I found myself in semi-navigable conditions - there was practically nothing to cook on, and the children had to be fed.
I decided to do cheese soup... But since there was no rice, and there were plenty of potatoes, the soup was transformed into stewed potatoes with cheese.
And the children liked this dish so much that they asked him to do it almost every day. Yes, and it was convenient for me - it took little time to cook, only a saucepan was required from the dishes, and the dish turned out to be not only tasty, but also ideal for children's (camp) food.
Tourism neighbors, seeing with what appetite they eat potatoes, immediately adopted the recipe and also began to cook it, making their own changes each time - they put sausage and sausages there, and stewed meat, and even once saury in oil. And what kind of greens they did not add - almost everything that grew underfoot - from banal dill, parsley, cilantro to nettles, beet leaves and grapes.
Upon arriving home, a few days later I decided to cook my favorite potatoes again. Yes, it was not so. Either there was not enough fresh air, or our local cheese is not so spicy and aromatic, or it’s just tired of the dish, but the children refused to eat.
At home, in my opinion, this dish should be done with frying. It will give a more appetizing taste and aroma.
Potatoes become much tastier after 2-3 hours of infusion.

COMPOSITION

1 kg potatoes, 1 onion, 1 ~ 2 carrots, 300 ~ 400g processed cheese (for example, "Yantar"), 1 ~ 1.5 teaspoons of salt, pepper, herbs optional

Peel the onions and carrots, finely chop the onion, coarsely grate the carrots or cut into thin strips.
Place in a saucepan and pour in 1/2 glass of water. Put simmer on a small fire.

Peel and chop the potatoes. Pour into a saucepan with onions and carrots, season with salt and pepper to taste.

Stew on small fire, stirring occasionally, until the potatoes are cooked.
Take half a tablespoon of melted cheese and dip into a boiling potato mass.

When all the cheese is dispersed, arrange the potatoes on plates, sprinkle with chopped herbs and serve.

Recipes for main courses with melted cheese sauce:

500 g potatoes, 75 g feta cheese ", a bunch of green onions and dill.

Boil the peeled potatoes, cut them into thin slices and sprinkle with cheese grated on a coarse grater. If you are used to eating without salt, then the feta cheese should be soaked for 1-2 days in cold water.

1 In medicinal cuisine, animal proteins are not supposed to be used, but an exception has been made for feta cheese.

Potato salad with seaweed sauce

500 g potatoes, 2-3 heads onions,

2 tablespoons vegetable oil 1 tablespoon dry

white wine, parsley root,

2 tablespoons dried seaweed

The day before cooking, boil seaweed with boiling water. When it is swollen, add finely chopped onions and a spoonful of wine. Add two tablespoons of vegetable oil if desired. This sauce can stand in the refrigerator for several days. Steam the potatoes in their skins. When the potatoes have cooled slightly, cut the tubers into cubes or slices, season with the prepared sauce and sprinkle with chopped green onions.

Dumplings with potatoes

For the dough: 2.5 cups wheat flour, one yolk, a tablespoon of vegetable oil, a teaspoon of lemon juice, 0.5 cups of cold (ice) water.

For the filling: 1 kg potatoes, one onion,

1/3 teaspoon ground black pepper, 0.5 cup finely

chopped young nettles, chalice and vegetable garden greens.

Filling. Steam the potatoes, mash them, mix with finely chopped onions and herbs. Whether or not to peel boiled potatoes depends on the quality of the potatoes. It is more useful to knead the skinned potatoes. For the elasticity of the minced meat, the potatoes can be minced. If the hostess prepares dumplings with the children (and they always need to be involved in household chores), you can instruct the assistant to roll mashed potatoes into balls about the size of Walnut.

For a while, the prepared dough should be allowed to settle under a damp towel.

Dough for dumplings. Mix the yolk of the egg, sunflower oil and lemon juice in half a glass of ice water, prepare a dough that is not too steep, otherwise it will be difficult to roll it out. After the dough has settled under a damp towel (20-30 min), roll it into a thin layer up to 1 mm thick (lemon juice and sunflower oil make the dough softer and more airy). Cut out circles from this layer with a thin glass, draw a finger soaked in water along the edge of each of them, put so much filling in the middle of each circle so that you can pinch the edges. You can make dumplings in the shape of a crescent (then they will be called dumplings). Boil the dumplings in salted water flavored with three chopped onions, bay leaves, pepper, parsley, celery - in a word, everything that you have at your fingertips so that the vegetable broth is delicious. Dumplings are cooked on high fire, but not the whole batch at once, but in two or three steps, catching ready-made dumplings with a slotted spoon. It is customary to serve dumplings in vegetable broth or without it, lightly sprinkling them with oil and thickly sprinkling with chopped herbs.

