El mundo se divide entre las personas que eligen ración de croquetas o los que se decantan por un plato de empanadillas. Seguro que te has visto ante esta difícil decisión en más de una ocasión. Además, estos riquísimos bocados tienen mil y una versiones, y pueden ser de lo más saludables. Pero si tuvieses que decidirte por una, ¿cuál sería?¿Team croquetas o team empanadillas?
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Sabemos que La Vecina Rubia lo tiene claro, pero… ¿y tú?
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Quizás estas recetas de croquetas y empanadillas tan deliciosas como saludables que te proponemos te ayuden a inclinar la balanza. ..
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Haz una bola, tapa con un trapo y deja reposar mientras preparas el relleno. ⠀Puedes congelarlas: antes de pintarlas con el huevo. Puedes meterlas directamente al horno del congelador. También puedes probar con otras harinas (integral) tendrás que ir viendo la cantidad de agua. Si te gusta la receta de Inés puedes ver más en su libro’¡A la mesa!’.
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Si tú tampoco te resististe a sus helados de frutas (receta que preparó para nosotros en directo durante la Women’s Health Live), prepárate para disfrutar de estas croquetas de setas…
Batimos bien.Una versión más healthy: también puede hacerlas en el horno en vez de fritas. Si te gustan las recetas de Gloria puedes hacerte con su libro ‘¡Cocina saludable en familia!’.
Patricia Rivera
Coordinadora web de Women’s Health, Men’s Health y Runner’s World.
08:00 horas
Por
RTVE
El nivel de flow que hay en esta foto es otra liga.
¿Sabes cuando dos personas guapísimas tienen un hijo y, sin haberlo visto, tienes cero dudas de que seguro que también sale guapísimo? Pues venimos con una receta que es el equivalente a ese fenómeno pero en gastronomía: las empanadillas y las croquetas tienen un hijo juntos, se llama rissois y es típico en Brasil y Portugal. Gipsy Chef nos trae su versión de esta empanadilla frita rellena de bechamel con gambas rojas que le dan un gustito tropical.
Pero esta semana las empanadillas solo son para abrir apetito: de postre tenemos un milhojas con yogur y fruta bestial y una invitada que levanta gradas y estadios presentando peleas de gallos, Queen Mary.
No te pierdas detalle, que ya tienes el capítulo completo con ambas recetas aquí, en RTVE Play.
Croquetas y empanadillas, todo en uno, vaya fantasía.
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Type:
Snacks
Time:
80 minutes
Complexity:
Medium
Servings: 10
croquettes were first made in France. Soon, small round balls of meat and vegetables, rolled in breadcrumbs, became popular in other countries.
Moreover, in each of them this dish is prepared in different ways. Only one thing is invariable — croquettes are deep-fried. nine0004
We have prepared for you a recipe for Polish croquettes cooked in pancakes. They are stuffed with a juicy stuffing of minced meat and vegetables, and then fried in breadcrumbs. On the eve of Maslenitsa, this dish is most welcome, because you want to serve both sweet and salty pancakes on the table.
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Serve immediately after cooking with your favorite sauce. Minced meat croquettes are perfect for receiving friends, as this treat is prepared in portions.
As always, if you want to turn the dish into a vegetarian one, replace the minced meat with mushrooms. Enjoy your meal!
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INGREDIENTS:
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Wheat flour
2 cups
Vegetable oil
100 gr
Milk
2 cups
Water
1 cup
Chicken egg
2 pcs
Sugar optional
1 tbsp.
Salt
1 pinch
Minced meat chicken, beef or pork
500 gr
1 piece
Garlic minced optional
2 cloves
Carrot optional
1/2 pcs
Red wine optional
100 gr
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Celeriac stalks optional
1 stem
Tomato paste optional
3 tbsp.
Curry seasoning optional
1 tsp.
Garam masala optional
2 tsp. nine0004
Milk optional
100 gr
Ground cinnamon optional
1/2 tsp.
Pitted olives optional
3 tbsp.
