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Appetizer vegetable meatballs

Appetizer vegetable meatballs

Peel all the vegetables.

Put the zucchini through a small grater, sprinkle a little salt and set aside for 15 minutes, do the same with the potatoes.

We put the rest of the vegetables through the small grater and put them in a bowl. and paprika, season with salt and pepper and leave for 10 minutes in the fridge.

In a pan add the oil and let it heat over medium heat. Shape the meatballs and flatten them as well as possible, so that the heat penetrates well and we don't risk having raw vegetables in the middle. Fry on both sides until golden. Serve both hot and hot, with your favorite sauce or pickles and hot peppers.

Good appetite!


Recipes with daisy schismasiu

It's hot, vegetables have started to abound in the markets, it's time to take full advantage of them. Thus, we made some delicious meatballs from vegetables. They are wonderful for the summer season, when we put meat in second place.

Ingredient:
2 zucchini, 3 carrots, 6 potatoes, 2 eggs, 1 bunch of dill, 2-3 green onions, 1 bunch of parsley, salt, pepper, breadcrumbs, oil for frying.


Method of preparation:
Peel a squash, grate it and squeeze the juice. Put the potatoes in a strainer to drain the water. Peel the potatoes and wash them, then grate them. Also the carrots. Finely chop the onion, dill and parsley. .
Squeeze the zucchini and potatoes by hand and put them in a bowl. Add the carrots and chopped greens, then the eggs. Season with salt and pepper and mix everything well.
Heat oil in a frying pan. By hand, form the meatballs from the composition, put them in breadcrumbs and fry them in hot oil. Remove on absorbent napkins.
Serve with a spicy yogurt sauce. They are good both hot and cold.

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Vegetable meatballs

A recipe for a family dinner or a healthy snack just for the little ones & # 8211 vegetable meatballs.

Vegetable meatballs & # 8211 an easy and tasty recipe, ideal for a family dinner. Or even a healthy snack, finger food, for the little ones.

Ingredients

  • 1 zucchini, medium
  • 1 bell pepper
  • 2 carrots
  • 1 parsnip
  • 1 parsley root,, 1 link fresh parsley
  • 1 bunch green onions
  • 1 gulie
  • 2 eggs
  • 1 tablespoon wholemeal flour

Steps needed to prepare

  1. Preheat the oven to 200 degrees. Then put all the vegetables on the large grater and place them in a larger bowl.
  2. Chop the onion leaves and parsley with a knife.
  3. Add the 2 eggs, flour and mix well.
  4. Put the composition in a baking tray with a spoon, so that you get the meatballs wider than the round ones.
  5. It is possible for vegetables to leave more juice than needed. For better success, drain this excess fluid.
  6. Leave the meatballs in the oven until they turn brown.

Cool them and serve them to the child with a few slices of tomatoes.

For babies under 1 year old, check the baby and baby food diversification table. It is important to use only age-appropriate ingredients for your baby.


Vegetable meatballs with rice & # 8211 A delicious, fasting recipe

I assure you that this recipe is super good and tasty and is perfect for the fasting period when you have no ideas for dinner or lunch. It is very easy to prepare and the result is wonderful - it can be served with salad or as an appetizer.

Necessary ingredients:

  • 300 gr of boiled rice
  • 1 white onion, 1 carrot, 4 tablespoons breadcrumbs
  • Green onions, salt, pepper
  • A little chopped parsley (if desired)
  • 1 tablespoon flour

Method of preparation:

Chop the onion as small as possible and pass the carrot through a small grater. In a frying pan, heat a little oil and sauté the onion until it becomes slightly transparent, after which you can add the grated carrot. Keep on low heat for 3-4 minutes and stir continuously to avoid burning.

Put the boiled rice in a deeper bowl over which are added the fried vegetables, finely chopped parsley and finely chopped green onions.

Add the breadcrumbs to these - you may not need flour - if the composition is consistent enough. Season with salt and pepper to taste - you can add other spices or dried herbs, depending on your taste.

From the resulting composition, form meatballs - larger or smaller (depending on how you want) and fry in hot oil until well browned on both sides. Fry over low heat and preferably put the lid on the pan.

Take out on a kitchen napkin to remove excess oil - serve hot or cold, with a salad or as an appetizer.


