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Scrape the oven


Wash the eggplant and zucchini, without removing the skin, cut the ends and with a sharp knife cut the vegetables into thin slices. I powdered them with salt, put them in a strainer and let them leave their juice for a while.

For the sauce: in the bowl of the food processor we put the tomatoes cut into quarters, the garlic and strain well to obtain a sauce. Add salt and pepper to taste, 2 tablespoons olive oil, finely chopped basil and mix all ingredients. Grease a heat-resistant dish with a little olive oil and put the previously made sauce in it.

After the mushrooms have softened a little and left their juice, due to powdering with salt, we rinse them, dry them by dabbing them with paper towels, powder them again with salt and pepper. Sprinkle with a little olive oil and mix. We also cut the tomatoes into thin slices.

In the bowl in which we put the sauce, we place the vegetables alternating a slice of eggplant, one of zucchini, one of tomatoes and so on until we fill the bowl. Cover the bowl with aluminum foil and put it in the oven heated to 180 degrees for 50 minutes. Remove the foil, put the dish in the oven for another 10-15 minutes, then sprinkle the bellows cheese on top and put the dish in the oven for another 10 minutes, until the cheese has melted. Serve hot or cold. to be useful !!


Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Ratatouille

One of the most famous recipes of French gastronomy, which became even more popular after the release of the nice film of the same name. Let's do a ratatouille together, vegetable stew from Provence!

Cut the peppers, zucchini, eggplant, onions and tomatoes (without the latter peel) into cubes and place in separate bowls. Pour oil about the size of a finger into a large, non-stick pan. Cook the vegetables one at a time in this order: until the peppers start to brown, then remove them to a plate. The zucchini are hardened in the same pan. When they change color, take them out next to the peppers. Then harden the eggplant, without adding oil to the pan, because they absorb a lot of oil and if you pour more they will become nauseous. Remove, pour a little oil into the pan and cook the onion for 5 minutes. Place the diced tomatoes on top, season with salt and harden with the lid on, until a thicker sauce is formed.

Put the eggplant, peppers and zucchini in the pan and cook for 5 minutes. Meanwhile, finely chop the garlic and add it over the vegetables, seasoning with salt, pepper (or other spices of your choice). After the food boils, turn on low heat, cover with a lid and let the flavors penetrate for 20-30 minutes. Cut the basil leaves and just before taking the pan off the heat, mix them into the composition. Garnish each chopped parsley with chopped parsley.


Vegetable pot (ratatouille) in a clay pot in the oven: full, fragrant, low in calories, very tasty

Because I decided to start a diet without bread, sugar, juices and because I replaced most (if not all) unhealthy foods with seasonal vegetables and fruits, lean meat, lots of greens, today I will give you a wonderful recipe for Aromatic vegetable pot, with very few calories, overly tasty and that keeps you hungry for a long time and well.

If you have a clay pot, the dish will be much tastier, but if you do not have such a thing, there is no problem, you can use a yena pot or a large oven tray.

I recommend you go to the market to get your supplies: seasonal vegetables are much tastier at the stalls than what you find in department stores, plus you can find fresh greens of all kinds.


Ratatouille recipe

If you like to eat eggplant food with pumpkin or other vegetables and you want to try a recipe for baked vegetable ratatouille, we recommend this one.

For starters, all you have to do is prepare eggplant, zucchini and peppers. All must be washed well and cut into rounds, not very small. To be about half an inch thick.

Next, for ratatouille this recipe you have to prepare the tomatoes. They are mixed with onion and garlic and mixed. Also here you add the oil, but also the spices.

To prepare this eggplant dish with tomatoes and garlic for baking, you have to take a tray (preferably made of glass / ceramic), grease it with the mixed sauce and make everything uniform. Next, for the peppers, eggplant and zucchini in the oven, put a piece of each, alternating, in a spiral, until you fill the tray, and sprinkle salt, pepper and thyme. Over, place a piece of kitchen paper, cut in the shape of a tray. There is nothing very complicated about the ratatouille recipe that I present to you now.

