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Boil the potatoes for about 20 minutes until they have softened then drain and strain. Boil the milk together with the onion and rosemary. After it has boiled, turn off the heat, cover the pot and leave to infuse for 15-20 minutes.
Preheat the oven to 200 ° C. Grease 4 small bowls with a little oil.
The food starch is dissolved in 50 ml of vermouth. The infused milk is strained then put back on the fire and the dissolved starch is added, stirring continuously. Leave the sauce on the fire until it thickens a little and then transfer it to a larger bowl. In a bowl, mash the sweet potatoes and yolks and mix until smooth. Season everything with sea salt and freshly ground black pepper to taste.
In another bowl, beat the egg whites with a pinch of salt and then carefully incorporate into the other mixture. Divide the composition obtained in the prepared dishes and bake for 15 minutes until the soufflés have risen and browned.
The benefits of sweet potatoes
Unlike the classic potatoes, which are extremely used in Roma cuisine, sweet potatoes are much healthier. & Icircn especially people with diabetes should eat this type of potato.
The sweet potato has a low glycemic index. That is why it contributes to the decrease of insulin resistance, & icircn in the case of diabetics. This vegetable also has a lot of fiber.
A single sweet potato has over 500 milligrams of potassium, a mineral that people hardly get from food alone. If you know you have high blood pressure, be careful not to overdo it with foods high in potassium.
Sweet potatoes also contain beta-carotene, which helps prevent prostate cancer. In addition, this vegetable is extremely beneficial for those who suffer from constipation and have problems with intestinal transit, due to the fiber it contains.
Sweet potato pie
The sweet potato pie has a soft, fine and delicious filling, which pampers the taste buds. 8 servings come out of this recipe, and each serving has 389 calories, and it is also very consistent and filling, so it will keep you hungry for many hours. It is ready in a little over two hours, so you can prepare it on the same day if you want to put it on the table at an event, but keep in mind that the taste is more intense if you leave it in the fridge overnight.
Ingredients for the filling:
- 500 g of sweet potatoes
- 110 g butter at room temperature
- 200 g white sugar
- 125 ml milk
- 2 eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla essence.
- 260 g white flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 225 g unsalted butter, cut into cubes
- 115 ml of greasy cream.
Method of preparation:
- Cut the butter into cubes and leave it at room temperature for a few minutes to soften, but do not allow it to heat up. You do not have to put it in the microwave to heat it, because this is a fragile dough, in which the butter must be used cold.
Sweet potato pie it is a very simple preparation to make, very tasty and full of nutrients. If you find it too sweet, you can reduce the amount of sugar, because sweet potatoes are already tasty enough!
Varieties of sweet potatoes offered by Aviko
The newest section of our products is dedicated to sweet potatoes. "Batatas" & # 8211 as South Americans call them - are gaining more and more popularity not only in global gastronomy, but also in the local one. Lovers of sweet potatoes are delighted not only by the special taste, but also by the beneficial effects on the body, so this food can not be missing from a healthy diet. Below we will present the assortments of sweet potatoes produced by Aviko.
Sweet straw potatoes have been part of the Aviko range for many years. Due to its popularity, we have expanded our product range and introduced new varieties: diced sweet potatoes, au gratin sweet potatoes and soufflé. Let's see what we need to know about these products!
Sweet straw potatoes and sweet diced potatoes are passed through rice flour, you can find more information in an older article about the Super Crunch product range. The coating gives the potatoes a crunchy texture. Those of you who have prepared sweet potato dishes know that from the heat sweet potatoes become soft, but their consistency can be maintained through the layer of rice flour. It is important to note that, due to the coating, potato products can only be kept frozen. If they are thawed before frying, the result will not be the desired one.
The difference between the two products is only in the method of preparation. Straw potatoes can be fried in the fryer - at 175 ° C, for 3-3.5 minutes, but if we fry them more, their taste will become sweeter, while the potato cubes can also be fried in the oven. Place in the oven at 220 ° C for 15-18 minutes. In the case of convection ovens, the cooking time is 9-13 minutes, at a temperature of 190 ° C.