Grana Padano cheese (optional) or any good melting cheddar type cheese
100 gr
Ground black pepper
to taste
Salt
to taste
Chicken egg
1 piece
Water
20 gr
Breadcrumbs
50 gr
Vegetable oil for frying
100 ml
Cooking methodOrigin and historyVideo
русeng
PREPARATION OF THE FILLING
A recipe for wonderful Polish pancakes with the author’s «deviation» from the traditional recipe. The fact is that in Poland boiled or stewed meat is usually used, which remains from cooking broths or left over after the table.
And usually nothing is added to it except for onions and mushrooms. Sometimes cheese. This recipe is a «modification» of the recipe, you can remove all optional ingredients, and then you will get a dish that is as close as possible to the original Polish croquettes. nine0004
Heat oil in a large skillet, add minced onions, then carrots, celery and garlic. Simmer over medium heat until soft.
Add minced meat, salt and freshly ground black pepper. Mix well. Continue cooking until the moisture has completely evaporated. Add tomato paste, stir and pour in the wine. Vaporize it. Add garam masala, curry and cinnamon if desired.
Pour in milk, reduce heat to low and simmer covered for 30 minutes. The preparation is very similar to the preparation of stew alla bolognese. nine0004
Remove from heat and let cool, but for now let’s get on with the pancakes.
PREPARING PANCAKES
Mix all ingredients for pancakes in a bowl with a blender. All lumps must be broken.
Fry the pancakes in a hot pancake pan, pouring the pancake mixture in such a way that the pancakes are as thin as possible.
When all the pancakes are ready, let them cool down a bit and start assembling.
ASSEMBLY
Put the pancake on a clean plate and brush with a thin layer of minced meat.
Sprinkle with grated Parmesan or other melting cheese, if desired. nine0004
Fold over the edges on both sides and roll the pancake tightly into a roll. Repeat the same with all pancakes.
Pour the breadcrumbs into a deep bowl. In a large bowl, beat the egg with water and a pinch of salt (optional).
Dip each empanada into the egg mixture and then coat thoroughly in the breadcrumbs.
In a large frying pan, heat up the vegetable oil well enough to completely cover the bottom of the frying pan. Drop the rolled pancake croquettes in batches into the hot oil. nine0004
Fry over medium heat, a few minutes on each side, until the pancakes are evenly browned.
Transfer the empanadas to a plate lined with paper towels and fry all the empanadas in batches. If necessary, between batches, you can add oil, but before the next laying out pancakes, be sure to warm it up well.
Serve hot on its own or with broth or Polish borscht.
origin
Where did croquettes come from? The name sounds French and comes from the French verb croquer (to chew). It makes sense — the crispy coating that croquettes are usually covered with is perfect for crunching.
The oldest recorded recipe for croquettes dates back to the 17th century from the notes of Francois Massialo, the chef of the French king Louis XIV. His 1691 recipe is meat, truffles and zucchini in a sweet bun and egg fried in lard. The croquettes were a great way to use leftover cooked meat
However, the very idea of croquettes probably did not come from France, but from Ancient Rome. The Romans covered meat and vegetables with dough, creating so-called patties, small, fried patties.
The ancestors of our croquettes have now spread throughout Europe. In the 18th century, the French were the first to abandon the typical dough breading in favor of breadcrumbs.
Today, croquettes are known almost everywhere — in India, Japan, South Korea, Belgium, Germany, Hungary, Italy, Great Britain, Cuba, Ecuador, USA, Mexico … Each nation has its own favorite filling for croquettes. In Asian countries, croquettes usually contain a lot of vegetables and relatively little meat. nine0004
But in Poland, croquettes are called a slightly different dish, which is more like pancakes. It mainly uses boiled or stewed meat. In the diet of average Poles there is much more meat than Europeans, regardless of social status), the two most popular dishes that they make from it are either croquettes or dumplings (they are feathers, as they are called in Polish) with meat filling. And he makes so many of them so that there is something to freeze for those days when there is no way to stand at the stove. Both are traditionally served with Polish borscht, less often for broth. As an independent dish, it is found in Polish taverns and restaurants; on the menu, croquettes are often located in the side dishes section.
Una vez derretidas, añadimos 1 taza de harina de trigo, 2 cucharadas de almidón de maíz y un toque de sal. Removemos. Si ves que te queda muy seca, vierte un poquito más de aceite.