New recipes

New potatoes on the lid

New potatoes on the lid

I served these potatoes as a garnish for the chicken on the bottle

  • a few new small cars
  • salt
  • pepper
  • paprika
  • oil
  • the water
  • A pot
  • a lid suitable for the pot

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION New potatoes on the lid:

We peel the potatoes, wash them, season them and put them on the lid where we put a few tablespoons of water and a tablespoon of oil, and the lid on the pot in which we put water (the same procedure as the chicken on the glass) and put in the oven for about 40-50 minutes.

We return them in the middle of the interval.

I also put some kaiser on them, after the potatoes were almost done.

Serve hot.

I made natural yeast from a few simple ingredients and the result was amazing

Super! Our yeast is ready. When we start making bread (another adventure), we use natural yeast grown at home


If someone had told me a few months ago that I was going to the shops and we were stepping on a sachet of yeast, I would have told him that he has jokes in the program.

I have always liked shows like & # 8220MasterChef & # 8221 or & # 8220Chef at Knives & # 8221, where highly experienced chefs and competitors alike proudly display their culinary knowledge and skills.

From all the shows we have a common element, all Chefs are fans of dishes based on natural ingredients and cooking methods that require a lot of work.

So I said to myself: these are good, who has time for such a thing? I didn't have time to sit in front of the stove for hours, to stir up any octopus in maple syrup.

There can be no question of bread. Not that the ingredients would have been hard to find or at exorbitant prices but it just wasn't the time.

But these unfortunate days have come. I suddenly woke up to have time but I have nothing left to make a loaf of bread from. The common yeast that no one touched, today is rarer than gold.

I said to myself: what are you doing now, Gogule, with the two of you?

Like every Romanian in the virus vacation, I thought to myself that there should surely be another natural method like at MasterChef, and I did a search on Uncle Goagăl.

The screen was instantly filled with more and more culinary vloggers from around the world.

After listening to some of them, because I'm not too good with patience, I decided to try the recipe of an English Chef.

Omu & # 8217 said that the recipe is common in his restaurant. That convinced me to try it too. Anyway, I had nothing to lose but 20 kg of flour.

I did exactly & # 8230 or so, and the result turned my back on me. It came out like a book. Now I'm telling you that maybe you're bored reading this stuffing so far.

Homemade natural yeast


preparation method:

Heat the water a little enough to keep it warm. Dissolve the sugar in water and then add the raisins. If you don't have raisins, I realized that they can be replaced with almost any fruit: apples, pears, plums, etc.

I did not give you fixed quantities because there was no perfect formula. It depends on how much you want to get. I put in a 200g bag of raisins about 400 ml of lukewarm water and about 4 tablespoons of sugar.

Put everything in a jar with a lid and leave everything to ferment. Mix the contents every day.

The day the fruits, in my case the raisins, rose to the surface we know that the base for the yeast is ready, which, in my opinion as a novice baker, is nothing but an acid meant to help fermentation, the development of yeast.

We strain the juice and throw the fruits or we can add them later in the bread.

From this moment we start to cultivate our natural homemade yeast.

In a jar add a few tablespoons of raisin juice (put the rest of the juice in the refrigerator) and a few tablespoons of flour. Mix the contents until everything becomes a thick paste, then seal the jar with a lid and place it in a warm place.

Within a few hours I noticed that my yeast was starting to activate. The next day we repeat the process. Open the jar and add a few tablespoons of raisin juice and flour so we can mix.

In a few days, depending on the size of the jar, the yeast grows until it fills the jar. At this point, if we do not use it immediately, we can stop the fermentation process by simply placing the jar in the refrigerator.

Super! Our yeast is ready. When we start making bread (another adventure), we use natural yeast grown at home. Then we multiply it further according to the same recipe. The older it is, the better.

If it didn't work out for you at first, don't swear at me, because I also had a few failures, but that's the only way you can learn. Next time I'll show you how I made the bread using natural yeast & it turned out great!

New potatoes in the cauldron

New potatoes have recently appeared on the market. If you haven't had time to buy them and prepare a seasonal food, we offer you a delicious recipe that is easy to prepare by anyone, regardless of your knowledge of the kitchen. New potatoes in the cauldron they are a tasty and filling food, with which you can delight the taste buds of your loved ones.

Find out, below, how you can prepare a delicious recipe for new potatoes in a cauldron!


