Grated potatoes with onions

A simple potato garnish with onions and paprika, which makes me think of my childhood because it's a food I used to see on my plate quite often.

  • 5 potatoes
  • 1 red onion
  • 2 tablespoons oil
  • 1 teaspoon paprika
  • salt and pepper to taste

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Grated potatoes with onion:

We wash the peeled potatoes well and boil them in a bowl with a little salt water.

After the potatoes have boiled, drain the water from the bowl and let them cool a bit, so that you can then remove the peel.

We put the potatoes on the large grater.

Put a pan with a little oil on the fire and when the oil has heated add the finely chopped onion.

Heat the onion, then add the paprika and mix.

Add the grated potatoes to the pan and season with salt and pepper.

Stir and, if necessary, let it heat up a little on the fire.

We can serve these simple potatoes with a salad or as a garnish with any type of meat.

10 reasons why you should eat garlic every day

We are talking about garlic, a food that we sometimes avoid because of the sensitivity that we can have in the stomach arsenic, which is found in small quantities in its core, is the one that can give well-known gastric burns.

Many of us have heard that garlic is good for health, but did you know that it has so many therapeutic and nutritional properties that we do not exaggerate if we call it a miraculous food? Here are some benefits of eating garlic:

1. Garlic is the most powerful natural antibiotic known as a pure food. In the presence of its juice, the germs of colds, flu and viruses have minimal chances of survival. Fights infections, clears the sinuses, bronchi and lungs.

One milligram of garlic has the same potency as twenty-five units of penicillin.

2. It is effective against streptococci.

Streptococci that cause scarlet fever, diphtheria, inflammation of the heart lining (rheumatic fever) are destroyed by garlic. Many important substances have been found in garlic. Nutrient germanium, with a proven anticancer effect, is one of them.

In fact, garlic is one of the richest sources of organic germanium and selenium (vital in preventing heart disease and many forms of cancer). Garlic contains ajoen substance that "dilutes" the blood, thus preventing potentially dangerous clots.

Garlic has over a hundred known sulfur compounds. These compounds help reduce blood pressure and blood sugar levels, ward off asthma, improve circulation and heart function, prevent cancer and help the body get rid of dangerous toxins.

3. Garlic consumption can help prevent arterial disease.

Medical tests have shown that the root with a pungent aroma has "a very significant protective action" in limiting the effects of high blood cholesterol clotting.

4. Lower high blood pressure. Hundreds of doctors are said to have found garlic to be the safest and most reliable way to fight hypertension.

Nobody knows exactly why. Some doctors believe that garlic dilates (opens) the arteries, lowering the pressure. Others cite its power to remove infections of various kinds and therefore to reduce high blood pressure. However, it is clear that the tension is dropping.

5. Garlic is an adjunct food in diabetes.

Garlic does not cure diabetes and should not be used without your doctor's permission. But evidence shows that it can be a useful way to lower blood sugar and thus control the disease.

6. Garlic rejuvenates the liver.

The main value of garlic in liver disorders is its ability to detoxify by removing putrefactive bacteria from the intestines and thus helping the liver to rest. It is a proven stimulant of gastric juices and helps stimulate and intensify blood flow through the liver.

If garlic is not tolerated, the cause is a deficiency of the digestive organs - especially the liver. A good stomach or liver will never revolt against an element as natural and beneficial as garlic.

7. A biblical dietary cure for stomach ailments.

Taken regularly, garlic can cure diseases of the stomach and intestines, says a renowned researcher and expert in garlic therapy. Garlic allicin is known to stimulate the walls of the stomach and intestines to secrete digestive enzymes.

But the garlic taken by people suffering from such diseases must be diluted or mixed with other foods, says the same expert. An excellent way to alleviate the effects of garlic is to cook it, or combine it with egg and milk.

However, garlic does not even need to be eaten. It can be used in poultices or baths for feet and hands, to calm the stomach. Its penetrating powers are so great that it is absorbed directly through the skin.

