Potato pancakes with zucchini

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🔸on 100gramm - 65.73 kcal🔸B/W/Y - 1.93/0.87/13.11🔸

Ingredients:
Potatoes - 1 kg.
Zucchini (medium) - ½
Chicken egg - 1 PC.
Salt (to taste) - 2 oz.
Seasoning (to taste) - 2 oz.
Olive oil - 2 oz.

Preparation:
The good old potato pancakes. Yummy! The recipe was used a frying pan with non-stick coating that does not require oil for frying, so the oil pan dropped slightly for lubrication. If you have a regular frying pan, the oil needs more caloric meals increase.
Potatoes and zucchini clear.
Potatoes to grate the zucchini - on the average. The finished mixture is put in a colander and drain off excess liquid.
Transfer to a bowl, add the egg, salt and spices, mix thoroughly.
On a heated with oil the pan with a spoon small pancakes.
Fry on both sides until Golden brown. Delicious served with sour cream.

Bon appetit!

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POTATO ROLL

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��on 100gramm - 95 kcal �� B/W/Y - 2.71/3.01/13.89 ��

Ingredients:
Potatoes 1 kg
Onion 1 piece
Carrots 1 piece
Celery 50 g
Pumpkin 150 g
Zucchini 150 g
Red pepper sweet-1 piece
Garlic 3 tooth
Olive oil 2 tbsp.
Chicken egg 3 PCs
Corn starch 3.5 tbsp.
Sesame seeds 2 tbsp.
Salt - to taste
Ground black pepper - to taste
Parsley (greens) - 2 tbsp

Preparation:
1. Peel potatoes, coarsely chop and boil in boiling water until soft. Drain and mash with a potato masher until smooth puree. Set aside to slightly cool.

2. While cooked and cooled potatoes, prepare the vegetables for the filling. Finely chop a bulb of large size, carrot grate on a coarse grater. Dice the celery, pumpkin, zucchini and sweet peppers. Garlic skip through the press.

3. Add the onions and carrots. Fry in a frying pan, stirring a few minutes until soft. Add the garlic and cook for another 30 seconds. Then add the celery root, splash a little water, cover and cook for a few minutes.

4. Then add the pumpkin and zucchini, again cover and cook for 5 minutes. Add sweet and pepper and bring the vegetables until tender. Better cover not to cover to evaporate excess liquid. Salt and pepper the vegetables to taste. At the end add a tablespoon of olive oil Filippo Berio Extra Virgin

5. In the slightly cooled potatoes add the eggs and starch. Add salt and pepper to taste. Mix thoroughly.

6. A sheet of paper for baking grease with vegetable oil. Put in it the potato mixture and shape into a rectangular layer thickness of about 1 cm. Below the potatoes did not stick to the hands, they can be slightly moistened with water.

7. Then put the stuffing. Sprinkle with greens.

8. Using the paper roll the roulade.

9. Put the strudel on a baking sheet seam side down. Brush with egg yolk and sprinkle with sesame seeds.

10. Bake in the oven, preheated to 180 gr. 35-40 minutes until Golden brown. Serve with sour cream.

Bon appetit!

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THE POTATO WILL HELP TO GET RID OF ECZEMA

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The most common product used in folk treatment of eczema on the face, hands and other parts of the body is a raw potato.

It must be cleaned and well washed, to grate on the fine grater, wrap the resulting mass in gauze cloth or towel, apply to affected areas of the skin, and secured, e.g. with a bandage.

After 2 hours should be made fresh (new) potato mixture. And so to make every day as it gives the opportunity time.

Another option is the use of raw potatoes as a folk remedy for eczema is push - UPS of his juice, and lubricate the affected places juice that, again, as many times in a day as possible.

But if along with applying crushed potatoes, or the bells and whistles of its juice to make potato juice still inside, it is possible to increase the effectiveness of treatment several times.

Press it is not difficult with a squeezer, or, for example, by Marley (raw and thoroughly washed potatoes in the peel to RUB on the small grater, and the resulting mass squeeze the juice through cheesecloth). Drink potato juice should be half a Cup 30 minutes before meals, at least 2 times a day. And to make it taste more pleasant you can add freshly squeezed carrot juice (mixing ratio: 50: 50) or dilute with plain water.

It is important to know! All the nutrients of potato juice are only valid for 10 minutes after receiving it. This means that drinking the juice immediately, in particular this applies to wetting them due to eczema skin.

Also to drink and to use potato juice is allowed only from July to February, because after February it begins to accumulate a lot of solanine - a poisonous substance is highly harmful to the human body.

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Tartlets potato with chicken fillet under garlic-cheese sauce

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Ingredients:
Chicken fillet - 700 g
Mayonnaise - 200 g
Garlic - 3 cloves
Potatoes - 6-8 pieces (large)
Cheese - 100-200 g
Green onions
Salt

Preparation:
1. Chicken fillet cut into medium-sized cubes. In a pan pour some water (about a glass), add the mayonnaise and place the pieces of chicken. Salt. Stew covered for 30 minutes Add the chopped garlic. Filling for tartlets ready.
2. Now we will peel the potatoes. Cleaned, washed. The three potatoes on a grater-strehlke. Do not forget to salt!
3. Then take the muffin tins. For example, with non-stick coating. Well grease them with sunflower oil.
4. Put into molds grated raw potatoes, so that it is in the form of baskets. In the middle put the chicken with the garlic.
5. Put in preheated oven (temperature &r>6. While the tarts sit in the oven, three cheese grater-strehlke and chop the green onions. Cheese and onion mix.
7. After 20-25 minutes take out the tartlets from the oven and sprinkle top with cheese and onions.
8. Again put them in the oven for 5-10 minutes.

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