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Delaco mashed potatoes with tuna and cheese

Delaco mashed potatoes with tuna and cheese

Today my wife punished me and I had to cook. The result was just right, he said he would punish me more often :))))

  • 400 g of potatoes
  • 300 gr of shredded tuna
  • 300 gr Delaco cheese
  • 1 large onion
  • 2 eggs
  • salt
  • pepper

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Delaco mashed potatoes with tuna and cheese:

I washed the potatoes and boiled them in a pressure cooker. When they boiled, I drained them of water and left them to cool. I cut the potatoes into rounds and placed them in a yena bowl, as follows: a layer of potatoes, a layer of tuna, a layer of grated cheese, until the last layer remained of potatoes. I cut the onion into thin slices and put it on top of the potatoes.

I put the bowl in the oven for 10 minutes at 200 degrees C. Meanwhile, I beat the 2 eggs with salt and pepper and added them to the bowl over the ingredients.

Good appetite!

Tips sites


it is served with pickles.


Before setting the tuna over the potatoes, you can squeeze a little lemon, it has a special aroma.

Sofia cheese

The sofia cheese from delaco is very suitable both to be eaten as such and to prepare tasty recipes for the biggest gourmets and appetizers.

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Hasselback Potatoes & # 8211 Ingredient:

  • 4 medium potatoes, elongated, about the same size
  • 2 tablespoons lemon juice (or white vinegar)
  • salt
  • black pepper, freshly ground
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 10 cloves of garlic, uncleaned
  • a few sprigs of fresh rosemary
  • 100 g of Delcao cheese
  • 12 tablespoons cream cheese & # 8222Something Fine Cream & # 8221 from Delaco
  • 2 tablespoons fresh, chopped parsley

Strudel with potatoes and cheese

The first recipe of this year is a simple one that does not require a lot of preparation time. I thought that after the holidays you have no time or desire to spend too much time in the kitchen, so the recipe for potato strudel and cheese is just right.

The & # 8222Dulce Romania & # 8221 challenge reached Andra-Menta and Rozmarin this month, which invites us to cook with potatoes and apples, two simple ingredients that I especially like.

Potatoes - 206 recipes

Potato recipes for any culinary fad :) Baked potatoes, in food (stew and mousse with chicken or fasting), in soup and broth, fried, au gratin, puree or salad. The potato is by far the vegetable that knows the most culinary uses.

Originally from Peru, South America, culture POTATO , has been introduced quite slowly in Europe, due to prejudices related mainly to some negative effects of its use in food. In order to expand the potato crop, it was necessary, at the beginning, for the governments to take special measures. Thus, in Spain it has been cultivated since the 15th century. XII, but then, it was more difficult to spread to other countries such as Italy, Germany and, much later, to France, where it began to be cultivated only at the end of the century. XVII, following the persevering struggle of the agronomist Parmentier, who managed to obtain the potato varieties known even today. Glad to succeed, at a ball at the royal palace, he offered King Louis XVI a potato flower, which the queen caught in her dress. Since then, potato cultivation has spread to more and more areas and today it is a staple food for almost all peoples of Europe and beyond. In our country the culture of this plant started only in the 15th century. XVIII and, especially, at the beginning of the century. XIX.

The potato has many nutritional qualities and contains: carbohydrates, lipids, proteins, mineral salts: potassium, magnesium, calcium, phosphorus, manganese, etc. and vitamin B. It becomes toxic only when it sprouts or is kept in close contact with daylight, when it turns green because it develops a poisonous substance called salanin. To remove it, the potatoes in question must be thoroughly cleaned in places where there are fangs or where they are green. Potatoes retain their best nutritional qualities when boiled or peeled.
In food diets, it is known, it is used a lot potato. In fact, this vegetable is generally a staple food. It contains complex nutrients and is suitable for many types of preparation for various diets. It can be prepared boiled, baked, fried, in the form of purees or papanas etc. Doctors point out that the potato alone could cover all human needs for vitamin C. However, its preparation is closely related to the variety, to the qualities of each type of potato. When your potatoes are crushed and boiled, the choice you made is to blame for the purchase. Potatoes are therefore chosen according to the planned menu for preparation. Potatoes of the "early yellow" variety, for example, are of a higher consistency, resistant to boiling, crumbly. Tubers of this variety are easily recognizable because they are large, round, flattened, with a yellow, smooth and thin skin.Their eyes are prominent and eye-catching.The core is yellow.They contain up to 13% starch.If the chef aims to prepare papanas, he has to buy "summer pink" potatoes. They have an oval, elongated shape, pink skin, thin, smooth. They have small and shallow eyes. Their core is white, crumbly and tasty.Another potato variety suitable for salads, for frying and others is "Viola". surface even smaller.Their core is yellow.The starch content is only 12-14% In almost all markets there are potatoes of the well-known variety "soaps", very tasty and economical. They appear at a time of year when people are asked for a more consistent food, with the addition of tomatoes, peppers, cucumbers, etc. They have the highest percentage of starch, up to 17% and are very suitable for purees, papanas and croquettes. Their shape is elongated, pink in color, with a shade of light red. They have a smooth, thin skin and large, eyebrow-shaped eyes. Their core is white and tasty.

