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Baked vegetables

Baked vegetables



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We clean the potatoes, cut them into rounds and boil them in salted water and vegetables for about 10 minutes (I put them in the pressure cooker and left them for 4 minutes). Take them out and let them drain.

We steamed the vegetables, also in the pressure cooker, for 4 minutes. If we boil them in water, we leave them for 10 minutes, from the moment the water starts to boil. We take them out and let them drain in a sieve.

Beat the eggs with salt and pepper with a whisk, then add the sour cream and mix well.

We cut the peasant ham into small pieces. We cut the green onion into rounds.

In a ceramic bowl (or heat-resistant), put a layer of potatoes, sprinkle spice for potatoes or season to taste with what we want, put bacon and green onions, then vegetables, season to taste with salt and pepper. Pour over beaten eggs. and sprinkle the cheese, then the chopped parsley. Put in the oven in the preheated oven until the composition is nicely browned (for me it took about 1 hour and 30 minutes).


Sleep with vegetables au gratin in the oven

The fish is cleaned of intestines and washed very well under running cold water. Then cut the slices, sprinkle with salt and leave for 20 minutes.

The fish is placed in a heat-resistant dish.

Add the chopped onion,


then the sliced ​​carrot,

thinly sliced ​​pepper,

sprinkle with thyme, pepper and add the crushed garlic.

Grate the cheese on top,

cover with a lid and put in the preheated oven at 200 degrees for 30 minutes.

Serve the fish with the au gratin vegetables and garlic sauce.


Luckily, Cristina is very attentive, otherwise the recipe would have slipped through our fingers and we would not have realized that it fits perfectly in the theme of the Sweet Romania Challenge.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Recipe of the day: baked vegetables with eggs and cheese

Pamper your loved ones with a very good-looking and incredibly delicious breakfast. What you need for vegetable pudding with eggs: 500 g potatoes, 2 tablespoons oil. I browsed a bit through the older pictures of some dishes and I discovered this wonderful breakfast with eggs and cheese. A simple recipe, with vegetables to choose from, good for a quick dinner.

They will be mixed together with dry spices (oregano, rosemary or thyme), salt, pepper and olive oil. Baked vegetables with eggs will be served hot with lettuce. Almond cake, powdered milk and cottage cheese. This vegetable frittata recipe is made in just 30 minutes and is perfect.

Egg and vegetables, cooked in the pan, a snack ready in 10 minutes. Potatoes With Cheese And Baked Eggs. Omelette is one of the most popular breakfast dishes and more.

Egg muffin recipe, baked vegetables and bacon, and tasty food. Vegetable soufflés & # 8211 Culinary recipes & # 8211 Romanian and from Cuisine. A very tasty and easy to fry vegetable soufflé is the perfect choice for a dinner.

Sprinkle Parmesan cheese in abundance and then put the tray in the oven on the right heat. I wouldn't call it frittata because I didn't use cream at all, I kept things simple, just eggs, lots of vegetables and some gouda that a. Vegetables au gratin with cheese and cream, Bebe recipe.


Lentils with vegetables au gratin in the oven

This recipe for lentils with baked vegetables is wonderful!! It was made by my father 2 weeks ago, after watching a show in which a similar dish was prepared. He had never been au gratin before and said to try. Well done! The crust of breadcrumbs and cheese is divine, and the composition of roots, lentils and mushrooms has a & lsquocarnoas & rsquo texture that will please everyone.

Be sure to try this recipe lentils with baked vegetables. I'm waiting for your opinions. I am absolutely sure it will be a success! & # 128512


What about the vegan recipe for baked eggplant au gratin?

One thing: it's deadly good. You will never realize that it has no cheese or eggs in it. Breaded eggplants are much more delicious than those made on the grill (which are traditionally used in the recipe for baked eggplant au gratin).

In addition, it is a very light food, even if it has oil. Coconut oil is much easier to digest than the others, you will not feel the feeling of heaviness or fatigue after eating these parmesan eggplants according to our recipe.

Now that there are eggplants in season, you have to enjoy them and try the vegan recipe for Eggplant Parmigiana, eggplant au gratin with tomato sauce, dairy-free, gluten-free, egg-free. You will love this recipe, we welcome you. Let's not linger and get to work! Below is the recipe for fasting eggplant au gratin, one of the best recipes in our kitchen.