Preheat the oven to 180 degrees Celsius, then put the tray of vegetables in the oven and leave it for 30-40 minutes. After this time, follow the optional ingredient of this recipe with pumpkin eggplant and baked cheese & # 8211 cheese. It is cut into pieces and placed all over the mixture and left for another 10 minutes. At the end, you will get a recipe for absolutely delicious baked pumpkin with cheese and tomatoes.

You can also make baked pumpkins with tomatoes and cheese, if you like, if you like this type of cheese more. It all depends on your preferences. You can also use mixtures that you consider to be the best spices, because this variant can be adapted very easily.

At the same time, ratatouille, this recipe can be made without using cheese, if you don't like it or if you simply want to make a fasting or vegan recipe.

To serve this dish, you can eat it with bread, meat or other such dishes. If you don't like the mixture of several vegetables, you can just make baked eggplant, zucchini or other vegetables you like, optionally add cheese, cheese, meat or whatever else you want.

The ratatouille recipe is a French one, simple, delicious and can be adapted to your liking, so that you can enjoy the delicacy of baked vegetables.


Ratatouille

One of the most famous recipes of French gastronomy, which became even more popular after the release of the nice film of the same name. Let's do a ratatouille together, vegetable stew from Provence!

Cut the peppers, zucchini, eggplant, onions and tomatoes (without the latter peel) into cubes and place in separate pots. Pour oil about the size of a finger into a large, non-stick pan. Cook the vegetables one at a time in this order: until the peppers start to brown, then remove them to a plate. The zucchini are hardened in the same pan. When they change color, take them out next to the peppers. Then harden the eggplant, without adding oil to the pan, because they absorb a lot of oil and if you pour more they will become nauseous. Remove, pour a little oil into the pan and cook the onion for 5 minutes. Place the diced tomatoes on top, season with salt and harden with the lid on, until a thicker sauce is formed.

Put the eggplant, peppers and zucchini in the pan and cook for 5 minutes. Meanwhile, finely chop the garlic and add it over the vegetables, seasoning with salt, pepper (or other spices of your choice). After the food boils, turn on low heat, cover with a lid and let the flavors penetrate for 20-30 minutes. Cut the basil leaves and just before taking the pan off the heat, mix them into the composition. Garnish each chopped parsley with chopped parsley.


Scrape the oven

It's pretentiously called ratatouille in the oven, but the result is really pricey. And it's very easy to do. Although I don't like pumpkins very much, and poplars don't really like eggplants, we all ate a tray one night.

If you are not fasting or you are not vegan, it goes exceptionally well with cheese sprinkled on top. Exceptional!

If not, it remains tasty.

Aaaa, and don't neglect the sauce.

Ingredient:

  • 1-2 eggplants, depending on size and tray
  • 3-4 young and fresh pumpkins
  • 3-4 onions, preferably tomatoes
  • 2-3 red peppers
  • 7-8 cloves of garlic
  • 400 g fresh or canned tomatoes or tomato juice
  • salt, pepper, thyme, basil

We make a sauce from tomatoes, garlic, thyme, salt, pepper, basil. We mix everything. To taste, put any spices that suit you.

Cut 0.5 cm slices of eggplant, zucchini, bell peppers, onion slices. Spread the sauce in the pan.

Preheat the oven to 200 degrees C.

Over the sauce, place the vegetable slices, interspersing them. Eggplant, onion, zucchini, pepper. And so on.

Sprinkle vegetable oil, thyme, basil, salt and pepper over the vegetables.

We keep them in the oven until they turn brown. I increased the temperature towards the end by 220 degrees C.

At the end, put the crushed pieces of Telemea cheese, mozzarella and grate Parmesan or cheese. We keep it in the oven long enough to soften the cheese and make it easy to make friends with the vegetables.


Video: Tongue Scraper: i use a spoon to scrape my tongue. (November 2021).