Contents:

• Eggplant with tomatoes, garlic and Provencal herbs
• Vegetable stew with eggplant, tomatoes and peppers
• "Eggplant in Armenian" sauce matsun
• Steamed vegetables at home

Steamed vegetables - a very useful and quick in cooking. It turns out light and juicy, does not lay down the "rock" in the stomach. If you want a hearty dish came out, add a little bit of meat: chicken, beef, or, for example, pork. We offer several master recipes Eggplant stewed with tomatoes, bell peppers, onions and other products. Vegetables in question are sold all year round, so you can prepare your favorite dish at any time, summer, autumn, spring and even in winter.

Eggplant with tomatoes, garlic and Provencal herbs

Take the eggplant grown in your own garden, and if this is not possible, buy them in the shop. Dishes with garlic have a special aroma and a pleasant taste, so we recommend to add this product to the dish.

To prepare this dish you will need:

• eggplant 1 kg
• mashed tomatoes 500g
• 4 cloves garlic
• grated cheese 200g
• mozzarella cheese 200g
• olive oil to taste
• spices to taste Olive
• salt to taste
• pepper to taste
• basil 2 tablespoons. spoons

Cut the eggplant in wide circles of 1 cm. Cook them for a couple for 15-20 minutes. Transfer to a colander and allow to drain water. Prepare tomato gravy by mixing pureed tomatoes, crushed garlic, 1 tablespoon of Provencal spices, 2 tablespoons olive oil and basil.

On a baking sheet, pre-greased with olive oil, put a layer of eggplant. Liberally pour the sauce of tomatoes and sprinkle with grated cheese. Similarly, the second layer of lay eggplant and so on, until all eggplant used. The top layer of aubergines not sprinkle with grated cheese and cover it with thin slices of mozzarella. Sprinkle with Provencal herbs. Bake in a preheated 160 ° C oven for 35 minutes. The dish can be served hot, warm and cold.

Note: Braised eggplant can serve as a side dish or main course.

Vegetable stew with eggplant, tomatoes and peppers

Almost every refrigerator are vegetables such as onions, carrots and tomatoes. For products not lie too long and not spoiled, they can be put to use - Prepare the eggplant with tomatoes, put them in a saucepan. The dish will look much prettier if add the sweet pepper and garnish with fresh herbs. This recipe is very simple, so even if the cooking - not your "horse", do not worry: it is simply impossible to spoil the stew.

Ingredients:

• salt - to taste
• two onions
• big carrot - two pieces
• eggplant - two pieces
• red and yellow bell peppers - one at a time
• two tomatoes
• spices - optional
• 20 grams of dill or parsley
• 15 milliliters of olive oil - for frying

Cooking method:

Naturally, the very first, where to start - to wash vegetables, then showering them with boiling water. This will help get rid of germs and harmful microorganisms. Now divide the peeled onions into four equal parts, and chop into fine strips. Heat the oil in a skillet and place it above ingredients. Stirring occasionally, cook until it acquires a light golden color.

Carrots grate on medium grater and connect with onions. Six minutes later, enter the eggplant, cut into thin flat pieces. Lightly salt and pepper all products, after some time, send in the pan ring of Bulgarian red and yellow peppers. Steamed vegetables are prepared from 20 minutes to an hour.

As for the tomatoes, then there are two options: cut them into cubes or make a puree. If you decide to follow the second method, rub on a grater and tomatoes Transfer the skillet to the remaining ingredients. At the end of the dish, sprinkle with chopped dill or parsley and place in the oven just seven minutes. If your dish seems dry, the can with tomatoes add the tomato paste or homemade juice own production.

"Eggplant in Armenian" sauce matsun

We offer you one of the most unusual recipes for stewed eggplant with tomatoes. To make it, you need to buy matsun. For those who do not know what it is, explains the product is made on the basis of boiled camel, cow, goat, buffalo and sheep are very fat milk. During long-term fermentation (about three to four hours), and yellowing at elevated temperature (50 degrees) turns original yogurt. This dish belongs to the Armenian and Georgian cuisine. It can be purchased at the store or make your own hands.

Eggplant stewed with garlic and fragrant matsun - excellent dish of the day. His cooking does not take more than an hour, and the remaining free time you can devote to family or hobby.

Ingredients:

• 200 grams of eggplant
• one onion
• 100 grams of tomatoes strong
• two cloves of garlic
• 20 grams of any vegetable oil
• salt - at your discretion
• 70 grams matsun

Cooking method:

Beforehand, remove the eggplant peel and slice them not thick mugs and sprinkle table salt and cover with a lid or plate. Vegetables should infuse for ten to fifteen minutes. Then press them, getting rid of excess liquid and transfer to a skillet with butter. Broil, turning regularly from one side to the other, as long as they do not darken and not covered with crust.

