tz.acetonemagazine.org
New recipes

Hotchpotch

Hotchpotch


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Personally, I prefer to prepare the pot with fresh vegetables. But as the demand was for a combination with commercial pots, I complied even though I am not a fan of it at all. He has a special taste, but I don't like it! : D

  • 8 chicken wings
  • a jar of pots (bought)
  • a piece of celery
  • 3-4 new potatoes
  • 2 large tomatoes
  • 1 carrot
  • 1 zucchini
  • 1 parsnip
  • 1 vanata
  • 1 green bell pepper
  • 1 red pepper
  • salt to taste
  • a handful of pods
  • a bunch of dill
  • a bunch of parsley
  • 2-3 pickled cucumbers / vinegar
  • optional: 2 tablespoons tomato juice

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pot:

Lightly brown the chicken wings, over which we add the larger chopped vegetables. Let them penetrate easily (in a covered pan) on the right heat and without mixing them so as not to crumble. Then put the pot and tomato juice, stirring lightly, season with salt and let it boil until the sauce binds enough. After taking the pan of fire, sprinkle the greens as you like.

Enjoy your meal!


Vegetable pots for the winter

Because the markets are already full of vegetables of all kinds, it would be a shame not to think about how to use them for a longer period, when their season passes.

There are many storage methods (in bags in the freezer, in sterilized jars, etc.), but it is still best to use Grandma's recipes for preserving them for a long time.

These dishes are useful in a household, because they do not require further preparation before being served, possibly only heat up, especially when time is always limited (time crisis).


Greek-inspired vegetable food

  • 150 ml extra virgin olive oil
  • 1 large eggplant
  • 1 large onion
  • 3 cloves of garlic
  • 800 g large potatoes
  • 6 medium tomatoes
  • 12 cherry tomatoes
  • 5 zucchini
  • 300 g mashed tomatoes
  • 1 tablespoon dried oregano
  • 1 bunch parsley

reheat the oven to 220 degrees C

Cut the eggplant into 1 cm long slices or slices. Throw the olive oil in a pan over medium heat and cook the eggplant in several series so that they do not crumble for 5 to 7 minutes or until they soften and turn golden, adding from time to time, if a little olive oil is needed. After frying, place in a large bowl.

Peel and chop the onion and garlic. Add the onion and garlic to the empty pan with a little oil, if necessary, and leave for 5 minutes or until soft. Transfer to a bowl with eggplant. Cut the potatoes into 1 cm cubes, thinly cut the medium tomatoes and slice the zucchini.

Add the potato, all the tomatoes, zucchini, mashed tomatoes and 200 ml of water to the bowl. Sprinkle with oregano, then add the finely chopped parsley. Season generously with sea salt and black pepper. Mix well with your hands to combine the flavors, then pour everything into a large ovenproof dish. Add the remaining oil on top.

Bake for 30 minutes, then lower the oven to 200 ° C / gas 6. Bake for another 20-30 minutes or until browned and the vegetables are tender. Allow to cool slightly before serving. For extra flavor, at the end you can put a little cheese on top. It can be served on a bed of rice or Greek style with a piece of grilled cheese.


Vegetable pots at Multicooker

Being Wednesday, I prepared a vegetable pot for lunch, with everything. Danut & # 8220 loves & # 8221 so many vegetables that he says in soups & # 8211 please put me only water :))))). Today when he saw..he rolled his eyes :))). He ate with a whip and woe half of the plate then he said & # 8211 I would tell you something but you will say & # 8211 get out of here fussy, go! Go! :))).

[ingredients title = & # 8221Ingrediente Vegetable Pots at Multicooker & # 8221]

The quantities of vegetables are put according to the preference and the number of people present at the table

  • I used:
  • potatoes
  • carrot
  • onion
  • red beans, boiled
  • Red pepper
  • green pepper
  • zucchini
  • eggplant
  • salt
  • pepper
  • donut paste with peppers and onions
  • broth
  • paprika
  • a bit of sugar
  • green parsley
  • oil

[directions title = & # 8221Multicooker Vegetable Pot Preparation & # 8221]


Catalan pots

Simple to do and the time spent in the kitchen will be relatively short. Serve cold.

Amount: 2200 g / Servings: 8 servings
Preparation time: 20 min / Total time: 60 min

ingredients:

  • 200 grams of rice
  • a liter of soup
  • a tablespoon of olive oil
  • 4 large bell peppers
  • a big onion
  • 2 tablespoons capers
  • a glass of vinaigrette sauce with olive oil
  • salt and pepper to taste

Method of preparation:

Wash the rice, drain it and boil it in the soup juice for 20 minutes. While the rice is boiling, cook the peppers over low heat and then clean them of the skin. Cut them in half lengthwise and remove the seeds. Peel a squash, grate it and cut it into quarters.

