I usually make this recipe with what I have left in the fridge so I don't have an exact list of ingredients. I put it like this:
- 7 small potatoes
- 1 carrot
- 1 green bell pepper
- 1 handful of peas
- 1 green onion
- 2 chicken breast fillets
- 1 dose of boiled corn
- 1 or
- 1 tablespoon sour cream
- grated cheese
Preparation time: less than 30 minutes
RECIPE PREPARATION Vegetable pudding:
Peeled potatoes and cut into cubes, bring to a boil, then followed by carrots, peppers and peas. Meanwhile, I fried the chicken in the pan until it browned, I cut it into strips or cubes. Meanwhile, the vegetables that I took out in a sieve to drain the water were boiled, I added the meat, green onions and a dose of corn. I mixed everything well and matched with salt and pepper. In a heat-resistant dish greased with cooking margarine (or oil) I placed everything, and added the beaten egg with sour cream. I covered everything with grated cheese and put it in the oven over medium heat until the cheese is browned.
Corn and peas give an exceptional taste to the pudding. We were fff delighted with this food. She's very, very good. It deserves a try !
2 ripe eggplants, a tablespoon of lemon juice, 2 diced baked peppers, 2 diced baked bell peppers, a grated carrot, 300 g mushrooms, 2 large onions, olive oil, tomato juice, garlic, 2 tablespoons flour, salt, pepper, thyme, oregano
Difficulty: Average | Time: 2h
2 eggplants, 5-6 peppers, 3 onions, 1 small cauliflower, 1 handful of green beans, 4-5 cloves of garlic, 3-4 large tomatoes, 1 tablespoon vegeta, salt, 3-4 eggs, 100 g grated cheese, salt .
Method of preparation
Bake eggplant and peppers, clean and cut into strips. Chop the onion and sauté in oil and water, peel the tomatoes and cut them, peel the green beans and break the small bunches, which are boiled in boiling salted water. When cooked, drain and allow to cool. The mentioned ingredients are mixed with finely chopped garlic, egg yolks and vegeta. In a Jena bowl, previously greased with oil and lined with breadcrumbs, pour the composition, which is sprinkled with 3 tablespoons of oil and put in the oven, at the right heat, for about 25 minutes. Meanwhile, beat the egg whites and mix with the grated cheese. When the pudding has browned, remove, pour in the egg whites and bake for another 5 minutes. It can be served both hot and cold.
Vegetable pudding it is ideal for dinner, because it has a light consistency and a low caloric intake. It is important to get your child used to eating as many vegetables as possible from the first years of life and to refuse fatty or very spicy foods. In this regard, vegetable pudding it is ideal for your child's dinner, perfectly balancing the flavor with healthy ingredients.
Cabbage pudding with cream. The most economical food!
When you are in a time crunch, cream-based vegetable pudding is the best choice. It cooks very quickly and easily, has an exceptionally tasty and aromatic taste and is ideal for a delicious dinner with family or friends. Be sure to try this wonderful recipe and enjoy your family with a light meal!
-100 g of sesame seeds
-salt and greens to taste
METHOD OF PREPARATION
1. Peel the cabbage and cut it into thin strips with a sharp knife.
2. Chop the greens and add it to the cabbage.
3. Prepare the sauce: mix in a bowl the eggs, cream, flour, salt, baking powder and spices to taste. Beat well with a whisk or mixer.
4. Grease the baking tin with butter and sprinkle with flour or breadcrumbs, place all the cabbage with greens.
Cut the zucchini and carrot into thin strips, using a vegetable knife. Tomatoes are cut into rounds.
Each strip of zucchini and carrot is rolled and arranged in the baking dish.
Tomato slices are arranged on the edge of the bowl.
In a bowl, beat eggs with sour cream, add grated cheese and salt.
The mixture obtained is poured over the vegetables and sprinkled with garlic. Bake the pudding in the oven for 25-30 minutes, at a temperature of 180 degrees.