Boil the potatoes in their skins.
Peel a squash, grate it and put it in a bowl, salt and pepper.
Meanwhile, prepare a heat-resistant dish, which we grease with oil, put a layer of potatoes, a layer of pumpkin, then grate the cheese and repeat the procedure once or twice more, depending on how big the bowl is.
At the end we put 5 beaten eggs. Add the crushed or finely chopped garlic cloves and put everything in the oven for 1 hour at 180 degrees.
When it is taken out of the oven, grate the cheese on top.
Appetizer (musaca) with small meat
Appetizer (musaca) with small meat it is a different preparation, for which we will use small meat. As the name of the recipe says, it is an aperitif, a lesser-known bite.
The little boy's story began in Bucharest, more than a century ago, when, with a skilled chef from the Capital, Iordache Ionescu, he prepared his customers for more dishes and grilled dishes. # 259tar. One day, the butcher was working hard at the grocery store and grilling, but the machines that were chopping the minced meat were finished. took a piece & # 259 of & bdquoaluatul c & acircrnatului & ldquo & # 351i put it on the gr & # 259tar f & # 259r & # 259 no ma & # 355. The first to taste the invention of the innkeeper was impressed by the taste. & bdquomititelui & ldquo, and the new product has become the star of the restaurant in the city center.
Photo: Appetizer (musaca) with minced meat & ndash Archive & # 259 City Publishing SRL
1 sachet of sesame seeds
Peel a squash, grate it and squeeze the juice. Mix the minced meat with a bunch of finely chopped parsley, a tablespoon of finely chopped mince and sprinkle with salt, pepper and other spices. Grease 2 trays of cake with oil, line them with flour, place the middle of the baking sheet on the bottom of the tray, put a rcircirc of the potato slices, then a r & acircnd from the middle. 259tate of small meat. Put another tablespoon of tomato paste on top of the minced meat, and on top, add a slice of potato slices. Cover everything with the ends of the sheet. Sprinkle a little sesame on top. Put everything in the oven in the preheated oven and brown the musacau to brown.
You can serve the dish hot or cold. Musacaua goes very well with a glass of beer or wine. She's getting ready and she's going to be happy. The meat for the little ones will give a special taste and will be appreciated by the whole family.
Method of preparation
Baked chicken with new potatoes, green onions and zucchini
Preheat the oven to 200 ° C. In a larger heat-resistant dish, mix the potatoes with the green onions.
Baked potatoes and cheese with cheese
Peel a squash, grate it and slice it about 1 cm thick (see pictures).
Potato and pumpkin tart with green onions
It is very easy to prepare and it is good and bad. I praise myself until Radu comes home to taste it too. I was inspired by the potato pie that I combined with a recipe found by chance on the net.
I will definitely do it tomorrow. and I don't say that very often
If the season is still open at pumpkins, I say it's time to bury it moussaka. A pumpkin bite. I'm not staying now to explain what the moussaka is and where we got it. I did it here and here. Even though, as a rule, the meat introduced in the moussaka is minced beef, I allowed myself a culinary license and replaced it with minced pork. Extracted from sausages. You don't have to do the same. In other words, you can do it with chicken, turkey or even kangaroo. The important thing is to like it. And if you don't like it, you can use pumpkins for other purposes. Find some suggestions here.
What do you need?
- 4 pumpkins suitable for size (about 1 - 1.2 kg in total)
- ½ kg of spicy pork sausages
- 150 g (1 piece) smoked pork sausage
- 2 cloves of garlic
- 1 red onion (small)
- 1 yellow onion (small)
- 2 (for hardening the filling) + ½ (for grilling the grill pan) + ½ (for greasing the tray) tablespoons of grape seed oil
- Gras red bell peppers
- ½ green bell peppers
- 1 can (440 g) diced tomatoes in its own juice
- 1 teaspoon dried oregano
- ½ connection of green parsley
- 2 tablespoons breadcrumbs
- 100 - 150 g Parmesan race
- 50 g Emmentaler cut into small cubes
- Salt and pepper - to taste
- Green basil leaves - for decoration.
How do you proceed?
Wash the pumpkins well, cut them lengthwise into thick slices about 0.5 cm, sprinkle with salt and let them about 15-20 to release their liquid, then wipe them with absorbent towels.
Grease the grill pan with ½ tablespoon of grape seed oil, heat it well and brown the zucchini slices in it for 4-5 minutes on each side, until they soften.
Peel an onion and finely chop it. So is garlic.
Cut the bell peppers into small cubes.
Remove the pasta from the inside of the sausages and knead it by hand until you get a homogeneous mixture.
/> In a large non-stick pan (a wok, for example) heat over medium heat 2 tablespoons of oil in which you fry the garlic (1 minute), onion (another 2 minutes), then the bell peppers (another 5 - 6 minutes). Then add the meat paste, and cook for about 7-8 minutes, stirring vigorously.
