The latest recipes

Potato mousse with pork

Potato mousse with pork



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.

The first time I washed the potatoes well and boiled them in their skins. Then I cleaned the onion, garlic and pepper, finely chopped them and put them in a pan to harden with olive oil, I added salt and pepper, then when it hardened a little I added the meat and left it 5 minutes to cook together with onions, peppers and garlic then I added 100 ml of warm water and let it boil until all the water decreased about 20 minutes.

After boiling the potatoes, I drained the water and peeled them, then I cut the thicker slices so that they don't crumble (so that they look good).

I adjusted salt, pepper, vegeta and a pinch of paprika (for color) a pinch of olive oil, I mixed carefully so that the potatoes do not crumble. Then in an oiled hyena I placed alternately: potatoes, meat, potatoes, meat and the last layer of potatoes.

I beat the eggs well with a pinch of salt and then I added sour cream, cream cheese with sour cream, I mixed well with the eggs and then I poured evenly over the potatoes and put them in the oven preheated to 180 degrees.

Leave for 30 minutes then I closed the oven and let it brown for another 10 minutes.

And ready to be served ..wonderful bite ..


Similar recipes:

Eggplant bite with minced meat

Eggplant mousse with minced beef, prepared with tomato sauce, fresh tomatoes, onions, milk and cheese

Potato bite with yogurt

Potato mousse with yogurt, prepared with onions, eggs, cheese, breadcrumbs and tomato sauce

Potato mousse with mutton

Potato mousse recipe with minced mutton, served with tomato sauce prepared with flour, broth and vegetables

Potato bite with beef

Potato mousse recipe with beef and tomato sauce, prepared with milk, eggs, butter and greens


1 kg minced meat (preferably minced turkey or lean chicken mixed with beef)
6 potatoes for the mother
2 tablespoons sunflower or olive oil
4 tablespoons tomato broth
salt, pepper to taste
a bunch of parsley

Boil the potatoes in their skins.

After the potatoes are cooked. we peel them and cut them into slices.
Mix the minced meat with the broth and sauté it in a pot with the 2 tablespoons of oil and half a glass of water.
Then in a heat-resistant dish we put a layer of sliced ​​potatoes, a layer of meat, a layer of potatoes, meat, potatoes, on top we put finely chopped parsley. Serve with pleasure.

Try this video recipe too


1 kg minced meat (preferably minced turkey or lean chicken mixed with beef)
6 potatoes for the mother
2 tablespoons sunflower or olive oil
4 tablespoons tomato broth
salt, pepper to taste
a bunch of parsley

Boil the potatoes in their skins.

After the potatoes are cooked. we peel them and cut them into slices.
Mix the minced meat with the broth and sauté it in a pot with the 2 tablespoons of oil and half a glass of water.
Then in a heat-resistant dish we put a layer of sliced ​​potatoes, a layer of meat, a layer of potatoes, meat, potatoes, on top we put finely chopped parsley. Serve with pleasure.

Try this video recipe too


Overturned moussaka with potatoes, meat, mushrooms and tomato sauce

Overturned moussaka with potatoes, meat, mushrooms and tomato sauce. Potato mousse recipe with minced meat, mushrooms and tomato flavored sauce. How is moussaka made? An overturned, very tasty bite.

Doesn't this overturned bite look great? Let me tell you about how tasty it is? You will convince yourself if you test the recipe! I think it's the best mashed potato bite I've ever made!

This overturned musacau came out so nice and so good & # 8230 I have no words! Tender and juicy, fragrant and very tasty.

Why the overturned bite? Because I wanted something different from the classic moussaka, inspired by the beloved overturned cake with apples (see the recipe here).

What if I replaced apples with potato slices and sponge cake with a layer of minced meat? Sounds good! However, in order to have a support top, I chose a puff pastry. Honestly, it goes well with a disk of pizza dough (leavened). What goodness the overturned moss came out! Dream!

For the sauce I chose a minced pork (fatter) but you can also use pork-beef mix or just beef. I made a minced meat sauce with mushrooms, onions and tomatoes for pasta, flavored with garlic, basil and oregano. The nice part is that you can make the sauce the day before and assemble and bake the moussaka whenever you want. You can use and cold steak left over from the previous days which you put through the shredder.

You can find more on our blog moussaka recipes: classic potato mousse (here), potatoes with eggplant and meat (here), eggplant bite with meat and baked peppers (here) or eggplant with couscous (here). All are excellent!

I give you the quantities for 6 portions of overturned moussaka that I baked in a shape of 24-25 cm in diameter and having a height of 6 cm.


