Roussillon Baked Potato


Good morning ... cloudy Thursday that seems very appropriate to make a dish that is simple yet delicious. This time we will make a baked potato for my beloved family. Will we cook potatoes with various toppings before baking will make things more tempting our tongue. Here are the ingredients and how to make a Roussillon Baked Potato

Ingredients for 2 servings
  • 2 potato cakes
  • 30 g butter
  • 4 rashers streaky bacon chopped
  • ¼ onion mashed
  • 30 grams of cheese which destroyed
  • 1 egg
  • Tek ½ teaspoon finely chopped parsley

How to cook it very easily is the first preheat the oven 2000 C. mark / gas 6
Wash the potatoes and pat to be a budget of a few flakes on her skin, then bake for about 1 hour or until tender in accordance with their respective tastes

While waiting for the potatoes, we melt the butter in a frying pan until foaming, then do not forget to add the mince and onion, and cook until the onions until soft but not colored

After that divide the potatoes, scoop out the inside without breaking the skin, then mix the potatoes with fried onions, bacon, cheese, eggs, parsley and some white or black pepper according to taste. Then close the potato back into the potato skins, top with 2 rashers raw meat and bake approximately 15 minutes or until slightly golden color.

Happy cooking J

(Original post:

Mussels with Creamy Sauce


Good morning friends ... this time it looks like the weekend will be noticeably cooler, because since the morning the rain had begun to fall. To create a comfortable family home because they can not go for a walk out, let's make warm dishes, tasty and healthy course is Mussels with creamy sauce.
Here are the materials needed to make 2 servings
  • Shellfish 1 kg
  • 250 ml white wine
  • 25g butter
  • 1 bay leaf
  • 3 stems of parsley
  • a few sprigs of thyme
  • 3 tablespoons finely chopped onion
  • 100ml single cream
  • 2 tablespoons chopped parsley

How to cook it is not so difficult that begins with scrubbing mussels with cold water, scraping off any beard or barnacles. Discard damaged or those that do not close completely when tapped against the sink.

After that we Placing mussels in a large pan with wine, butter, bay leaf, parsley stems, thyme and shallots. Wait until the boil and cook for 4-5 minutes or until the mussels have opened. Drain, keeping the cooking liquor, and discard mussels that have not opened. Remove the stalks of parsley and bay leaves.

The last we can present to the bowl to taste, then set up a pan for cooking liquid to a boil and thickens, then pour in the cream and add the chopped parsley and simmer until thickened again, once considered quite mature, pour over the mussels and serve while warm to our beloved family.

Have a great weekend, and congratulations cooking J

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