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Moussaka

Moussaka


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Peel a squash, grate it and boil it over high heat. Leave them until they are almost cooked, do not let them boil to the end because they crumble when you cut them, and then leave them to cool.

The vegetables are prepared as follows: diced onion, diced donut and sliced ​​garlic.

Heat the sunflower oil in a cauldron. When it has warmed up well, add the onion and the donut and then leave it to soften a little. Add the garlic and minced meat. Leave until the meat gets an alibiotic color. Add the tomato juice and let it boil for a while, 6-7 minutes. Turn off the heat and then add to taste: salt, thyme and chilli powder.

Beat the eggs well with a little salt and pepper. Beaten eggs mix well with sour cream and a little thyme.

Assembly-

We take a bowl of yena and grease it with olive oil. The already cooled potatoes are cut into slices and placed first in the yena bowl. Sprinkle dill and a little salt and pour over the potatoes half of the amount of meat. Put 1/3 of the mixture of eggs and sour cream over the meat. We put again a layer of potatoes-salt and pepper-dill-meat composition. Put the last layer of potatoes and put over: dill, salt, pepper, 2/3 of the sour cream mixture and grate cheese on top. Put on low heat for an hour and 30 minutes and then another 15 minutes on high heat.

Serve hot with sour cream and dill.

Good appetite!



Pumpkin bite

Cut the zucchini into long slices, bake on a grill pan greased with oil.

Heat the butter in a pan. Add the chopped onion, lightly fry, then add the meat. Stir, stirring constantly, for about 5 minutes. Add the tomato juice with the diced tomatoes, salt, spices to taste, and keep on high heat, stirring, until the liquid evaporates. Leave to cool, then add the egg and 100 g of cheese.

On the bottom of a form (20/30) greased with oil are placed slices of zucchini lining the surface. Pour the filling, level and place the rest of the zucchini slices.

Pour the liquid cream evenly all over, sprinkle with the rest of the grated cheese, then the Parmesan cheese.

Place in a preheated oven at 200 degrees C for 45 minutes or until the surface is browned.

It is not served immediately, but after about 30 minutes, when it will be easier to cut.

The same can be done with eggplant.

TOTAL: 1755 grams, 2935.5 calories, 169.8 protein, 242.8 fat, 25.2 carbohydrates, 5.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 24 Review (s)

Pumpkin bite

Cut the zucchini into long slices, bake on a grill pan greased with oil.

Heat the butter in a pan. Add the chopped onion, lightly fry, then add the meat. Stir, stirring constantly, for about 5 minutes. Add the tomato juice with the diced tomatoes, salt, spices to taste, and keep on high heat, stirring, until the liquid evaporates. Leave to cool, then add the egg and 100 g of cheese.

On the bottom of a form (20/30) greased with oil are placed slices of zucchini lining the surface. Pour the filling, level and place the rest of the zucchini slices.

Pour the liquid cream evenly all over, sprinkle with the rest of the grated cheese, then the Parmesan cheese.

Place in a preheated oven at 200 degrees C for 45 minutes or until the surface is browned.

It is not served immediately, but after about 30 minutes, when it will be easier to cut.

The same can be done with eggplant.

TOTAL: 1755 grams, 2935.5 calories, 169.8 protein, 242.8 fat, 25.2 carbohydrates, 5.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Method of preparation:

You need a tray with a size of 33X23, greased with a little butter or olive oil.

Eggplants should be peeled and cut into slices (circular) with a thickness of about 1 cm thick, sprinkle with salt and let the bitterness drain for almost 1 hour. After this time they are passed through a jet of water and dried with absorbent paper.

After they are well dried, bake in a grill pan.

Peel a squash, grate it and squeeze the juice.

Cook the onion with 2-3 tablespoons of oil, until it becomes glassy and then add the garlic and minced meat. Stir until the meat is done and add salt, pepper, thyme and tomato sauce. All this is simmered until the tomato sauce decreases.

In a tray greased with butter / oil put a layer of eggplant and put half of the meat composition over it. Place the zucchini slices (given in flour or breadcrumbs) and add the rest of the meat. Put the remaining eggplant over the meat.

Beat eggs and mix with sour cream or fatty yogurt, salt, pepper and pour over the composition in the pan.

Place the tray in the hot oven at 180 degrees and bake for 45-50 minutes.

After this time, remove and leave to cool for a few minutes. Serve while hot.


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  • 2 large eggplants
  • 600 g of minced meat (beef, pork, poultry, sheep)
  • 250 ml of tomato juice
  • 2-3 tablespoons of oil
  • 1 or
  • 200 g of cheese (mozzarella or parmesan)
  • 150 g of thick cream
  • 1 large onion
  • 2-3 cloves of garlic
  • salt
  • pepper

Pumpkin bite

Cut the zucchini into long slices, bake on a grill pan greased with oil.

Heat the butter in a pan. Add the chopped onion, lightly fry, then add the meat. Stir, stirring constantly, for about 5 minutes. Add the tomato juice with the diced tomatoes, salt, spices to taste, and keep on high heat, stirring, until the liquid evaporates. Leave to cool, then add the egg and 100 g of cheese.

