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Hotchpotch

Hotchpotch

Wash the vegetables and cut them as small as possible.

In a saucepan, heat the finely chopped garlic, stirring constantly so that it does not burn, add the pepper, heat a little and then add the rest of the vegetables, season with thyme, salt and pepper to taste.

Add 2 cups of water and cover, let it boil until the vegetables are ready,


Vegetable Pots





When the onion turns golden, add 2 tablespoons of broth.

Mix and quench with 2 cups of water.

Eggplants and zucchini are cut into appropriately large cubes.

Add to the prepared sauce.


Bring to a simmer until thickened and the sauce thickens. Add salt to taste.

At the end, add the finely chopped parsley and dill.


It can be served with pickles or cabbage salad.

The October challenge was launched by the host My Fancy Cake, so we will focus on cupcakes and autumn fruits. For now, we use only some of the fruits of autumn, and in a future recipe we will turn our attention to muffins.

I bought all the ingredients today and I'm preparing right now. I'll be back with a comment. how it came out.

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


1. Peel all the vegetables and cut them into cubes / slices. Combine the carrots and potatoes, in a large baking tray, grease them with oil, pour a little water.
2. Sprinkle with salt and pepper and put the tray in the oven for 15-20 minutes, covered with aluminum foil.
3. After the time has passed, remove the tray, carefully remove the foil (be careful, the steam is very hot) and add the rest of the ingredients, except the diced tomatoes and parsley.
4. Stir, cover the pan again and bake for another 10-15 minutes, over high heat.
5. When all the vegetables have penetrated, place the diced tomatoes on top of all the ingredients, mix and put the pot in the oven for another 5 minutes.
6. Serve the pot in the oven with fresh parsley and summer salad.


Peasant pots of vegetables. Method of preparation

It is mandatory to need onions, carrots, peppers, potatoes and tomatoes or tomato broth juice. The rest of the vegetables, you can use what you have in the fridge or freezer. Cut into slices, not small, mix in a bowl and add according to the desired color. Add all the vegetables to a pan or saucepan, add the oil and spices, tomatoes or broth and top with water to cover the vegetables. Cover with foil or a lid and put in the oven over a suitable heat.

It is the simplest way to make the peasant pot. Check the vegetables after an hour and taste to see if you need more spices. Now add the wine and put it in the oven, without a lid, to brown nicely. Leave for only 10-15 minutes and serve hot or cold, with chopped greens on top. Another cooking option is to simmer the vegetables one at a time, starting with the onion depending on how fast it boils.


Culinary recipes from Greek and Cretan monasteries. Vegetable pots for the winter

We continue the series of recipes inspired by the culinary preparations made in the Greek and Cretan monasteries, started two issues ago, with a recipe for winter - vegetable pots.

Such a preparation can be consumed at any time and can be prepared from seasonal vegetables, but autumn is ideal to prepare because all vegetables can be used. And the mix of vegetables and flavors therefore means a better taste. It can be eaten both cold and hot and can be garnished with a meat, pasta or rice dish. It can also be put in jars to be eaten in winter, when we can't find fresh vegetables.

Ingredients for canned vegetable pots (if prepared for on-site consumption, reduce quantities):

  • 1 kg of onions
  • 1 kg of carrots
  • 1 kg of eggplant
  • 1 kg of bell pepper
  • 1 kg of pumpkin
  • 1 kg of leeks
  • 1 kg of green or yellow beans
  • 1 kg of peas
  • 1 kg of tomatoes
  • 2-3 heads of garlic
  • 200 ml oil
  • 20 bay leaves
  • 3 teaspoons basil
  • 3 teaspoons thyme
  • 2-3 teaspoons of peppercorns
  • (white, red, black)
  • 1 teaspoon allspice
  • 3 teaspoons dried coriander
  • Salt, pepper - to taste

Method of preparation:

The vegetables are prepared and added depending on the cooking time, so the ones that boil faster are put at the end, and after they are all cooked, the diced tomatoes (without peel) are added.