Assorted vegetables au gratin

Boil the potatoes in salted water and then cut into cubes, boil the carrots and cut in the same way. Peas and green beans are boiled in salted water. When using canned peas and beans, drain the liquid and pass through a stream of cold water. The beans are cut into small pieces. Grate the cheese.

In 150 g of margarine or heated butter add flour dissolved in cold milk and boil until thickened. Stir continuously to prevent agglomeration. Potatoes, carrots, beans, peas, eggs, salt, pepper are added to the composition obtained and mixed for homogenization. Place the vegetable composition in a pan greased with margarine or butter, level the surface, sprinkle with grated cheese and place in the oven for gratin.

Serve hot.


CURCUBEU au gratin vegetables, in the oven.

CURCUBEU au gratin vegetables, in the oven.
A recipe without meat, as simple as it is tasty. You can use your favorite vegetables, if the combination we choose is not to your taste.
Cut all the vegetables into rounds, and place them in rows, in a higher baking tray.
Sprinkle a little salt, cover with foil and put them in the preheated oven to steam them.
Meanwhile, prepare the cream mixed with spices and necessarily with two cloves of garlic, pour over the stewed vegetables and put the tray in the oven for another 25 minutes.
The cream will penetrate the vegetables and dress them in flavors. Then at the end, sprinkle a little more grated cheese to leave your mouth watering. Serve, that garnish or even simple.
Vegetables au gratin, a recipe to keep in the cookbook. Good appetite!

VIDEO RECIPE: GRATINATED RAINBOW VEGETABLES, in the oven

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Pepper salad - simple and easy to prepare
Need capsicum and baked bell pepper, salt, 2 cloves garlic, oil, 1 bunch parsley

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Cabbage salad is very good in spring and autumn. Then it's cabbage season. Easy to prepare, it goes very well with many types of food. Contains antioxidants and many vitamins

Ingredients: & # 8211 half cabbage & # 8211 1 carrot & # 8211 oil & # 8211 salt- pepper
Chop the cabbage as small as possible. Carrot is put on a large grater. Mix with a little oil, salt and pepper as desired.

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INGREDIENT:
& # 8211 4 boiled or raw beets
& # 8211 1 horseradish root

Preparation:
They are given on a small grater, both beets and horseradish
Mix in the following amount: to a beetroot, add a teaspoon of horseradish.
After mixing well in a bowl, add salt, vinegar and a little pepper, to taste.
Serve with steak, or especially Easter, with red eggs.


Ingredients Grilled meatballs with potatoes and tomato sauce with vegetables

  • 300 grams of minced meat (beef, chicken & # 8211 boned leg & # 8211 or pork, defatted)
  • 150 grams of grated pumpkin on a grater with large holes
  • 2-3 sprigs of green onions, chopped into thin slices
  • 2 large cloves of garlic, crushed
  • 1 ordinary bun, soaked well in water (or milk) and then squeezed well
  • 1 whole egg
  • 1/2 bunch of chopped green parsley
  • salt pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon sweet, flavored paprika
  • 3 tablespoons flour (for sprinkling meatballs)
  • 200 ml. vegetable oil (for frying)
  • 6 green onions, chopped into rounds
  • 1 celery stalk, diced
  • 1-2 young carrots, chopped into cubes
  • 3 cloves of garlic, cut into thin slices
  • 2 tablespoons olive oil
  • 4-5 scalded and peeled tomatoes or 1 can of tomatoes in broth
  • 1 teaspoon dried oregano, chopped
  • 1 bay leaf
  • salt, pepper to taste
  • 1 teaspoon sugar (optional)
  • 1.2 kg. new large potatoes
  • 1 tablespoon olive oil
  • salt
  • 150 grams of mozzarella (or cheese)
  • 1/2 bunch chopped green parsley, sprinkle at the end

Preparation Gratinated meatballs with potatoes and tomato sauce with vegetables

1. Put the ingredients for the meatballs in a bowl and knead well. If you use larger pumpkins, dig them out of the seeds and if you use the very young ones, they can be kept peeled. Season the mixture with salt, pepper, nutmeg and ground coriander (you can give up some spices if you don't like them).

Note: I used pork and beef in the mixture.

