– Potato – 700 grams;
– Minced meat – 300 grams;
– sour cream – 200 grams;
– Cheese (hard) – 50 grams;
– starch (potato) – 1 tablespoon;
– flour (wheat) – 1 tablespoon;
– water – 0.5 cup;
– salt, dried dill, black pepper, garlic in cubes, onion – to taste.
Potato casserole with minced meat is warmed in the microwave, so for cooking this dish it is not necessary to grease the dishes with oil. Due to the lack of excess fats, the dish is dietary.
Solid potato tubers should be chosen with even coloring and non-peeling peel. If the vegetable is shriveled, soft or has spurs, it is likely it has been stored in the wrong conditions for too long.
To make a dressing for casserole, you need to mix the spices, add starch, flour and sour cream to them. Then it is necessary to pour water into these ingredients and bring the resulting mass to uniformity.
Potatoes should be peeled off, rinsed, dried and cut into thin bars. One third of the dressing should be added to them and stir so that each slice of the vegetable is soaked with sour cream sauce. Half of the bars of potatoes should be laid out in a baking mold and leveled. A second layer of minced meat should be added on top. Then it is necessary to close the casserole with the remaining potatoes and pour plentifully with sour cream dressing.
On the shape it is necessary to put the lid and put the dish in the microwave. Bake potatoes should be 20 minutes in the microwave at 850 watts power. After that, you need to take the dishes out of the oven and check the dish on readiness.
It is important not to overstay the casserole in the microwave: potatoes should turn soft and juicy, not like chips. Cheese should be finely grated and sprinkled with them dishes. Next, send the dish to the microwave for another 10 minutes.
If appliance settings allow, the last 10 minutes potatoes and cheese are better prepared with a “crispy crust” function. So the casserole will turn out blush.
– potatoes – 7-8 medium sized tubers;
– champignons – 200 grams
– carrots – 1 piece;
– onion ( turnip) – 1 head;
– butter – to taste;
– salt, pepper, greens, spices – to taste.
Mash soups are not as common on the menu. For many people, traditional borschi or ear, in which you can crumble bread and eat a snack with lard. However, puree soup is perfect both as a first course for lunch and as a side dish to meat. Such dishes have a gentle and mild taste.
To prepare the mash, you need to bring the water to the boil, salt and add chopped potatoes to it. When the vegetable is boiled, it is necessary to drain some of the liquid into a separate utensils. Then beat the potatoes and the remaining water in the pan to produce a sour cream mass. The puree should be left to boil over low heat.
Next it is necessary to retake, wash and cut into small pieces of mushroom. They need to be fried in oil on a preheated pan. After that, grate the carrots and cut with small diced onions. These ingredients should also be fried in oil.
Cooked vegetables and mushrooms should be added to the prepared puree. The resulting mass should be diluted with residues of potato decoction. The soup should be brought to the boil and removed from the heat. Then you need to sprinkle with greens and add some pepper with spices.
Salad with potatoes and marjoram
– 200 grams; – marjoram (cut into small pieces) – 1 teaspoon;
– onion (onion) – 150 grams;
– butter, salt, ground black pepper – to taste.
Potatoes and onions need to be cut into large slices. They should be laid together on a baking tray, then sprinkled with marjoram, pepper and salt. On top you need to add a small layer of butter. Potato salad should be baked in the oven for about 40 minutes at a temperature of 330°C.