Onions chop the onion very thin half-rings, in the same way and cut tomatoes. Grease a heatproof glass bowl with oil to food is not burnt, and then share them layers: first there are eggplant, then onions and tomatoes. Send your dish in the oven, preheated to an average of 180 degrees and cook for about fifteen minutes.

The sauce is served separately. To prepare it, grind the garlic using a special press and mix it with the Armenian yogurt. To top it off, we note that the salt and seasonings should be added to your taste, because each person has their own preferences.

Steamed vegetables at home

The more, the better - it is this principle meets the following recipe. Eggplants are combined with olives, tomatoes and capers, all seasoned with fragrant garlic, fried in olive oil and decorated with greenery. Easy and incredibly juicy and the dish can be eaten as a separate dish, and as a garnish for meat or fish.

Ingredients:

• four medium-sized eggplant
• 100 grams of onion
• garlic - to taste
• Four tomatoes
• 20 pieces of olives (not to add extra work yourself, buy a product, pitted)
• sugar and salt - to your taste
• two tablespoons of capers
• Ten milliliters of wine vinegar
• freshly ground pepper
• parsley or dill
• olive oil

Cooking method:

As in the previous recipe, eggplant should be cut circles, lightly salt and leave for a while. So you get rid of excess fluid, and the dish will be more tasty. After half an hour rinse the vegetables under running water and dry wiped with paper towels.

Sliced ​​onion fry until golden state, then here also lay the tomatoes, which must be cleaned from the skin and cut into cubes. Capers and olives grind knife. Combine all ingredients in a saucepan and simmer, stirring occasionally. Enter the eggplant, peeled garlic, a little salt. Sprinkle the dish with spices, sugar, chopped herbs and pour the vinegar, mixed with a little water. Cover the bowl with a lid and keep on the stove for about ten minutes.

Meals are prepared from vegetables, will make the company the perfect meat and fish. Read recipes and develop their culinary skills. And we in turn wish you bon appetite and delicious stewed eggplant.

Contents:

• Trial casserole for beginners
• Casserole "Nourishing" with meat
• Casserole "sea" of potatoes and squid
• "Grandmother's recipes": Casserole with cabbage
• Casserole "yummy potato" with beer

How to cook potato casserole does not know except that lazy, but this dish was created for these people. Well, judge for yourself: messing around in the kitchen for a long time is not necessary, because the main goal is just to cut all the necessary products, put them in a certain order in the ovenproof dish and send it in the oven. While the dish "comes", you have a whole 45 minutes to spare for the rest.

Potato Casserole - a universal dish that take root in the kitchen inveterate bachelor and running, the busy mother of a large family. It can be done with vegetables, seafood, chicken, beef, meat, and other products. Pick the filling to your taste and cook with pleasure. We hope these recipes will be useful to you and should be.

Trial casserole for beginners

This is the easy casserole that you can think of. Despite its primitiveness and simplicity of cooking, the dish becomes quite appetizing. It is especially useful to women's employment, female students and lonely the fair sex - in short, all those who have no time, energy or desire to do anything in the kitchen. Just a few minutes at your desk appear rosy potato casserole, and this will agree, is much healthier than the fast foods and sandwiches in a hurry and soups from bags.

To prepare the potato casseroles you will need:

• 7-8 medium potatoes pieces;
• eggs 3 pc;
• grated cheese 3 tablespoon.

For the sauce:

• 2 tablespoon flour;
• butter 2 tablespoon;
• 1 cup milk;
• eggs 2 pcs;
• salt to taste;
• pepper to taste.

Boil the potatoes, peel and cut into slices. Eggs boiled hard-boiled, remove the shell and cut into slices. Half the potatoes generously put on a greased baking sheet and cover it with chopped eggs. On top place the rest of the potatoes. Each layer sprinkle with 1-2 tablespoons of oil.

Prepare the sauce: wheat flour fry in oil until golden brown, dilute with milk, add egg, salt, ground black pepper and mix well. Pour prepared sauce casserole, sprinkle it with grated cheese and bake in a very hot Ovens.

Casserole "Nourishing" with meat

Today venerable chefs working in the best restaurants in Europe and the world have gathered a huge collection of a wide variety of recipes potato casseroles. They share their secrets in culinary aids, which are published in huge circulations, on television, and even on the radio. So if you really very much want to, you can make any dish to any meat, even fish.