Finely chop the onion and leek and put them in a bowl with the oil, a little warm water, the herbs (basil, thyme, bay leaves, etc.), salt and pepper. Leave on low heat and cover with a lid. When the onion and leek are almost ready, add the sliced ​​carrots, add a little more water (lukewarm, preferably) and put the lid on. After a few minutes, add the beans, cleaned and cut into 1 cm pieces, and, if necessary, add a little more lukewarm water. In parallel, bake the eggplant, clean it and let it drain on a wood chipper. Put the peas and after a while you can add the diced zucchini. When all the vegetables are cooked, put the peeled and diced tomatoes and mix so that they do not stick to the pot in which they are boiling. When the tomatoes are almost ready, add the lightly chopped eggplant with a wooden cutter (it is not recommended to use a stainless steel knife because it oxidizes).

When everything is ready, remove from the heat and add the garlic. Place the vegetable pot in airtight jars, which will boil in a bowl of water for about an hour. To prevent the jars from breaking, cover the dish with a kitchen towel. After boiling for an hour on low heat, remove from the pan and place on a wooden counter with the lid down. Leave to cool and then store in a cool, dry place for the winter.

Depending on everyone's preferences, the vegetables in the recipe can be replaced. It is only necessary to take into account the time required for thermal preparation for each type of vegetable.


EGGPLANT with parmesan, CAPONATA and Turkish POT & # 8211 3 TASTY RECIPES


Wash the eggplants, peel them and cut them into thin slices a few millimeters thick. Sprinkle with salt, place in a large strainer, cover with a paper towel and place a weight on top. I put a can of peas. Let the bitter juice drain for about 20 minutes, squeeze them lightly then fry them in a pan with a little oil. Add a little oil, 2-3 teaspoons so that the eggplant absorbs the oil immediately. Take them out on a plate and do this until all the slices are fried. When they are ready, set them aside and cut the tomatoes into slices a few millimeters thick. Everything is easier if you have a mandolin to cut vegetables. Take a small tray (I have a square one with a side of about 20 cm), grease it with oil, place a layer of eggplant slices, a layer of tomatoes, sprinkle cheese and cheese on top generously, then another layer of eggplant , a layer of tomatoes, a layer of cheese. Bake for 45 minutes. Serve. I think next time I will put some basil. I'm insane, I tell you. If you want, you can also use tomato sauce instead of fresh tomatoes, greasing (as long as they are covered) the eggplant slices with ready-made sauce. Alternatively, you can use tomato sauce and slices at the chef's discretion. However, the combination of eggplant, tomatoes, cheese is absolutely divine.

Many unique stories in Dan-Silviu Boerescu's book "Sanda Marin. Life as a cookbook& # 8221 from collection 'Controversial destinies ", edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on www.eintegral.ro.
Eggplant caponata

Ingredient:
1 large minced eggplant diced about 1.5 cm
2 tablespoons olive oil
1 diced chopped onion

5 cloves of chopped garlic
1 cup tomato sauce (or canned crushed tomatoes)
80 ml red wine
3 tablespoons capers
1 handful of black cars, without symbols chopped to pieces
3 tablespoons balsamic vinegar
1 teaspoon with cocoa tip
sugar to taste
3-4 sprigs of fresh basil or 1 teaspoon if dry
salt and pepper to taste

Place the eggplant in a strainer and sprinkle a little salt. Put a plate on top and a weight on it. Let it drain for 20 minutes in the sink.
Preheat the oven to medium heat. Place the eggplant pieces in a large tray and bake for 35 minutes until cooked through. Heat a little oil in a saucepan. Fry the onion until soft. Add the garlic, olives, capers and raisins and fry on low heat for another 2-3 minutes, then add the vinegar and wine. Bring to a simmer until the liquid drops, then add the eggplant, cocoa and basil. Mix well, then put the tomato sauce and simmer for about 10-15 minutes. It must be consistent with a zacusti. Leave it in the fridge overnight and serve the second zip of bread baked on the hearth.

Note: If you do not like eggplant, you can prepare this recipe with artichokes. Fry the artichokes with onions at the beginning and do the same.

ADRIANA GURAU is a writer, our special correspondent in the United States.


INGREDIENTS vegetable pots

Check the ingredients as you put them in the shopping cart.

200 g eggplant

400 g tomatoes

200 g red pepper

150 g onions

200 g mushrooms

200 g of zucchini

1 dust powder

1 pinch of salt

1 pepper powder

60 g oil


1. Peel all the vegetables and cut them into cubes / slices. Combine the carrots and potatoes, in a large baking tray, grease them with oil, pour a little water.
2. Sprinkle with salt and pepper and put the tray in the oven for 15-20 minutes, covered with aluminum foil.
3. After the time has passed, remove the tray, carefully remove the foil (be careful, the steam is very hot) and add the rest of the ingredients, except the diced tomatoes and parsley.
4. Stir, cover the pan again and bake for another 10-15 minutes, over high heat.
5. When all the vegetables have penetrated, place the diced tomatoes on top of all the ingredients, mix and put the pot in the oven for another 5 minutes.
6. Serve the pot in the oven with fresh parsley and summer salad.