New Potato Calories: 80 kcal Carbohydrates: 17.4 Lipids: 0.2 Proteins: 1.7 (according to food calorie table)
Calories ripe potatoes: 89 kcal Carbohydrates: 19.1 Lipids: 0.2 Proteins: 2.1

Potato bite with wine

Potato bite with wine

This one Potato bite it's a little different than the classic recipe. I used a little dry white wine to prepare it, which gives it a very pleasant taste at the end. I invite you to read the recipe for Potato bite prepared by my colleague in her version.

Ingredients Potato mousse with wine:

1.5 kg of potatoes
500 g minced meat
2 pieces of onion
3-4 medium-sized tomatoes
2 eggs
lard (or butter, oil)
200 ml white wine
300 ml (meat soup, chicken soup or vegetable soup) but you can also use water
salt, pepper, thyme

Preparation of potato mousse with wine:

Peeled potatoes cut into slices appropriately thick. Put the carrot on a small grater and mix with the minced meat. Finely chop the onion and cook on 1-2 tablespoons lard (or oil), add the minced meat mixed with the grated carrot and let it fry for 1-2 minutes, then simmer with hot water and simmer for 30 minutes. put a little, a little and boil covered). Pull aside and leave the composition to cool.

After the meat composition has cooled, add the 2 raw eggs, season with salt, pepper and a little ground thyme.
Grease a form with lard, line it with breadcrumbs, put a row of potatoes over which we will put a row of meat composition, thus continuing the layers until the ingredients are exhausted. The last row will be potatoes.

Pour the wine and soup on top, put a row of sliced ​​tomatoes over the row of potatoes. Put the form covered with mashed potatoes in the preheated oven and leave it in the oven until the potatoes penetrate easily with a fork.
Before removing this bite from the oven, sprinkle with grated cheese and let it melt nicely over the tomatoes for a few more minutes and catch a golden crust.
Good appetite !

Ingredients for the accordion potato recipe:

  • Potatoes
  • Salt
  • Pepper
  • Oil
  • Skewer sticks (optional)
  • I used 7 suitable potatoes for 2 servings.

How to Prepare Accordion Potatoes & ndash Hasselback Potato Recipe in the Oven

For the beginning, wash the potatoes very well, and then stick a skewer stick in each potato.

They can be peeled if you want, but I prefer them that way.

I use this skewer stick to avoid cutting the potato down. That way, I can cut them until I touch the stick in the middle of the potato.

Cut the potato around the stick, as thin as you want. It spreads easily on the stick to allow seasoning inside and at the same time to cook faster.

Place in a tray lined with baking paper. Sprinkle with oil, salt and pepper. If you want, you can also add crushed garlic.

Put everything in the oven for 1 hour at 200 degrees Celsius or until nicely browned.

We served them with a salad of vegetables and fried sausage.

These accordion potatoes can also be prepared with slices of or smoked, cheese, garlic.

The average grade given by the jury for this recipe is 8.50.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Accordion potatoes & ndash Hasselback potato recipe in the oven

Mashed potatoes with minced meat

I tested the recipe and I liked it, I didn't have fresh tomatoes and I put broth in the rest, I kept the recipe, it's not hard to make.

good, tasty, fast and easy to make. a recipe for real chefs and beginners. the cheese on top should not be missing. it gives all the taste to the bite.

I also made potato mousse, exactly what your recipe is. It turned out very good, my husband likes it a lot.

