Traditional recipes

Mousse with mashed potatoes

Mousse with mashed potatoes

I boiled the potatoes in their skins, so I washed them very well before.

I finely chopped the onion and garlic and put them in a frying pan, together with the two tablespoons of oil.

After they softened a bit, I added the meat. I covered it with a lid and let the meat penetrate well.

Meanwhile, chop the greens and add it over the meat in the pan, stirring.

I poured the tomato juice over the meat and now I seasoned the meat. I let it boil over low heat until the sauce has dropped a little. I stopped the fire.

In the meantime, I peeled the potatoes and mixed them like puree, adding milk, butter and salt. I added a little milk, so that the puree is a little thicker.

I arranged the moussaka in shapes with removable walls. I used a shape with a diameter of 24 cm and a small one, only 10 cm.

I placed a layer of puree, then a layer of meat with sauce and another uniform layer of puree.

On top I grated Parmesan cheese to form a red crust at the end. In small form I sprinkled less Parmesan, to please my boy.

I put the molds in the preheated oven and let the moussaka cook for about 45 minutes. Of course, I took the small shape out of the oven earlier.



Method of preparation

For the puree: peel and wash the potatoes, cut them into suitable pieces and boil them in water with a pinch of salt. Let them simmer over medium heat until they start to crumble. . Remove the foam that forms. When they have boiled, drain the water and pass the potatoes, adding butter, warm milk, salt and pepper to taste.

Pt. stuffing: in a saucepan add the 4 tablespoons of oil, put the onion and garlic, finely chopped. Add the minced meat, stir to dissolve and sauté until the juice is reduced. Add the soup, cover with a lid and simmer for about 25-30 minutes until the meat is well cooked. At the end, add the broth, greens, season with salt and pepper and let it boil for a few more minutes. When it cools, add the egg and mix well.

Grease a bowl with butter and cover it with breadcrumbs. Place half of the puree, then add the meat mixture and cover with the rest of the puree. Place the bowl for 15-20 minutes in the preheated oven, then remove and pour over the beaten egg. Put the bowl back in the oven until the egg crust is lightly browned. When it is ready, sprinkle the paprika on top (optional)


Mashed potatoes and minced meat recipe

Traditionally, musacaua is prepared from layers of minced lamb or any other red meat, alternating with slices of fried eggplant or potato, with slices of tomatoes and white sauce. The ingredients are all placed in a deep and wide bowl, in layers, baked in the oven and the product is served in large pieces, allowing to observe the alternation of layers of meat and vegetables.

In its Balkan version, ie in Bulgaria, Romania, Croatia, Montenegro, Serbia, Macedonia, the dish can also be cooked with potatoes, instead of eggplant.

Mashed potatoes and minced meat recipe

Mousse with mashed potatoes

Grate 2 onions. Drain the resulting liquid.

Grate the carrot. Cut the bell pepper into small cubes.
Put the carrot to harden with 2-3 tablespoons of oil, until it softens.

Add the onion and mix.

Add the minced meat and stir.

Add the bell pepper, salt, pepper and paprika and mix again.
Cover with warm water. Boil over medium heat until the water has dropped.

Add the mashed potatoes, parsley, dill, oregano and basil.

Stir and cook until the sauce drops.

Allow to cool. When the potatoes are cooked, strain them and put them in a bowl. Add the butter and warm milk and start to mash the potatoes until you get a fine puree.

Grease a heat-resistant dish with oil. Place in layers half the amount of puree.

Then add the meat composition.

Then the last half of the puree.

In a bowl, mix the grated cheese, liquid cream and two beaten eggs.

Pour the composition over the last layer of puree and level.

Place the tray in the preheated oven at 180 degrees Celsius for 20-25 minutes.