After the rice has boiled and cooled, mix it in a bowl with the tomatoes and capers. Add the vinaigrette sauce on top. The composition is used for filling half peppers.


Preparation for Transylvanian vegetable pots

Preparing vegetables for pots, this special dish

Start by washing and cleaning the vegetables for the vegetable pot under running water and then drain them very well. Finely chop the green onion, garlic and leek and place in a bowl, the zucchini is split long, after the peel is removed, the core is removed and then cut into semicircular slices, and the eggplant with the peel on it is also cut lengthwise and then sliced. Sprinkle the eggplant pieces with salt and set aside in a colander to remove the juice.

Next, cut the carrots into rounds or sticks, dried julienned onions, leek slices, sliced ​​bell peppers, diced cabbage and diced potatoes. Of course, all vegetables can be chopped bigger or smaller, there is no specific rule over this, but it is not advisable to put them on the grater or on a food processor because you will lose the texture of the dish.

Even if it requires a little more effort, the recipe for Transylvanian vegetable pots with cabbage requires that all the ingredients be chopped with a knife so that, in the end, the pot food is beautifully colored, and each vegetable can be easily recognized. .

Frying eggplant and zucchini slices

Usually, vegetable pot recipes involve boiling vegetables together, but in order for the taste of this Transylvanian vegetable pot to be a special one, it is recommended that the eggplant and zucchini pieces be slightly fried before the actual cooking.

In this way, the taste of the vegetable pot will be special, and these vegetables will remain crispy and not stifled. So, in a pan, heat 2-3 tablespoons of oil and fry the eggplant slices over high heat on both sides. When you're done with this, take care of the zucchini pieces, which you will fry in the same way, then leave them aside, along with the eggplant.

In what order are vegetables boiled for vegetable eating?

Heat oil in a saucepan and then add the leek slices, dried and green onions, leek leaves and chopped garlic. Put a pinch of salt over them and let them harden until the onion becomes translucent. At this point, add the carrot, place a lid on and simmer for 5 minutes on low heat. Further, over the obtained composition put diced potatoes and bell peppers, bay leaves, dried thyme, a little pepper, salt and a cup of water. Let the pot boil for 10 minutes, but when the potatoes are still hard, add the chopped cabbage. Keep in mind that the Transylvanian vegetable pot is made over low heat, through a slow cooking, so that each vegetable has time to cook properly.

After another 5 minutes, add the bean pods, the pieces of cauliflower and the tomato juice to the potted vegetable dish. Leave the stew on the fire until it starts to drop, 10-15 minutes on low heat, then add the slices of eggplant and zucchini, finely chopped dill and parsley. Turn off the heat, stir gently and set the Transylvanian vegetable pot aside for a few minutes or even half an hour to cool.


Pots, pickled tomatoes, magiun oranges: Three recipes for #LaBorcan

Several recipes for the taste buds prepared for the winter were shared by our readers during the #LaBorcan Photo Marathon, held by the Northern Observatory on the Facebook page.

I've published before 3 recipes offered by marathon participants. Today we present 3 other recipes that can inspire you in the canning season for winter.

Vegetable Pots

At 10 kg of eggplant put 5 kg of bell peppers, onions, tomatoes (but you can change as desired).

Eggplants and squid are baked in a roll or on a tray, tomatoes are cut through a meat grinder or cut into small cubes, onions are also cut into small cubes. Fry the onion in a pot until golden brown, then add the tomatoes and cook until the juice decreases. Add the eggplant and peeled squid (cut into small cubes or put through the meat grinder) and cook well. Add salt to taste, put the pot in jars and close with lids.

Author: Domnica Chetrari

Marinated tomatoes

Celery leaves, sliced ​​bell peppers, onions, peppers and many beautiful and tasty tomatoes. We arrange everything #LaBorcan and pour boiling water on top. After 10 minutes, boil the water once more and add 1 tablespoon of salt, one of sugar, one of vinegar to a jar. We pack the jar and wait for winter.

Author: Tatiana Sedun

Orange and lemon jam

You can use orange peel and lemon or the juice left over from the preparation of soft drinks. I added sugar and boiled the composition like any jam over medium heat until ready.


Culinary recipes from Greek and Cretan monasteries. Vegetable pots for the winter

We continue the series of recipes inspired by the culinary preparations made in the Greek and Cretan monasteries, started two issues ago, with a recipe for winter - vegetable pots.

Such a preparation can be consumed at any time and can be prepared from seasonal vegetables, but autumn is ideal to prepare because all vegetables can be used. And the mix of vegetables and flavors therefore means a better taste. It can be eaten both cold and hot and can be garnished with a meat, pasta or rice dish. It can also be put in jars to be eaten in winter, when we can't find fresh vegetables.

