Traditional recipes

Broccoli and cauliflower with bacon on the tray

Broccoli and cauliflower with bacon on the tray

Put your culinary imagination into action and you will discover goodies hard to imagine.
At one point too many recipes were added to the favorites. So I proposed a project like "Julie @ Julia" this year to prepare as many as possible.

So start ,, Bucataras @ Mihaela '': D.
For this recipe I was inspired by Irina whom I thank. //retete/budinca-de-broccoli-cu-morcovi-14831.html

  • 1 little cauliflower
  • 1 broccoli
  • 300 gr young carrots
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 400 gr chicken ham [or other assortment of ham, Kaizer, smoked muscle]
  • 3 cloves green garlic
  • 4 eggs
  • 4 tablespoons sour cream
  • 4 tablespoons white flour
  • 2 tablespoons breadcrumbs
  • butter for greased tray
  • 200 gr of mozzarella
  • salt
  • pepper [optional]

Servings: -8

Preparation time: less than 60 minutes

RECIPE PREPARATION Broccoli and cauliflower with bacon on the tray:

- Cauliflower and broccoli are dissolved in bouquets and together with the cleaned carrots they are scalded for 5 minutes in boiling water with salt and a little sugar. Drain the hot water and let the cold water over to maintain its pleasant color.

-Cut carrots into rounds, peppers, ham and finely chopped garlic.

-Beat the eggs and incorporate the flour, salt and cream into the composition.

- In a heat-resistant pan greased with butter and lined with breadcrumbs put broccoli, cauliflower and carrots, pour half of the composition with egg. Sprinkle with peppers, garlic and ham and place the rest of the egg mixture on top.

-Grind the mozzarella at the end and bake for about 20 minutes over medium heat until golden brown.

Tips sites

1

It can be served both hot and cold with yogurt or sour cream.


Broccoli recipes & # 8211 35 simple, quick and tasty recipes with broccoli

Broccoli recipes & # 8211 35 simple, quick and tasty recipes with broccoli

Broccoli is known to be an excellent source of vitamin A, B2, folic acid and vitamin C. Rich in iron and potassium, broccoli is a vegetable with a high calcium content, almost the equivalent of milk in the diet. Contains selenium and sulfur compounds, with important antioxidant and anticancer effects. Therefore, it is worth trying these recipes with broccoli, because it is healthy and very easy to prepare.

Peppers stuffed with broccoli: Ingredients: 10 red peppers, 700 gr broccoli, 2.5 dl sour cream, 3 eggs, 200 gr grated cheese. Preparation: Boil the broccoli, let it drain and put it in the mixer. Add sour cream, eggs, cottage cheese and a pinch of salt. Fill the peppers cut in half and clean the seeds with the composition. Then put them in the oven.

Marinated broccoli I: Ingredients: 500 gr broccoli, 4 tablespoons olive oil (or rapeseed), 4 teaspoons vinegar (preferably balsamic vinegar), 4 teaspoons water, 1 teaspoon mustard (French), 1 clove crushed garlic, 1 small onion (sharlotten ), like 2 tablespoons fresh basil, finely chopped, salt, pepper. Preparation: Boil broccoli in salted water for about 4 minutes, then put them in the marinade and leave for about 30 minutes. Then you can serve them as a garnish for fish or whatever you want.

Marinated broccoli II: 2 freshly cleaned broccoli, red and orange peppers, 2 cloves of garlic, a can of beans (or chickpeas) and parsley leaves. For the marinade: 5-6 tablespoons olive oil, 2-3 tablespoons vinegar, 2 tablespoons lemon juice, salt, pepper. Preparation (estimated time: 30 min, complexity: low). Peel the broccoli, cut the peppers into strips, finely chop the garlic, and rinse the chickpeas with cold water and drain. Marinated, prepared from oil, vinegar, lemon juice, salt and pepper. Tip: you can crush the garlic with the press and add it to the marinade. Mix the vegetables in a bowl, over which pour the marinade and season with salt, pepper and lemon juice. Cover and leave in the fridge until the next day. Before serving, mix all the vegetables with the marinade again. How to serve: It can be eaten plain, just as a salad, or with some meat.