Recipe video MUSCLE WITH POTATO PUREE lower:


Mashed mashed potatoes with minced meat and leurda

My boys really liked this kind of bite!
They told me that this is how they want me to prepare it from now on and they gave me the maximum grade, as newer now I am given food grades :))))
[ingredients title = & # 8221Ingrediente & # 8221]

  • For puree
  • 750 gr potatoes
  • enough water to be covered
  • 1 teaspoon salt
  • 50 gr butter
  • dried basil
  • 120 ml of warm milk
  • For the filling:
  • 500 gr minced meat (beef + pork)
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 1/2 tie leurda
  • thyme
  • pepper
  • 2 tablespoons sweet ketchup
  • 1 tablespoon oil
  • a few drops of water
  • 1/2 bunch of parsley
  • salt to taste
  • For gratin:
  • 2 eggs
  • 2 tablespoons sour cream
  • 1 pinch of salt
  • 50 gr grated cheese

Preparation time: less than 90 minutes

[preparation title = & # 8221Preparation & # 8221]

For the puree, clean, wash and chop the potatoes smaller, then boil them in water to cover and a teaspoon of salt.
Let them simmer over medium heat until they start to crumble.

Don't forget to remove the foam that forms on top.

After they have boiled well, drain all the water, add the diced butter and a little chopped basil and pass them well, then dilute them with warm milk.


For the filling, clean and finely chop the vegetables and heat them in hot oil, adding a little water, a few drops.

Add the meat when the vegetables penetrate easily and sprinkle with pepper, thyme and salt.

Leave the meat on the fire until it is well cooked and mix it from time to time.

Finely chop the leurda as well as the green parsley and add them over the minced meat, towards the end of the preparation, together with the ketchup.
In a heat-resistant bowl, greased with a little butter, place 2/3 of the puree, then add the meat and vegetable mixture and cover with the rest of the puree.


Beat the two eggs with a little salt, add the sour cream and pour them over the puree in the bowl.

Grate the cheese on top and put the dish in the oven for 20 minutes at 180 degrees, or until the food is nicely browned on top.


We served the moussaka with tomatoes and cheese, but it is very good and served with pickles.

Leurda can be replaced with a few cloves of garlic, for those who do not like it.
If too much liquid results during the preparation of the meat, it will drain, so that the moussaka does not come out too soft.


Mousse with mashed potatoes

Grate 2 onions. Drain the resulting liquid.

Grate the carrot. Cut the bell pepper into small cubes.
Put the carrot to harden with 2-3 tablespoons of oil, until it softens.

Add the onion and mix.

Add the minced meat and stir.

Add the bell pepper, salt, pepper and paprika and mix again.
Cover with warm water. Boil over medium heat until the water has dropped.

Add the mashed potatoes, parsley, dill, oregano and basil.

Stir and cook until the sauce drops.

Allow to cool. When the potatoes are cooked, strain them and put them in a bowl. Add the butter and warm milk and start to mash the potatoes until you get a fine puree.

Grease a heat-resistant dish with oil. Place in layers half the amount of puree.

Then add the meat composition.

Then the last half of the puree.

In a bowl, mix the grated cheese, liquid cream and two beaten eggs.

Pour the composition over the last layer of puree and level.

Place the tray in the preheated oven at 180 degrees Celsius for 20-25 minutes.

Recipe video MUSCLE WITH POTATO PUREE lower:


How do you make mousse with puree?

Step 1:
Peel the potatoes, cut them into cubes and boil them in salted water. When they are cooked, drain the juice and grind. It is good to leave a little more juice to make the puree softer. When you mash the potatoes, add salt and margarine.
Step 2:
Put a little oil in a pan and put finely chopped onions. Add the sliced ​​bell pepper, mixed meat, salt and pepper. Leave on low heat until the meat is simmering.
Step 3:
Chilled meat is mixed with sour cream, raw eggs, flour, dill and peeled and chopped tomatoes (or broth). Top with spices to taste.
Step 4:
The puree is divided into three parts and the meat composition into two equal parts. In a pan greased with oil put a layer of puree followed by one of meat, another of puree another of meat. Put another layer of puree on top.
Step 5:
Put in the preheated oven for 25-30 minutes.

Mashed potato mousse it is a recipe that seems complicated but, in fact, it is prepared very quickly. More, puree bite it is a consistent and very tasty food that will delight your whole family.


