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Spiral sweet potatoes with ham, mushrooms and eggs

Spiral sweet potatoes with ham, mushrooms and eggs

Preheat the oven to 200 degrees Celsius, together with the pan (suitable for the oven) in which the potatoes are to be cooked.

Meanwhile, peel the sweet potatoes and carrots (optional) and spiral with a spiralizer or grate them.

Mix with 2 tablespoons of oil, salt and pepper and transfer to preheated pan. With the help of a spoon, 4 depressions are formed from place to place. Bake for 15 minutes on the middle shelf of the oven.

Add the ham in the depths forming small nests. Break eggs in the center of each nest. Bake for another 7 minutes, until the egg whites are cooked, but the yolks are still soft.

Meanwhile, cut the mushrooms into not very small pieces and slice the garlic. Saute together with the thyme in the remaining oil, 2-3 minutes. At the end, add salt and pepper.

Place the spinach in the pan with the potatoes, fresh thyme, mushrooms and pesto from place to place. Serve immediately.

Spiral sweet potatoes with ham, mushrooms and eggs - Recipes

* 400 g flour
* 400 g potatoes
* 100 ml of hot water
* 10 gr dry yeast
* 1 lgt salt (10 g I put)
* 1 or


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Spiral sweet potatoes with ham, mushrooms and eggs - Recipes

Sweet potato has many properties compared to the classic potato.
Contains Vitamin A, C, B. The carotenoids in sweet potatoes also help stabilize sugar in the body, and beta-cryptoxanthin reduces the risk of arthritis.
Sweet potato is also good in treating ulcers, vitamins B and C, potassium, beta-carotene, calcium helping to relieve stomach pain.

It's been a long time since I want to try this potato time and here comes the day. For starters I chose a cream soup.

It is a simple soup, which if you remove chili (or add less) can be given to children due to the benefits of potatoes, but also those of carrots.

The ingredients are for 4 servings:

250 gr sweet potatoes
250 gr carrots
1 medium onion
1 clove garlic
1/2 teaspoon chili flakes
1 l vegetable soup
1 tablespoon oil (sesame)
salt pepper

Saturday, May 16, 2015

100 g carrots
100 g celery
100 g onions
50 g green beans
50 g peas
1 kg of bones
0.5 l of milk
2 eggs
50 g butter
50 g flour
125 g of flakes
oil, salt
Make a soup from the bones, to which is added the sliced ​​vegetables.
Fry the flour in oil, quench with soup, add the cornflakes and continue cooking.
Strain the soup and strain the vegetables. Add the buttermilk, milk, beaten eggs, then put the butter on top.
Serve with peas, pieces of green beans and cornflakes.

Herring salad

It is made with marinated or salted herring, potatoes, pickled cucumbers, onions, vinegar, cream mayonnaise.

Mini salty tarts

I saw these mini tarts on a French site.
They seemed easy to make and I said to try them. They came out great, they are excellent as a small snack!
I'm not saying how fragile the dough is that we can use for various rolls.

-2 teaspoons of dry yeast or 25 gr, fresh
-0 cup (200ml) of milk
-1 tablespoon sugar
-a package of margarine union
-a pinch of salt
-flour enough to make a dough like bread.

In a bowl put the yeast, if it is fresh, put the sugar and mix until it liquefies and then add the warm milk.
If the yeast is dry, then dissolve it with milk (still warm) and then add sugar.
In a saucepan put the margarine to melt, when it has melted, put it over the yeast and milk and start to incorporate the flour and salt.
Like I said, a loaf of bread would come out. Knead well and refrigerate for an hour.
While the dough rests, prepare the filling for mini tarts.
I prepared like this:
I cut them all into small pieces and mixed them.

As you can see, we didn't give weights to the filling, because everyone does it according to the shapes (bigger or smaller), you can play with the proportions.
After the rest time of the dough has passed, divide it into 2-3 pieces and twist a sheet that is not too thin.
I baked these mini tarts in muffin tins (no baking paper).
Knowing how big the shape is, I cut the dough with the mouth of a cup, then I lined the shapes with it and put the filling.

After I put the filling, I twisted another sheet and cut it with a flower shape. I covered the mini tarts and greased with beaten egg.

I then put them in the preheated oven and left them (over medium heat) until they are nicely browned. When they were ready, I took them out carefully, put them on a plate and the snack was ready!
I assure you: they are great!

  • 500 g potatoes
  • 400 ml of soup
  • 150 g kaizer
  • 250 g boiled ham
  • 120 g sour cream
  • 2 leeks
  • 1 medium onion

How do we prepare the potato soup recipe with kaizer?

Wash the potatoes, peel them and cut them into cubes. Peel and chop the onions and leeks.

In a large non-stick pan, cook the kaizer until crispy and set aside. In the leftover fat, add the chicken soup and bring to the boil. Add the potatoes, leeks and onions and simmer for 20 minutes.

1 third of the vegetables are removed from the pot and the rest are crushed with a blender until it becomes like a cream soup. Add the rest of the vegetables back to the pot, diced ham and simmer. Remove from the heat and mix the cream. Do not boil after this step.

Presentation and service

Serve hot, with the pre-cooked kaizer on top.

The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win