Yeast-free bread recipe. Quick breakfast

Potato salad is prepared in many countries of the world, but Americans especially love it. Potatoes are combined with vegetables, mushrooms, cheese and meat.

Potato salad dressing can be vegetable oil, lemon juice, mayonnaise, or vinegar.

Russian classic potato salad

In a classic salad, you can use new potatoes. Add pickled cucumber and fresh onion feathers to taste.

Ingredients:

4 eggs;
2 celery stalks;
20 g Dijon mustard;
kilogram of potatoes;
bulb;
200 g mayonnaise;
20 g mustard with seeds.
1 bell pepper;

Cooking:

Boil potatoes with skin, cool and peel. Cut into cubes.
Finely chop the celery and onion.
Pepper cut into squares. Cut boiled eggs into medium pieces.
Prepare the sauce from mayonnaise and two types of mustard: mix and add spices to taste.
Season the salad with the prepared sauce and mix well, let it soak.

The salad is light and satisfies hunger well.

Korean style potato salad

Salad with potato straws will surprise guests immediately. His “chip” is the original presentation. Cut all the ingredients only into strips.

Required Ingredients:

fresh cucumber;
2 potatoes;
bulb;
carrot;
20 ml. sesame oil;
30 ml. soy sauce;
orange;
40 ml. olive oil;
a piece of ginger;
2 cloves of garlic.

Cooking:

Cut the carrot, onion and cucumber into strips.
Prepare salad dressing. Finely chop the garlic, chop the orange zest and ginger on a fine grater. Add sesame and olive oil, soy sauce to the ingredients.
Cut the potatoes first into thin slices, then into strips and fry in oil.
Remove excess oil from cooked potatoes by laying on a paper towel.
In a salad bowl, mix the ingredients and season with the sauce.

The salad looks delicious and beautiful.

Americans love potato salad and use it for picnics. This recipe is the easiest.

Ingredients:

bulb;
8 potatoes;
4 stalks of celery;
3 t.l. apple cider vinegar;
mayonnaise;
3 tbsp mustard.

Cooking:

Boil potatoes in their skins. Finely chop the onion and celery.
Cut the potatoes into medium cubes, you can not remove the peel.
In a bowl, mix potatoes with celery and onions, add mustard, vinegar. You can optionally salt and sprinkle the salad with fresh chopped dill. Mix with mayonnaise.

Ingredients:

2 fresh cucumbers;
kilogram of potatoes;
bulb;
grows. oil - 4 tablespoons;
apple cider vinegar - 3 tbsp. l.

Cooking:

Peel potatoes and cut into large but thin slices. Cook in salted boiling water for no more than 7 minutes.
Drain the potatoes in a colander and set aside.
Pass the cucumbers through a coarse grater, finely chop the onion.
Mix cucumbers in a salad bowl with onions.
In a bowl, combine vinegar with oil and beat with a whisk.
Mix potatoes with vegetables, add dressing. If desired, you can add ground pepper and salt.

It is better to use varieties of potatoes that do not boil soft. So the vegetable will not lose its shape and will not turn the salad into porridge.

Ingredients:

large red bulb;
400 g potatoes;
a bunch of fresh herbs;
80 g bacon;
100 fresh champignons;
2 tbsp mustard with grains;
tablespoon of vinegar;
3 tbsp oils;
2 pinches of sugar and ground pepper.

Cooking:

Cut the potatoes into medium pieces and boil in salted water.
Cut the onion into half rings and pickle, mixing with pepper, sugar and vinegar. To make the onion marinate faster, remember it a little with your hands.
For the salad, you need to prepare mustard dressing. Mix mustard with grains and vegetable or olive oil. Mix lightly with a whisk.
Cut the bacon into small cubes.
Trim the legs from the mushrooms and peel the film, cut into plates.
Fry the bacon and mushrooms separately.
When the potatoes are cooked, drain the water, cut into pieces and immediately pour over the mustard dressing. Shake the potatoes in a sealed container. You do not need to stir with a spoon so that the potatoes do not break. Add bacon.
To potato salad with bacon, add mushrooms and onions without marinade, which must be squeezed well.
Sprinkle the finished salad with chopped fresh herbs.

Very similar in their recipe. The main products in these salads are potatoes, onions and pickles. By the way, in Russian cuisine there is also a very similar salad called “Derevensky” made of potatoes boiled in their skins, pickles and onions, seasoned with vegetable oil. American and German potato salads can also be attributed to traditional national folk dishes.

