Cut the baguettes into four, then cut them lengthwise and place them in a tray. Wash them, drain and cut into strips. Drain the mozzarella and cut or crush, then mix with leurda. Season with salt and fill the notches in the baguettes with this composition. Sprinkle or grease the sticks with oil, then put in the oven for approx. 20-25 minutes.
Bistro wand with cucumber butter
Soak 50 g of oatmeal in 50 ml of lukewarm water. Knead the two types of flour with 1 tablespoon of salt, crushed yeast and approx. 450 ml of lukewarm water and leave the dough to rise, covered, approx. 30 minutes in a warm place. Add the oatmeal and knead and leave to rise for approx. 30 minutes.
Shape the dough into a large baguette or two smaller baguettes, place them in a rectangular shape or in 2 baguette shapes and leave them to rise for another approx. 30 minutes. Grease the bread with water with a brush, sprinkle the remaining oatmeal on top and bake in the preheated oven at 240 ° C (gas: stage 6, air convection 220 ° C) approx. 20-25 minutes, until golden brown. Put a bowl of water with the bread in the oven.
For the butter, cut the cornflower cucumbers and chili cucumbers into small cubes. Rub the butter until it foams, add the thyme, cucumber and mustard and season the butter with salt and pepper. After removing the bread from the oven, allow it to cool slightly on a cake rack, toast it, fill the notches with butter and serve.
Necessary ingredients eggplant breaded with meatballs:
- 2 eggplants of the long variety
- about 700 gr of minced meat
- 2 onions
- 3 small tomatoes
- 1 bell pepper
- 3 cloves of garlic
- 50 gr butter
- 1 tablespoon breadcrumbs
- pepper, paprika, thyme, salt
- olive oil
We prepare the composition for the meatballs. I used minced pork-turkey mix but you can use any meat, pork, beef or poultry. Add to the minced meat the two onions given on the grater, ground pepper, paprika, salt and breadcrumbs. Mix and knead the meatball composition well. The role of the breadcrumbs is to tie the meatballs well so that they do not crumble after cooking in the oven. With a wet hand, form the meatballs, flatten them with the palm of your hand so that they are the same size as the eggplant slices. We leave the meatballs formed on a plate.
Cut the eggplant into slices of about 1 cm. In a round tray, place, following the line of the tray, the slices of eggplant breaded with meatballs, alternating a slice of eggplant and a meatball until we form and close a circle. In the middle of the tray will remain a gap in which we place a bed of sliced tomatoes and bell peppers cut into larger pieces. If you do not have a round tray, you can use a regular tray in which you place breaded eggplants in rows from one end of the tray to the other.
Put a little olive oil in a pan, temper the chopped garlic a little and add the peeled and diced tomatoes. Season and season with ground pepper, paprika, thyme and salt. Let it drop slightly, add the butter and mix. We stop the fire.
With a spoon we put the tomato sauce from the pan over the eggplant breaded with meatballs, placed in the pan. We put sauce in the middle, over the peppers, as well as over the eggplant slices and meatballs, making it even with a spoon. So take care of the tray, cover it & wrap it with aluminum foil and put it in the oven for 30 minutes. After 30 minutes, remove the aluminum foil and leave the tray in the oven for another 10-15 minutes. Once the operation is completed, we can decorate these breaded eggplants with green parsley, basil or, why not, with hot pepper slices.
First wash the eggplants and cut them into cubes. In a large bowl put water, a tablespoon of large salt, dip the eggplant and cover with a plate to sit under salted water.
After half an hour we rinse them very well and dry them with absorbent kitchen towels.
Heat the 5 tablespoons of oil and fry the eggplant. Cover with a lid and shake the pan from time to time. When it starts to take on color, take the lid and continue cooking until it softens and browns nicely.
Remove them on absorbent kitchen towels to absorb excess oil.
Put 3 tablespoons of oil in a saucepan and sauté the chopped onion until soft. Add the peeled tomatoes, paprika, thyme, salt and pepper. Boil for about 4-5 minutes, stirring occasionally.