Mashed mashed potatoes with meat and quail eggs

Potato nutmeg recipes are very common in our kitchens. And if we diversify the ingredients a little, we get different tastes and we can prepare them as often as we want without being reproached: "And the moussaka?" :)))) This time I prepared a delicious recipe for Musaca mashed potatoes with meat and quail eggs and it was very successful.


Mashed mashed potatoes with minced meat and leurda

My boys really liked this kind of bite!
They told me that this is how they want me to prepare it from now on and they gave me the maximum grade, as newer now I am given food grades :))))
[ingredients title = & # 8221Ingrediente & # 8221]

  • For puree
  • 750 gr potatoes
  • enough water to be covered
  • 1 teaspoon salt
  • 50 gr butter
  • dried basil
  • 120 ml of warm milk
  • For the filling:
  • 500 gr minced meat (beef + pork)
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 1/2 tie leurda
  • thyme
  • pepper
  • 2 tablespoons sweet ketchup
  • 1 tablespoon oil
  • a few drops of water
  • 1/2 bunch of parsley
  • salt to taste
  • For gratin:
  • 2 eggs
  • 2 tablespoons sour cream
  • 1 pinch of salt
  • 50 gr grated cheese

Preparation time: less than 90 minutes

[preparation title = & # 8221Preparation & # 8221]

For the puree, clean, wash and chop the potatoes smaller, then boil them in water to cover and a teaspoon of salt.
Let them simmer over medium heat until they start to crumble.

Don't forget to remove the foam that forms on top.

After they have boiled well, drain all the water, add the diced butter and a little chopped basil and pass them well, then dilute them with warm milk.


For the filling, clean and finely chop the vegetables and heat them in hot oil, adding a little water, a few drops.

Add the meat when the vegetables penetrate easily and sprinkle with pepper, thyme and salt.

Leave the meat on the fire until it is well cooked and mix it from time to time.

Finely chop the leurda as well as the green parsley and add them over the minced meat, towards the end of the preparation, together with the ketchup.
In a heat-resistant bowl, greased with a little butter, place 2/3 of the puree, then add the meat and vegetable mixture and cover with the rest of the puree.


Beat the two eggs with a little salt, add the sour cream and pour them over the puree in the bowl.

Grate the cheese on top and put the dish in the oven for 20 minutes at 180 degrees, or until the food is nicely browned on top.


We served the moussaka with tomatoes and cheese, but it is very good and served with pickles.

Leurda can be replaced with a few cloves of garlic, for those who do not like it.
If too much liquid results during the preparation of the meat, it will drain, so that the moussaka does not come out too soft.


Mashed mashed potatoes with meat and quail eggs

Potato nutmeg recipes are very common in our kitchens. And if we diversify the ingredients a little, we get different tastes and we can prepare them as often as we want without being reproached: "And the moussaka?" :)))) This time I prepared a delicious recipe for Musaca mashed potatoes with meat and quail eggs and it was very successful.


How do you make mousse with puree?

Step 1:
Peel the potatoes, cut them into cubes and boil them in salted water. When they are cooked, drain the juice and grind. It is good to leave a little more juice to make the puree softer. When you mash the potatoes, add salt and margarine.
Step 2:
Put a little oil in a pan and put finely chopped onions. Add the sliced ​​bell pepper, mixed meat, salt and pepper. Leave on low heat until the meat is simmering.
Step 3:
Chilled meat is mixed with sour cream, raw eggs, flour, dill and peeled and chopped tomatoes (or broth). Add spices on top, to taste.
Step 4:
The puree is divided into three parts and the meat composition into two equal parts. In a pan greased with oil put a layer of puree followed by one of meat, another of puree another of meat. Put another layer of puree on top.
Step 5:
Put in the preheated oven for 25-30 minutes.

Mashed potato mousse it is a recipe that seems complicated but, in fact, it is prepared very quickly. More, puree bite it is a consistent and very tasty food that will delight your whole family.