  • Dough for 4 pies:
  • 750 gr mashed potatoes, not very hard
  • 250 gr flour
  • 2 medium eggs
  • salt and pepper
  • 1 teaspoon baking powder
  • 1 bunch of green parsley
  • 1/2 teaspoon dried basil
  • For filling:
  • slices of cheese
  • slices of pressed ham
  • ketchup for greased dough
  • oil for greasing hands and pan

Potatoes stewed with garlic, a kind of peasant potatoes (mashed potatoes with onions and garlic), are delicious and easy to prepare. It is the healthiest version of french fries, they are steamed.

Onions and garlic (especially this one) have an essential role, they ensure a special taste, full of pleasant flavors and aromas.

Potatoes stewed with garlic can be eaten plain, especially during fasting, when everyone is looking for new ideas for meatless recipes. I have prepared a collection of fasting recipes, all of which are gathered in a collection that exceeds 300 recipes. You can see it here. The collection is made respecting more the orthodox fast, in the catholic one being admitted the consumption of eggs, milk, cheese.

Potatoes are the favorite vegetables of Romanians, these being in the top of those consumed, so we dedicated a special category to them. Regarding the fasting recipes with potatoes, we also prepared a collection for them. If you want to be inspired, you can follow it by accessing athis link.

Potatoes stewed with garlic are very easy to prepare. The cooking time depends on the type of potato, but the time difference is not very big.

Until my husband moved in, I prepared them very often. I tried to bring his mother's recipes to our menu, so I made these potatoes less and less often, and in the last 2-3 years I think I prepared them a maximum of 9-10 times.

Potatoes stewed with garlic, although they are a modest dish, I would say they are some of the most delicious. I usually sprinkle dill on them, but for my husband I put a little paprika, and my son wants them simple.

I think my son was 7-8 years old when he wanted to impress me and he told me about these potatoes, using a very serious tone, that they are & # 8220soft simplicity in the line of art & # 8221. He must have heard the expression in our country, used in another context, but I liked it as much as he told me that I wanted to kiss and laugh at the same time. But, I thanked him using the same serious tone as his. I didn't want to spoil the moment when he wanted to look like he was talking like an adult, that he was considered a "big man". But the truth was that he didn't like to see too much greenery on the plate, and he was afraid of the paprika being spicy.

If you like peasant potatoes, you will surely love the potatoes stewed with garlic. Either simple (during fasting) or as a garnish next to a steak, these potatoes are a real treat for the taste buds.

Now I let you see what ingredients you need and how to prepare the potatoes stewed with garlic.


3 large cloves of crushed garlic

optional: 1/4 dill connection

I peeled the potatoes, washed them well and cut them in half, then each half into 2 or 3 thick slices (depending on the size of the potatoes). The thicker the slices, the more certain they will remain. I dried them with a towel before putting them in the pan.

In a very large pan (diameter 24-26 cm) heat the oil. There should be oil only on its bottom, in a layer of 1 mm, no more. I poured 100 ml of oil into my pan. When the oil is hot, I put the potatoes and sauté them over medium heat for about 2 minutes, stirring constantly in the pan. I poured water over the potatoes and sprinkled a little salt.

I put the lid on and left it on medium heat, stirring gently, from time to time, for about 15 minutes or until the water is absorbed. During this time I ticked the onion and mashed the garlic. I put the onion over the potatoes, then I let the onion cook without a lid.

At this point, the potatoes may break, so turn them carefully until golden brown.

Taste and add salt if needed. Stir very easily so that the hardened onion reaches all the potatoes.

A minute before turning off the heat, put the crushed garlic, and mix for the last time in the pan.

New potatoes with sm & acircntănă

Even if it is not a dietary recipe for new potatoes, this recipe is wonderful. It cooks quickly and you don't have to have any experience in the kitchen to make it a delight.

  • 1 kilogram of new potatoes
  • 200 ml of sm & acircnt & acircnă
  • a bunch of green garlic or 2-3 cloves of dried garlic
  • a bunch of dill
  • salt and pepper
  • olive oil.

To get more crispy crust, it would be best to cut the potatoes in half, if they are small, or in slices, if they are a little bigger. Sprinkle the potato slices well with olive oil, season with salt and pepper and place in the oven at medium temperature for about half an hour or until they have penetrated.

While the potatoes are cooking, prepare a sauce of sour cream, finely chopped green garlic, finely chopped dill, salt and pepper. All you have to do is mix all these ingredients in a bowl. When the potatoes are almost ready, pour the sour cream over them and leave them in the oven for another 10 minutes.