Manty with potatoes

For the filling, broth and dough, take everything that was in the previous recipe, but the dough should be rolled out into a layer no thinner than 1 mm.

Cut mugs from the rolled dough with a saucer and wrap the minced meat in them so that you get something like a socket. It should be remembered that you cannot roll up the dough in a large lump. If you can wrap the minced meat by pinching the edges of the product in the shape of a crescent, then the dish will be more delicious. Steamed manti are boiled in a special device, but you can boil them in a steeply boiling broth. Manti is served with a seasoning, which in Japan is called gomashio.

Gomasio (aka salt with sesame seeds) is a tasty and healthy seasoning for grain, vegetable and cereal dishes. To prepare gomasio, washed and dried sesame seeds are fried in a dry frying pan for 2-3 minutes, sea salt is added and heated for another 1 minute.

Then it is finely pounded in a mortar. For 8-9 tablespoons of sesame seeds, you should take 1 tablespoon of sea salt. Store gomasio in a jar with a ground stopper. You should not replace sea salt with table salt.

Pizza with potatoes

For minced meat: 1 kg of potatoes, a bunch of green onions, a large bunch of spicy herbs, 4 tablespoons of tomato paste, berries for decorating pizza, a glass of sour cream, 2 tablespoons of brandy, a glass of cream, 1 yolk.

For the test: 0,5 cups of whey from curdled milk, 0.5 cups of sour cream, wheat flour as much as needed to prepare a dough of medium density.

Knead the dough, dust it with flour and form a ball. Cover the dough with a napkin and leave for 30 minutes. Divide the dough into 8 parts. From each part, form a very. Lubricate the juicy tomato paste, mixed with sour cream, lay chopped on top small cubes steamed potatoes, sprinkle with spicy herbs and onions, and decorate with a rosette of grated carrots, berries or something else. Before placing in the oven, sprinkle each pizza with cream, mixed with egg yolk and cognac. It's festive portioned dish should be served hot on a plate. The hostess should be prepared for the guests to be asked to repeat the dish. Therefore, for four persons, for whom all our recipes are designed, 8 servings should be prepared.

Please note that we did not use a ripper for sour cream dough. Baking soda is not used in our food. Sour cream dough with the addition of whey from sour sour milk is quite tasty, so you don't need to start the dough with hop yeast.

A tasty and healthy dish. Using my step-by-step recipe, you can quickly and easily cook oven baked potatoes and delight your loved ones with a simple and tasty meal!

We will bake potatoes with feta cheese and tomatoes. I saw such a dish on the Greek island of Corfu - it was just baked potato slices, and on top of it lay slices of fresh feta. The Greeks call soft cheese, which is better known to us as feta cheese. I was so shocked the simplicity and taste of this dish, that I began to experiment upon arriving home. The result of my experiments I am bringing to your judgment today.

Baked potatoes with feta cheese

For baking, we need

• potatoes - 5-6 medium tubers
• onion - 1 large head (you can take a medium one, it doesn't matter, I just love a lot of onions)
• tomato - 1 piece (you can do without a tomato)
• feta cheese or feta - I can't say exactly how much I took, the size of three matchboxes
• garlic - 3-4 medium cloves
• cream - 0.5 cups
• spices for potatoes - to taste
• pepper, salt - to taste
• butter - 3 tablespoons
• olive oil or any odorless vegetable oil - 3 tablespoons
• baking dish
• foil to cover the mold

Let's start cooking!

I will say right away that adding tomato and cream is my improvisation, before I did it without tomato and cream, it was also delicious, but for me a little dry, today I decided to add it. I really liked it !!! I love !

The combination of tomato and feta cheese turned out to be very successful and gave a slight sourness, and with the addition of cream when baked, the potatoes turned out to be tender.

I have potatoes baked in the oven in general complexity, it took about 1 hour to cook.

And smells ... smells go all over the apartment !!! Even my dad, who is not a fan of culinary improvisations and experiments, a supporter of his usual food, said that I wanted to try, and dad liked the potatoes baked in the oven with feta cheese and tomatoes) )) He only said that salt can be added. For me this is a good support, my dad liked it)))

As for the salt, I was neat and salted less than I like, I was afraid to oversalt, because. the recipe contains feta cheese, and it is salty, so I decided that it is better to undersalt than to overdo it with salt.