1. Peel the potatoes, cut them into round and appropriately thin slices and brown them on both sides in hot oil.

2. Finely chop the onion and put it to harden in 3-4 tablespoons of oil, in a larger pan. When the onion has hardened, add the chopped garlic cloves and diced bell peppers. If we prefer more vegetables, we can grate the carrot in the composition. Awe chew and temper them for another 1 minute, after which we put the minced meat to fry a little and change its color. Add a pinch of salt, add two bay leaves and a little dried thyme (enough to give a faint aroma that you feel in the back). After 3-4 minutes, extinguish with a glass of soup or lukewarm water and at the same time add the tomato juice or broth. Let it simmer for 20 minutes so that the meat remains juicy. At the end, when we have turned off the heat, chop the parsley, add a freshly ground pepper powder and mix. (we remove the two bay leaves because they did their job). If you prefer other spices, do as you please. We do not let all the water from the mince evaporate, but we leave it juicier. The juice in which it boiled slowly, the meat and the hardening, will pass through all the layers and will flavor the whole work.

3. Grease the bowl or pan with butter or oil and arrange the first layer of potatoes (arrange the potatoes as compactly as possible). Put an even layer of minced meat over the potatoes. Next, a layer of potatoes and another layer of meat. The last layer will be potatoes.

4. Place the juicy, sliced ​​tomatoes on top of the last potatoes. Pour a cup of meat soup if it is, otherwise put lukewarm water mixed, possibly with a little broth, tomato paste, tomato juice. Beat the eggs and mix them with the cream. We put them evenly on the entire surface of the potatoes. I tried something else, respectively I mixed the egg yolks with the cream, I beat the egg whites well and then I incorporated them. I wanted to get a fluffy layer of egg and cream on the surface of the muscle. It was OK. You can also put bechamel sauce on top (butter, milk, flour) but I preferred to avoid flour.

5. Bake for 30-40 minutes, over low heat to simmer. In the end, when the moussaka is ready in the bowl, there is still an idea of ​​juice.

The Greeks used to make dried moussaka while the Turks, on the other hand, have very juicy eggplant moussaka. In our country, to my knowledge, musacaua is between the two variants, suitable. That's how I prefer it, a little more juicy but not dry, drowning.


Potato mousse with pork

Finely chop the garlic and fry in two tablespoons of oil.

Finely chop the onion and add it over the garlic.

Fry together until the onion is well softened.

and allow to change color, stirring occasionally.

Then add the peeled tomatoes given to the blender

and simmer until the juice is well reduced.

Finely chop the greens and add to the composition at the end.

Stir and remove from the heat, allowing to cool.

When the composition has cooled, add the eggs and mix well.

Boil potatoes in half, ie about 10 minutes, cut into equal thicknesses.

In a heat-resistant dish greased with a little oil, arrange a layer of potatoes,

then put half of the meat composition

and sprinkle with grated mozzarella.

Continue with another layer of potato slices,

the rest of the meat composition,

slices of tomatoes placed on the entire surface

and slices of mozzarella on top of the tomatoes.

Put the dish in the preheated oven at 200 degrees and leave for about an hour, until it browns nicely.


Take 7 medium-sized potatoes that you wash and boil in the shell with a little salt. Let the potatoes boil until we can easily stick a toothpick in them. Then turn off the heat and let it cool a bit. Dice the onion and a carrot. Grate a potato through a large grater. In a larger skillet, melt the butter and add the chopped onion.

Let it cook lightly until the onion starts to brown slightly. In a bowl, mix the minced meat with the grated carrot and the mashed potatoes. Then add the mixture to the pan over the hardened onions. Leave everything on medium heat and mix to homogenize the composition. Stir continuously so that it does not stick. After about 15 minutes, add the bay leaves, salt, pepper, nutmeg, allspice and broth.

Stir, put the lid on and let the meat penetrate well for another 20 minutes. Meanwhile, peel the potatoes. Cut the potatoes into slices and place them on the bottom of a tray that has been previously greased with a little oil or butter. Place them so as to create a uniform layer over which we will place the meat.

After the time for preparing the minced meat composition has elapsed, turn off the heat and add 2 tablespoons of sweet cream and a raw egg, stirring constantly. After placing the slices of boiled potato in the pan, add the minced meat on top and even out. On top add another layer of potato slices. Prepare separately a sauce made of grated cheese mixed with 2 tablespoons of sour cream and a glass of milk.
I placed 3 sliced ​​tomatoes on top of the potato layer. Pour the cheese and milk sauce on top. Preheat the oven. Put the tray in the oven for about 40-45 minutes.

Try this video recipe too