Vegetables au gratin

Put the boiling water in a pot and scald the cauliflower bunches for 5 ', then take them out on a plate, cut them in half lengthwise and leave them to cool.

Peel the zucchini and eggplant, cut them into slices, about 0.5 cm thick, powder them with salt, mix them a little shaking / sautéing the bowl and leave them for about 15 ', to leave their juice, then drain them .

Wash the basil leaves well with cold water.

We burn the tomatoes, peel them and everything that is spoiled, then cut them into slices as thick as pumpkin and eggplant.

We turn on the stove oven, take the clay pot, grease it with oil and alternating the slices of zucchini-cauliflower-red-basil leaf, we start and build around, forming the circle at the edge of the pot. In the middle, form a second circle, this time with the pieces of cauliflower, and fill the middle with the rest of the vegetables, then stop them with the rest of the oil.

Bake under the lid for 60 ', then remove the lid and bake for another 60' or more if you want the vegetables even browner.

They are served as such or as a side dish with fried fish or various meat steaks.

Good appetite!


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Rom & acircnii are on the last place to consume vegetables, according to Eurostat!

From the first moments of life, we need the warmth, love and dedication of our mother more than anything. These needs do not disappear even as we grow, but we do.

All parents want their children to eat vegetables, but most of the time they fail to get determined to do so. Here & icircn.

We hear more and more often that "for a healthy life, we need to eat fruits and vegetables every day," right? In fact, it is a lesson that you, as a child, have.

Aging is a natural process, and everyone certainly wants to increase its visibility in the body as much as possible.

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Assorted vegetables au gratin

Boil the potatoes in salted water and then cut into cubes, boil the carrots and cut in the same way. Peas and green beans are boiled in salted water. When using canned peas and beans, drain the liquid and pass through a stream of cold water. The beans are cut into small pieces. Grate the cheese.

In 150 g of margarine or heated butter add flour dissolved in cold milk and boil until thickened. Stir continuously to prevent agglomeration. Potatoes, carrots, beans, peas, eggs, salt, pepper are added to the obtained composition and mixed for homogenization. Place the vegetable composition in a pan greased with margarine or butter, level the surface, sprinkle with grated cheese and place in the oven for gratin.

Serve hot.


Natural syrup recipe from shock flowers with lemon and ginger

The recipe for this syrup is more special because I added grated ginger, but also a lot of lemon. Both ginger and lemon have beneficial properties, so this syrup will be a real source of health, even if it also contains sugar.

We can also prepare shock flowers Sweety, but it is very delicious shock fruit jam.

You can also find on the blog the simple recipe for shock flower syrup, in the "Drinks" section.

And if you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds, related to the page. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


How to make the recipe for mushrooms au gratin with cheese and creamy cream sauce with garlic & # 8211 in the oven?

How to prepare mushrooms for gratin?

I washed and drained the mushrooms. I lightly salted them and let them drain in a colander. Being small you didn't have to cut them but if you have bigger mushrooms then you can cut them in halves or quarters.

I took the mushrooms out of the strainer on a clean towel and wiped them well.

I heated 2 tablespoons of oil in a large pan. I sautéed the mushrooms over high heat to leave the water. Not for nothing but better to get rid of moisture now than to remain liquid in the form of gratin.

I seasoned them with salt and pepper and turned them over with my spatula from side to side. It should not brown too much but just lose more liquid.


Method of preparation

Put the boiling water in a pot and scald the cauliflower bunches for 5 ', then take them out on a plate, cut them in half lengthwise and leave them to cool.
Peel the zucchini and eggplant, cut them into slices, about 0.5 cm thick, powder them with salt, mix them a little shaking / sautéing the bowl and leave them for about 15 ', to leave their juice, then drain them .
Wash the basil leaves well with cold water.
We burn the tomatoes, peel them and everything that is spoiled, then cut them into slices as thick as pumpkin and eggplant.
We turn on the stove oven, take the clay pot, grease it with oil and alternating the slices of zucchini-cauliflower-red-basil leaf, we start and build around, forming the circle at the edge of the pot. In the middle, form a second circle, this time with the pieces of cauliflower, and fill the middle with the rest of the vegetables, then stop them with the rest of the oil.
Put in the oven, under the lid, for 60 ', then remove the lid and bake for another 60' or even more if you want the vegetables even more browned.
They are served as such or as a side dish with a fried fish or various meat steaks.

Vegetables au gratin

The beans are cleaned, washed, broken into 2-3 pieces and then put in a bowl with water and a little salt.

Chicken specialty with au gratin vegetables

Remove the skin from the thighs and debone them. You can also use chicken breast instead of thighs. thighs