Used in this way, it has a proven effectiveness of 95%. From ancient times until today, garlic has been praised around the world for eliminating gas, cramps and symptoms of inflammation.

8. It is helpful in constipation.

A renowned researcher and expert in garlic therapy says that people with constipation can find a solution by eating moderate amounts of garlic regularly, mixed with onions, milk or yogurt. Garlic allicin, he says, stimulates peristaltic movements of the intestinal walls, resulting in stool mobility.

9. An exceptionally effective food remedy for nose and throat problems.

Garlic has long been known as a miraculous antiseptic in cases involving infections of the eyes, ears, nose and throat.

If you take a clove of garlic in your mouth at the beginning of a cold, and it is kept on the side between your teeth and cheek, the cold will disappear in a few hours or at most a day. It won't sting at all if you don't chew it. Just scrape it with your teeth, from time to time, to release a little juice.

Garlic also has a healing effect on chronic diseases of the upper respiratory organs, absorbing toxins - which is also true for chronic inflammation of the tonsils, salivary glands and neighboring lymph glands, empyema of the maxillary sinuses, pharyngitis and laryngitis and other serious diseases.

10. Garlic helps a lot in the problems of the female genital tract.

Buffets? Try the garlic. Depression? Put a little garlic in the salad. Irritability, anxiety, nausea, migraines, fatigue or agitation, bloating, swollen extremities, dizziness, blurred vision, swelling and painful sensitization of the breasts, cramps, anemia, thyroid problems - all have been resolved by garlic or the substances contained in garlic.

Proven emenagogue, stimulates menstrual flow. It is a millennial remedy for women's problems. Today, we know that the ability of garlic to increase the absorption of vitamin B1 in the body can be extremely valuable in driving away morning sickness, premenstrual syndrome and many other problems.

What good is garlic?

Numerous uses of garlic and studies conducted in this regard show that those who suffer from arthritis, rheumatism, neuralgia, cystitis or have ear pain, find relief or even healing using garlic, consumed in its pure state or in the form of oil / tincture or even dust.

In conclusion: let's not miss the garlic in the house! It is all the better as we buy it directly from the market, from the peasants, we see that it looks as natural as possible, as we know it since we were little, from our grandparents, it has mustaches and we do not buy it from hypermarkets where he is big, perfect and without a mustache.

Grated Potato Grate with Cheese Mix

Peel a squash, grate it and squeeze the juice. Add the egg, salt and pepper and mix well. Divide the amount of grated potatoes into 2 parts.
We crush the feta cheese and cut Gorgonzola into cubes, mix them.

Grease the pan with a little lard or butter (I have one with lard). And place with a spoon half of the potato and egg composition. Level and add the whole cheese composition. Put the last layer of potatoes and egg over the cheese.

Cover the tray with baking paper or aluminum foil and place the tray in the oven already heated to 190-200 ° c. Let it cook for about 45 minutes (baking time is directly proportional to the quantity, so a larger tray with a larger amount of potatoes will stay in the oven longer, anyway after the first 30-35 minutes we check).

When the potatoes are baked, remove the foil / paper and sprinkle with melted cheese or grated cheese (if I chose this option) and leave it in the oven or grill only until it browns.
Let cool 10 minutes before cutting and serve.

- I put a slice of melted cheese on top which unfortunately burned under the grill.
** For a 17 * 21 cm tray.

Baked potatoes in layers & # 39 & # 39cerra & # 39 & # 39

raw potatoes
urda 250gr
300 gr ham (as dry as possible)
mozzarella 200gr

4 boiled eggs
2 raw eggs
a minute of green onion stalks
50ml oil
2 tablespoons full of sour cream

grate the potatoes on the apple grater, wash and squeeze well, mix with the oil.

eggs are cut in half, mozzarella is cracked

chop the onion stalks, crush the urda, add salt and pepper, then a raw egg

Grease a tray, place a thin layer of potatoes, press well, put a layer of ham, cover with another layer of potatoes

put the urda with green onions, cover with another layer of potatoes

now arrange the eggs and 1/3 of the mozzarella and cut the remaining ham

put the last layer of potatoes, the remaining mozzarella, two tablespoons of whipped cream with the remaining egg and put over

put aluminum foil, put in the oven at 180 degrees for 30` then take the foil and let it brown. Do not cut hot taken out of the oven, leave to cool slightly, then remove to the plate and can be served plain or with sour cream on top.

after 15 min (they were still hot)

closer (see my egg too right?