2. With wet palms, break pieces of the "dough" from the meatballs and shape meatballs slightly smaller than a ping-pong ball.

3. Roll the meatballs through the flour, shaking off the excess flour. Heat the vegetable oil in a pan and quickly brown the meatballs on both sides, finally removing them on absorbent paper towels to drain the excess oil. In this phase, it is not necessary to penetrate the meatballs, which will be cooked later in the oven, just to catch a beautiful color.

4. Peel the new potatoes as shown in the recipe new potatoes with garlic and rosemary in the oven then cut into pieces as equal as possible (to cook at the same time) and put to boil in a pot of cold water to which we add 1 teaspoon with a pinch of salt. We will boil the potatoes so that they soften but keep their shape well, so that they do not crush.

5. Turn on the oven and set it at 190 degrees Celsius and while it is heating, we take care of the sauce: put on a medium heat a pan with the 2 tablespoons of oil and add the green onion, garlic, celery and carrots, all finely chopped, together with 1 pinch of salt. Saute the vegetables over medium to low heat, stirring frequently and adding 1-2 tablespoons of hot water (from the pot of boiling potatoes) until well softened.

6. Add the peeled and chopped tomatoes or tomatoes in broth, oregano and bay leaf and bring to a boil. If the sauce is too thick at this stage, add more hot water and boil a little more. At the end, match the taste of the sauce with salt, pepper and sugar (if desired) and remove the bay leaf.

7. When the potatoes are sufficiently cooked, drain the water, put them in a suitable shape for the oven (I put them in a large cast iron saucepan), sprinkle with 1 tablespoon of olive oil and season. (if necessary) with salt.

8. Arrange all the meatballs between the potatoes and pour the sauce over them.

9. Spread the sauce evenly over the potatoes and meatballs and place in the preheated oven at 190 degrees Celsius for 20 minutes.

10. After the first 20 minutes, place slices of mozzarella (or cheese) on top of the meatballs and potatoes and continue to bake for another 10-15 minutes, until the cheese is nicely au gratin.

11. After the food is ready and the cheese is nicely browned, sprinkle with chopped green parsley and you can taste it right away, because it is wonderfully hot, as long as the melted cheese during baking stretches into threads that make you lose your mind. appetite.

From the first images of the article, did you see that I wasn't kidding when I said about those melted cheese threads & # 8230 let alone the smell? What about taste? All I can say is a big appetite and good luck!


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(5 points / total votes: 91)

mihaela 7 years ago - 24 March 2010 15:45

Re: Baked vegetables

Excellent!
Thank you very much for the recipe and whenever you have the opportunity to prepare something similar, please share the recipe with us.
Mihaela

Ioana 7 years ago - March 24, 2010 15:49

Re: Baked vegetables

I will definitely do that.

Corina 7 years ago - 24 March 2010 16:10

Re: Baked vegetables

Hi. I have been following your blog for a long time and thank you for your tasty recipes. I don't have my mother close so I can say that I learned to cook thanks to you. Every time I try to stick strictly to your quantities and every time some wonders come out, at least that's what my husband says.
That being said, I would like to ask you if you have any secrets about baking paper. I have never been able to use it until now, because every now and then when I put it in the oven it starts to catch fire and smells very bad. I am convinced that this is not the case.
A good day.

Ioana 7 years ago - March 24, 2010 16:10

Re: Baked vegetables

corina, if you live in RO I recommend Fino paper for baking.
if not, check if you are using "waxed paper" or "perchament paper". as you described you probably use waxed paper which at temp. big burns. but from now on you can replace it with perch paper because it does not smell and does not burn even if you leave it a little longer in the tray and touch the edges of the oven.

ramisimion 7 years ago - 24 March 2010 16:43

Re: Baked vegetables

I always prepared grilled vegetables, but never in the oven. Thanks for recipe!

Corina 7 years ago - 24 March 2010 16:47

Re: Baked vegetables

Indeed, I waxed paper. I didn't even know there were two ways. I don't live in RO but I suspect I will find it here (Montreal).
Thank you for the advice.

elena 7 years ago - 24 March 2010 17:40

Re: Baked vegetables

A real treat as far as I can see and honestly this makes me very happy, but I'm waiting to see what surprises you have in store for us for the EASTER holiday.

