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Peel an onion and finely chop it, the diced bell pepper, and the carrot in half as thin as possible.
We pass the mushrooms quickly through a stream of water and cut them in four.
We clean the pumpkins and cut them into bigger cubes.
In the hot oil, put the carrots, onions, bell peppers, mushrooms, in turn. Cover with warm water. Put salt, pepper, bay leaf and let it boil for a while, then add the zucchini. Boil for 10 minutes, then add the tomatoes and rosemary. Boil until reduced and the sauce binds.
Add the finely chopped garlic before turning off the heat.
Method of preparation
Place the vegetables in the pan. Sprinkle with salt and pepper, add the finely chopped garlic. Pour the tomato juice and a little oil. Preheat the oven, only then add the tray, which will stay in the oven for 30 minutes, over medium heat.
At the end, before serving, add the greens.
Zucchini au gratin with garlic
Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices
Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially
Greek pumpkin soup, a light and delicious dish
ingredients: a zucchini, a medium onion, a white bell pepper, 2 carrots, a parsley root, 2 tablespoons rice (corn can also be used), 2 egg yolks, 200 g sour cream, juice of half a lemon, a bunch of green dill, salt and white pepper to taste, a tablespoon of homemade vegetables, 2 tablespoons oil
Method of preparationPeel a squash, grate it and chop finely. In a pot, heat the vegetables in a little oil, then when the onion becomes translucent, add the diced zucchini, rice and cook for about 1 minute.
Then pour water, season with salt and pepper, vegeta and cook the vegetables for about 20 minutes. Mix the yolks with the cream and add a little juice from the soup over them, then mix until smooth. The mixture obtained is poured into the pot over the soup and mixed until well blended. Add the chopped dill (or parsley, if desired) and the juice of half a lemon. Zucchini soup can be served both hot and cold.
● 30 g of flour
● 30 g of parmesan
● 2 cloves of garlic
1. Pass the zucchini through a large-mesh grater and leave in a colander sprinkled with salt for 10 minutes.
2. Then, after you have pressed them well to drain, mix with the flour, Parmesan cheese, crushed garlic and beaten egg, salt and pepper. Mix well and heat the oil separately.
3. Take a tablespoon of the pumpkin mixture, put it in hot oil, flatten it a little and fry it for two minutes on each side. Serve with a garnish of mushrooms soaked in butter with salt in a frying pan.
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Culinary Guide | Eat healthy
- 2 pumpkins
- 1 red onion
- 1 green pepper
- 3 cloves of garlic
- 3 tomatoes
- 1 bunch of dill
- salt, pepper, paprika
- 2 cubes of Knorr sour cream and parsley.
Chop the onion, garlic and pepper and fry in a little oil. Add the peeled and diced tomatoes. Peel a squash, grate it and cut it into cubes. Let it boil covered, and when it softens the zucchini, season it and add the chopped dill.
1 red onion
1 green pepper
3 garlic cloves
salt, pepper, paprika
2 Knorr cubes (cream and parsley)
Fry the finely chopped onion and pepper in olive oil. Add tomatoes cut small cubes. Add the zucchinies cut small cubes and let them stew covered. When the zucchinies are ready season to taste and add chopped dill.
Culinary Guide | Eat healthy
How to prepare the recipe:
Today I prepared a pumpkin dish. Partly because they are very cheap, but also because the pumpkin food reminds me of the fact that as a child it seems to announce the arrival of the holiday. At that time I didn't really like pumpkin food, but, like many other recipes that I used to turn up my nose at, it really seems like a very good food. I also recommend it for those who fast, pumpkin food is a very tasty fast food.
Heat a few tablespoons of oil in a pan, chop the onion and pepper and then put them to harden. Let them simmer for a minute or two and then add the sliced carrot (the carrot can be chopped anyway). Wash the zucchini well, peel them and then cut the zucchini into slices the thickness of a finger. Pumpkin slices should be thicker to avoid the formation of a paste (this is because during cooking the pumpkin softens and breaks).