Fish meatballs with vegetables & # 8211 an irresistible duet! I wish I knew this recipe before!

We present you an interesting recipe for delicious meatballs from fish and vegetables. Thanks to the perfectly balanced duet of fish and vegetables, you get very tasty meatballs with an appetizing crust. They are prepared simply and in record time. It is a perfect dinner for the whole family, especially for the days when you do not have enough time to cook. The juicy and fragrant fish meatballs are the finest of all you have tried so far.

INGREDIENTS

METHOD OF PREPARATION

1. Wash the tomatoes. Pass them through boiling water, then through cold water. Peel a squash, grate it and slice it.

2. Wash and cut the fish (without bones) into 0.6-0.7 cm cubes. Peel an onion and finely chop it (if desired, fry it in a pan with hot oil).

3. Wash the greens and chop finely. Mix the tomatoes with the fish, onion and greens in a bowl. Add the eggs and starch. Season with salt and pepper. Stir gently.

4. Pour a portion of the mixture with a spoon into a hot pan with oil. Cover the pan with a lid. Fry them on one side until golden brown.

5. Turn the meatballs on the other side and fry them without a lid. Get appetizing meatballs with a reddish crust. Serve hot or cold with your favorite garnish.


Appetizer vegetable meatballs - Recipes

Fitt | Vegetarian, Vegan

Ingredient:
500 g white potatoes
250 g fresh salmon
1 broccoli
100-150 g pesmet
4-6 tablespoons of University Samurai Sauce
1 bunch of dill
2 eggs
Plain water
Flour
biscuit
100 ml liquid cream
1 lemon

Cut the potatoes into small cubes, then boil them in salted water until soft. After they have boiled, we crush them in a bowl.

Season the salmon with salt and pepper, then cook it for 15 minutes at 180 degrees in the oven, in a tray lined with baking paper. When it is ready, let it cool, then crush it a little and mix it with the potatoes.

We add in the composition 100 grams of breadcrumbs, 4-6 tablespoons of Samurai Sauce from Univer, chopped dill, after which we form a few balls that we give through flour, beaten egg with a little plain water, and then breadcrumbs. Fry the meatballs in an oil bath (approx. 180 degrees), after which we can serve them with a sauce of liquid cream, chopped dill and lemon juice. For the garnish, I boiled a little broccoli, but you can serve the dish with any kind of cooked vegetables.

The video with the preparation of the recipe is accessible on the Media page or on the Univer Youtube channel.


10 falafel recipes that surprise with creativity and taste

Ah, the falafel & hellip who in this world can say he doesn't like it at all ?!

In case you don't know what falafel is, let me explain quickly. Imagine some crunchy dishes made of chickpeas mashed combined with fresh herbs (ie a lot of parsley) and spices. The resulting meatballs are then fried in an oil bath or, if you want the healthier version, cooked in the oven until golden and crispy.

Falafel is a Middle Eastern food and the best part about it is that it is naturally vegan! Yes, falafel is a fasting food! It is also widely consumed in Egypt, Israel and Syria and, fortunately for everyone, today we can find stands and restaurants with falafel all around the world.

When it comes to preparing a falafel recipe, the best advice I can give you is to use fresh, quality ingredients. The better the ingredients, the tastier our falafel will be. Of course, this rule is valid for any dish, but especially for these meatballs with simple and effective ingredients!

If you have never tasted falafel before, I let you know that you have stayed away from a whole universe of flavors. Falafel has an extraordinary taste and is also very versatile. It is served most often in glue, with fresh vegetables and sos tahini, in a pita or as it is, on a plate, together with your favorite side dishes & ndash usually a tabbouleh salad with fresh parsley or yogurt, mashed potatoes and vegetables fresh.

If you ask me, the best thing about falafel is that it is very easy to make and you only need a few very simple, basic ingredients that you probably already have at home. So, if you have a can of boiled chickpeas, falafel is like cooking! And because the whole process is so simple and stress-free, it would be a shame not to prepare falafel at home more often, right? Especially if we follow a vegan diet.

There was a time (not long ago) when I was simply in love with falafel. We eat it almost daily, combined with whatever we had at hand and we try new versions constantly. Did you know that fava beans can also be made from Fava beans? It's just as good! And there are some new combinations, but I say to keep the surprise for now until you take a look at the list I have prepared below.

