Potato salad can be prepared for lunch or dinner. Great salad idea for a hearty lunch! 👩‍🍳 Recipe for a quick salad with potatoes and cucumbers, delicious recipe. 🤗 Recipes are quick and easy! A quick and easy salad recipe. Try this recipe with potatoes, onions and cucumbers and let me know how you like it! 👩‍🍳 Bon appetit and good mood!
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00:00 - Recipe #1
RECIPES AND INGREDIENTS:
6 potatoes. Cook until tender. Let cool down.
1 onion
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon wine vinegar or apple cider vinegar
Water
Let rest for 10-15 minutes
9-10 pickled cucumbers
dill
Parsley
50 ml milk
100 ml vegetable oil
1/3 teaspoon salt
1/3 teaspoon black pepper
1/3 teaspoon dried garlic
1/2 teaspoon mustard
1 1/2 teaspoons vinegar
You can season the salad with mayonnaise
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04:04 - Recipe #2
RECIPES AND INGREDIENTS:
2 zucchini. Cut into 1.5 cm rings.
Season with salt on both sides.
Let the zucchini rest for 30 minutes.
6 cloves of garlic. Cut into small pieces.
Dill. Parsley. Cut into small pieces.
Salt.
Spread the zucchini on a paper towel.
Cover with a paper towel.
The moisture must be absorbed!
A mixture of peppers.
Olive oil 35ml.
Place in a well-heated pan.
Fry the zucchini until golden brown on both sides.
Place on a paper towel.
Reduce heat and add 1 tablespoon olive oil.
Fry for 20-30 seconds.
The dish is ready! You will be amazed by the taste!
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Bon appetit!
08:33 - Recipe #3
RECIPES AND INGREDIENTS:
- Cut 3 eggplants into 1/4-inch thick slices.
- Place on a baking tray lined with kitchen paper and sprinkle with salt.
- Leave on for 30-40 minutes to release moisture.
- After 30 minutes, rinse the eggplants under water.
- Dry with a paper towel.
- Spray a large baking sheet with oil.
- A glass of flour.
- 1 teaspoon of salt.
- 1/2 teaspoon black pepper.
- Mix well.
- Whisk 3 eggs well.
- 1 cup panko breadcrumbs.
- 1 cup Italian breadcrumbs.
- 1 teaspoon garlic powder.
- Mix well.
- Dip the eggplant slices one at a time in the flour mixture, dip them in the mixture and then roll them in the breadcrumbs.
- Place on the prepared baking sheet.
- Sprinkle with a thin layer of Parmesan cheese.
- Bake in the oven at 200°C for 20 minutes. Halfway through the cooking time, turn the eggplants over to the other side. 10 minutes on each side.
- Cut 8 ounces of mozzarella cheese.
- Add 2 tablespoons marinara sauce to the bottom of a 9x13 pan.
- Place half of the eggplants on a baking tray.
- Pour marinara sauce over it.
- Mozzarella cheese.
- Sprinkle with half of the basil.
- Half Parmesan cheese.
- Place the remaining eggplant slices on top.
- Top with remaining marinara.
- Season with the remaining basil.
- Sprinkle with remaining Parmesan cheese.
- Bake uncovered in a 400 degree oven. Simmer for 20 minutes until the cheese has melted.
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