On the bottom of a form (20/30) greased with oil are placed slices of zucchini lining the surface. Pour the filling, level and place the rest of the zucchini slices.

Pour the liquid cream evenly all over, sprinkle with the rest of the grated cheese, then the Parmesan cheese.

Place in a preheated oven at 200 degrees C for 45 minutes or until the surface is browned.

It is not served immediately, but after about 30 minutes, when it will be easier to cut.

The same can be done with eggplant.

TOTAL: 1755 grams, 2935.5 calories, 169.8 protein, 242.8 fat, 25.2 carbohydrates, 5.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Method of preparation:

You need a tray with a size of 33X23, greased with a little butter or olive oil.

Eggplants should be peeled and cut into slices (circular) with a thickness of about 1 cm thick, sprinkle with salt and let the bitterness drain for almost 1 hour. After this time, they are passed through a jet of water and dried with absorbent paper.

After they are well dried, bake in a grill pan.

Peel a squash, grate it and squeeze the juice.

Cook the onion with 2-3 tablespoons of oil, until it becomes glassy and then add the garlic and minced meat. Stir until the meat is done and add salt, pepper, thyme and tomato sauce. All this is simmered until the tomato sauce decreases.

In a tray greased with butter / oil put a layer of eggplant and put half of the meat composition over it. Place the zucchini slices (given in flour or breadcrumbs) and add the rest of the meat. Put the remaining eggplant over the meat.

Beat eggs and mix with sour cream or fatty yogurt, salt, pepper and pour over the composition in the pan.

Place the tray in the hot oven at 180 degrees and bake for 45-50 minutes.

After this time, remove and leave to cool for a few minutes. Serve while hot.


Method of preparation:

You need a tray with a size of 33X23, greased with a little butter or olive oil.

Eggplants should be peeled and cut into slices (circular) with a thickness of about 1 cm thick, sprinkle with salt and let the bitterness drain for almost 1 hour. After this time, they are passed through a jet of water and dried with absorbent paper.

After they are well dried, bake in a grill pan.

Peel a squash, grate it and squeeze the juice.

Cook the onion with 2-3 tablespoons of oil, until it becomes glassy and then add the garlic and minced meat. Stir until the meat is done and add salt, pepper, thyme and tomato sauce. All this is simmered until the tomato sauce decreases.

In a tray greased with butter / oil put a layer of eggplant and put half of the meat composition over it. Place the zucchini slices (given in flour or breadcrumbs) and add the rest of the meat. Put the remaining eggplant over the meat.

Beat eggs and mix with sour cream or fatty yogurt, salt, pepper and pour over the composition in the pan.

Place the tray in the hot oven at 180 degrees and bake for 45-50 minutes.

After this time, remove and leave to cool for a few minutes. Serve while hot.


Method of preparation:

You need a tray with a size of 33X23, greased with a little butter or olive oil.

Eggplants should be peeled and cut into slices (circular) with a thickness of about 1 cm thick, sprinkle with salt and let the bitterness drain for almost 1 hour. After this time they are passed through a jet of water and dried with absorbent paper.

After they are well dried, bake in a grill pan.

Peel a squash, grate it and squeeze the juice.

Cook the onion with 2-3 tablespoons of oil, until it becomes glassy and then add the garlic and minced meat. Stir until the meat is done and add salt, pepper, thyme and tomato sauce. All this is simmered until the tomato sauce decreases.

In a tray greased with butter / oil put a layer of eggplant and put half of the meat composition over it. Place the zucchini slices (given in flour or breadcrumbs) and add the rest of the meat. Put the remaining eggplant over the meat.

Beat eggs and mix with sour cream or fatty yogurt, salt, pepper and pour over the composition in the pan.

Place the tray in the hot oven at 180 degrees and bake for 45-50 minutes.

After this time, remove and leave to cool for a few minutes. Serve while hot.


Eggplant bite with minced meat

Eggplant bite with minced meat: a famous recipe, known and appreciated. How to make eggplant moussaka? A bite of vegetables and meat minced in abundance, tomato juice and cheese that melts nicely, slightly browned.

Musacaua is a food known especially in the Balkans, but also spread to other parts of the world. It's a recipe that we really like and that we prepare quite often. I recommend you to try this moussaka recipe. & # 128578

You can find other recipes on my blog, below I leave you with just a few of them:

Check the eggplant mousse, and when the cheese on top is well melted and slightly browned, remove the tray from the oven.

If we still have patience, let the delicious eggplant bite cool a bit, then cut it and we can serve it. If not, cut it hot and put it on plates. The advantage of serving the musacala after it has cooled is that the layers of eggplant and minced meat will look much more beautiful inside. & # 128578

That's it, the recipe for eggplant mousse with minced meat is ready. A goodness that does not require much skill to be prepared, and the result is delicious and good-looking.

You can see the video recipe for eggplant moussaka below:

I highly recommend you to try this recipe and I am waiting for you to tell me how your recipe turned out. You can see here how to make mashed potatoes from slices or pumpkin, but also how to make mashed potatoes from mashed potatoes, in a slightly simplified version, but which helps us to use the puree we have left. In any case, the moussaka is delicious!