For this recipe, I try to use tomate extract, beside the tomate, and not use tomate sauce at all. I found this recipe on internet, and improvise a bit here and there because limited ingrédients I had. This is another way to enjoy meat and mashed potatoes. Ingrédients (for 2 persons) : - 5 medium potatoes - 2 garlic - 1/2 onion - 2 tomate - 140gr tomate extract - 200ml milk - 250 gr minced beef - 150gr cheese (you can use emmental or parmessan cheese) - 2tbsp olive oïl - 25gr butter - Salt - Pepper - dry Origano - ground nutmeg Preparation : - Peel potatoes and cook Under hot salty boil water around 30 minutes. Drained it and put it separate. - Peel garlic and cut it on minced. Put it separate. - Peel onion and cut it on sliced. Put it separate. - Peel tomate and blend it. Put it separate. - Rape cheese, or you can use directly rape cheese. Separate 50gr for mix with potatoes. How to Cook : - Put cooked potatoes on the bowl, add salt, Pepper, nutmeg and milk litte by little while crush the potatoes with fork or tool for mashed potatoes. - Add 50gr cheese rape and mix them well until texture of mashed potatoes soft. Put it separate. - Using frying pan, pre heat olive oïl and add garlic until it start to smell. - Add onion Inside and cook for around 5 minutes. - Add minced beef, salt, Pepper and origano and cook again for around 5 minutes. - Add blend tomate and tomate extract and mixed them well. Taste it and add salt, Pepper again if needed. - Turn off the stove and set aside. - Using bakeware ceramic, add later of mashed potato. - Then add layer for sauce tomate and meat. - Then well covered it with rape cheese. - Last add small cube of butter on each side of the bakeware ceramic. - Put on the oven 180oC for around 30 minutes. - Served it while hot. Bonne Appétit ! My husband has an idea to mix my ground beef and mashed potatoes with Galette. I do not know how it will be like, but if he already made it, I will share it here.
Galette is like crepe but not a crepe. We call it Galette here in France, and I never found any way to make the skin of Galette like here in France. In Indonesia or even in Netherlands or Germany I found out they cook it too crisp. The skin of Galette just like pasta, you can found it sell in the supermarket, thus no need to make it from scratch. Really handy and useful for people like me, like us perhaps. So, never missed my blog recipe,, I will share how my husband cook it. Not now, but later on. (/fin)
0 Comments
Leave a Reply. |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
October 2022
Categories
All
|