It is an easy to make and very tasty recipe.

the last picture is the 8th in number. she entered as she wished. Please be moved to position 8. thank you!

Beef (stewed) with onions and potatoes

A classic recipe, more than 70 years old, always current. Although the meat is boiled a lot, being beef, it remains juicy, it is easy to cut, and the potatoes together with a lot of onions and pickles are a delicious combination. It is a dish that can be cooked in any season. With beef, the time is reduced by half. How well the tastes combined with these pickles (house recipe, HERE).
I have the recipe from my grandmother's cookbook.

Preparation time 20 minutes

Total time 3 hours 20 minutes


  • 500 g lean beef (or veal)
  • 800 g small potatoes
  • 2-3 pieces of onions
  • 2 cloves, 5 peppercorns + ground, 1 bay leaf, salt
  • frying oil
  • flour for rolling meat

1. Heat 2 tablespoons of oil in a heavy, non-stick pan over low heat for step 2.
2. Choose a lean beef, wash it, drain it and slice it into pieces of maximum 100 grams. Place the slices on a chopping board together and sprinkle them with salt and pepper on both sides and then roll them in flour. Fry them on both sides without exaggerating. Take them out in the cooking pan and put a glass of water in the pan. Drain this juice through a sieve in the meat pan. Add another 2-3 glasses of water, put the lid on and heat on the fire, then simmer for 2 and a half hours or until the meat is soft. With veal it takes approx. 1 hour and 20 minutes. Fill with water when necessary, do not boil in dry.
3. Fry the chopped onion for 3-4 minutes on low heat and turn it over in the pan.
4. Wash the potatoes from the ground, peel them, and wash and slice them about 5-6 mm, rounds. Put 2 tablespoons of oil in the pan and fry them only lightly on one side and the other. You pick them up with a kitchen tongs or a fork and add one by one the slices (so as not to drain oil) in the pan with the meat and together they boil for half an hour with 2 cloves and 5-6 peppercorns + 1 sheet of bay. Add a maximum of 1/2 teaspoon of salt. You taste better.
5. Separately serve pickles, lettuce or tomato salad, depending on the season.
Liv (e) it!

Another dish with beef, vegetables in wine sauce and a flavored potatoes you can read HERE

or Beef with spicy sauce and french fries (click here for recipe)

Peasant potatoes with onions

They are so tasty, they are easy to make, they are good and simple, and the garnish, that they are worth trying. The ingredients result in four to six servings.


1 kg of potatoes, four large onions (preferably red), two cloves of garlic, oil, salt, pepper, a bay leaf, dried thyme.

Peel a squash, grate it and cut it into small pieces, over low heat, in a saucepan with a lid. Separately, in a bowl with a thick bottom (a pot of tuci is ideal), heat the onion, cut larger. Add a pinch of salt, pepper, bay leaf and two cloves of finely chopped garlic. Mix. The onions must be ready (hardened and lightly browned) when the carnations are cooked. Drain the water in which they boiled the potatoes (but keep a cup), and throw them over the hardened onions. Stir well. Add a little of the water in which they boiled the potatoes. Serve warm, with greens on top.

Eva's advice: You can also add strips of smoked bacon in onions. You can add a little hot or sweet paprika, at the end, according to your taste or a spoon - two of yogurt or sour cream when you serve it.

  • 1 kg of potatoes
  • 2 bunches of onions
  • 1 green cucumber
  • 100 ml yogurt or sour cream
  • 3-4 cloves of garlic
  • pepper
  • sweet Boya
  • rosemary
  • salt
  • 1 dill connection
  • oil or butter

Wash the potatoes well and boil them with a little salt. If there are no new potatoes and you have bigger potatoes, cut them into 4. After they have boiled, drain them. In the case of large potatoes, you must be very careful not to boil them too much.