Put the lid on, ingredient

  • 1 small chicken, 1 & # 8211 1.2 kg, or chicken legs or wings
  • 1 tablespoon oil
  • 3 cloves of garlic
  • 1 teaspoon coarse salt
  • aromatic herbs to taste, I used a small branch of rosemary and a few sprigs of mint, thyme, marjoram, etc. also work
  • 1 teaspoon grated ground black pepper
  • 1/4 teaspoon smoked paprika

Cover, 3 seasoning ideas

Before moving on to the actual preparation method, which is very simple, I want to tell you that this way of cooking can give you very different results, in terms of the taste of the final dish. Each time, however, you will get a well-cooked chicken, with red and crispy skin and juicy meat, which is essential.

Cover with chicken, seasoned after inspiration

As the list of ingredients above has already allowed you to conclude, this time we went on the principle of keep it simple: some crushed garlic (because what would be fried chicken without garlic?), Rosemary, because we all like its flavor, some fresh mint, just because I wanted it to be something else, pepper and, right in the end, I added a pinch of smoked paprika, thinking it wouldn't hurt (and it did). Like me, you can season the chicken prepared this way with those spices that you like best. In / from the list of ingredients you can add / remove those herbs and spices that you like.

Lid chicken, seasoned in Mediterranean style

Next time I make chicken on the lid, its flavor will definitely be given by the following combination: 1 small rosemary, 2-3 thyme, 1 drop of oregano, 1 clove of garlic, grated peel of 1 lemon, salt and freshly ground black pepper. I will finely chop / grate / crush all this and make a paste with 2 tablespoons of olive oil. I'll massage the chicken well with this paste and then cover it with it!

Lid chicken, seasoned in Asian style

In order for the chicken on the lid to acquire the bold Asian flavors, we can use 1 clove of garlic, 3-4 cm. of ginger root, grated peel and juice of 1 lime, 1/2 teaspoon dried chili, 1 teaspoon spice 5 spices, 1 teaspoon sesame oil, 2 tablespoons neutral-tasting vegetable oil, 100 ml. light soy sauce, 1 tablespoon honey.

Grate the garlic and ginger. We mix them with all the other recommended ingredients, except honey. Keep 3 tablespoons of marinade aside. Marinate the chicken pieces in the remaining marinade (except for the 3 tablespoons) for 1 hour, at room temperature. The second option is to marinate the chicken in the refrigerator for up to 12 hours. Drain the chicken well and dry the pieces with kitchen towels. Next, we will cook the chicken as I will show further. Mix the 3 tablespoons of marinade kept with honey and grease the browned chicken pieces right at the end of cooking in the oven, for glazing.

Cover with chicken, prepare and season

1. This capped chicken can be prepared both from a small, whole chicken and from chicken pieces. I used the thighs and wings of the chicken received from my mother, which weighed no less than 1.2 kg! As you can see from the picture below, the mother's baby is "well-groomed", well-roasted and with a pleasant smelling skin and smoked.

2. I already told you: crushed garlic, chopped greens and everything mixed with pepper, salt, smoked paprika and 1 tablespoon of oil. With this fragrant paste I massaged the chicken wings and thighs well everywhere. The chicken pieces were already at room temperature. It is important not to take them directly out of the fridge, because the indicated cooking time will no longer fit. I let the chicken breathe while the oven warmed up, which I turned on and set at 190 ° C.

3. While the oven was heating up, I put a saucepan of water on the fire only halfway up and brought the water to a boil. Be sure to have a pot that is not too high (not a pot). Otherwise, it will be difficult to put it in the oven, it will reach the top of it. Essentially, it should be a saucepan with a good lid that fits well on her mouth.

Put the lid on the oven & # 8211 cooking

4. Remove the pan from the heat, carefully. Wear gloves and be careful not to burn yourself! Place the lid on top of it, face down, so that it is concave upwards. Arrange the chicken / chicken pieces on top of the lid and place in the preheated oven at 190 ° C, at a medium height.

5. The chicken legs and wings that I cooked on the lid were ready in 50 minutes. For commercial chicken legs, the cooking time is somewhere between 40-45 minutes and for whole chicken, 45 minutes & # 8211 1 hour. The chicken will cook gently. The water in the pan will continue to boil, spreading steam inside the oven. The fat that melts from the skin will drain into the concavity of the lid. Thus, the chicken is nicely browned without soaking in fat.

