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Dishes from vegetables and mushrooms. (Part 4)

CUTLETS cauliflower and potatoesCUTLETS cauliflower and potatoes
* Products for cooking: 500 g potatoes, 500 g cauliflower, 1 tablespoon finely chopped onion, 30 s lard, 2 eggs, 50 s breadcrumbs or flour, a pinch of ground black pepper, 1 tablespoon finely chopped parsley, 300 g vegetable oil, salt.
Cauliflower boiled in salt water, decanted, knead sawing. Raw potatoes rubbed on a fine grater, mixed with cauliflower, salt, pepper. The lard slightly brown the onion, parsley, add to cabbage and potatoes, then well kneaded with eggs and run in breadcrumbs. Tablespoon spread on a floured board bumps the size of the eggs, which are formed from flat patties and fry on both sides until cooked.
PUMPKIN (courgettes) in Hungarian
* Products for cooking: 1 kg pumpkin (squash), 50 g lard, 100 g onions, 2 peppers, 2 tomatoes, 1 teaspoon ground red pepper, 200 g sour cream, 1 teaspoon flour, 1 tablespoon vinegar, salt.
Pumpkin rub on a coarse grater, add salt, pour vinegar. Finely chopped onions browning in fat, put into fat sliced ​​capsicum nerots and tomatoes, stewed until the water boils away ne. Then sprinkle with freshly ground pepper kraspym, domeshivayut squeezed pumpkin and stew under a lid on low heat 10- 15 minutes.
The sour cream stir the flour, pour the pumpkin and boil again 4-5 minutes.
* Products for cooking: 1 kg spinach, 1 liters of milk, 60 g lard, flour s 80, 4 cloves of garlic, a pinch of ground black pepper, a pinch of baking soda, and salt.
Spinach is washed several times by changing the water. In a saucepan, boil 2 l of water, salt, add a pinch of baking soda and put the spinach in boiling water. Boil on high heat 3-4 minutes, without covering, often stirring. Then decant and pass through a meat grinder. Meanwhile, the fat is slightly browned flour, removed from the fire, add ground spinach and stir well until a homogeneous mass is obtained. Next, on low heat extinguish 8-10 minutes, remove from heat, stirring constantly, add small portions of milk, salt, add pounded garlic and cook over medium heat 8-10 minutes. If the dish thickens, add a little hot water. Add ground black pepper to the ready spinach.
Dumplings SPINACH
* Products for cooking: 1 kg spinach, eggs 2, 100 grams of butter, grated cheese g 50, 200 g bread, milk g 200, 2 tablespoons breadcrumbs, velep parsley, black pepper, salt.
Rolls soaked in milk, squeeze and stew with finely chopped parsley in 30 g of butter, salt, pepper, add the egg yolks, spinach (which are boiled in salt water and rub through a sieve) and strong nonzero them egg whites. Spoon small dumplings dipped in boiling salted water. When the dumplings are cooked, they are taken out with a slotted spoon, pour melted butter, sprinkle with grated cheese and fried in butter with breadcrumbs.
Spinach, baked with sausages
* Products for cooking: 1 kg fresh spinach, eggs 6, 200 grams of smoked sausage, lard g 30, 50 g butter, 30 g flour, black pepper, a pinch of baking soda, and salt.
Spinach boiled in salted water with baking soda, decant and rub through a sieve. The lard a little flour to brown, add the spinach, salt, pepper, boiled and cooled. To the still warm mass 3 add egg yolks, then the solid foam whipped egg whites. The rest of the hard-boiled egg is cooked, cleaned and cut into slices. In greased with butter dish spread a layer of spinach, eggs, pour a little salted melted butter. (Repeat this several times, the top should be spinach). Then bake in the oven 30-35 minutes at medium heat.
* Products for cooking: 1 kg fresh spinach, 200 g bread, eggs 4, 100 g butter, 1 tablespoon bread crumbs, milk g 200, 50 g grated cheese, 1 tablespoon flour, and salt.
A roll is soaked in milk, squeezed and passed through a meat grinder. Spinach sorted, washed, cooked and also passed through a meat grinder. Butter is mixed with egg yolks, 2 tablespoons of grated cheese, 1 tablespoon of breadcrumbs, mixed with bun and spinach, salted and kneaded strong foam from egg whites. This mass is spread in a greased butter, sprinkled with breadcrumbs puddings or other dishes, put in hot water and under a lid boil 40-45 minutes. Ready soufflé is transferred to a dish, sprinkled with grated cheese and poured with melted butter.
On the table is served with fried potatoes.
Paprika (hot) Eggplant
* Products for cooking: 1200 g eggplant, 80 g lard can 2 tablespoons of tomato paste, 150 g sour cream, 1 tablespoon finely chopped parsley, 50 g flour, 1 teaspoon ground red pepper, 1 onion, 5-6 chives, salt.