Chicken with broccoli (for 4 people): Ingredients: 400 gr boneless chicken breast fillets or legs, 2 carrots, 250 gr broccoli, 2 onions, 2 tablespoons oil, 75 gr almond flakes or chopped almonds, 1/2 teaspoon sugar, 1 teaspoon chopped ginger, salt, pepper, 2 tablespoons soy sauce, 1 cup chicken soup. Preparation: Cook the onion in oil, add the cut meat and brown a little. Add the broccoli, the bouquets, the sliced ​​carrots and the almonds. Extinguish with soy sauce and soup, season with ginger, salt, sugar and pepper. Simmer until the carrots are cooked. Pasta or rice is served as a garnish.

I breathe with broccoli: Boil broccoli for only 2 minutes, then drain the water, and crush it into smaller pieces with a fork, but not too hard so that it doesn't come out like a puree. When cooled, mix the broccoli with 4 egg yolks, 3 tablespoons sour cream, a cup of grated cheese / parmesan, 2 tablespoons flour. up, very lightly, and when ready pour the composition into a lined tray or a bowl of embarrassment. Bake for 30-40 minutes.

Chicken with broccoli II: Ingredients: 3-4 chicken legs, or optional, 1 large onion,
2 pieces of broccoli, 500 g tomatoes, or peeled canned tomatoes, 2 tablespoons tomato paste, 1 small green pepper, hot, salt, pepper, oil. Preparation: Fry the chicken in oil, lightly brown on all sides. Finely chop the onion, put it in a pan with a little oil. When it starts to become translucent, add the chopped tomatoes and their juice, tomato paste, finely chopped green pepper (without seeds), mix well for 1 minute. Add tomato paste and vegetable soup (you can use knorr or maggi cubes) or hot water. Add the chicken, broccoli unwrapped in bunches, salt and pepper. The water should cover the chicken and broccoli. Cover the pot and let it simmer for 20-25 minutes.

Pasta soufflé with broccoli I: 300 gr pasta, salt, 300 gr broccoli, 200 gr sheep cheese 150 gr sour cream, 1 egg, pepper, 250 gr ham, 200 gr grated cheese. Boil the pasta in salted water for 8 minutes. Pass through cold water and drain. The oven is heated to 175 degrees. Broccoli bouquets are boiled for 5 minutes in salted water. Pass through cold water and drain. The sheep's cheese is crushed with a fork. Mix with sour cream, egg, salt and pepper. The ham is cut into strips. Pasta, ham and broccoli are placed in a greased form. Pour over the sour cream composition and sprinkle with cheese. Bake for 30 minutes.

Pasta soufflé with broccoli II: We do not have quantities for the recipe, so according to preferences. Boil the pasta in salted water, according to the instructions on the package. Use any short pasta, such as penne. Roast broccoli in salted water. In a heat-resistant form greased with butter, place a layer of pasta, salt and pepper, a layer of scalded broccoli, salt and pepper, a few pine nuts or slightly fried almond flakes (these are optional, but we like them again ), then another row of pasta. Beat two or three eggs with a cup of sour cream and spices (salt, pepper, I put a little nutmeg), grate cheese or parmesan (muuuuult), then bake with them. Hold for 20-25 minutes, until the egg thickens and browns the crust a little. A delight!

Broccoli and cauliflower puff: Ingredients: 250 g cauliflower and broccoli, 4 zucchini, salt, 4 tablespoons butter, 2 tablespoons flour, 800 ml milk, 100 g grated cheese, 3 egg yolks, 4 tablespoons sour cream, 250 g canned tomato sauce. Preparation: Wash the vegetables, peel the cauliflower and broccoli, cut the zucchini into slices. Roast the cauliflower and broccoli in salted water and then drain. For the sauce, melt 2 tablespoons of butter, add flour, milk and boil for 5 minutes. Add 50 g grated cheese, spices. Remove the pot from the heat and add the yolks mixed with sour cream. Preheat the oven to 175 degrees. Grease a form with butter and put layers of vegetables and sauce in it. Sprinkle the sauce and the rest of the cheese on top and bake for 45-50 minutes. Serve with tomato sauce.

Broccoli au gratin: Washed, unwrapped in bouquets, put in a heat-resistant dish greased with butter, sprinkled with a little breadcrumbs, and then a cream sauce with 1-2 eggs, and grated cheese / parmesan, put in the oven for 20-30 minutes at fire properly, until golden on top.

