Traditional recipes

Vegetable pudding

Vegetable pudding

In a yena bowl (about 20 x 30 cm) greased with butter, place the vegetable mixture.

Beat eggs and mix with sour cream, milk and spices. Pour over the vegetables, then grate the cheese on top.

Place in the preheated oven and keep on medium heat for about 1 hour until the cheese on top is browned.

It is served as such or as a garnish.



ingredients:

Carrot
bouquets of broccoli
cauliflower bouquets
pepper
green peas
green beans
celery
green onions
butter
biscuit
2 cups sour cream
cheese strips
2 eggs
salt

Method of preparation:

All vegetables should be chopped into small cubes. Then mix the cream with the two eggs and incorporate everything. Place the composition in an unbreakable glass form greased with butter and lined with breadcrumbs, and sprinkle a little cheese on top. Put everything in the oven for 30 minutes. Vegetable pudding it's ready, and your baby must be very hungry! Good luck to the dwarves!


Chicken pudding, Champignon mushrooms and vegetables!

1.Wash and dry the chicken breast (if you want, you can replace it with other parts of the meat). Cut it into medium pieces.

2.Cut the onion into cubes, and the pepper - into pieces. If you use cherry tomatoes, leave them as is. If the tomatoes are large, cut them into pieces and drain the juice released by them.

3.Wash and dry the Champignon mushrooms.

4. Heat the oil and butter in a pan over high heat. Add the pieces of meat and fry until lightly browned, stirring regularly. Transfer them to a plate with a whisk.

5.Add the Champignon mushrooms in the same pan. Fry them for 2 minutes, to brown them a little, stirring regularly.

6. Add the chopped onion to the pan with the mushrooms. Stir and fry for another 2 minutes.

7.Add the garlic given through the small grater or passed through the garlic press. Stir.

8. Add the flour and, stirring constantly, fry everything for a minute.

9. Pour the milk into the pan. Reduce heat to moderate and bring composition to boiling point. Season with salt, ground black pepper, paprika, chili flakes, ground thyme and diced chicken soup (you can use your favorite spices).

10.Add the sweet pepper pieces and tomatoes to the sauce obtained. Stir and turn off the heat.

11. Transfer the sauce from the pan to a deep pan. Spread the pieces of meat on its surface.

12.Prepare the future pudding with grated cheese.

13. Bake for 20 minutes in the preheated oven to 200 ° C.

14. Remove from the oven and, if desired, sprinkle with chopped greens.

15. Serve the pudding with your favorite garnish.

If you want the pudding to contain more sauce, which you can spread on the garnish, you can add more milk to its composition.


Bulgur pudding with vegetables

I really like bulgur! It didn't disappoint me this time either :).

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Fasting pudding

ingredients
2 ripe eggplants, a tablespoon of lemon juice, 2 diced baked capsicums, 2 diced baked bell peppers, a grated carrot, 300 g mushrooms, 2 large onions, olive oil, tomato juice, garlic, 2 tablespoons flour, salt, pepper, thyme, oregano

Difficulty: Average | Time: 2h


Peel the potatoes and cut into 5 mm thick slices.

Peel a squash, grate it and slice it into slices.

Peel the onion and garlic and chop finely.

Finely chop the tomatoes. If fresh tomatoes are used, scald and peel them beforehand, then chop finely.

Wash the parsley and chop finely.

Heat the olive oil and brown the potatoes a little, quench with the vegetable broth and simmer for about 10 minutes.

Sprinkle the eggplant with salt and brown in a little olive oil, turning them on all sides.

Heat a little olive oil in the pan again, simmer the onion and chopped garlic, add the tomatoes and season to taste, this sauce being very tasty and in the sweet-sour version.

The vegetables thus prepared are then arranged, in layers, in a heat-resistant form: start with the potato slices, sprinkle with chopped parsley, then the tomato sauce, and top with the eggplant slices.

The form is introduced, for about 15 minutes, in the oven (preheated to 200 degrees, the one with convection, and at 220 degrees the usual one).