Both options are excellent garnishes for steak and fish, but can also be served (especially in summer) as a snack. For the snack option we can choose sauces, which highlight the special taste of sweet potatoes. We can try the lemon and mayonnaise sauce, or the salted caramel sauce. The good news is that Aviko sweet potato products are gluten-free, so they can be eaten by people with gluten sensitivity or intolerance.
Seeing the success of sweet straw potatoes and diced sweet potatoes, we developed gratinated sweet potatoes, which have all the advantages of gratin. It is the ideal choice for events with several guests, being a set with an elegant look, which can be prepared in larger quantities, with a uniform appearance and a very good quality. The au gratin potatoes are prepared with Emmental cheese and cooking cream, ingredients that ensure a soft and creamy texture.
In addition, we help you find the amount you need: a package (2.5 kg) is fried in half a gourmet tray.
The term soufflé comes from the French word for breathing. The soufflés can be salty, sweet, they can be served as an appetizer or even the main course.
The basis of any soufflé is the well-beaten egg white, which makes the composition swell. In general, after a few minutes of being removed from the oven, it decreases. As such, it is a dish that guests or diners should expect and not the other way around. It is served as soon as it is taken out of the oven, although if you discount the appearance, many of the soufflés are just as tasty and cold.
You turn on the oven in time, to reach 200 degrees.
Put the milk in a pot as large as the yena pot, mix it with the starch and put it on low heat until it starts to boil. You have to mix well and constantly, especially at the beginning because you will have the feeling that the starch "petrifies" on the bottom of the milk pot but in the end it will be like a cream.
Separately, melt the butter in a bain-marie and mix it with the flour put in the rain, until they remain lumpy and boil a little longer, this time on low heat (not in a bain-marie) until the flour becomes a little golden. Pour over the milk-starch mixture after it has been removed from the heat. Stir vigorously, add salt and pepper and let it cool a bit, it will have the consistency of a very thick sauce.
Separate the eggs and beat the egg whites well. Pour into the pot with the thick sauce one yolk at a time, stirring after each, add the grated cheese. Then, with a wooden spoon, incorporate the beaten egg whites, with an overturning movement, from the bottom of the bowl upwards, until everything is homogenized. Pour into the bowl lined with butter and flour and put in the preheated oven at 200 degrees, 25 min.
2 medium potatoes
80 g of butter
30 g of parmesan
85 g of cheddar cheese or cheese
2 sprigs of green onion
6 tablespoons milk
Boil the potatoes in their skins. When they have boiled and cooled, peel them. Pass them in a bowl. Preheat the oven. Grease a few small baking bowls with butter. Heat the butter and milk in a pan, add them over the mashed potatoes, add the finely chopped green onions, the grated cheese and the egg yolks. Stir well. Separately beat the egg whites and incorporate them lightly into the potato mixture. Add the mixture to the bowls and put in the oven for 15-17 minutes until it turns golden. Good appetite!
Ingredients mashed sweet potatoes
- 2 large sweet potatoes (350 grams / piece)
- 2-3 cloves of garlic (optional)
- 25 grams of butter
- 75 ml. cooking cream (with 12% fat I used)
- white pepper to taste
- spices to taste, I put ground cumin
How to prepare sweet potato puree
Cooking sweet potatoes
Sweet mashed potatoes can be made in two ways: we can bake sweet potatoes or we can boil them. We will choose the most convenient option for us. We have to take into account whether or not we have access to the oven, as it can be occupied with something else or simply, it is possible that some readers are in the kitchenette of a student dormitory with nothing but a hob. We must also take into account the time we have available. Baked sweet potatoes will be ready in at least 45 minutes, but the same sweet potatoes will boil in 20 minutes.
Baked sweet potatoes
For a mashed baked sweet potato, they will start, of course, by turning on the oven, setting it at 200 ° C. Wash the sweet, peeled potatoes well, drain them and put them in a tray. Put them in the oven for 45 minutes & # 8211 1 hour (depending on the size of the potatoes). They are ready when they are very soft, and can be easily pierced with a fork. Peel a squash, grate it and squeeze the juice.