Broccoli ciulama: 500 g broccoli 300 g potatoes 300 g chicken (chicken breast cut into pieces no larger than 3 cm, boiled), salt, pepper, flour, sour cream (I put my eyes, but I think 400 g is enough, it depends how thick or long you want it to be). Keep the water in which the potatoes and broccoli were boiled. Put the olive oil (50 ml) in a pot and rub the flour (100 g) with the water in which the vegetables were boiled. Then put it in lightly heated oil, quickly add 3 tablespoons of vegetable water, being careful not to stick to the bottom of the pot. Then add the vegetables and meat, add about 3 more water, add all the cream and mix well. If it is too thick, add more water. Cut some parsley, add it, add the salt, cover the pepper and cook for 5 minutes. Before turning off the heat, add 1 more water and mix well and you're done.

Broccoli salad: 1 broccoli cut into pieces (and tails), mix with a finely chopped red onion, leave in the fridge overnight. Smoked ham is fried with oil and put over broccoli with oil. Add vegeta, mayonnaise (and / or sour cream, if you want).

Pancakes stuffed with broccoli (for 4 people): 400 ml milk, 125 g flour (8 tablespoons), 3 eggs, 1 pinch of sugar, 1/2 teaspoon salt. The pancakes are made from the above ingredients. Filling: 200 g broccoli, 2 slices of ham, 250 g cottage cheese, 2 tablespoons sour cream, 2 egg yolks, 1 tablespoon flour, nutmeg, salt, pepper. Broccoli is boiled for 10 minutes on steam. Preheat the oven to 180 C. Grease the pudding shape. Mix flour with well-squeezed cottage cheese, sour cream, egg yolks, salt, pepper, nutmeg, broccoli and diced ham. Fill the pancakes, place them in the shape of pudding, sprinkle with grated cheese. Leave to brown for 10 minutes and serve immediately.

Broccoli and cauliflower salad: Tasty and light, this salad is ideal for lunch. Ingredients and quantities: 1 1/2 teaspoons vinegar, 2 teaspoons mustard, 1 teaspoon olive oil, 1/4 teaspoon pepper, 1/8 teaspoon salt, 1 clove crushed garlic, 2 cups small bunches of cauliflower, 2 cups small bunches of broccoli, 1 cup feta cheese (cubes), 1/2 cup celery (cubes), 1/2 cup finely chopped bell pepper, 1/2 cup sliced ​​green olives, 1/2 cup diced cucumber, 1/4 cup onion green slices, 1/4 cup freshly chopped parsley, 1 teaspoon capers, 2 large eggs, hard boiled, cut into quarters. Preparation: Prepare the dressing, mixing well the vinegar, mustard, olive oil, pepper, salt and crushed garlic, until you form a paste. Separately, boil cauliflower and broccoli in a covered pot for 8 minutes. Drain and place in a bowl, then add the cheese, celery, pepper, olives, cucumbers, onions, parsley and capers. Add the dressing to the bowl and mix well until smooth. At the end, add the egg slices.

Broccoli cream soup: Ingredients and quantities for 4 servings: 2 teaspoons olive oil 1 medium onion 4 cloves sliced ​​garlic 1 medium celery 2 cups chicken soup 5 bunches of finely chopped broccoli 1/4 cup macaroni 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup skim milk 1/2 teaspoon thyme. Preparation: Put the olive oil in a pan, and after it has heated up, add the onion and celery and cook for 5 minutes. Add the sliced ​​garlic and leave on the fire for another minute. Broccoli, macaroni, soup, salt and pepper are added to the already formed content and brought to a boil, covering with a lid. Leave on the fire for 20 minutes, stirring occasionally. Thin with skim milk, seasoning with thyme. Put it on the fire for another 5 minutes. It can be served either hot or cold. Each serving contains approximately 150 calories, 10 g protein, 21 g carbohydrates, 4 g fat, 1.5 mg cholesterol and 770 mg sodium.

Broccoli cream soup II: Ingredients: 2 broccoli capers, 1 small onion,
2 tablespoons oil, 2-3 walnut kernels, feta or goat cheese, salt. Preparation: Broccoli is cut into pieces and boiled in salted water. Leave for 15-20 minutes until soft. Drain. In a frying pan, fry the finely chopped onion, when it becomes translucent, add the broccoli bunches, mix for 2 minutes. Pass everything until it becomes a cream. If the cream is too thick, fill it with water in which the broccoli was boiled. Serve with cheese and walnut kernels.