In a higher pan or Teflon pot, heat the oil. Add paprika, pepper, rosemary and salt and then add the onion.

When the onion is slightly cooked, add the potatoes and mix gently. If necessary, add more spices, especially boai and rosemary to make the potatoes a beautiful color and a pleasant smell.

Heat the potatoes for 5-7 minutes until they turn golden. From cucumber, garlic, yogurt and a little dill and mix with a blender and get the sauce for eating potatoes with onions.

Serve with olives, cucumbers and sliced ​​tomatoes or grated cheese on top and chopped dill.


Boil the potatoes in their skins. After they have cooled down a bit, we clean them (or we only clean the blacker stitches, leaving the rest of the shell, which is actually perfectly tasty). Then we cut them into cubes or slices, as we see fit, however their shape will not be preserved.

Separately put the chopped onion in a pan (the amount you cut your onion always tastes perfectly good!). To make it a healthier food, we do not fry it in oil from the beginning, but we put a little water in which the onion softens at the right heat. If the water drops too fast, we add a little from time to time.

When we think that the onion has softened well and when the water drops completely, we add the diced potatoes, oil to taste, salt and pepper. You can also add sweet or hot paprika, but it is not mandatory.

Always chew with a wooden spoon, check the taste.

We don't let it fry too much, for so that the food does not fall hard.

If you want, you can fry onions from the beginning, soon adding the potatoes, so that they mix well, but we must also take care of the liver of those who will eat our dishes.

It must be served with salad, of any kind, and the salad should predominate quantitatively. Do not forget that the goal is to eat as many vegetables as possible, the others must be just the pretext or incentive for large amounts of salad to work as well as possible.

Blog Archives

What is better and healthier than some baked potatoes with spices. I love them and I cook them every time I have the opportunity, make them simple or with a little bacon, throw some grated Parmesan cheese on them or smoked cheese and then serve them with some sorted pickles.

Baked potatoes can be the main course but also the granita for slices, steaks of chicken, pork, fish, beef or lamb. Many say that the potato is the food of the poor, it is not true. French fries are the food of the poor, but if you know how to cook them from potatoes you can make some wonderful foods. You can make stuffed potatoes, meat potatoes, mashed potatoes and put them in the oven or fry them in a little butter.

The famous puree is also made from potatoes, but even if you know how to prepare it, it can have an unprecedented taste. Add an onion to the water in which you boil the potatoes, or combine the potatoes with the carrot, but most of all I like to heat the potatoes a little in oil after I have boiled them, before I start peeing for the puree.

The best spices for potatoes are thyme, rosemary and basil, but we can not forget the paprika or hot peppers, pepper,

Let me tell you how to make baked potatoes, it's simple. Peel a squash, grate it and put it in a large bowl and place in a large bowl. Add butter, paprika, pepper, rosemary and mix well by hand. Then I pour the potato mixture in a tray with baking paper and add a little julienned onion, as well as some kapia peppers if I have them, I will salt pepper and dague and some paprika and put them in the preheated oven for 30-40 minutes. If it is needed along the way, I return them to penetrate well on all sides and to brown nicely.

As this is with baked potatoes, for those who can't handle it, we are at your disposal.

Ingredients 2 servings

For potato meatballs

  • 4 Potatoes, wax
  • 1 Onion, small
  • 4 tablespoons Universal flour
  • 4 tablespoons Vegetable oil
  • 2 tablespoons Veggy Classic seasoning mixture

For cooked vegetables

  • 1 Zucchini zucchini, mic
  • 1 Bell pepper
  • 1 Onion
  • 1 A handful of cherry tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons Veggy Classic seasoning mixture

For cream

  • 200 g Cream
  • 2 tablespoons Greek yogurt
  • 1 Garlic puppy
  • 1 knife tip Iodized sea salt
  • 1 a knife tip Black peppercorns