Similar recipes:

Potato pudding with minced meat

Potato pudding recipe with minced beef, prepared with bagel, flour, eggs and oil

Potato pudding with beef

Potato pudding with beef, prepared with onion and garlic, cheese and breadcrumbs, served with sour cream

Spinach pudding with meat

Spinach pudding with beef, prepared with bone broth and a quarter of a piece of egg

Macaroni pudding with ham

Macaroni pudding with pressed ham, prepared with milk and eggs, au gratin with cheese and served hot with pieces of melted margarine on top


Similar recipes:

Potato pudding with minced meat

Potato pudding recipe with minced beef, prepared with bagel, flour, eggs and oil

Potato pudding with beef

Potato pudding with beef, prepared with onion and garlic, cheese and breadcrumbs, served with sour cream

Spinach pudding with meat

Spinach pudding with beef, prepared with bone broth and a quarter of a piece of egg

Macaroni pudding with ham

Macaroni pudding with pressed ham, prepared with milk and eggs, au gratin with cheese and served hot with pieces of melted margarine on top


Peel the potatoes and cut into 5 mm thick slices.

Peel a squash, grate it and slice it into slices.

Peel the onion and garlic and chop finely.

Finely chop the tomatoes. If fresh tomatoes are used, scald and peel them beforehand, then chop finely.

Wash the parsley and chop finely.

Heat the olive oil and brown the potatoes a little, quench with the vegetable broth and simmer for about 10 minutes.

Sprinkle the eggplant with salt and brown in a little olive oil, turning them on all sides.

Heat a little olive oil in the pan again, simmer the onion and chopped garlic, add the tomatoes and season to taste, this sauce being very tasty and in the sweet-sour version.

The vegetables thus prepared are then arranged, in layers, in a heat-resistant form: start with the potato slices, sprinkle with chopped parsley, then the tomato sauce, and top with the eggplant slices.

The form is introduced, for about 15 minutes, in the oven (preheated to 200 degrees, the convection one, and to 220 degrees the usual one).


Quick recipe: Pasta pudding with vegetables

For about two days now, my child has been telling me that she wants pasta, although she hasn't been killing herself with pasta lately. Every day seems to change its tastes. Initially I thought of making macaroni and cheese, but in the end I said to put some vegetables, to make some salty pasta. And I did well, they turned out delicious.

Okay, honestly, I didn't put too many vegetables this time. I looked at what I had in the fridge and used what I found, that is, some pumpkins and some tomatoes. But I also tried other vegetables, broccoli, peppers, even cauliflower, which I find tasteless. Each time it turned out very well. Almost everything I have in the fridge goes with this pudding and I'm very excited :).

Pasta pudding ingredients with vegetables:

  • I had 3 small zucchini & # 8211 of these, I am convinced that it goes very well with Romanian pumpkins.
  • 4 tomatoes of the right size, peeled and pitted (it's very simple if you cook them for a minute).
  • about 200 grams of penne & # 8211 macaroni or whatever pasta you want or have- I had penne.
  • a box of cream of 400
  • 100-150 g of telemea
  • 3 eggs
  • a handful of parmesan or grated cheese
  • 1 tablespoon butter.

How to prepare pasta pudding with vegetables:

I boiled the pasta in boiling salted water. During this time I cut the zucchini and peeled tomatoes into cubes. I smothered the zucchini a little in a pan with butter and water. I mixed the cream, the telemeau and the eggs. Then I added the zucchini and tomatoes and mixed everything.

In this mixture of cheeses, eggs and vegetables I put the cooked pasta, after I drained them well. I mixed everything again and put the composition in a pan greased with a little butter. I put the grated Parmesan cheese on top. I put it in the hot oven for about 30 minutes, until it browned a little on top (I would have one suggestion: do not leave them too long, I think it would dry too hard). And that was all. We thought it was very good.


Puffed vegetables

1. Wash the broccoli and cauliflower, break them into smaller pieces and boil them in water with a teaspoon of salt. After boiling, take out in a bowl.

2. Carrots are cleaned, washed and boiled. After boiling, remove, allow to cool, then cut into rounds. Put in the bowl with the bouquets of broccoli and cauliflower. Add to these the soft butter, breadcrumbs, grated telemeau and eggs, one by one. Season with salt to taste and finely chopped dill.

3. Tpour the composition into the tray lined with butter and breadcrumbs. Sprinkle Parmesan cheese in abundance and then put the tray in the oven on the right heat. Leave until nicely browned on top, then remove. You can serve it with cream or yogurt and extra parmesan.

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