Cream and broccoli soup III: Ingredient: 3 onions, 6 potatoes, 1 broccoli caper,
a few chopped or crushed almonds, vegetable soup (you can use cubes of korr or maggi, salt, pepper, olive oil. Preparation: Finely chop the onion and cook in olive oil. When the onion becomes translucent, add the chopped potatoes very small pieces, broken broccoli in pieces.Cover the vegetables with vegetable broth or water.the bowl is left to simmer for 30 minutes.When the vegetables are well cooked, pass them.The almonds are lightly fried, ground and added to each serving.

Broccoli with cheese: Boil broccoli, cool quickly to stay green, pass through a bowl of oil and spices, then mix and sprinkle with cheese or Parmesan or any sheep cheese.

Broccoli with pasta: Fry a small onion in butter or olive oil, put the broccoli in small bunches, cut the red pepper and a little yellow pepper, keep it on low heat with a lid until the broccoli is soft, then add some cooked pasta before, a little sweet cream.

Broccoli with mushrooms: Broccoli is broken into small bunches. Heat the butter and fry a clove of garlic in it. Add 4 large mushrooms, cut into slices. Bake for 2 minutes, over medium heat. Remove from the pan and set aside. Put broccoli in the pan and cook quickly for 3-4 minutes. Add the mushrooms and let them heat up.

Cauliflower with broccoli and sour cream: A recipe that is tasty and very good-looking. Ingredients: A large cauliflower and a broccoli, a jar of sour cream, two eggs, 100 grams of telemea or fatty cheese, a large red bell pepper, a nut of butter, oil, 100 grams of pitted olives, salt and pepper, a few strands of dill. Preparation: Clean and break the cauliflower and broccoli into pieces. Cut the rounds and elbows. Put them in a sieve and pour boiling water over them. Cook in a little oil, sliced ​​bell pepper. Break the eggs, beat them like an omelette, mix them with sour cream, salt and pepper, then with the grated telemeau (or cheese) through a fine grater. In an oven-resistant pan, greased with butter and lined with a tablespoon of fine breadcrumbs, arrange the bunches of cauliflower and scalded broccoli, sprinkle with chopped peppers and chopped or whole olives and finely chopped dill. Put the egg sauce with cheese on top and put everything in the oven for about 30 minutes, over low heat, in the hot oven well before. Serve hot, but it's good and cold.

Chicken soup with broccoli: Don't think of the classic chicken soup, but of a very thick, very consistent one, which doesn't need anything next to it. Ingredients and quantities: 2 chicken legs, cut in half, or four upper legs, without skin, 4 carrots, 2 onions, 2 potatoes, 1 parsley celery, green celery stalks, parsley root, a few bunches of broccoli (goes very well good and cauliflower), 1 zucchini, 1 green and one red pepper, 1 bunch of green parsley, 1 tablespoon sour cream, 1 egg, a handful of homemade noodles or other pasta. Preparation: Bring the meat to a boil, with the whole onion, and let it boil, to gather the foam. Cut the carrot into slices, the potato into small pieces, cut the cauliflower into small pieces, cut the celery pieces (and the green stalks and the root) and the parsnip, all the small pieces, the pepper and the zucchini cubes. Add the vegetables in the following order: carrots, potatoes, celery (root), parsnips and parsley root and simmer for about 15 minutes. Then add the cauliflower, pepper and zucchini. Let it simmer for another 10 minutes, over low heat with a lid. Add the pasta, pre-cooked, and leave the soup on the fire for another 5 minutes. Let cool for five minutes and straighten the soup with a beaten egg with a tablespoon of sour cream and then add the greens. After a bowl of chicken soup, you don't need anything else! Tip: The secret of this soup is that all the vegetables are cut very finely and cooked as much as necessary, so pay attention to the order in which you put them in the pot!

Broccoli pate: Ingredient: 4 broccoli stalks (about 1/2 kg), 50 g breadcrumbs,
100 g seedless olives, 1 teaspoon paprika, 1 tablespoon lemon juice. Preparation: Broccoli is dug and boiled for 20 minutes. Drain the juice, leave to cool and pass together with the olives and lemon juice, paprika and breadcrumbs.