American potato salad has so many options. All these salads differ from each other in three criteria - the recipe, the method of cutting products and salad dressing. As for the ingredients, in addition to potatoes, onions and cucumbers, eggs, bacon, celery, zucchini, sausages, roast beef, spinach, leaf mustard, arugula, mushrooms, asparagus, tomatoes, sweet or chili peppers, cheese, head chicory, green peas and corn.

If you look at different types of American potato salads, you will notice that they differ in the way they cut products, in particular potatoes, which play the role of the first violin in salads. In such salads, you can see potatoes cut into circles, halves of circles, cubes. As for the dressing, the classic American potato salad is made with a dressing based on mayonnaise and grain mustard. There are other types of dressings - with honey, olive oil, mustard, soy sauce, berry vinegars.

Today I want to offer you american potato salad, which is very close to the classic recipe patented in the USA in 1979. This salad was patented with the aim of producing it in the form of frozen convenience foods for the needs of American soldiers. Petiole celery must be present in the salad recipe, but since it has a rather specific smell, unfortunately no one in our family eats it, for this reason I did not add it to the salad. If you love it, then it will be enough to put about 50-70 gr. in a salad. diced celery stalks.

By the way, the American taste, the step-by-step recipe of which I offer you, is very similar to the Olivier salad, it lacks only canned peas and boiled sausage. So to say, this American-style salad can be called a more dietary and vegetarian version of the Olivier salad.

Ingredients:

Potatoes - 4 pcs.,
Purple onion - 1 pc.,
Eggs - 2 pcs.,
Pickled cucumbers - 1 pc.,
Sweet bell pepper - 1 pc.,
Celery stalks - 50-70 gr.,
French mustard beans - 1 tbsp. spoon,
Mayonnaise - 2 tbsp. spoons,
Salt - a pinch
Turmeric - at the tip of a teaspoon.

American Potato Salad Recipe

After all the ingredients have been prepared, you can start cooking American potato salad. wash. Boil until tender in "uniforms" in lightly salted water. Medium-sized potato tubers over low heat will cook for about 20 minutes. You can check their readiness with a knife. If the tip of the knife easily sinks into the flesh, then the potatoes are ready.

When boiling potatoes, it is important that they do not boil and become watery, and that they are not raw. In both cases, the salad will turn out to be tasteless, so it is advisable to control the process of cooking potatoes, and from time to time look at its condition.

Set to boil separately. After cooling, peel the eggs and potatoes. Cut these American salad ingredients into small cubes.

Peel purple onions. Like the previous ingredients, cut it into small cubes.

Do the same with pickled canned cucumbers.

Put all prepared salad ingredients - potatoes, eggs, and onions in a bowl. It remains to add bell pepper. Wash it, cut into cubes and put in a bowl with the rest of the ingredient.

Now you need to prepare a savory dressing for American potato salad. Pour mayonnaise into a small bowl. Add mustard beans and a pinch of salt.

Mix the sauce.

To give it a beautiful rich yellow color, add a pinch of turmeric.

Toss the mayonnaise and mustard salad dressing again.

By the way, this sauce can be used not only in this, but also in many other salads. Transfer it to a bowl. The salad just needs to be mixed.

American potato salad. Photo

Master4ef

Bread is the most healthy and delicious: no yeast, no soda, no eggs - nothing superfluous. Now I will tell you how to bake yeast-free bread, very, very good bread. I was inspired to create it by Indian chapati cakes; probably everyone knows what it is. At first they tried to make chapati according to the classic recipe, but you can’t get away from fantasy, it works, and now I’ve come to a recipe that I like a lot more. The proportions are not indicated, everything is by eye, we will just look at the consistency of the dough.

Ingredients

Cereal (either oatmeal or some kind of cereal mix)
Wheat bran, if not available, can be replaced with wheat porridge: grind wheat groats in a coffee grinder
Wheat flour, plain white
Rye flour (but you can do without it - as you like)
Hot water (just boiled - boiling water)

