer, but also a slightly easier main course.

We need:
- 6 larger mushrooms, 1 chicken breast, 1 small onion, 1 clove of garlic, 1 tomato, salt, pepper, 3 tablespoons oil, chopped green parsley, 50 g cheese

We prepare like this:
Peel a squash, grate it and squeeze the juice. Mushroom stalks are cut into small cubes. Finely chop the onion and garlic. Cut the chicken breast into small cubes. Peel a squash, grate it and cut it into cubes.
Heat the oil in a pan, add the onion and cook until golden, add the meat and fry for a few minutes. Add the mushroom stalks and let them fry for about 2 minutes. Add the chopped tomatoes, garlic, salt and pepper and cook for another 2-3 minutes. Add chopped green parsley and mix the composition well.
Fill the mushrooms with the meat composition and place in a tray lined with baking paper. Bake at 18o for 20 minutes. After 20 minutes, remove the tray from the oven, sprinkle over each grated cheese and chopped green parsley. Put the tray in the oven for another 5 minutes to gratinate the mushrooms.