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New baked potatoes with breadcrumbs and sesame

New baked potatoes with breadcrumbs and sesame

The recipe is taken from this site very good were

  • 1 kg of potatoes
  • olive oil
  • 4 tablespoons breadcrumbs
  • 1-2 tablespoons of sesame seeds
  • salt / pepper / paprika
  • dried basil

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION New baked potatoes with breadcrumbs and sesame:

Wash the potatoes well, cut them into large pieces and boil them in salted water for 10 minutes.

Drain the water, sprinkle with olive oil, add the spices and add the breadcrumbs mixed with sesame seeds. Mix the potatoes by hand.

Put the potatoes in a preheated oven in a ceramic bowl for about 30 minutes (in the meantime, return).

Serve with garlic sauce.

2 zucchini or medium zucchini, cut into large cubes
4 medium potatoes, cut into large pieces
1 red pepper, chopped large
1 clove of garlic, cut into slices
1/2 cup breadcrumbs
1/4 cup olive oil
paprika, to taste
salt and ground black pepper to taste

& Icircncinge the oven to 200 degrees Celsius.
In an oven tray, combine zucchini, potatoes, red pepper, garlic, breadcrumbs and olive oil. Season with paprika, salt and pepper to taste.
Put the tray in the oven and leave it for an hour, stirring from time to time until the potatoes are soft and slightly browned.

Baked vegetables

God, how many colors. Spring has come to you on your plate.
Te tzuc.

:) I included the recipe in the new spring-summer collection.

I think it's been more than three years since I ate such a delicacy, it would be better not to waste time.
I come back with impressions. :)

I'm waiting for you, until then I'll start cooking!

I was making a CV similar to potatoes and fennel who knows..they were very good but I think this will be a delight when I eat it because I will make it safe..thanks

From what I can tell. tasty!

It is perfect for this period! So many colors. )

Delicious! I can't wait to prepare the recipe. It is simple to prepare and fast. I like it because it doesn't contain meat :)

It looks great! The colors are divine!

Rarely have I seen such a good-looking vegetable dish. : D

As rare as you have been visiting my blog lately :)) Diana, Diana. Okay, you can say the same about me: D

Visit a little more often than comment. ))
Now, given that I've kind of given up blogging, I'm having a hard time getting here and there.

But I can also warn you that you don't put recipes too often.
And I'm really jealous that whatever I do to them, I still lose the color of vegetables. I also tried the tricks of those with dipped in ice water after boiling, the color still runs away from me. :))

It's important to cook the recipes, not to comment on them :) You're right, I should post recipes more often, but it's a bit difficult to sit at the computer on this heatwave, with the sea two steps away from my block. :(

On this heatwave, your recipe is like a lifeline for cooks! Thanks for the idea!

With pleasure, already now I feel a kind of lifeguard of the cooks :) Tell me how your recipe turned out.

Mortal, how else? And because I kept preparing your recipes without congratulating you for the blog, I will make my presence felt more often, sir & # 39 & # 39salvamar & # 39 & # 39! Good day!

:)) Is that so. how else. : D Even if time does not allow you to always make your presence felt, I am still glad to know that you often visit my recipes.

The au gratin vegetables are delicious, super recipe -)
I have a problem, twice I made this recipe with 600 gr of vegetables, I kept the other quantities, but without breadcrumbs (I didn't have them), for 30 minutes. they left a lot of juice: ((I mention that I left them to drain after 30 minutes. before giving them to the oven, where is the mistake? I had to reduce the amount of eggs and sour cream? Thanks in advance

Ana Maria (she didn't show my name, I posted above) :-)

Ana Maria, probably the mistake is the lack of breadcrumbs. Being a very dry bread, it also has the role of absorbing the juice that the vegetables leave in the oven. Let's hope that the third time will be lucky :)

Well, you went there for the recipe, the optional nutmeg. I also discovered the nutmeg the other day: D as if..I said it's a shame that until this age I don't know what flavor it has :-P. that's how I realized that I like au gratin vegetables but without nutmeg. I don't like this spice in any color.

I & quoted & quot & quoted that not everyone likes nutmeg. :) Anyway, it's good that you tried it and you know how it works. Today I saw that it was the day of trials for you, at least the other "trial" you liked.

Looks like I'm the only one here who failed.

Men, what did you do with the vegetable water?
Like me, the vegetables left a puddle of water, which did not evaporate even after 40 minutes in the oven at 200 & # 176.
I put it like this: one eggplant, two thin pumpkins, two red and two green bell peppers, 3 eggs, 200 ml of sour cream, and 150 g of cheese.
After 20 minutes, the composition was browned, but inside. leopard & # 39! Pond of water. So I covered it with aluminum foil, and left it for another 40 minutes. In vain, it has a lot of water!
He caught me in the middle of the night sniffing by the oven.
Tomorrow I drain the juice and put it back on high heat.
I expected it to be simpler.
Good night :)

Hi, I also found the reason why you were the only one who failed with the au gratin vegetables :) You didn't drain them well. Zucchini contain a lot of water, as well as eggplant. I don't know if you cooked them before putting them in the oven (as I wrote in the recipe), but we have to boil the vegetables and then drain them very well. The recipe is really very simple, but all the instructions must be followed.


I chose for today a recipe for crispy baked wings that we can never resist, especially if they come with a portion of potato wedges, barbeque sauce or the indispensable mayonnaise with garlic.


  • 8 chicken wings (800 gr.)
  • 2 eggs
  • 4 tablespoons flour
  • 200 gr. cornflakes
  • 1 teaspoon grated salt
  • ½ teaspoon ground white pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon sweet paprika
  • ½ teaspoon curry
  • 1 teaspoon mustard flour

I first remove the tips of the wings that I keep for a chicken stock, then sprinkle salt and prepared spices over them.