Recipe

We take cereal, two large handfuls, about a half-liter jar in volume, pour into a cup.
Add a few tablespoons of bran so that the ratio of flakes: bran is approximately 3: 1 by volume.
Add salt; salt well enough; I use about half a tablespoon of salt for the prepared mixture.
Mix the resulting dry mixture.
Fill with boiling water; so that the mixture is simply covered with water, not very much water; mix.
Let this mixture cool down. I sometimes do this: in the morning I fill it and leave it for the whole day, so that I can cook it in the evening.
When the flakes cool down, swell, absorb almost all the water, first add rye flour (about half a glass of our volume), mix, add more if necessary and mix until smooth, so that the dough becomes pasty.
Next, add wheat flour, also first half a cup, here the dough will already be thick, so first stir with a spoon, and then with your hands.
Add more wheat flour, if needed, until the dough is soft but firm enough not to stick to your hands.
We wrap the dough with cling film and leave it to "rest" for at least half an hour, preferably for 4 hours (or better all night - then you need to put it in the refrigerator).
We unfold the dough; at this time we have a frying pan; the pan should be with a thick bottom, preferably cast iron, you need it to keep the temperature; On ordinary Teflon it may not work.
We roll out the cakes: first we make balls about 5 cm in diameter (if you don’t need a lot of bread, you can make, for example, 2 balls, and wrap the rest of the dough back in cling film and put it in the refrigerator).
Choose a smooth, dry and clean work surface (so that nothing sticks), sprinkle with flour.
We roll out a cake with a rolling pin; make sure that it does not stick to the surface; if it sticks, dip in flour.
We roll out not very thinly, 2-3 mm thick, the cake should not be transparent.
We take the cake in our hands, shake off the remaining flour and put it on a heated (!) Frying pan; no fat is added.
Somewhere in half a minute, swellings, bubbles will begin to appear; then turn the cake over.
Bake, slightly pressing with a spatula to the pan.
Slightly baked - and turn back, and bake in the same way, pressing; it sometimes even turns out a little flaky due to the swelling bubbles; so we bake, turning from one side to the other and pressing.
You can shoot at the stage when the cake is ready and soft like pita bread; but you can also dry it a little so that it becomes a little crispy; but it is necessary to dry, constantly turning over.
Remove the finished cake, put it on a wooden board and immediately, while it is hot, fold in half, pressing with a spatula (when it cools down, it will not fold).
The bread is ready; but you can still diversify the dish by adding additional ingredients: cheese and salad.
We slightly open each cake and put there three washed lettuce leaves and two small pieces of cheese.

You can combine different types of flour according to your taste. For example, you can take half white flour and half buckwheat, the cakes will not be crispy and sweetish in taste - very tasty for sweet dishes, for example, with condensed milk.

There are many options for preparing Uzbek pastries. Flat cakes are fresh, rich, cheesy, I add toppings to them, for example, ham, vegetables or mushrooms. We will prepare a dish according to the classic recipe. Such cakes replace bread.

For baking, you will need a pan with a non-stick coating and a thick bottom. Fried cakes, in contrast to those cooked in the oven, are more high-calorie, but they are cooked faster and have an appetizing ruddy crust.

Cooking:

Sift flour and mix with salt.
Add water.
Knead the dough like dumplings.
At the end of the batch, add vegetable oil.
Leave for 20 min.
Roll the dough into a sausage shape and cut into pieces up to 2 cm thick.
Roll each part into a thin layer and fry on both sides until golden brown. Add vegetable oil to the pan only for the first tortilla. On the first side, fry the cake with the lid closed, then turn over and cook with the lid open.

Ready cakes are cut into 4 parts and greased with butter until they have cooled. Serve with the first course or side dish, eat with jam and honey.

Cheese cakes without yeast

The dish turns out magnificent, because it is cooked on kefir and soda. After spending 15 minutes, you can enjoy crispy cakes.

Ingredients:

2 stack wheat flour;
1 stack kefir;
150 g of hard cheese;
0.5 tsp sugar, salt and soda.

Optionally, after kneading the dough, add sausage or greens to it.

Cooking:

Kefir warm up to 38 ˚С.
Pour sugar, salt and soda into it. Leave for 5 min.
Grate the cheese, mix with flour and add to the kefir mass.
Knead the dough with your hands for 3 minutes.
Divide the mass into 5 parts, form a cake from each.
Fry on both sides for 2-3 minutes. under a closed lid.

If you fry the cakes with the addition of vegetable oil, then they look like pasties, just as crispy and fried. They are eaten with low-fat dishes, such as fresh vegetable salad.

Cakes in a pan are used as a basis for cooking. Fillings, such as onions or mushrooms, are wrapped in them, then fried and cut into portions. It will turn out a hearty snack that is suitable for a festive table.