Broccoli soup with cheese: Ingredients: 500 g broccoli, 2 onions, 2 tablespoons butter, 3/4 l concentrated vegetable juice (Knorr + water), 200 g cheese, salt, ground pepper, a nutmeg powder, 1/2 glass sour cream, 3 tbsp fine oil, 2 slices of toast, chopped parsley. Preparation: Unwrap the broccoli in bunches, wash. Peel an onion and finely chop. Fry the onion in hot butter until it becomes glassy. A quarter of the broccoli is set aside, and the rest is cooked with onions and quenched with vegetable juice. Let it boil slowly for 20 minutes. Grate the cheese and put in the soup, along with the broccoli set aside. Let it simmer for another 8 minutes, then season with salt, pepper, nutmeg and incorporate the cream. Sprinkle with croutons cut from toast in hot oil and chopped greens. The soup can be passed through a mixer.

Broccoli with potatoes: Ingredients: 2 stems of broccoli (about 500g), 8 potatoes, 100 g of tofu cheese, 100 g of tomato juice, 2 onions, 1 bunch of parsley, salt, oil. Preparation: Peel the potatoes and cut them into small cubes. Broccoli is cut into small bunches or cut. Boil together in water for about 5 minutes. Then they drain. Cook the onion for 2-3 minutes. Put the vegetables in an oiled bowl. Pour the juice in which they boiled. After simmering for about 20 minutes in the oven, sprinkle small pieces of tofu, finely chopped parsley on top of them, and then the tomato juice. Let it boil for another 5 minutes.

Broccoli with baked cheese: Ingredients: 300 g fresh or frozen broccoli, 6 eggs, 700 g fat cheese (can be replaced with Tofu), 6 tablespoons flour, 200 g diced salted cheese (can be replaced with Tofu), 1/3 packet butter or margarine , 2 small red onions, chopped, salt, to taste, ground black pepper to taste. Preparation: Quickly thaw the broccoli in a sieve, under a stream of hot water, if you do not have fresh broccoli. Separate the bouquets with a fork and drain well. Combine broccoli with the other ingredients in a large bowl and mix well. Grease a large saucepan with oil or fat, add the mixture, cover and bake at 220oC for 1 hour until the cheese and vegetables turn golden.

Baked tuna broccoli: Ingredients: 450 gr broccoli, 2 cans x 160 gr tuna, 250 gr grated cheese (or mozzarella). Preparation: Steam broccoli and cut into 2-3 cm pieces. The tuna drains from the liquid and crumbles. Put the broccoli in a saucepan, the crushed tuna over the broccoli and the grated cheese over the tuna. Leave for 15 minutes in the oven at 200 degrees until the cheese is completely melted and lightly browned.

Mashed potatoes with broccoli and chicken face: Ingredients: 1 chicken liver (or chicken breast), a bunch of broccoli, 1 potato, a pinch of salt, a little butter, milk or soup for thinning. Preparation: Boil the vegetables in water with a little salt (I just boil them and don't put them in the food anymore). Boil the liver, and then pass it all (with the blender), adding a little butter and milk or soup, stirring until it becomes a foam. For those who do not like the liver, you can put chicken breast. You can also add other vegetables, sometimes carrots or zucchini.

Broccoli with egg sauce: Ingredients: 1 kg fresh broccoli, 2 eggs, 2 tablespoons lemon juice, 8 tablespoons olive oil, 1 tablespoon finely chopped parsley, salt, pepper. Preparation: Broccoli is dissolved in bouquets and boiled in water with a little salt for 10 minutes. Boil hard boiled eggs, clean and remove the yolk. Put in a bowl, gradually add the oil, using the mixer and stirring like mayonnaise. Stir until creamy, add lemon juice, salt and pepper. Stir in the parsley, stirring with a spoon. The sauce formed is poured over the drained broccoli.

Pasta with salmon and broccoli: Ingredient: 600 g fresh salmon, 1 broccoli,
300 g pasta, 4 tablespoons sour cream, 100 g grated Parmesan, salt, pepper, olive oil. Preparation: Boil the pasta in salted water, respecting the cooking time indicated on the package. Cut the salmon into cubes of about 2 cm, pass through olive oil, and fry for 5 minutes on both sides. After the pasta has boiled, remove it and put the bouquets of broccoli in the remaining water. In the bowl where the fish was fried, add sour cream and boiled and drained broccoli, add salt, pepper and mix well over low heat, 4-5 minutes, add the fried fish. Put the pasta on the plate, add the fish sauce with broccoli and grated Parmesan cheese on top.