I really like this recipe and it looks very good. I prepare it like this: 500 g meat 500 g potatoes 2 onions dill salt, pepper, spices broth or tomato paste oil 3 eggs Chopped meat cook well with onion, dill, salt, pepper, spices. When cool mix with an egg to bind the composition. The potatoes can be prepared in three variants: 1. Boil and puree and mix with a little butter 2. Cut the rounds and fry a little 3. Boil in the shell and cut the rounds when they cool. You can use any option you want on the fly. Each time I diversify the way I add the carnations. In a yena bowl greased with a little oil and lined with breadcrumbs, place a layer of round potatoes or puree, then a layer of meat and so on in alternate layers until the potatoes and meat are finished. The last layer should be with potatoes. Put 10-15 minutes in the preheated oven, then remove the bowl and pour 2 beaten eggs with a little broth or tomato paste. Reinsert the dish in the oven to brown nicely.

Tibor, September 8, 2017

Very good recipe, understood by mortals.

Very good! I'm taking you as a wife:)

Cristina Ilie, January 30, 2017

Adelina popescu, January 14, 2017

Andreea, September 20, 2016

The minced meat is mixed with the onion on the fire

Very good my husband is crazy after this recipe compliments

Well, as long as it's kept in the oven.

Fry the potatoes a little and take them out in a tray with napkins to absorb the oil.

Nisipeanu Andreea, April 11, 2014

Claudia Fecheta, March 15, 2014

And with puree, instead of mashed potatoes, it comes out delicious. Of course, but I reduced the baking time to 15 minutes, especially since I put the puree hot, the minced meat as well and the cheese just had to brown. I obviously added only a part of the tomato sauce to the cooking of the meat.

Iulia Solomonean, February 24, 2014

today I tried this recipe and I admit that it is very tasty and easy to make. I recommend! It's perfect.

Iancu Anca, February 18, 2014

good is this site sometimes I have the impression that I forget to cook in Romanian ..

Enache Xstreme, January 21, 2014

I will try it right now !!

Donisa Vasile, January 3, 2014

Ilteslvici Il, December 2, 2013

hey mamitu what goodies you post mmmmmmmm

Margareta Mathe, December 2, 2013

If you are good with cholesterol it is delicious

duceacliliana, November 6, 2013

valentina ionita (Chef de cuisine), October 20, 2013

Rusu Viorel, October 20, 2013

I'm curious to see how good it is.

Rusu Viorel, October 20, 2013

what is the cooking time 50 minutes? /? //. he adds.

andreea balaca balaca, October 15, 2013

maria marca, October 12, 2013

very good try it too.

constantin, October 4, 2013

hello, and if a broth tastes good?

Simona, September 27, 2013

now I do too, I hope it comes out.

Alejandra Ale Sorin, September 18, 2013

now I'm going to do it too. to see that saleee.

miu magda, September 16, 2013

I make moussaka with puree, we like it more

Flori Opris, September 9, 2013

Silvana Dangesti, August 5, 2013

It's very good try it too.

I will try to do tomorrow: x

Irina Magda, July 10, 2013

Flori Grigorescu, July 8, 2013

Emilia, did your musaca come out?

Marya Calcan, July 5, 2013

see you the greatest pleasure, nose!

Marya Calcan, July 5, 2013

Gabriella Pop, June 27, 2013

I'll do it too because it's too GOOD!

Emilia Klein, June 21, 2013

let's see how my moussaka comes out ?, I have it in the oven.

Hello! I didn't understand very well: the broth with how much water? or do we have to fill it with water to boil? thanks

Lucia (Chef de cuisine), August 20, 2012

Very tasty food! We really like it :)

potatoes should not be boiled before? I also made the recipe and when I put the potatoes in the pan, I thought they should be cooked. in the end I put them so raw :)) it came out in the end, after I kept it in the oven for about 4 hours :))

ary (Chief Chef), July 6, 2011

please try, just like in Greece, between the layers of meat and potatoes put a layer of eggplant slices fried a little in the pan and fish, put Bechamel sauce, it's great.

mirey (Chef de cuisine), June 30, 2011

Alisea (Chef), March 24, 2011

Looks good. You gave me an idea for tomorrow.

