New recipes

Potatoes in salt crust and leek salad.

Potatoes in salt crust and leek salad.

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A light and very very tasty dinner, at least for me that was it.

  • For potatoes:
  • 10 smaller potatoes;
  • pickled salt, as for pickles;
  • 2 egg whites;
  • thyme.
  • For leek salad:
  • 3 praji
  • 2 red onions;
  • 2 gogosari;
  • 50 g olives;
  • oil;
  • vinegar;
  • salt;
  • pepper.

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Potatoes in salt crust and leek salad:

Peel the potatoes and then pass through the beaten egg whites. The potatoes are then passed through coarse salt and placed in a tray at 250 degrees for about 30 minutes. I'm ready when the crust turns slightly golden.

The leek is cleaned and chopped, as well as the onion, donut and olives. Add salt, pepper, vinegar and oil.

Tips sites


Canned tuna can be added to leek salad, it gives a wonderful taste.

New potatoes, old metehne

It's a real lottery to find good new potatoes these days. Or at least at an average level of quality. The problem is that markets and shops have been invaded lately by some varieties that I suspect have extraterrestrial origins. I refuse to believe that some people were able to create something like this, out of conviction, for human food, and even more, they came to the conclusion that their product is good enough to be shared with the whole world. Even for a fee. There are some that I have tried, and not just me, and that it is better to stay away from. These are the new potatoes from Egypt in the first place. Kind of like Turkish tomatoes. I mean the end. The bottom line of any culinary experience. I understand that those imported from Greece are no better.

But if they are good, new potatoes deserve all our attention and love in this short period of their existence. But, as I said, only if you find the good ones. Don't ask me how this is, I have no idea. For me, there is only one option. Buying.


  • 500 grams of new potatoes
  • olive oil
  • dried oregano & # 8211 or thyme
  • salt pepper
  • leek, white part, cut into slices
  • 2-3 larger radishes, sliced
  • assorted salad
  • a tablespoon of honey (or maple syrup / agave)
  • a spoonful of Dijon mustard with whole grains
  • a spoonful of lemon juice
  • chives
  • salt pepper

The potatoes are cut in half, if they are bigger they are cut in three (the logic is simple, ideally there should be pieces of similar size in the oven for a baking as equal as possible.)

Grease with oil, salt, pepper and oregano, line up in the pan, and this goes in the hot oven for 25-30 minutes. 180 degrees. Let the potatoes catch that brown crust that makes them look so good on the plate. And in the pictures, of course, we just won't miss the opportunity to like and heart right now.

Meanwhile, make the dressing, ie mix in a large bowl the honey, mustard, lemon juice, chives, salt and pepper. When the potatoes are ready, mix them well here. Then add a mixture of leeks, radishes and salad.

Take the diagram above like a skeleton from a salad and then customize it as you wish. Bee honey, potatoes and vegetables make a good home with some telemea, for example. I would put leurdă. Or cabbage. But the key is in the dressing room. Which I recommend you play first as in the above version. If you like it a lot, as I think it will, at least you have someone to blame.


Onions cut into thin slices are placed in a bowl and mixed with oil, salt, lemon juice or vinegar and water. The sauce softens the onion and reduces them quickly. Whoever wants more spicy, can add 1-2 cloves of garlic or a pinch of pepper.

Medium-sized potatoes, well washed, peeled, cleaned hot. After they have all been cleaned, cut them into 1/2 cm thick slices and turn them all over once in the sauce, mix lightly with a fork, by turning over, so as not to crush them.

The sauce will be evenly absorbed by the hot potatoes, giving them good taste and tenderness, even when they cool. If left to cool, the potatoes will become sticky and, when mixed with the sauce, will no longer absorb it. Lettuce, well washed and drained of water, cut into large slices and mix with potatoes, at the table, directly on the plate, otherwise the salt and oil in the sauce will soften it and it will get an unpleasant appearance.

The same is done with other raw vegetables, such as tomatoes, peppers, cucumbers, with which you can associate potato salad. All are added at the time of serving, otherwise they will soften and will leave a lot of water. This salad is served with roast pork, lamb, ram, with fried sausages, meatballs, etc. It can be served as a first course and as a side dish.

Potato salad II


• 500 g of potatoes, 2 sour cucumbers, 5 eggs, 4-5 tablespoons of oil, 2 onions, a donut, lemon juice, salt, possibly a few olives.

Method of preparation

• Boil the potatoes in salted water after boiling, peel and cut into cubes. Allow to cool. During this time, boil 4 hard-boiled eggs and clean them. With two boiled yolks and one uncooked, oil, salt and lemon juice make a mayonnaise.