Boiled sweet potatoes
1. For a mashed sweet potato from boiled potatoes, first boil a saucepan with 1.5 liters of water. We wash, then dry and peel the main raw material.
2. Cut the sweet potatoes into cubes about 3 cm. Add 1 teaspoon of salt to boiling water, then add the sweet potatoes, all at once. Optionally, we add a few whole cloves of garlic, only if you like the flavor. The taste of garlic will be subtle, not exaggerated and in my opinion it fits very well. When the water starts to boil again, reduce the heat to low and cook the sweet potatoes for 20-25 minutes or as long as it takes for the fork to easily enter them (to be very soft), then drain them.
Preparation of puree
1. Whether we have boiled or baked sweet potatoes, we will continue to do exactly the same. While hot, the sweet potato pulp (well cleaned, in the case of baked goods), is finely crushed with a blender or other pastry tool. Look, another advantage over ordinary potatoes, if in those cases, it is absolutely forbidden to process them with the blender, in the case of sweet potatoes it is highly recommended. That's because these sweet potatoes are not rich in starch again mashed potato recipe (white) I wrote that starch is adversely affected by vigorous mechanical processing. From the very beginning, add butter, as well as spices (if you decide to use them) to the sweet potato puree (while it is hot).
2. Adjust the consistency of this sweet potato puree with cooking cream in the desired amount. If you want it more fluid, put more cream, if you want it more consistent, less. Mix well, match the taste with salt and white pepper.
Serving and variants
This sweet potato puree is served hot as a garnish, and can successfully replace the usual potato puree. The recipe is permissive and you can adapt it to your taste, adding other cooked or cooked vegetables (eg carrots, parsnips, etc.), various herbs (such as finely chopped leaf onions) or your favorite spices.
5 recipes with sweet potatoes to try this summer
Sweet potatoes are excellent for people who want to stay in shape, as they contain very few calories and no fat. In addition, they contain a lot of potassium, an essential element for muscle health, calcium, iron and protein. But most importantly: they are absolutely delicious. Try them in some easy summer recipes:
1. Sweet potato cream soup
A soup that you can keep in the freezer for the days when you don't feel like cooking.
2. Moroccan stew with sweet potatoes and chickpeas
Serve this stew with quinoa, Greek yogurt and a slice of lemon, to extinguish the hot taste of spices.
3. Sweet potatoes in accordion style
A recipe with a spectacular taste and appearance.
4. Curry with tofu and sweet potatoes
The Indian curry aromas combine perfectly with Asian cheese and sweet potato.
5. Sweet potato puree
It is one of the healthiest recipes you can make with sweet potatoes this summer.
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What are the most common types of potatoes
More than 3,000 species of potatoes are known worldwide, but only a few of them have received universal appreciation from gourmets. Some have a fluffier texture, others are stronger and are better suited for cooking, but any type of potato is tasty and nutritious, as long as it is included in the right recipes. The best types of potatoes are:
The red potato: the star that completes a successful barbecue, along with meat and vegetable salad, the red potato is appreciated for its crunchy texture, especially when it is cut into straws and fried in hot oil.
The white potato: the most used in Romanian recipes, this potato conquers everyone's tastes with a floury texture, suitable especially for puree, salads, soups and baked goods.
Sweet potato: appreciated for its nutritional potential, this potato means an important intake of calcium, folic acid, potassium and beta-carotene.
The purple potato: exotic and beneficial for health, it brings a splash of color in exclusive recipes and is rich in antioxidants.
Sweet Potato Pie
1. Boil whole potatoes, peeled, for 40-50 minutes. Pass under a stream of cold water and remove the peel.
2. Crush the potatoes in a bowl. Add the butter and mix well with the mixer. Add sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat at medium speed until the mixture is smooth. Put the dough in a pie tray, then pour the filling over.
3. Bake at 175C for 55-60 minutes, or until a knife inserted in the center comes out clean. The filling will grow, like a soufflé, and then it will leave, as it cools.
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