Laura 7 years ago - 24 March 2010 19:44

Re: Baked vegetables

I'll get in, I hope you don't mind, Ioana. The answer is for Corina. Parchment paper buys from that "natural", unbleached. She's better than the white one.

cosmina 7 years ago - 31 March 2010 19:25

Re: Baked vegetables

Delicious vegetable dish. I prepare it in another way. I put all the vegetables in the pan (Spanish pisto) .. but they are even better in the oven

Sofia 7 years ago - 16 April 2010 11:48

Re: Baked vegetables

Ioana. you are the BEST.
My mother, what a wonder it turned out, I feel like popping them all.
Thanks for the delicious recipes.

Cristina 7 years ago - 8 August 2010 22:52

Re: Baked vegetables

I tried and the recipe is good.

george 7 years ago - 13 August 2010 12:28

Re: Baked vegetables

"and then turn around," it seemed to me that the sign on the bottom right was a diesel filter, now I'm convinced. are you suffering

Ioana 7 years ago - 13 August 2010 13:41

Re: Baked vegetables

iulia 7 years ago - 24 August 2010 11:37

Re: Baked vegetables

Hi Ioana! I discovered your site 2 months ago, I really like your recipes. They are to my taste, very tasty and good looking. I made some of the networks posted by you and they were extraordinary. And baked vegetables are made very often, especially during this period when vegetables abound on the stalls.
I am 23 years old, I really like to cook, since I was little I stayed with my mother in the kitchen, and I am from Bucovina but I live in Bucharest. I wish you a nice day.

Dana 6 years ago - January 13, 2011 05:33

Re: Baked vegetables

I don't know exactly when to put the tomatoes. If you could specify, it would help me. Otherwise it is your excellent recipe. My husband who is French (and a little more picky about food) was very pleased.

Ioana 6 years ago - January 13, 2011 10:38

Re: Baked vegetables

in step 3 where it says "Put the rest of the vegetables in the tray.". put all the chopped vegetables and leave the tomatoes whole, being cherry they will cook beautifully whole

Alexandra Anduluta 6 years ago - 20 February 2011 15:36

Re: Baked vegetables

I love dietary cranes ..in this case I will try to prepare this mixture in a wok or in a Dry Cooker because I don't put oil in the food. Let's see what comes out. I can't wait! Thanks for the recipe!

mihaela 6 years ago - 21 August 2011 18:33

Re: Baked vegetables

I think these vegetables are insane. I can't wait to try the recipe this week!
Thank you!

andrei 6 years ago - 14 September 2011 20:34

Re: Baked vegetables

nush with what I did wrong but they didn't work out for me at all. after I boiled them last time with the sauce, they softened a lot. I think it was better to pour the sauce over them so they wouldn't boil. and nush with you could mash the eggplant peel. shouldn't it have been cleaned?

Laurentiu Aurel Mirica 5 years ago - 20 January 2012 12:37

Re: Baked vegetables

andrei, if the vegetables are cooked well enough, the eggplant peel softens and YES it can be eaten uncleaned.

stefania 5 years ago - 13 March 2012 22:47

Re: Baked vegetables

the vegetables were really good in the oven

Anca 5 years ago - 11 May 2012 09:43

Re: Baked vegetables

Ioana are recipes I can't vote for. I don't know why. The Note box and the Send button do not appear

Ioana 5 years ago - 11 May 2012 10:57

Re: Baked vegetables

do not appear at all or are not active (you cannot click on them)? the system is made so you can only vote one recipe per day.

Anca 5 years ago - 11 May 2012 11:01

Re: Baked vegetables

They don't appear at all. But if you say that you can only vote for one recipe a day, it means that this is the reason why they don't show up. Thank you once again for making our lives easier and more delicious!

Ioana 5 years ago - 11 May 2012 11:02

Re: Baked vegetables

That's probably it, check tomorrow and write me if they still don't show up.

