Traditional recipes

Gemüse-Gratin (vegetables au gratin)

Gemüse-Gratin (vegetables au gratin)

The vegetables are cleaned, washed, cut into suitable pieces and put in salted water to boil until they are almost cooked (slightly crispy).

Separately, make the bechamel: heat the butter and oil and then add the flour, stirring constantly over the right heat until the flour is slightly fried. Pour all the milk and mix until it starts to thicken. It must be like a thick cream. Remove from the heat, add sour cream, nutmeg (a knife tip), salt, pepper (to taste) and a little parsley. Cut the ham into cubes.

Grease a baking tray with a little margarine, put the strained vegetables, distribute the ham evenly, put half of the grated cheese, then the bechamel sauce and the rest of the cheese and put in the oven.


Eggplant au gratin with cheese. Simple recipe

I don't know if you can find eggplants on the market during this period, but I still give you this simple recipe for eggplant au gratin with cheese in the hope that you will try it, at least next year, when you will definitely have plenty of fresh eggplants.

It is an easy combination, with some ingredients that are available to anyone and the result is wonderful.


Cauliflower and broccoli au gratin

Ingredients

For the vegetable mixture

Method of preparation

For the vegetable mixture

  • Cut the cauliflower and broccoli into 2 cm bunches.
  • Put the vegetables in boiling water. Let it boil for 8 minutes or until they remain crispy on the outside but become tender on the inside.
  • Cauliflower and broccoli drain.
  • Put the vegetables in a heat-resistant dish.

For the cheddar cheese sauce

  • Preheat the oven to maximum temperature.
  • Prepare the cheese sauce by mixing 160 g of Knorr Cheddar in a liter of boiling water. Let simmer for 2 minutes.
  • Mix the mustard with the cheese sauce. Pour the mixture over the broccoli and cauliflower.
  • Sprinkle cheddar cheese on top and white bread crumbs for a crispier crust.
  • Bake under the grill until the cheese crust is browned, golden and bubbles.

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Ingredients Grilled meatballs with potatoes and tomato sauce with vegetables

  • 300 grams of minced meat (beef, chicken & # 8211 boned leg & # 8211 or pork, defatted)
  • 150 grams of grated pumpkin on the grater with large holes
  • 2-3 sprigs of green onions, chopped into thin slices
  • 2 large cloves of garlic, crushed
  • 1 ordinary bun, soaked well in water (or milk) and then squeezed well
  • 1 whole egg
  • 1/2 bunch of chopped green parsley
  • salt pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon sweet, flavored paprika
  • 3 tablespoons flour (for sprinkling meatballs)
  • 200 ml. vegetable oil (for frying)
  • 6 sprigs of green onions, chopped into rounds
  • 1 celery stalk, chopped into cubes
  • 1-2 young carrots, chopped into cubes
  • 3 cloves of garlic, cut into thin slices
  • 2 tablespoons olive oil
  • 4-5 scalded and peeled tomatoes or 1 can of tomatoes in broth
  • 1 teaspoon dried oregano, chopped
  • 1 bay leaf
  • salt, pepper to taste
  • 1 teaspoon sugar (optional)
  • 1.2 kg. new large potatoes
  • 1 tablespoon olive oil
  • salt
  • 150 grams of mozzarella (or cheese)
  • 1/2 bunch chopped green parsley, sprinkle at the end

Preparation Gratinated meatballs with potatoes and tomato sauce with vegetables

1. Put the ingredients for the meatballs in a bowl and knead well. If you use larger pumpkins, dig them out of the seeds and if you use the very young ones, they can be kept peeled. Season the mixture with salt, pepper, nutmeg and ground coriander (you can give up some spices if you don't like them).

Note: I used pork and beef in the mixture.

2. With wet palms, break pieces of the "dough" from the meatballs and shape meatballs slightly smaller than a ping-pong ball.

3. Roll the meatballs through the flour, shaking off the excess flour. Heat the vegetable oil in a pan and quickly brown the meatballs on both sides, finally removing them on absorbent paper towels to drain the excess oil. In this phase, it is not necessary to penetrate the meatballs, which will be cooked later in the oven, just to catch a beautiful color.

4. Peel the new potatoes as shown in the recipe new potatoes with garlic and rosemary in the oven then cut into pieces as equal as possible (to cook at the same time) and put to boil in a pot of cold water to which we add 1 teaspoon of salt. We will boil the potatoes so that they soften but keep their shape well, so that they do not crush.

5. Turn on the oven and set it at 190 degrees Celsius and while it is heating, we take care of the sauce: put on a medium heat a pan with the 2 tablespoons of oil and add green onions, garlic, celery and carrots, all finely chopped, together with 1 pinch of salt. Saute the vegetables over medium to low heat, stirring frequently and adding 1-2 tablespoons of hot water (from the pot of boiling potatoes) until well softened.

6. Add the peeled and chopped tomatoes or tomatoes in broth, oregano and bay leaf and bring to a boil. If the sauce is too dense at this stage, add more hot water and boil a little more. At the end, match the taste of the sauce with salt, pepper and sugar (if desired) and remove the bay leaf.

7. When the potatoes are sufficiently cooked, drain the water, put them in a suitable shape for the oven (I put them in a large cast iron saucepan), sprinkle with 1 tablespoon of olive oil and season. (if necessary) with salt.