The lard stew with chopped onion, pounded garlic, add red pepper. Lay this fat sliced ​​eggplant, pour a little water and stew under the lid 15-20 minutes. At the end of the quenching salt, to taste add the tomato paste. Then shift into another bowl and sprinkle with green parsley. Flour well stir in sour cream, pour the eggplant and bring to a boil.
Meatballs eggplant
Products for cooking: 1 kg eggplant, 100 g of flour, eggs 2, 150 g bread crumbs, black pepper, lard or vegetable oil, salt.
Peeled eggplants cut into thin circles, salt, sprinkle with ground black pepper. Then roll in flour, beaten eggs, breadcrumbs and fry on both sides in hot fat.
Eggplant, fried with onion
* Products for cooking: 2 medium-sized eggplant, onions 100 g, g flour 60, 100 g sour cream, tomato puree and 30, 100 g butter, black pepper, salt.
Peeled eggplant put in a colander, pour boiling water, cut into circles swampy, salt, run in flour and fry on both sides in butter. Onions cut into rings and fried in the same butter. Ready eggplant shift in a bowl, put a bow on top, again eggplant. In oil, where roasted eggplant and onions, add sour cream, tomato puree, boil 2-3 minutes, pour this sauce eggplant and sprinkle with black pepper.
Eggplant with grated cheese in tomato sauce
* Products for cooking: 1500 g eggplant, 300 g of vegetable oil or 150 g lard, 100 s flour, 100 grated cheese, 300 g of tomato juice (with salt, sugar and black pepper to taste), 50 g butter, 30 g breadcrumbs, salt.
Peeled eggplant cut into slices as thick as 0,5 cm, salt, run in the flour. The heated oil or lard fried eggplant on both sides. Then, in a bowl, greased, eggplant spread layers, sprinkling each layer with grated cheese and pouring tomato juice.
Sprinkle with toasty in butter with breadcrumbs and bake in a hot oven until cooked.
Serve hot.
eggplant stuffed
* Products length of preparation: 1500 g eggplant, 200 s smoked, 150 s cooked meat (poultry, pork, beef, veal), 50 g breadcrumbs, 2 eggs, a pinch of ground black pepper, 100 s butter, 100 s vegetable oil, 1 lemon, salt.
Peeled eggplant cut in half lengthwise and immediately rub a lemon, so they do not darken. The stewed vegetable oil until soft. Then take out the core with a spoon.
The fat, which stewed eggplant, put all the weight taken out, ground meats and meat mixed with breadcrumbs, salt, pepper, add the beaten eggs, then extinguish 10 miput, stirring occasionally. This mass of stuffed eggplant halves, spread them on a greased baking tray with butter with high sides. In the remaining butter and fry the breadcrumbs and put this mixture on top of the cut, stuffed with eggplant halves. Bake in the oven 20-25 minutes at medium heat.
The dish can be fed tomato gravy.
Peppers stuffed in tomatoes
* Products for cooking: 10-12 vols. peppers, 500 g pork, BUT grams of rice, egg 1, 30 g onion, black pepper, sugar 50 60 g g lard, flour g 50, 1 -1,5 kg of fresh tomatoes or tomato 700 g pepper, ground black pepper salt.
Purified pepper filled (not too tight) minced meat, which is prepared in the usual way. Spread in a bowl with sharp ends down. Pour bone broth, add salt, bring to a boil over high heat, cook until tender over low. The fat to brown the flour, sugar and pour pepper. Then pour tomato juice and cook until tender.
Meatballs TOMATO
Products for cooking: 1 kg of fresh, not quite ripe tomatoes medium size, 150 g of flour, eggs 2, 50 grams of milk, parsley, black pepper, lard or vegetable oil, salt.
Whole tomatoes washed, cut into thick slices, sprinkle with salt and black pepper. Then 2 eggs kneaded with flour and milk to the dough turned sparse (for pancakes). Tomatoes dipped in the dough and fry on both sides in hot fat.
* Products for cooking: 60 g butter, lard or vegetable oil, 1 tablespoon finely chopped onion, 50 g "Hercules», 3 eggs
50 g flour or breadcrumbs, 100 g carrots, parsley g 80, 30 g celery, 1 tablespoon finely chopped parsley, salt.
Food length frying and breading: 30 s vegetable oil, 100 s breadcrumbs, 2 eggs.
