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Eggplant and pumpkin gratin

Eggplant and pumpkin gratin


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Since eggplants and zucchini have appeared in the markets, that's all I want to eat. Although I know very well that they still can't come from us, and they are certainly not traditionally cultivated, I still can't help but buy them. I still wash them in water with a little baking soda, to remove the chemicals from the peel, as much as possible (it is known that alkaline water is very good in "removing" pesticides from the peel of fruits and vegetables, but in the absence of such, baking soda , being basic, acts as an adjuvant).

  • 1 zucchini
  • 1 vanata
  • 2 eggs
  • 2 small yogurts
  • salt, pepper to taste (iodized salt is ideal)
  • 1 tablespoon olive oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant and pumpkin gratin:

Cut the zucchini and eggplant into slices, salt on both sides and let drain for. 15 minutes. Wipe with a kitchen towel and place alternately in a tray greased with a little oil. Separately, prepare the composition for au gratin: beat eggs with a fork and mix with yogurt. Then season with salt and pepper. Pour this mixture over the vegetables and decorate with a few parsley / celery leaves. Bake until lightly browned, and the gratin is firm (about 20 minutes). Leave to cool, and when it reaches room temperature, portion it nicely.

Serve warm, possibly with a cheese sauce, as such, or as a steak topping, etc.


Ingredients for the classic recipe for baked pumpkin au gratin

  • -1 kg of pumpkin
  • -300 g cheese, parmesan or telemea
  • -4 eggs
  • -3-4 tablespoons breadcrumbs
  • -400 g sour cream or yogurt
  • -salt
  • -pepper
  • -1 tablespoon butter to grease the pan

How to make pumpkin soufflé with cheese & # 8211 classic recipe

White sauce for soufflé

In a suitable pan I melted the butter together with the flour. On low heat. I stirred continuously and made sure that the flour did not brown & # 8211 just bleached a little. I put 1/2 teaspoon of salt and started to gradually add the milk. I assure you that it comes out just as well with hot milk (as indicated Larousse Gastronomique) as well as with cold milk. This time I used cold milk from the fridge. At first lumps form in the pot which will disappear by vigorous mixing and gradual dilution with the rest of the milk. I boiled the white sauce for 3-4 minutes on a very low heat. The flour will also be cooked in the oven. I put out the fire and pulled the pan aside. The sauce should cool for 10 minutes.

I washed the zucchini well and shaved it with the peel on the large grater. If it has seeds and filaments, it will have to be hollowed out. I lightly salted it and drained it in a strainer. I want to get rid of the excessive humidity that is not good for a soufflé at all. If you use other stronger vegetables (cauliflower, broccoli, green beans or mushrooms) you will need to blanch them & # 8211, that is, scald them briefly and immerse them in cold ice water, then drain them well.

I decided to use raw grated zucchini. Being very fragile, they cook enough in the oven.

I heated the oven to 200 C (high stage for gas).

In the lightly cooled white sauce I mixed the 4 yolks and the 60 g of grated cheese. If the sauce was too hot, they would coagulate instantly. I actually made a Mornay sauce & # 8211 that's what it's called the white sauce with yolks and cheese.

I squeezed the grated zucchini well in my palms and added it to the sauce. I also gave him a ground pepper powder.


Top 5 delicious pumpkin recipes, cheap, easy to make and healthy

This is what the recipe looks like, you can find it by clicking on the picture.

4. Baked pumpkin au gratin, with lots of cheese, a classic and tasty recipe that you never fail.

5. Pumpkins fried in oil or in the oven, fasting or with egg, through flour or breadcrumbs, as desired. This is how it looks:

I invite you to join the group Simple and tasty dishes, cooked with Gina Bradea . It is the largest Romanian culinary group and there we cook together.

And now, to show me that you love me (that I love you for not seeing you and immediately remove the mud from the equipment) leave a comment below and distribute these recipes everywhere. Whether or not you subscribe to my FB, Instagram and Youtube pages is strictly your business. But if you don't, it's your loss. : p

Madam Bradea will kiss you hard.

To love and be loved, enjoy life, it's really cool!

Good appetite! with Gina Bradea & # 128578

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Top 5 delicious pumpkin recipes, cheap, easy to make and healthy


Eggplant salad recipe with leurd and pumpkin

For this recipe I used frozen eggplant. I lightly tossed the zucchini in the pan in oil and they intensified their taste well. In order not to be juicy, I sliced ​​them and sprinkled them with salt. I left them for a few minutes until they were removed from the water. Then I dabbed them with paper towels. I also used the oil from the pan. Because the pumpkins gave off their taste in it, it was a shame not to use it in salads.

Leurdă we put to taste, we do not exaggerate. It is better to add each one, later, finely chopped and sprinkled on top.

We like it and we add it in many dishes. We also prepare leurd pesto and we put some more packages in the freezer, for later. The scallop omelette is also very good!


If you like leurda, you can find on the blog an interesting collection of recipes with leurd.

And if you find your taste in the recipes on the blog, you can also follow them on the Facebook.

I am waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.


Eggplant and zucchini in a jar

By preparing this preserve, we will also enjoy the taste of vegetables in winter.


  • 250 ml oil
  • 4 onions
  • 3 medium carrots
  • 4 large bell peppers (or 5-6 donuts)
  • 4 large eggplants
  • 4 zucchini
  • 700-800 ml of tomato juice
  • salt pepper
  • two bay leaves

Then add the chopped carrots and cook for 2-3 minutes until they soften slightly.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Eggplant and zucchini in oil in a jar for the winter

Eggplant and zucchini in oil in a jar for the winter, a simple and quick recipe for preserving vegetable slices in spicy oil or with garlic. Written recipe and step by step video.

More pumpkin recipes can be found here . I have many recipes for entrees, soups, dishes and preserves for the winter.

Thank you for visiting and I look forward to seeing you again. If you like the recipes I publish, leave me a comment below, so I know you've been here. A simple "hello" is enough

And if you distribute the recipes on your pages, that helps me a lot.

Thank you and I hug you with all the love in the world.

I also recommend the video recipe below:

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Eggplant and zucchini in oil in a jar for winter


Eggplant and caprese pumpkin recipe

This summer we pampered ourselves with many eggplant and pumpkin dishes, all simple and very tasty. And this one Eggplant and caprese pumpkin recipe, was my favorite and I repeated it a few times.

This time I prepared it wonderfully Supreme Hot Air Fryer from the ReTaste range(click on the link for details!).

As I told you in other recipes, such a fryer is wonderful that incorporates so many functions, I recommend it with confidence!

VIEW HERE , more recipes prepared for this hot air fryer!



We have for you a delicious Italian recipe: eggplant and pumpkin gratin, with mozzarella and Parmesan cheese!

We have for you an excellent variant of the main course, which can be successfully served to vegetarians, a recipe from Italian cuisine, globally famous for how tasty it is.

We have a delicious Italian recipe for you: eggplant and pumpkin au gratin, with mozzarella and parmesan! We have for you an excellent variant of the main course, which can be successfully served to vegetarians, a recipe originating from Italian cuisine, globally famous for how tasty it is.



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