8. Arrange all the meatballs between the potatoes and pour the sauce over them.

9. Spread the sauce evenly over the potatoes and meatballs and place in the preheated oven at 190 degrees Celsius for 20 minutes.

10. After the first 20 minutes, place slices of mozzarella (or cheese) on top of the meatballs and potatoes and continue to bake for another 10-15 minutes, until the cheese is nicely au gratin.

11. After the food is ready and the cheese is nicely browned, sprinkle with chopped green parsley and you can taste it right away, because it is wonderfully hot, as long as the melted cheese during baking stretches into threads that make you lose your mind. appetite.

From the first images of the article, did you see that I wasn't kidding when I said about those melted cheese threads & # 8230 let alone the smell? What about taste? All I can say is a big appetite and good luck!


Smaller but tasty seafood

Mussels

Mussels are edible shells, both saltwater and freshwater. They have an elongated and asymmetrical body. Mussel meat does not contain unhealthy fats and is rich in essential fatty acids, minerals and B vitamins, vitamin A and vitamin D. Mussels have many health benefits: they help the heart system, prevent anemia and support the body's immunity.

Oysters

Oysters, with their intense taste of sea water, are often eaten raw by connoisseurs, with lemon, chopped onion or spicy sauces. Oysters can be eaten and cooked, they have a delicious aroma and taste. Oysters are rich in protein, have very little fat and contain high levels of mineral salts such as zinc, iron, phosphorus and potassium. Oysters also contain vitamin D, vitamin C and vitamin B12 as well as Omega 3 fatty acids.

Scallops

Shellfish belong to many freshwater or saltwater species and are comparable to chicken in terms of protein and fiber. Shells are low in fat, but rich in minerals such as magnesium, phosphorus, potassium and zinc. They also contain vitamin D, B vitamins, vitamin A and especially vitamin B12. Shells are consumed only cooked, after they are very well washed and cleaned of sand.

Snails

Consumed since ancient times, snails are considered both gastronomic delicacies, but also remedies for all kinds of skin, joint and bone problems. Snail meat is low in fat, but very filling and rich in protein and fiber. In fact, the body of snails is only muscle, so they are recommended in weight loss diets and recovery diets. Snails are eaten baked or boiled, with butter, garlic, onion sauces or various light and sour sauces.


Why make our vegan eggplant au gratin recipe in the oven?

The most important reasons why it is worth trying the vegan au gratin eggplant recipe are the following:

  1. This version of baked eggplant au gratin with tomato sauce is much healthier but at least as tasty, if not tastier, being with ingredients exclusively of vegetable origin.
  2. The vegan au gratin eggplant recipe is ideal for those who can't digest dairy well or have it lactose intolerance.
  3. It is also a gluten-free recipe (if we omit the breadcrumbs that it is not necessary to put on top), ideal for those who suffer from celiac disease or have gluten intolerance.
  4. Does not contain eggs and absolutely nothing of animal origin, it is 100% post.
  5. Then, the oil we use in this au gratin eggplant recipe is not chosen at random. We use deodorized coconut oil (tasteless and smells like coconut) from Dried Fruits because it is the only oil that is not difficult for digestion. If you have problems with the gall, we recommend using it instead of sunflower or olive oil.

Accordion eggplant - stuffed with cheese and tomatoes

  • Vinete accordion (Maria Matyiku / Epoch Times) Vinete accordion

Eggplant stuffed with cheese and tomatoes, they are surprisingly tasty and very easy to cook. They are called accordion eggplants after the final shape they take after breading, which brings with it that of the accordion.

Although it is not a special recipe, being rather an idea to cook eggplant in a slightly different way, it pleasantly surprises with its taste, aroma and appearance.

Ingredient:

3-4 tablespoons olive oil,

200 g sliced ​​cheese (mozzarella),

parsley and basil leaves,

a hot pepper (optional) or garlic sauce

Preparation:

The eggplants are washed, the stalks are removed, then cut in half lengthwise. Cut the eggplant halves into wide rounds, but not to the end.

You can use a pair of chopsticks that you place along the length of the eggplant, on one side and on the other, to stop the knife from cutting the slices all the way.

If the eggplant is bitter, sprinkle with salt first and leave to drain for about 2 hours. Then wash with water and carefully dab with a paper towel to remove excess water. If the eggplants are not bitter, this step is not necessary.

Grease the cut parts with oil, using a kitchen brush, then season with salt, pepper, minced garlic and parsley (or any other favorite herbs).

The cheese and tomatoes are cut into slices of about one cm.

Pour a cup of tomato sauce into the baking tray, then place the breaded eggplant.

Place in the preheated oven at 200 C and bake for about 35-40 minutes until the eggplant slices become soft.
After the eggplant is removed from the oven, sprinkle basil leaves on top.

The breaded eggplants are served while they are hot, with garlic sauce or hot peppers according to preference. Serve as such or with your favorite steak.


Vegan ice cream with coconut milk and peanut butter

Why homemade vegan ice cream? Because it is much healthier than homemade ice cream with cow's milk, or cream, but it tastes at least as good. But the feeling you have of making a homemade ice cream from your hand with the best ingredients is incomparable. This is because commercial ice cream has many dubious ingredients, totally unhealthy, it is full of sugar and powders to fool your taste buds.

So I said to show you how we make at home our favorite recipe for vegan ice cream with hazelnuts, more precisely with hazelnut butter, coconut milk and vanilla.