After sautéing the onion, pepper and carrot for another five minutes, add the pumpkin slices and season the pumpkin dish to taste. Let the vegetables cook together for five minutes on low heat and then add enough water to the pumpkin dish to completely cover the vegetables.
Eating pumpkin is done very quickly (about 20 minutes after we put the water) and we must be careful not to keep it on fire. Otherwise, instead of eating pumpkin we will get a pumpkin paste :) When the pumpkins have boiled, add the tomato juice and let the pumpkin food cook for another five minutes. At the end we must add chopped dill in this pumpkin dish.
|Ingredients for 4 servings of pumpkin with mushrooms: |
200 gr mushrooms
a cup of rice
a link of leeks
1 bell pepper
2 tablespoons vegeta
2 tablespoons oil
200 gr sour cream or fatty yogurt
4 cloves of garlic
Choose smaller pumpkins because they are more tender!
I always buy pleurotus mushrooms because they are tasty mushrooms that you can find in the forest. If you find it, you can put mushrooms because they are very fragrant, but champignon mushrooms are also good!
The warm atmosphere outside & # 8220storce & # 8221 seems like any energy and desire to cook something else. But because I received a basket full of vegetables from the country (for that I thank my grandparents and mother-in-law) I said it's time to put the heat aside and make a pumpkin food how my mother used to do it at home.
All vegetables are washed and cut as mentioned above in the list of ingredients.
If the pumpkins are very large then peel them, if they are small and young (they are preferable) they are left with the peel. I had both varieties.
Heat the oil in a large saucepan and then add the onion and garlic. It is good to work with a small to medium flame so that it does not burn but hardens and softens. When the onion and garlic are ready, add the carrots and zucchini and cook in turn until soft (10-15 minutes, stirring constantly).
Then add enough water to cover everything and let it boil. From the moment it starts to boil, reduce it to a low flame, add salt and pepper to taste (I added 3 cubes of organic vegetable soup) and keep it like this for 20-30 minutes, stirring from time to time, until everything is well penetrated and boiled.
Then add the tomato juice and tomatoes and continue cooking for 10-15 minutes (depending on how much sauce you want results). Taste, adjust salt and pepper if necessary and add the finely chopped parsley. Stir and it is ready to serve (you just have to wait for it to cool a bit). Here you go pumpkin food!
It is delicious both hot and cold. In addition, it is a pleasure to soak the bread in the sauce full of flavor. We also consumed it with a portion of couscous.
Cut the peppers in half, remove the stalk and seeds,
then cut into thin slices.
Cook the finely chopped onion in 4 tablespoons of oil, then add the peppers.
Leave on low heat for 10 minutes, stirring constantly.
Add the eggplant, cut into 5 mm thick slices. Leave for about 10 minutes on low heat, then add the crushed garlic and season with salt.
Pour the composition into a heat-resistant dish, greased with a little oil.
Tomatoes and zucchini are cut into thin slices. Alternate layers of pumpkin, tomatoes and hardened vegetables are placed.
Sprinkle with thyme and a mixture of grated cheese and breadcrumbs. Sprinkle with a little oil.
Leave the dish in the oven for about 45 minutes.
Sprinkle, from time to time, with the sauce left by the vegetables.
Pumpkin dish with mushrooms
Pumpkin dish with mushrooms from: pumpkin, carrots, mushrooms, onions, garlic, cherry tomatoes, parsley, oil, salt.
- 3 zucchini
- 2 carrots
- 4 white mushrooms
- an onion
- 2 cloves of garlic
- 3 cherry tomatoes
- a few sprigs of parsley
Method of preparation:
andIn a saucepan with oil, harden the carrots passed through the small-mesh grater and the finely chopped onion. After they have softened, add the diced pumpkins and cook.
After the zucchini has softened, add the sliced mushrooms, sliced garlic and tomatoes cut in two or four and keep on the fire until the water left by the mushrooms evaporates.
Add salt, shake the pan to mix and remove from the heat. Sprinkle with finely chopped parsley and serve.