Ingredients for canned vegetable pots (if prepared for on-site consumption, reduce quantities):

  • 1 kg of onions
  • 1 kg of carrots
  • 1 kg of eggplant
  • 1 kg of bell pepper
  • 1 kg of pumpkin
  • 1 kg of leeks
  • 1 kg of green or yellow beans
  • 1 kg of peas
  • 1 kg of tomatoes
  • 2-3 heads of garlic
  • 200 ml oil
  • 20 bay leaves
  • 3 teaspoons basil
  • 3 teaspoons thyme
  • 2-3 teaspoons of peppercorns
  • (white, red, black)
  • 1 teaspoon allspice
  • 3 teaspoons dried coriander
  • Salt, pepper - to taste

Method of preparation:

The vegetables are prepared and added depending on the time of thermal preparation, so those that boil faster are put at the end, and after boiling all are added and diced tomatoes (without peel).

Finely chop the onion and leek and put them in a bowl with the oil, a little warm water, the herbs (basil, thyme, bay leaves, etc.), salt and pepper. Leave on low heat and cover with a lid. When the onion and leek are almost ready, add the sliced ​​carrots, add a little more water (lukewarm, preferably) and put the lid on. After a few minutes, add the beans, cleaned and cut into 1 cm pieces, and, if necessary, add a little more lukewarm water. In parallel, bake the eggplant, clean it and let it drain on a wood chipper. Put the peas and after a while you can add the diced zucchini. When all the vegetables are cooked, put the peeled and diced tomatoes and mix so that they do not stick to the pot in which they are boiling. When the tomatoes are almost ready, add the lightly chopped eggplant with a wooden cutter (it is not recommended to use a stainless steel knife because it oxidizes).

When everything is ready, remove from the heat and add the garlic. Place the vegetable pot in airtight jars, which will boil in a bowl of water for about an hour. To prevent the jars from breaking, cover the dish with a kitchen towel. After boiling for an hour on low heat, remove from the pan and place on a wooden counter with the lid down. Leave to cool and then store in a cool, dry place for the winter.

Depending on everyone's preferences, the vegetables in the recipe can be replaced. It is only necessary to take into account the time required for thermal preparation for each type of vegetable.


Greek-inspired vegetable food

  • 150 ml extra virgin olive oil
  • 1 large eggplant
  • 1 large onion
  • 3 cloves of garlic
  • 800 g large potatoes
  • 6 medium tomatoes
  • 12 cherry tomatoes
  • 5 zucchini
  • 300 g mashed tomatoes
  • 1 tablespoon dried oregano
  • 1 bunch parsley

reheat the oven to 220 degrees C

Cut the eggplant into 1 cm long slices or slices. Throw the olive oil in a pan over medium heat and cook the eggplant in several series so that they do not crumble for 5 to 7 minutes or until they soften and turn golden, adding from time to time, if a little olive oil is needed. After frying, place in a large bowl.

Peel and chop the onion and garlic. Add the onion and garlic to the empty pan with a little oil, if necessary, and leave for 5 minutes or until soft. Transfer to a bowl with eggplant. Cut the potatoes into 1 cm cubes, thinly cut the medium tomatoes and slice the zucchini.

Add the potato, all the tomatoes, zucchini, mashed tomatoes and 200 ml of water to the bowl. Sprinkle with oregano, then add the finely chopped parsley. Season generously with sea salt and black pepper. Mix well with your hands to combine the flavors, then pour everything into a large ovenproof dish. Add the remaining oil on top.

Bake for 30 minutes, then lower the oven to 200 ° C / gas 6. Bake for another 20-30 minutes or until browned and the vegetables are tender. Allow to cool slightly before serving. For extra flavor, at the end you can put a little cheese on top. It can be served on a bed of rice or Greek style with a piece of grilled cheese.


Ingredients for rice pots:

- 4 onions
- 2 bell peppers
- 4 tomatoes
- 2 carrots
- 1 cup of rice
- 5 tablespoons oil
- 2 cloves of garlic
- 1 l vegetable or vegetable soup
- patrol
- salt
- pepper
- sweet Boya

Method of preparation:

Step 1:
Chop the onion, pepper and garlic. Grate the carrot or cut it into rounds and the tomatoes are scalded, peeled and cut into cubes.

Step 2:
All vegetables (onions, peppers, garlic, carrots and tomatoes) are hardened. After 5 minutes, add the rice. Leave until the rice is lightly fried and add the vegetable soup.

Step 3:
Let the rice boil but stir so that it does not stick. At the end add the spices and chopped parsley.

After trying this recipe you will always cook pots of rice because it is easy to make and very nutritious. Moreover, it is an alternative for the days when you fast.


INGREDIENTS vegetable pots

Check the ingredients as you put them in the shopping cart.

200 g eggplant

400 g tomatoes

200 g red pepper

150 g onions

200 g mushrooms

200 g of zucchini

1 dust powder

1 pinch of salt

1 pepper powder

60 g oil


Video: Oibò! Dovrete fare a meno di noi per un po! In autodistruzione