Then add the canned tomatoes, season with salt and pepper, reduce the heat and lightly cook the composition (on low heat) for another 25-30 minutes.
Perfect the composition with dried oregano and chopped green parsley. Match the final taste of salt and pepper.
Grease a high-walled tray (18 × 24 cm) with a little vegetable oil, line it with breadcrumbs and place a layer of fried zucchini slices in it.
Pour the previously prepared meat and vegetable mixture on top, in a uniform layer, then add grated Parmesan cheese.
Place another row of zucchini slices on top and cover with grated Parmesan cheese (don't skimp on Parmesan cheese!).
Put the tray in the oven (it must be preheated to 180 - 200 ˚C) for about half an hour.
Portion the moussaka, place it on serving plates and garnish with diced Emmentaler and fresh basil leaves.
Serve hot, accompanied by a glass of red wine, sec. A Cabernet Sauvignon de Recaș or a Cabernet-Syrah blend.
Have fun and see you healthy again!
Mashed potato mousse & # 8211 An absolutely delicious and simple dish
& # 8211 800 g minced meat what animal or bird you like
that word is the best bird
& # 8211 2 kg potatoes
& # 8211 1 onion
& # 8211 1 cup of milk
& # 8211 1 cup white, dry wine (optional)
& # 8211 4 eggs
& # 8211 2 tablespoons Cardinal oil
& # 8211 salt, pepper, thyme, to taste
Photo by Simona Floroaia & # 8211 La Bohème
- From potatoes (boiled of course) and milk we make a puree.
- We clean and finely chop the onion and put it to cook in oil, together with the meat.
- Add the spoonful of broth, the wine and let it boil.
- In a heat-resistant tray we put half the amount of puree and spread it evenly.
- Put the meat over the puree and the other half of the puree on top.
- Bake in a hot oven for 45 minutes.
- After this time, take the tray out of the oven, beat the eggs well and pour them on top.
- Bake for another 15 minutes.
The meat can be replaced with 2 packets of soybeans, cooked as written on the package.
Greek Musaca (fasting)
Here's how you can prepare the famous Greek eggplant recipe with eggplant, in the vegan version & ndash of fasting! Discover the recipe step by step below.
Musacaua is a very well-known recipe all over the world and is based on eggplant and minced meat. It is a very filling and delicious food, which can be found in various variants depending on the country in which it is prepared. I chose to make the Greek version of musaca today, but without fasting meat & ndash (vegan).
The authentic recipe for moussaka is made from minced beef or lamb (or even a combination of the two), prepared in a pan with spices and tomato sauce. This composition is then added in a layered tray, along with the eggplant strips and sometimes even potatoes, on top of which a generous layer of Bechamel sauce or mashed potatoes is added. Then put everything in the oven until it turns golden. I recommend serving musacaua with a glass of good red wine, to get a very special mixture of flavors.
If you want to create an authentic Greek moussaka recipe, you should know that an essential step is to prepare the meat mixture, because you have to saute it together with onion, olive oil, garlic, tomato sauce and some specially chosen spices to get a mixture with a very specific taste and texture. For this, you need to give the meat time to absorb all these magical flavors.
In some parts of Greece you can find different moussaka recipes, some of them containing pumpkin, artichokes or potatoes instead of eggplants. But I prefer the one with eggplants. Eggplants are full of flavor and nutrients beneficial to our body such as vitamins (B1, B6, K), copper, fiber and more! One of the biggest advantages of eggplants is that they are very versatile and you can create a wide variety of recipes with them, and this nutmeg recipe is the perfect example! & # 128578
Some variations of the original Greek moussaka recipe contain not only eggplant, but also layers of potato slices, to get an even more satisfying result. You can add potatoes as a base layer or you can follow the original recipe that uses only eggplant and meat mixture. The authentic recipe requires fried eggplant, but if you want to get a healthier result (as I did), you can bake the eggplant in the oven with a little salt (which will eliminate the bitterness and excess liquid of the eggplant) and olive oil.
For the vegan / fasting version of this recipe, I replaced the minced meat with a mixture of Pleurotus mushrooms and soy pieces, sauteed together with smoked paprika, salt, pepper and tomato sauce. I usually use Pleurotus fungus or the pieces of organic soy texture every time I want to get a result as close as possible to the taste and texture of real meat, but I must admit that the mixture between the two is simply incredible! I am sure that this bite recipe will convince even the most greedy carnivores to believe that it is not vegan / fasting!
Musacaua is a perfect food for any season. You can prepare a large tray of Greek moussaka which you can cut into pieces and keep for the next few days & ndash the recipe being perfect for meal prep!