But this time, look for a suitable recipe for too long is not necessary. We offer you a delicious potato gratin with minced meat, fresh tomatoes and mushrooms. The dish turns out very juicy, beautiful and satisfying. It can be served with pickles: pickled cabbage, cucumbers, pickled mushrooms.

Ingredients:

• Fifteen potatoes
• Half a kilogram of pork
• Beef - 500 grams
• three cups sliced ​​fresh mushrooms circles (or other mushrooms)
• 150 grams of onion
• egg - one piece
• one large ripe tomatoes
• salt - to taste
• two glasses of pasteurized milk
• a small piece of cheese (buy about 200 grams)
• spices - optional
• pack of sour cream

Cooking method:

Cooking potato casserole starts with cleaning vegetables. Once completed, Boil the water, salt it and boil the potatoes. Then drain the excess fluid residues and make homogeneous puree. To it came a lush and airy, add whisk egg and milk. As for the latter product, it is necessary to warm up a bit, or potatoes will become blue.

To prepare the sauce we recommend using a mixer or blender - so it will be much easier to get rid of lumps. We can not fail to note one more feature: if you decide to make a potato casserole for your baby, buy a home, checked and "proven" practice balls, which you as absolute certainty. Otherwise it is better to do without this ingredient, but instead add a little butter.

So, it's time to move on to the next step. If you use ready-made stuffing, it just salt and pepper lightly. Potato gratin, which we described, suggests a slightly different approach: Boil both types of meat, and then grind it in a blender and set aside briefly. Now chop the tomatoes into small cubes and peeled onions - not thick semicircles.

In a skillet with hot oil lay out the first ingredient, and brighten when it becomes translucent, enter the tomato. Fry products until half, and then add it to the beef-pork mass, salt, freshly ground pepper or other seasonings. Simmer five to seven minutes with constant stirring.

Potato gratin made with mushrooms, but they can always be replaced by any mushrooms, both fresh and dried. To do this, fit mushrooms, chanterelles, oyster mushrooms and so on. Cut the product thin circles and fry with minced meat. Voila, the stuffing is ready - now you have only to gather together all the components of food.

Coat the inner surface of bakeware oil well rubbed it on the bottom and sides. You can put a potato casserole as follows: the bottom smooth layer tamp ½ mashed aligning its wooden spatula. Then comes the beef, and at the end add the remaining potatoes.

To dish came out nice-looking and well-browned, it is necessary to make a special mix dish and cover it. Grate the cheese, then mix it with sour cream and lubricate the potato gratin. Put your creation in the oven, preheated to 180 degrees, and the temperature increased to 200 and cook it from twenty minutes to half an hour.

Before serving the dish a little cool, otherwise it will break and crumble. Optionally you can decorate it with chopped parsley, dill or cilantro. And as a sauce suggest using mayonnaise, sour cream or cream, mixed with two cloves garlic, which should crush with a special press. Hopefully cooking potato casseroles have you like, but the recipe is firmly entrenched in the kitchen. Bon Appetit!

Casserole "sea" of potatoes and squid

Such an unusual potato casserole certainly appeal to fans of the experiments. Mixing together incongruous as it might seem at first glance, the product creates an unusual but very pleasant taste. If in the near future will stand free time, be sure to try to make this dish - sure, you will not regret it!

Ingredients:

For potato casserole:

• 500 grams of squid
• salt - to taste
• eight pieces of pink potatoes
• three small onion bulbs
• Take olive oil in its sole discretion (need about four tablespoons)
• 20 grams breadcrumbs
• 15 grams of butter
• black pepper - optional
• 20 ml of cream

For decoration:

• fresh herbs

Cooking method:

For potato casseroles need frozen squid. After they depart, that is, thaw, remove all unnecessary: ​​sucker, beak cut the skin. Then pour the meat with cold water, after some time, remove the transparent film and wash ingredients. Remember, the water should be changed a few times! Now boil the squid, lightly salt the liquid for three to five minutes. After cool and cut them into small cubes. Put seafood in a blender and grind.

Onions clean from the husk, chop middle-sized pieces and send in a frying pan with vegetable oil. When he brighten enter squid, as well as table salt and seasonings, guided by its taste. Toppings for the future of the potato casseroles should cool down, and you meanwhile enjoy a sumptuous cooking sauce.

Think how to do it, every woman knows, but following a few simple rules, you can get a truly perfect dish. So, try to buy pink varieties of potatoes, which is great fall apart. To the dish did not break while cutting, it is recommended to cook vegetables in the "uniform", that is not peeled. Even after it cools, remove the peel and grind the product using tolkushkoy.