Add the eggplant, the garlic passed through the press and enough water to cover them.
Cook for another 10 minutes. If the stew is too low, add a little more warm water and bring to a boil, two more.
Extinguish the fire and sprinkle with chopped parsley.
The food is ready and can be served. Enjoy!
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Accordion eggplant - stuffed with cheese and tomatoes
- Vinete accordion (Maria Matyiku / Epoch Times) Vinete accordion
Eggplant stuffed with cheese and tomatoes, they are surprisingly tasty and very easy to cook. They are called accordion eggplants after the final shape they take after breading, which brings with it that of the accordion.
Although it is not a special recipe, being rather an idea to cook eggplant in a slightly different way, it pleasantly surprises with its taste, aroma and appearance.
3-4 tablespoons olive oil,
200 g sliced cheese (mozzarella),
parsley and basil leaves,
a hot pepper (optional) or garlic sauce
The eggplants are washed, the stalks are removed, then cut in half lengthwise. Cut the eggplant halves into wide rounds, but not to the end.
You can use a pair of chopsticks that you place along the length of the eggplant, on one side and on the other, to stop the knife from cutting the slices all the way.
If the eggplant is bitter, sprinkle with salt first and leave to drain for about 2 hours. Then wash with water and carefully dab with a paper towel to remove excess water. If the eggplants are not bitter, this step is not necessary.
Grease the cut parts with oil, using a kitchen brush, then season with salt, pepper, minced garlic and parsley (or any other favorite herbs).
The cheese and tomatoes are cut into slices of about one cm.
Pour a cup of tomato sauce into the baking tray, then place the breaded eggplant.
Place in the preheated oven at 200 C and bake for about 35-40 minutes until the eggplant slices become soft.
After the eggplant is removed from the oven, sprinkle basil leaves on top.
The breaded eggplants are served while they are hot, with garlic sauce or hot peppers according to preference. Serve as such or with your favorite steak.
Stuffed bread sticks
V & # 259 present & # 259m o re & # 539et & # 259 de Stuffed baby baguettes, only good for a snack & icircn long break or breakfast. This stuff stays fluffy even after a few days.
Photo: Stuffed baguettes & # 259 & ndash Archive & # 259 Burda Rom & acircnia
& Icirc & # 539i need for dough:
500 g f & # 259in & # 259
250 g milk
50 g melted butter & # 537i r & # 259cit
25 g of fresh yeast & # 259t & # 259
50 g zah & # 259r
1 tablespoon & # 539 & # 259 salt
For stuffing & # 259:
slices of & # 537unc & # 259
slices of red pepper
sausage or m & # 259sline
1 or b & # 259tut
30 g butter
Prepare the dough:
In the warm milk, melt the yeast together with the sugar, cover with a plastic wrap and let it rest for 10 minutes.
Put the sifted flour in a large bowl, make a hole in the middle and add the milk with the yeast and the melted butter and mix, mix well. 539in, then salt is added. If the dough is a little sticky and lets it rest for 5 minutes before frying, do not add more. Mix everything until you get a homogeneous dough, knead for 5 minutes. Put the dough in a bowl greased with a little oil and leave it to rise for 1.30-2 hours.
After the dough has risen, divide it into 2 equal pieces (each weighing about 425 g), from each piece stretch a rectangle, grease with melted butter and grate, one part. the dough is cut from the dough, and on the other side it is put as the horse, the ham, the red pepper slices and the green sausage or mashed greens. Everyone puts what they want.
Place the baguettes in the tray on the stove lined with baking paper, cover with a towel and let rise for 30 minutes. After this time, the baguettes are greased with beaten egg, and whoever wants can press flax or sesame seeds. Bake at 180 degrees C for 30 minutes or until the baguettes are cooked.
Re & # 539et & # 259 by Alina Emanuela Piele, V & acirclcele village, Bretea-Rom & acircn & # 259 commune, Hunedoara county
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Category: bread, savory tarts, LCHF pies
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Breaded Wands - Recipes
METHOD OF PREPARATION
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