If you like falafel but are bored with the original recipe, then you have opened the right article. Below you will find 10 falafel recipes which have become my favorites over time and which surprise with creativity and taste. You will find some unexpected combinations such as a pink falafel made with beets, a falafel from quinoa and a type of falafel that is being prepared at the tray! Sounds great, doesn't it? I feel like it right now!

I'm sure you're already excited to try some new recipes soon! Most of the recipes below are my creations, but not only & ndash I also selected 4 falafel recipes from other culinary bloggers that I really liked. And I warmly recommend you to try each of them as soon as possible!

All you have to do to access each of the recipes below is click on the button below each. Let's beat him:


QUICK PATS WITH HAM AND MOZZARELLA

Whether you prepare them for holidays or weekend breakfasts, picnics or hiking, this recipe is a must have! They are prepared super fast, with homemade or commercial foil, they are filled with what you have in the fridge and they are to the liking of both the little ones and the big ones.

I don't dare to make homemade sheets too often, because I don't have the time or the patience and I don't think I have the necessary skill. A quick version of puff pastry can be found here, with butter croissants. Yes, I admit, there are times when I prefer to take a shortcut in the kitchen and choose the puff pastry from Lidl, the light version. I love the idea that they save a few calories, even a few.

Here you have a flour recipe for pies with tender dough, also with "salty" filling.

INGREDIENTS (8 pieces)

Seeds for decoration (optional)

I unwrapped the dough on the baking sheet in the package and divided it into 8. On each piece I placed a slice of ham (folded enough to fit well in the piece of dough) and about a tablespoon of grated mozzarella. (From that dry, for pizza, not fresh!). If you don't have mozzarella, you can use any kind of cheese.

I folded the pieces of dough and sealed the edges with a fork. The cheese still flows when baked, but at least we try to seal the packages as well as possible. I gently cut the pies so that the steam has a place to come out.

I put the tray with the pies formed in the fridge. Minimum 30 minutes. I left them for about two hours, because my oven was busy. This step helps to bake them perfectly, a swollen dough with well-highlighted layers.

I heated the oven to 200 degrees.

I took the tray out of the fridge and greased the packets with beaten egg and then sprinkled seeds on them: sesame and sunflower, in my case. You can use anything you like: pumpkin, poppy, blackberry, sea salt, etc. or you can skip this step.

I baked the pies for 20 minutes in the preheated oven at 200 degrees, during which time they swelled like pillows and browned nicely. After baking, I let them cool on a cake rack.

They are crispy, fluffy and full of filling, it's worth a try. I go well for breakfast with kefir or yogurt, with hot sauce or ketchup, next to eggs or vegetables or on appetizer plates, as I chose to use them this time.


Very tasty cold appetizer recipe & # 8211 carrot and vegetable salad for winter (without vinegar)!

This salad can be served as a cold appetizer or can be added to soups and other dishes as a vegetable.

INGREDIENT:

-6-7 tablespoons of tomato paste

METHOD OF PREPARATION:

1.Cut the vegetables into cubes and chop the parsley.

2. Put the pan on the fire, pour the oil, add the onion and fry for about 5 minutes.

3.Add the carrot, mix and sauté the vegetables together for about 10 minutes.

4.Mix the tomato paste with water, add sugar and mix once more.

5. Pour the sauce obtained into the pan and mix. Cover the bowl with a lid and simmer the carrots for about 20 minutes, stirring regularly.

6.After boiling the vegetables, stir and bring to a boil with the lid on half.

7. Add the bell pepper, mix, then add the greens, black peppercorns and mix again.

8. Season the salad with salt to taste.

9. Cover the pan halfway with the lid and simmer the salad for another 5-10 minutes. The carrot should remain crispy, but not too hard.

10. Pour the salad into the prepared jars and cover them with lids (with or without fillet).

11. At the base of a saucepan, place a soft cloth, add the jars and pour hot water under the shoulders.

12. Sterilize the jars for 25-30 minutes, after the water boils.

13.Thread the jars or close them tightly, turn them upside down, cover them with a warm blanket and let them cool slowly.

From this amount of ingredients you get 4 jars of 0.5 l and 3 jars of 0.75 l of very tasty salad. Keep the can cold and you will always have a cold snack at hand, which will save you in many situations.