Tag: sour cream

Roasted Mashed Potatoes Layered Cake Recipe



  • 2 kg potatoes
  • 250 ml heavy cream
  • 100 g butter
  • about 500 ml milk
  • salt, black pepper, nutmeg to taste
  • 6 egg yolks
  • 400 g chopped spinach (even frozen one)
  • about 4-6 tablespoons salted red pepper paste
  • 8 cherry tomatoes for decoration

Preparation Method

  1. Wash the potatoes thoroughly, leave their skins.
  2. Fill a pot with water, add the potatoes, bring it to boil and cook them about 45 minutes on medium heat.aIMG_7953
  3. Peel the potatoes while still hot.aIMG_7957
  4. Add the heavy cream, butter, salt, freshly ground pepper and nutmeg to taste. Using a potato masher, mash and stir the potatoes with the other ingredients. Add some milk until you reach a creamy consistency.aIMG_7961
  5. Separate the mashed potatoes into 3 bowls for each of the three flavours/colours: regular/yellow, spinach/green and red pepper/reddish orange. The part for the spinach should be smaller than the other ones because the spinach we’ll add will take some volume.
  6. In the Regular: add 2 egg yolks, salt, black pepper and nutmeg to taste and stir them well with the masher.aIMG_7964
  7. In an ovenproof glass dish spread evenly a layer of these mashed potatoes aIMG_7966
  8. Preheat the oven at 180 C and bake it for 20 minutes until its top it is a bit golden brown.aIMG_7972
  9. Meanwhile, prepare the green – spinach layer:
  10. Add the spinach, 2 egg yolks and salt and pepper to taste. Using a stick blender, mix them all together.aIMG_7968
  11. Spread carefully this green mashed potatoes in a layer on top of the yellow one. Bake it in the oven for another 20 minutes.aIMG_7974
  12. Now it’s time for the red layer: Mix the remaining mashed potatoes with 2 egg yolks and 3-4 salted red pepper paste.aIMG_7975
  13. Stir them all together, then spread it as the final layer in the baking dish.aIMG_7979
  14. In order to give it a more festive look, ornate it with some halved cherry/plum tomatoes.aIMG_7978
  15. Bake it for another final 20 minutes.aIMG_7981
  16. Take it out of the oven and let it cool down before serving.aIMG_7984

Pork Kidney and Mushrooms Stew Recipe


Ingredients (4 servings):

  • 6 pork kidneys, about 3/5 kgaIMG_6594
  • 1 cup whole milk
  • 1/2 kg button mushrooms
  • 100 g butter
  • 100 ml semi-sweet or semi-dry white wine
  • 4 garlic cloves
  • 200 ml sour creme
  • some parsley leaves
  • salt and pepper to taste

Preparation method:

  1. Cut each kidney in half horizontally.
  2. Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.aIMG_6601
  3. Place the kidney halves into a bowl and pour over the milk until it covers them all. Leave it in the fridge for 2-3 hours to soak all the unwanted smell and taste of them.aIMG_6604
  4. Cut the button mushrooms into quarters.Chopped mushrooms
  5. Remove the kidney halves from the milk, drain them and cut each of them into three.Remove the kidney halves from the milk, drain them and cut each of the into three.
  6. Heat about 2-3 tablespoons of butter in a frying pan and saute kidneys over high heat for 2 – 3 minutes; remove them from the pan and drain. Repeat the procedure until all the kidneys are sauteed.Saute kidneys in butter over high heat
  7. Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
  8. Add the mushrooms and wine, cover and saute them for 5 minutes.Add mushrooms and wine, cover and saute
  9. Add kidneys to the pan and cook for another 5 minutes.
  10. Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
  11. Sprinkle with chopped parsley.Add cream and sprinkle with chopped parsley
  12. Serve the stew still hot with fresh toast.

Pork Kidney and Mushrooms Stew Recipe
Pork Kidney and Mushrooms Stew Recipe


Grilled Mushrooms with Blue Cheese-Dirty Mashed Potatoes – Recipe


Ingredients (4 servings):

  • 500 g bigger button mushrooms or other wide ones
  • 5 garlic cloves
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon paprika
  • 4 tablespoons grated hard cheese
  • 1 kg potatoes
  • 50-70 g blue cheese
  • 3 tablespoons butter
  • 1/2 cup milk
  • salt and pepper to taste

Preparation method:

  1. Clean the mushrooms under running water and remove stems.aIMG_6225
  2. Chop the garlic cloves.
  3. Place the mushroom caps on the grill with the gills up, season with salt and pepper and grill them for about 5 minutes on that size.aIMG_6228aIMG_6230
  4. Flip the caps and place on each of them some chopped garlic, drizzle some balsamic vinegar and season with paprika, salt and pepper.aIMG_6233
  5. Add some grated cheese on the mushroomsaIMG_6235, lower the grill’s lid and leave them for another 5 minutes or until the mushrooms are done and the cheese has melted nicely.aIMG_6248
  6. Meanwhile, prepare the potatoes:
  7. Dice the potatoes into large cubes.aIMG_6237
  8. Place them in a pot, cover them with water and boil them over medium-low heat for about 20 minutes, until fork-tender.
  9. Drain the potatoes and transfer them into a bowl. Add the milk and butter; beat them until smooth.aIMG_6242
  10. Stir in the shredded blue cheese and the ground nutmeg. Add salt and pepper to taste.aIMG_6244
  11. Serve while still hot the grilled mushrooms and the “dirty” mashed potatoes.aIMG_6250