You do not need to close the mold at the very beginning with foil, then the potatoes will turn out to be dry. I liked today's version of the recipe for baked potatoes with tomato, cream and covering the mold with foil more!

You can use any spices that you like, you can take special spices for potatoes, or you can limit yourself to salt and pepper. I used rustic spices for potatoes from the island of Corfu, in them I noticed saffron, it is he who gives a yellowish color, thyme (thyme), rosemary, the rest I did not recognize ...

As you can see, cooking potatoes baked in the oven, and even with tomato and feta cheese, is simple and quick, like most dishes on. Of course, potatoes are baked for an hour, but this time you don't have to stand at the stove, stir, turn, etc.

Well, how do you like potatoes baked with feta cheese and tomato ??? I would be glad if you share the link on social networks)

Video recipe - potatoes baked in the oven with feta cheese.

Next time I want to try adding zucchini and maybe eggplant, I love it very much))) New recipe I will not write, just in the comments to the recipe I will write what happened.

Do you like the recipe? Share with your friends without hesitation, let them be delicious too! And please share in the comments if everything worked out for you and if everything is clear.

Even the most ordinary potatoes acquire an original taste in combination with feta cheese and herbs. Take as a basis Caucasian recipe and get an amazing dish!

Baked potatoes with feta cheese will be a great dinner for the whole family or a highlight festive table... This recipe is a real find for the hostess, if guests are already on the doorstep and need to cook delicious treat on hastily... The potatoes in this dish have a delicate, creamy, slightly salty flavor.

Ingredients:

• feta cheese - 300 grams;
• potatoes - 600 grams;
• butter - 50 grams;
• milk - 0.5 cups;
• salt - 3 teaspoons.

Cooking method

Wash the potatoes thoroughly, peel them and cut them across into 4 pieces.
Grease a baking sheet or baking dish with butter. Place the potato slices in dense rows on top of each other, sprinkle each layer with salt and seasonings to taste.
Grate feta cheese, pour on top of potatoes. For spicy taste it can be tossed with finely chopped cilantro or mint. An abundance of spices is a must in Caucasian cuisine.
Gently fill the mold with milk and place in an oven preheated to 180-200 degrees. The first 15 minutes the dish is cooked under a closed lid, then it is removed, and the cooking process continues until a golden crust forms on the top, cheese layer.
Serve in portions or on a large plate. Such a treat is also suitable hot sauces, adjika, tomato with peppers, and soft creamy gravies... They are served separately in special saucers.

Tip: if you take salted feta cheese, the amount of salt during cooking should be reduced to 5 grams, 1 teaspoon will be enough.

This potato casserole with feta cheese is very simple, but with unusual taste... Its preparation takes little time, so it is perfect both for working days as a main course, and as a side dish for a roast, at large feasts. Cheese and sour cream in this casserole carry thoughts to the Carpathian hills, and green onions adds freshnessb and brightnessb dishesat. Potato casserole it turns out juicy, with a pleasant sour cream and saltyyu cheese.

Before assembling and baking any casserole with potatoes, I almost always, with the exception of gratinsand from potatoes, first I cook the potatoes until half cooked and only then spread them in layers. Then the potatoes turn out tenderthof coursem dish and cook evenlyher, along with the rest of the ingredients. That's whyI do not advise to simplify everything, it will not take much time, and the result is worth it.

If desired, in addition to green onions, you can also add parsley and dill. And also, the casserole will be very interesting with Carpathianand smoked cheeses. Try it if you can.

Ingredients

• 1 kg potatoes, peel, cut into thin slices (weight of potatoes before peeling)
• 3 tbsp bread crumbs
• 20 grams butter, cut into slices
• Butter for greasing the mold

For sour cream-curd mass:

• 1 egg
• 250 gram sour cream (I have homemade, you can use 20-25% store)
• 250 gram cheese cheese, crumble by hand
• Salt and black pepper to taste
• 1/2 bundle green onions, finely chopped

1) Place the potatoes in a large pot, pour big amount water, salt to taste, bring to a boil and strain.

2) Preheat the oven to 180ᵒС. Grease a baking dish with a thin layer of butter. In a deep bowl, combine sour cream, feta cheese, egg, salt and pepper to taste. Beat until smooth.

3) Add green onions to the mass and mix everything together.

4) Place 1/3 of the potatoes on the bottom of an ovenproof dish. Spread 1/3 of the sour cream cheese mass on top and lay out the second layer of potatoes.

5) Spread 1/3 of the sour cream cheese mass evenly on top.