Now pour in the sauce a little vegetable broth in which the cooked potatoes, add butter and whisk thoroughly until complete dissolution of all the ingredients. The best tool in this case is a blender. The resulting mass is divided into two equal parts.

Potato gratin is laid out on a baking sheet or in another bowl, greased and sprinkled with breadcrumbs, layer by layer. The first "floor" consists of mashed potatoes, followed by squid with onion and remaining potatoes. Few podsolite cream and pour them on bread. Instead, the product can also use sour cream or mayonnaise. In addition, achieve a "rosy" effect and helps crisp mixture of whipped eggs with milk.

Before calling as a family at the table, make sure the potato casserole to cool, then cut it into portions, arrange on plates and sprinkle with chopped herbs. As a suitable gravy butter melted on a steam bath.

"Grandmother's recipes": Casserole with cabbage

We share one more unfailing recipe potato casseroles called "Grandma's recipes." This dish is, of course, for a celebratory feast just do not fit, but for a family lunch or dinner - just right!

Ingredients:

For casseroles:

• 15 grams of white flour
• olive oil or other vegetable oil
• salt
• fifteen pieces of cooked potatoes and the same amount of crude
• two onions

For filling:

• kg of sauerkraut
• large onion - one piece
• Black (ground) pepper - to taste

Cooking method:

We decided to make a potato gratin? Then choose a vegetable that is well boiled soft, otherwise the dish will not very tasty. So, first remove its peel (take fifteen raw potatoes) and grate, then carefully press through a sieve or cheesecloth, folded in several layers thick. Add a couple of pinches of salt and freshly ground pepper, and covered with a lid, set aside for a while to the side.

Now boil the remaining potatoes, not cleaning it. Only after the product would be ready to clean it from the skin, mash with a fork, combine with raw vegetables, flour and mix. Stuffing start to do with the fact that the cut onion rings too thick and slightly in Brown the vegetable oil, then enter here the cabbage, salt and spices, cook for no longer than ten minutes.

Dishes, which will bake the dish, cut the butter or fat, then tell us a little more than half of the potato mixture of top - filling, and cover all remaining vegetable product. Note that the top "floor" food should be somewhat thinner than the previous two.

Casserole cooked in this recipe will turn out not too rosy. But if you want to enhance this effect, lubricate it with cream, whipped eggs or cream. As a suitable decoration golden fried onions and chopped fresh parsley or other herbs. As they say, bon appetit!

Casserole "yummy potato" with beer

This dish - a great excuse to invite old friends to her house. His recipe is very simple and unassuming, so that, no matter how toques skills you may possess - elementary school or culinary pros of this - it will still appetizing.

Casserole "yummy potato" cooked with beer and cream, whereby it turns out very soft and gentle, and nutmeg in combination with garlic gives it a spicy taste unusual. Doing the dishes do not have too long: half an hour - and it's ready!

Ingredients:

For casseroles:

• one kilogram of good potatoes
• 350 grams of onion
• 100 grams of butter

For the sauce:

• glass of light beer
• salt
• 125 grams of sour cream (if you do not have this product, use cream)
• black pepper (preferably ground)
• two cloves of garlic
• 175 grams of "Russian" cheese
• nutmeg put on your taste

Cooking method:

There are many different recipes for this dish, and every woman chooses for himself that which it is best suited. We shared the secrets of cooking casseroles made from mashed potatoes. At this time, your attention is invited to a simplified version of the dishes: cut peeled potatoes circles of medium thickness, and finely chop the onions.

Then, in a skillet, melt the butter and here lay the onion rings. By the way, each variety of potato is well behaved in a dish: some vegetables boiled soft, others get hard and not too appetizing. To protect yourself from disappointment and guests, be sure to throw the chopped potatoes in boiling salted water, cook until soft (Note the five minutes).

Now the most important thing - the sauce. Sour cream or cream, depending on what you have, not cold dilute beer, a little salt and pepper, then enter the nutmeg and cloves crushed garlic press or knife. In a bowl, grate the cheese, and then connect it to the above ingredients. Stir the sauce and a dish shape.

For this process the dish for baking any oil or grease, then put several layers of onions and potatoes, alternating between them. At the end of the dish pour milk-beer mixture and bake in the oven. The most suitable temperature - 200 degrees. After about 40 minutes you can safely lay the table.

Potato gratin is good because it always turns out delicious, despite the mood, skills and abilities to cook. Equally important are the ease and speed of preparation, so we recommend to take a few recipes for review. Instead, he ran home from work, cook the potatoes and boil pasta, make a casserole.