Beef is classified as red meat - a term used for mammalian meat, which contains higher amounts of iron than chicken or fish.

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EGGPLANT with parmesan, CAPONATA and Turkish POT & # 8211 3 TASTY RECIPES


Wash the eggplants, peel them and cut them into thin slices a few millimeters thick. Sprinkle with salt, place in a large strainer, cover with a paper towel and place a weight on top. I put a can of peas. Let the bitter juice drain for about 20 minutes, squeeze them lightly then fry them in a pan with a little oil. Add a little oil, 2-3 teaspoons so that the eggplant absorbs the oil immediately. Take them out on a plate and do this until all the slices are fried. When they are ready, set them aside and cut the tomatoes into slices a few millimeters thick. Everything is easier if you have a mandolin to cut vegetables. Take a small tray (I have a square one with a side of about 20 cm), grease it with oil, place a layer of eggplant slices, a layer of tomatoes, sprinkle cheese and cheese on top generously, then another layer of eggplant , a layer of tomatoes, a layer of cheese. Bake for 45 minutes. Serve. I think next time I will put some basil. I'm insane, I tell you. If you want, you can also use tomato sauce instead of fresh tomatoes, greasing (as long as they are covered) the eggplant slices with ready-made sauce. Alternatively, you can use tomato sauce and slices at the chef's discretion. However, the combination of eggplant, tomatoes, cheese is absolutely divine.

Many unique stories in Dan-Silviu Boerescu's book "Sanda Marin. Life as a cookbook& # 8221 from collection 'Controversial destinies ”, edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on www.eintegral.ro.
Eggplant caponata

Ingredient:
1 large chopped eggplant diced about 1.5 cm
2 tablespoons olive oil
1 diced chopped onion

5 cloves of chopped garlic
1 cup tomato sauce (or canned crushed tomatoes)
80 ml red wine
3 tablespoons capers
1 handful of black cars, without symbols chopped to pieces
3 tablespoons balsamic vinegar
1 teaspoon with cocoa tip
sugar to taste
3-4 sprigs of fresh basil or 1 teaspoon if dry
salt and pepper to taste

Place the eggplant in a strainer and sprinkle a little salt. Put a plate on top and a weight on it. Let it drain for 20 minutes in the sink.
Preheat the oven to medium heat. Place the eggplant pieces in a large tray and bake for 35 minutes until cooked through. Heat a little oil in a saucepan. Fry the onion until soft. Add the garlic, olives, capers and raisins and fry on low heat for another 2-3 minutes, then add the vinegar and wine. Bring to a simmer until the liquid drops, then add the eggplant, cocoa and basil. Mix well, then put the tomato sauce and simmer for about 10-15 minutes. It must be consistent with a zacusti. Leave it in the fridge overnight and serve the second zip of bread baked on the hearth.

Note: If you do not like eggplant, you can prepare this recipe with artichokes. Fry the artichokes with onions at the beginning and do the same.

ADRIANA GURAU is a writer, our special correspondent in the United States.


Ingredients for rice pots:

- 4 onions
- 2 bell peppers
- 4 tomatoes
- 2 carrots
- 1 cup rice
- 5 tablespoons oil
- 2 cloves of garlic
- 1 l vegetable or vegetable soup
- patrol
- salt
- pepper
- sweet Boya

Method of preparation:

Step 1:
Chop the onion, pepper and garlic. Grate the carrot or cut it into rounds and the tomatoes are scalded, peeled and cut into cubes.

Step 2:
All vegetables (onions, peppers, garlic, carrots and tomatoes) are hardened. After 5 minutes, add the rice. Leave until the rice is lightly fried and add the vegetable soup.

Step 3:
Leave until the rice boils but stir so that it does not stick. At the end add the spices and chopped parsley.

After you try this recipe you will always cook pots of rice because it is easy to make and very nutritious. Moreover, it is an alternative for the days when you fast.


Video: BBC Schools Hotch Potch House Full Episode 5 (December 2021).