Vegetables cut into small cubes. Fat is heated, 3-4 minutes stew onions in it, add vegetables, add 50 in hot water and iodine the lid is extinguished until ready. Then add parsley greens, Hercules, pour another 50 into warm water and stew it under the lid, stirring frequently until Hercules takes in water. Then remove from the fire, cool, make eggs, flour or cigarette soup and mix well. A tablespoon is spread on a floured board of a tubercle the size of an egg and form flat patties from them. Dip them in beaten eggs, run in breadcrumbs and fry from both sides to ruddy.
CUTLETS rice and carrot
Products for cooking: 200 grams of rice, 200 g carrots, onions 20, 30 g lard, tbsp finely chopped parsley, egg 2, 50 g breadcrumbs, salt.
For frying and breading: egg 1, 100 g breadcrumbs, 200 g of vegetable oil.
Bust, the washed rice is poured into a small pot, put there a small onion and pour 150 g of boiling water. Cook, covered over medium heat until the rice will absorb the water. Then remove from heat, remove the onion, rice cooled.
Carrots parezayut same small cubes, fry in hot lard 4-5 minutes, pour 50 g of water and stew until all the water has evaporated. Then add the parsley, stir well with a fork and add to the rice, all is well kneaded with eggs, bread crumbs and set aside on 10-15 minutes. Tablespoon spread on a floured board small hillocks, formed of them round patties, dip in beaten egg, run in breadcrumbs and fry on both sides until golden colors.
carrot stew
* Products for cooking: 1 kg of carrots, 100 g lard (slivoPnogo or vegetable oil), 10-20 g sugar, 1 teaspoon of finely chopped parsley, 1 / 2 teaspoon salt.
Carrots cut into cubes (3 cm in length and 0,5 cm wide) In a saucepan melt the fat, put it in carrots and immediately pour boiling water so that water covered the carrots, add sugar. Cover the lid and cook over moderate heat, shaking occasionally. When the half-ready carrots, salt, boil again until all the water has evaporated.
Served on the table, sprinkle with parsley.
Green peas with milk
* Products for cooking: 800 grams of green peas, 50 g lard, flour g 50, 20 g sugar, 1 tablespoons finely chopped parsley, 200 grams of milk, a pinch of baking soda, and salt.
Washed peas poured into 1 liters of boiling water, add sugar, bring to a boil over high heat, put a pinch of baking soda and cook over moderate heat until soft. Then add salt and boil until tender. Meanwhile, brown the flour in fat, domeshivayut finely chopped parsley, remove from heat, stir well, so there was no lumps and add to the peas. Stirring occasionally, boil even 8-10 minutes.
Are rice and green peas
* Products for cooking: 300 grams of rice, 1 kg green peas in the pod, 60 g lard, medium onion, a bunch of parsley, 500 grams broth, salt.
Peas are clean, the pods are boiled in 300 g of water. Finely chopped onion and parsley fried in lard 5-7 minutes, add washed, Strained rice, pour broth 150 g pea pods and meat broth or bouillon (if they are missing, you can add water). Then add green peas, salt and cook under the lid until ready.
Puree of yellow peas in Hungarian
Products for cooking: 500 g of yellow peas, 50 g lard, 30 g flour, 30 g onions, 1 / 2 teaspoon crushed cumin, a tablespoon of finely chopped ice parsley, 100 and smoked bacon (pork loin, bacon or smoked sausage) salt.
Peas pour water in the evening. In the morning the water is drained, washed peas and soar with smoked. The gauze bag put a whole onion, cumin and cook together on the peas. Bring to the boil over high heat, Pete continue to cook on umerenpom. When the peas almost ready, add salt and soar up to full readiness. In the meantime, a little lard and brown the flour, add to the peas and cook together even 7-8 minutes. Gauze bag is removed and peas mince. Then add parsley, to taste - ground black pepper.
Green beans stew
Products for cooking: 1,5 kg young green beans, 100g butter or lard 80 g (delicious turns on the fat of melted smoked force), 50 g onions, 1 tablespoon finely chopped parsley, a pinch of ground black pepper, salt.
Young green beans clean, wash, cut in half. In the hot fat put finely chopped onion, a little stew until pomyaknet. Then add the beans, pour 1,5 cups of boiling water and stew under the lid over moderate heat, stirring occasionally. When almost ready beans, salt and stew until the water has evaporated, mixed with parsley and black pepper.
Products for cooking: 1200 g young green beans, 80 g onions, 100 g lard or vegetable oil, 1 / 2 teaspoon ground red pepper, 1 tablespoon finely chopped parsley, 200 and sour cream, 20 s flour, salt.
Beans cut into long pieces pa 2 cm. Chop onion finely, stew it in oil, add chili powder, beans, pour water and pas high heat cook until soft, then reduce the fire and stew under the lid until ready. At the end of salt. Flour stir in cream well, to avoid lumps, pour the beans and boil for another 4-5 minutes. The finished dish is sprinkled with parsley wand.

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