I turned the chicken pieces on the other side after 20 minutes. After another 20 minutes, I turned them again with the skin side up, for the final browning. I only kept them in the oven for another 10 minutes (as I said, 50 minutes in total) and they turned out delicious.

For those who want to be very rigorous, the internal temperature of the cooked chicken must be at least 73 ° C. So, if you have an instant reading thermometer, you can check in the thickest area of ​​the thigh without touching the bone.

The flesh came out silky and the skin incredibly crispy and rosy. And even if I had to take the wings out of the oven earlier, being obviously ready before the thighs, I don't think anyone has ever complained about crispy chicken wings!

The chicken on the lid fits perfectly with all kinds of garnishes, with which it is served, hot. We put it next to a rice with vegetables and broccoli sautéed with butter and lemon. It came out good to lick your fingers!

Roast pork and potatoes with caramelized onion sauce

I love the caramelized onion sauce, it's light, sweet-spicy-sour!
I like to match it with various steaks and also with potatoes.

  • For the steak:
  • 1kg pork: muscles + pulp
  • salt
  • pepper
  • basil
  • 1oo ml oil
  • 100 gr butter
  • 100 ml of red wine
  • For potatoes:
  • 500 gr white potatoes
  • salt
  • pepper
  • basil
  • 30 ml olive oil
  • 50 gr butter
  • For caramelized onions:
  • 50 gr butter
  • 2 large, red onions
  • 1 tablespoon sugar
  • pepper
  • 1 tablespoon balsamic vinegar
  • salt

[/ ingredients]
Portions: 4
Preparation time: 90 minutes
[preparation title = & # 8221Preparation & # 8221]

Potatoes with flavored butter, in a hot air fryer

Because we really like french fries, but we kind of avoid them as much as we can, because they are not healthy, we prepared these Potatoes with flavored butter, in a hot air fryer, much healthier, but also very tasty.

They can be prepared without any fat, for this wonderful Supreme Hot Air Fryer without oil.

We preferred them a little greased. Anyway, they're different from baked butter potatoes.

Prepare in the fryer, they will not be soaked with butter, because it melts and drains from the potatoes, but it will gently grease them.

The butter flavored with greens, I had already prepared from Kievskaia chicken breast recipe.

See the blog and the recipe Apricot tart and almond flakes, also prepared with the wonderful fryer, which I recommend with all confidence!

[ingredients title = & # 8221Refat Potato Recipe & # 8211 Ingredients & # 8221]

  • 4 medium potatoes
  • 50 gr butter
  • 1/4 bunch of green parsley
  • 1/4 bunch of green dill
  • 2 basil leaves
  • 2 cloves of garlic
  • juice of 1/4 lemon
  • salt and pepper to taste

[Preparation title = & # 8221Potato Recipe with Flavored Butter & # 8211 Preparation & # 8221]

Prepare the flavored butter first.

Put the butter in a bowl and leave it at room temperature for about 20-30 minutes.

Wash the greens, drain them well and chop them finely. We add them over the butter.

We clean the garlic, put it on the grater and add it over the butter.

Sprinkle with salt and pepper, add lemon juice and mix the butter well with all these ingredients.

We clean and wash the potatoes, then slice them into strips.

Mix them well with the aromatic butter and put them in the stainless steel basket of the hot air fryer.

We insert the basket in its special place and start the fryer on the "Potatoes" program.

I left the default settings, ie 200 degrees and 20 minutes and they were perfectly prepared.

If you want more brown and crispy, you can extend the time. We preferred them that way, so as not to burn the greens.

Sarmale recipe with pork in cabbage leaves and smoked in a 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Lamb steak recipe with wine cooked slowly in the oven in the 6.6L Crock-Pot enameled cast iron bowl prepared by Mihai Gătește

Aries stew recipe with boiled potatoes in 6.6L enameled cast iron pot Crock-Pot by Chef Roxana Blenche

Pork cheeks recipe served with mashed potatoes and truffles in 6.6L enameled cast iron bowl Crock-Pot by Chef Roxana Blenche

Recipe for langoustine with cream, garlic and cheese topping in 6.6L oval cast iron enamel bowl by Prajiturela

Baked Duck Recipe with Sweet Potatoes, Carrots and Oranges in 6.6L Crock-Pot by Bucket Maniac

Potato bread recipe in 6.6L enameled cast iron Crock-Pot bowl prepared by Mihai Gătește

Recipe beans with pork and barley in the oven in the bowl with Crock-Pot lid made of enameled cast iron 6.6L prepared by Mihai Gătește