If you want, you can also use a teaspoon of mustard: it makes mayonnaise more spicy. The other two yolks are crushed and added to the potatoes, as well as the boiled egg whites. You can keep 2-3 halves of egg white for decoration. Peel the onion and cut it into small pieces and cut the sour cucumbers into small pieces.

These are also added to the potatoes. Add mayonnaise and mix well. Arrange the salad and garnish with egg whites (strips or & # 8220snow & # 8221) and donut slices. You can also use olives to decorate.

Method of preparation

Clean, wash the mushrooms, put them in a saucepan with cold water and salt and boil for 20 minutes.

The boiled mushrooms are left to cool in a sieve, and after cooling they are cut into thin slices.

Clean, wash the leeks and cut into thin slices.

Wash and finely chop the dill.

In a bowl, mix the chopped leeks, sliced ​​mushrooms, chopped dill and add the dressing prepared by mixing the oil and vinegar. Season with salt and pepper to taste.

This salad is very filling and can be eaten as such, or, preferably as a side dish to other dishes, as desired.

Wash the potatoes well, cut them into larger pieces and boil them in water with a teaspoon of salt.

The potatoes are ready when you can easily stick a fork in them.

The eggs are boiled and kept on the fire for about 5-7 minutes, to boil hard, after which they are placed under a stream of cold water so that they can be easily peeled.

Chop the onion, celery, eggs (cold) and cucumbers (diced).

In a bowl, mix the potatoes with the celery, onion, eggs, cucumbers, mayonnaise, mustard and finely chopped dill and mix lightly.

Season with salt, pepper and the 2 tablespoons of vinegar. Taste and, if necessary, season to taste.

Baked potatoes in salt

Baked potatoes in salt. Whole potatoes baked in shell with salt crust. It is prepared quickly from just two ingredients. What flavors and what taste these potatoes have! We eat them with butter or sour cream, sprinkled with greens.

The recipe for baked potatoes in salt is an extremely simple one. It requires neither talent nor too much time. Don't be afraid of the salt crust because the potatoes only get as much salt as they need. They are not salty. It is the principle of osmolarity that works perfectly with brine (sticks, marinades) as well as chicken or fish in a salt crust.

These salted potatoes can be eaten with or without peel. As long as the potatoes have a thin skin (new potatoes) we like the skin. For old potatoes, you will eat only the baked core, leaving the skin on the plate.

Leek salad

Leeks can be used in a salad, both raw and boiled. If you want to boil the leek: wash well and cut the leek into 5-6 cm pieces, then put it in a pot of hot water on the fire and let it boil for a few minutes. Leeks boil quickly, so it must be observed not to break.

Make a sauce from oil, vinegar, salt and pepper, with or without mustard. Then add the sauce obtained over the leek drained and cooled.

Leek salad with raisins, apples and mayonnaise

Wash the leeks and cut into thin slices. Raisins are soaked in water, semi-dry white wine

Tomato salad with leeks and goat cheese

Tomatoes are cut into slices, leeks are cut into slices. Oil, lemon juice, salt, pepper and oregano

Potato and leek soup

When you want a quick, delicious dish that will keep you warm after the cold endured on the outside, potato and leek soup is exactly what you are looking for.

It is a very tasty dish, with a silky texture and that will keep you warm on cold winter evenings. You can eat it with a salad of seasonal vegetables (carrots, celery, beets, cabbage) and you will have a delicious lunch or a light dinner.

If you do not have a hand blender, you can also pass it in a regular kitchen mixer, but you must not forget to work in tranches, to avoid the risk of redecorating the kitchen.

Ingredients for potato and leek soup:

-1 tablespoon olive oil

-1/2 large onion, white, diced

-3 cloves of garlic, clean and cut large, about 1 tablespoon

-1.5 liters of chicken soup with low salt content

-1/2 teaspoon black pepper

-1 teaspoon of fresh, chopped thyme

-4 large potatoes, cleaned and cut into cubes

-170 ml semi-degreased liquid cream.

Optional, for garnish: thyme, cepsoara and olive oil.

Method of preparation:

Take a pot of suitable size and put it on medium heat. Add the olive oil and add the leeks, onions and garlic and cook for 7-8 minutes, until they begin to become translucent. Add chicken broth, salt, pepper, bay leaves, thyme and potatoes and bring to a boil.

Boil for 15-17 minutes or until potatoes are soft. Remove the bay leaves and, with the help of a hand mixer, pass the soup until it acquires a silky consistency. Add the liquid cream, semi-degreased and put it on the fire for another 5 minutes. Remove from the heat and season with olive oil, thyme and cepsoara.