Anca 5 years ago - 14 May 2012 10:25

Re: Baked vegetables

Hi Ioana. Today I went to vote for the recipe. It means that on Friday it was from the fact that you can only vote once a day. So the system works fine
Yesterday I wanted to buy the shape of muffins to make your recipe for Tart with vanilla cream today .. I found one for 25 lei (I don't know what material it was, it didn't write) and one for 50 lei from Teflon. but I didn't know what to take. Do you think I should take Teflon anyway or does it not matter? Thank you very much and an easy week

Ioana 5 years ago - 14 May 2012 11:37

Re: Baked vegetables

mine is Teflon, but it's not super high quality. I'm happy with it, because I put papers on most muffins anyway. but for those without papers (those vanilla tarts or popovers [link]) it would be good to be Teflon.

Ioana 5 years ago - 15 May 2012 14:54

Re: Baked vegetables

Today, those who are logged in with Facebook can vote for more recipes per day.

Anca Bolocan 5 years ago - 15 May 2012 15:26

Re: Baked vegetables

Super. that's how I checked. I vote

ioana radu 5 years ago - 16 May 2012 16:40

Re: Baked vegetables

super good. today I made the vegetables in the oven and I want to tell you that they came out great.

E-Retete RO 5 years ago - 31 July 2012 15:18

Chinese food

Hello!
You are the strongest: x: x this site has been a favorite for several years, I recommended it to everyone (do a good job)

I am a 23 year old boy and I like to cook, I have tried many recipes on this site and they have all turned out very delicious. I have been cooking almost daily for several years since I discovered this site.

IMPORTANT: I ​​have a request! Please post one or more Chinese food recipes: X I love the combination of chicken with vegetables, bamboo, rice, noodles in the soup in the bag (rolton): x

Florentina Zota 4 years ago - 21 June 2013 23:19

Re: Baked vegetables

silvia 4 years ago - 13 August 2013 20:35

Re: Baked vegetables

Kiss my hand for dinner!
I can only give my opinion about the volume of work behind these recipes. It's a lot of dedication and. it may look syrupy. love of people. I appreciate with all due respect that the small details that ensure the success of a recipe are given. I am inclined.

Ioana 4 years ago - 14 August 2013 11:09

Re: Baked vegetables

Silvia, you are very right, the site requires some time and energy. but you probably know, when what you do is pleasant, the satisfactions are greater than you expect.

Lee 4 years ago - 15 September 2013 07:21

Re: Baked vegetables

The vegetables prepared like this are very good, I cook your dishes with pleasure. I'm not very good at cooking, but I want to learn, and what I find here is very helpful.

Alice 3 years ago - 3 December 2014 11:57

Re: Baked vegetables

I made this recipe last Friday, it's a good killer. I imagined that I am somewhere on the beach at a 4 star restaurant, it really tastes like it was prepared by a super chef! I didn't have peppers, I just forgot to buy and I did without. but even so, the aroma is deadly, probably from the herbs of Provence. and it doesn't take as long as it seems at first glance. delicious.

Ioana 3 years ago - December 3, 2014 13:20

Re: Baked vegetables

Alice, that's great! to stay there, by the sea, until the cold passes

Aly 2 years ago - 27 March 2015 17:33

Re: Baked vegetables

Hello Ioana,
I started the recipe but constantly I don't have baking paper with what can I replace it? Thank you in advance

Ioana 2 years ago - March 27, 2015 17:40

Re: Baked vegetables

just grease the pan with a little oil and it will be fine.

Daniela 2 years ago - 15 July 2015 11:56

Re: Baked vegetables

Ioana 2 years ago - July 15, 2015 12:00

Re: Baked vegetables

nothing, you leave them whole because they are cherry. but if you replace them with 1 normal tomato, you can cut it into 2-4 pieces. put in the pan in step 3 with the rest of the vegetables.


Baked vegetables

Peel the boiled potatoes and cut them into thick slices. The green beans are cleaned, cut in half if larger, scalded in boiling salted water, then drained and allowed to cool. Boil three hard-boiled eggs, peel them and cut them into thickly sliced ​​tomatoes.

Cut the onion into thin slices and fry a little in hot oil. Put the onion with oil on the bottom of a heat-resistant dish, place the fish on it, slice the potatoes, season with salt, place half of the sliced ​​tomatoes and eggs. Sprinkle everything with ketchup, add the green beans and the remaining tomato slices. Season with salt and pepper to taste, pour the cream mixed with two eggs, sprinkle with grated cheese and place in a preheated oven at 190 ° C for 25-30 minutes. This is how you get the best vegetables au gratin in the oven, writes Click.


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