stefania adriana (Chef), October 21, 2010

I prepare it the same way, only I beat 2 eggs with sour cream and put grated cheese on top. otherwise I do the same as you, the potatoes are always prepared differently, the last time I made the moussaka, the first start was of boiled potatoes cut into meat slices and the top one was of boiled potatoes put on a large grater, try it worth it.

burdulea maria elena (Chef de cuisine), April 29, 2010

PETRYX PH, March 6, 2010


ciochina maria, February 24, 2010

it's very disgusting how can you eat it mmmmmm

valentina ionita (Chef de cuisine), January 28, 2010

burdulea maria elena (Chef de cuisine), January 28, 2010

cristina i. (Chef de cuisine), October 23, 2009

I do the same, I haven't tried cheese.

mariana scarlat (Chef de cuisine), September 21, 2009

Very good recipe. You lick your fingers. And if you shorten the steps. you can prepare it very, very quickly.

Lasagna with potatoes and ham

Lasagna with potatoes and ham is a recipe that is prepared quickly and can be added in addition to the ingredients listed below and others such as mozzarella, fried bacon, smoked sausages, mushrooms.

Of course, the recipe is not a lasagna as it is written in the book, but that's how I came to tell it and it's been like this for some time since I've been preparing it for the family.

Below you have some recipes with Lasagna and a Bolognese Sauce as we prepare them.

  • Lasagna with chicken breast
  • Lasagna
  • Sos Ragu Bolognese

Let's see what we need for this lasagna! The vessel I use has a size of 25x25cm.

Lasagna with potatoes and ham & # 8211 Ingredients

6-8 medium-sized potatoes
2 teaspoons salt
ground pepper
12-14 slices of pressed ham
400 ml sour cream for cooking
4 eggs
4 tablespoons finely chopped green parsley
300 g Drawing of slices of cheese & # 8211 Delaco

Lasagna with potatoes and ham

The potatoes are cleaned and washed, after which they are cut into slices that are neither too thin nor too thick with the help of a mandolin, if you have them, if they will not be cut with the knife as well.

Put the cut potatoes in a bowl and season with 1 teaspoon salt and ground pepper. Mix and move on to the next phase.

Grease the bowl with a little butter or oil and start layering the ingredients. We start first with a row of potatoes over which we place a row of ham and a row of Sliced ​​Cheese.

Lasagna with potatoes and ham….

We continue in the same order until the ingredients are exhausted, taking care that the penultimate layer is of potatoes over which comes a layer of cheese. Sprinkle with 2 tablespoons of finely chopped green parsley.

Sprinkle with 2 tablespoons finely chopped green parsley. In another bowl put the 4 eggs, put the rest of the salt, a little ground pepper and mix well. Add the cooking cream to the eggs and mix until smooth. This sour cream sauce with eggs is poured over the potato layers in the bowl.

Put the pot of Lasagna with potatoes and ham in the preheated oven at 170 degrees Celsius for 40 minutes and bake until nicely browned on top.

Remove from the oven, leave to cool slightly, then portion and serve. Sprinkle with a little green parsley.

Note: Instead of Cheese you can use sliced ​​mozzarella, or a combination of cheese and mozzarella. On each layer of cheese if you want you can put 2-3 tablespoons of finely chopped and fried bacon, or slices of sausage. We have presented the lighter version in the recipe above.

You can find other simple and very good recipes with potatoes presented in the images below by clicking on the title in the images!

  • Potato bite
  • Baked potatoes with cheese
  • Dauphine potatoes
  • Baked potatoes Wedges

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Thank you.

  • 2 potatoes
  • 2 onions
  • 50 grams of butter
  • 1 clove of garlic
  • 100 grams of cheese
  • 100 grams of oatmeal
  • Green parsley (one link)
  • Salt
  • Pepper

Heat a little butter in a pan. In parallel, put the oatmeal in a tray and leave it in the oven for 10 minutes.

Finely chop the onion and garlic and then add to the pan to harden. Then take it out of the pan and put it in a bowl with the oatmeal, grated cheese and finely chopped parsley and mix. Add salt and pepper to taste.

The carrots are washed and boiled in their skins. When they are almost cooked, clean and cut the slices. Take a tray and grease it with butter, over which add the first layer of sliced ​​potatoes. Over it add a layer of oatmeal with cheese, then a layer of potato slices.

Place the tray in the oven for 30 minutes until the potatoes are browned.