Massage them lightly so that they are evenly covered with the whole aromatic mixture of spices, cover the bowl with a plastic wrap and set it aside for at least half an hour.

While the wings are marinating, I put the cornflakes in a bag and crush them with a rolling pin, prepare the flour and the two eggs over which I put a pinch of salt and beat them well with a fork.

Preheat the oven to 180 °, then start to give the marinated wings through flour, beaten egg and breadcrumbs obtained from cornflakes.

I put the tray in the oven for about an hour and check if they are ready with the tip of a knife in the thickest part of a wing. They will be well done when not a drop of blood comes to the surface.

I got a "madness" of crispy wings that were eaten quickly, even if they were hot, with barbeque sauce and plenty of garlic mayonnaise.

Before we start working, we start the oven at stage 3 for me, respectively at 180 degrees C and we put a pot of water and a pinch of salt to boil.

Peel the potatoes, cut thicker sticks, at least 1 cm thick and put them in water, when they boil, I put them in boiling water and keep them for less than 10 minutes.

The potatoes should not boil until they crumble, they should be boiled but al dente and be careful not to break them if you mix them with the foamer. We take them out in a large stove tray in which we put baking paper, we sprinkle them with oil, we mix them lightly with our hands

Add 2-3 tablespoons of breadcrumbs (the more breadcrumbs we put in them, the crispier they will be) and spices (I put rosemary and spicy dehydrated vegetables).

And we wind them in a hot oven, 180-190 degrees C for 40-45 minutes, until they turn brown.
Serve with yogurt sauce, mayonnaise and garlic.

boneless chicken breast, flour, egg, breadcrumbs, salt, pepper, potatoes, dill

Beat the meat for the slices, salt and pepper it, pass it through flour, egg, breadcrumbs (in this order) and put it in the oven in the stove tray in which I put baking paper so that it doesn't stick
Separately, cut the potatoes into quarters / eighths, as appropriate, and fry in hot oil. At the end, add the chopped dill.

Try this video recipe of peasant potatoes

Baked potatoes (with corn)

Honestly, I find this recipe for corn potatoes strange, but I will try it at least once, out of curiosity.
Regarding the activation of a plugin for subscribing readers to my articles, I tried one and I'm not sure if I succeeded, I'm not very good. What good people help me too. If you want to try it and let me know if it works, please!

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I also tried it out of curiosity, especially because it seemed easy to prepare, but I have already done it 5-6 times so far. I also change the baked potatoes a bit, it had already become boring to always throw some potatoes next to the steak.
Unfortunately, I can't really help you with Wordpress tips, I'm on Blogger (and I can't say I'm good at that either). All I can do is go in now and try.

I just finished eating. they were very good, very crunchy, so whoever eats should look good with their teeth :))

When I read this message of yours to be honest, I was a little skeptical about the recipe and I almost changed my mind to try it anyway.
And yet I tried it ... and. I'm sorry to tell you that it seems like you didn't come up with the recipe to say that "whoever eats must be well-groomed".
I am very bad with the teeth but I did not have problems with these potatoes because they came out very soft even if they had corn crust.
Maybe if you repeat the recipe and strictly follow the instructions, you will get: P

How to make crispy chicken wings in the oven?

How to marinate chicken wings?

Our goal is for the wings to be very tender, so we prepared a marinade for them. I mixed finely chopped onions with the garlic given by the press, with aromatic herbs and rosemary, with paprika (sweet or hot beef) and sour cream. It already smells really good. If you want to have spicy wings you can add more pepper and hot paprika.

We cleaned the chicken wings from the tulle. I had wings that didn't have the last segment (tip), but it has nothing if they have it.

The wings are carefully salted, depending on how much salt I added to the marinade. I prefer to salt the wings directly and put less salt in the marinade.

We make sure that each wing is wrapped in marinade and put the box in the fridge for at least 8-12 hours, preferably overnight.

How to prepare crispy crust for wings?

The crust itself is very simple. There are only cornflakes crushed with the twister. Put the flakes in the bag and crush them by rolling the twister.


Foodblogger at Savori Urbane. #savoriurbane

Place the flakes in a bowl and roll each wing through them, so as to create a crust that covers the meat well.

Place the chicken wings next to each other in an oven tray lined with baking paper. Preheat the oven to 180 C (medium to high with gas).

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Buckwheat and potato meatballs, cooked in the oven

I was telling you when I wrote the buckwheat risotto recipe (see here) that I soaked 500 grams of buckwheat from which I prepared a bunch of food. I made that risotto, I put it in a soup instead of rice, I also made a tray full of these meatballs, and even a quick dessert.

As I liked everything I prepared from soaked buckwheat, I decided to pose to post the recipes on the blog. As we are going through a more difficult period these days, I hope that these buckwheat recipes will help you cook tasty dishes using ingredients that (I hope) are still in stores.

It is unlikely that all the buckwheat stocks in stores have run out, as happened with the flour and yeast that have now disappeared from the market. Buckwheat is less cooked in our country. A lot of people turn up their noses when they hear about it. Even I thought the same thing until recently when I got used to trying to cook it in such a way that it was to my taste. And I succeeded, I say.

Maybe this combination of buckwheat and potatoes seems a little strange, maybe some will say that the combination is not ok. I wouldn't know what to tell you about this. But I can tell you for sure that they are tasty. And the fact that they are baked makes them, I say, a healthy choice.

Initially I was going to make this fasting recipe but the composition was too wet and did not bind so I found the solution by adding 2 eggs. I didn't have a vegan egg substitute on hand, but if you want to fast, you can try replacing the egg with chickpea flour, for example. Or flax seeds, chia, etc.