Chicken breast with broccoli and zucchini: Ingredients: 200 g chicken breast, 30 ml olive oil, rosemary, a lemon, 70 g broccoli, 70 g carrots, 60 g small pumpkins, young, 100 g butter, salt and pepper to taste. Preparation: The boneless chicken breast is cut into thin slices and seasoned. Grease a pan with olive oil, put the chicken breast slices and cool. Beforehand, prepare the sauce, olive oil, lemon , rosemary, salt and pepper. After the chicken slices are ready, add the sauce. Then add the carrots, zucchini and broccoli, put the butter on top and simmer for 10-15 minutes. The composition is decorated with basil.

Broccoli puree with spinach: Ingredients: 1 cup boiled spinach, 1/4 broccoli, olive oil. Preparation: Wash the spinach in the same way and boil it separately. Pass together and add a little olive oil at the end, if you want a little more sour, add a little lemon juice or yogurt to the puree. The puree matches the ground meat.

Liver food with broccoli: Ingredients: 500 g chicken liver, 1 kg broccoli, 1 sprig of leek, 1 onion, 4 cloves garlic, 2 red peppers, 2 green peppers, 2 tomatoes, salt, pepper, sunflower oil, parsley , corn, pickles. Preparation: Broccoli is washed, broken into bouquets and boiled in water with a little salt. Remove from the water and allow to drain in a strainer. The livers are washed, drained and fried in hot oil. When ready, season, mix and remove from the pan. In the remaining oil, fry the onion, leek and finely chopped garlic. When the vegetables have become glassy, ​​sprinkle diced red and green capsicums, salt and pepper. Fry for five to ten minutes, add the peeled tomatoes and grate. Let it boil for five minutes, add the liver and broccoli, mix and fry for another ten minutes.
Sprinkle with chopped greens, stir and turn off the heat. Serve immediately with marmalade or pickles.

Broccoli and gully soufflé: Ingredients: 2 cups boiled rice, 1 box of peeled tomatoes, 4 tablespoons grated svaiter, 500 g broccoli, 400 g goulis, salt, 2 tablespoons butter (margarine), 1 onion, 1 red bell pepper, a little concentrated vegetable juice + water), 2 yolks, 200 g sour cream, another 100 g grated cheese (any kind), a little butter or margarine to grease the form. Preparation: Grease a pudding form and sprinkle the boiled rice on it, sprinkle the drained tomatoes (in half) and cut into pieces and then the grated svaiter. Wash the broccoli bunches, drain well, cut into small pieces, place in the form (over the tomatoes) together with the sliced ​​gullies and salt. Peeled and chopped onions are fried in hot butter until glassy. Add the sliced ​​pepper, season it too, then pour over the pudding-shaped ingredients, along with a little concentrated vegetable juice. Beat the yolks with the cream, add the grated cheese and also pour over the vegetables. Put the pudding in the hot oven at 200 degrees C, leave for 25-30 minutes, garnish and serve hot.

Broccoli puree: Ingredients: 1 piece fresh or frozen broccoli, 1/2 kg 100 g potatoes 50-100 g butter, milk, salt, white pepper, a little thyme. If you want to serve this puree as a fasting food you can make it with a little hot water or vegetable soup instead of milk and margarine instead of butter. It is a delicious, healthy and full of vitamins food. Preparation: Broccoli and potatoes are cleaned, washed. Cut the potatoes into small cubes and boil them in water with a little salt. Broccoli is broken into pieces and boiled for 5 minutes in salted water and vinegar, then boiled in another water. They can also be steamed. When they have boiled, drain and crush well until a paste is obtained, after which butter and warm milk are added until the puree obtains the desired consistency. Season with salt, white pepper and a little thyme.


  • 1kg of cauliflower
  • 250g salted cheese telemea
  • 200g sour cream
  • 4 egg yolks
  • Parmesan race
  • Breadcrumbs, butter, salt and pepper

Method of preparation

Cauliflower is broken into bunches and then placed in salted water. Leave it to simmer for about 5 minutes, then drain it and let it cool in a little cold water, to stop the baking.

Cut the cheese into cubes, mix the sour cream with the 4 yolks, salt, pepper and a little Parmesan (about two tablespoons).
Grease a pan with butter then sprinkle with breadcrumbs

Place the cauliflower in the pan and between the bouquets, put the pieces of cheese, on top we put the sour cream mixed with the yolks, salt and pepper.

Sprinkle the remaining grated Parmesan cheese on top.

Preheat the oven to 170 degrees Celsius and put the cauliflower in the oven for about 35 minutes. until a crust is formed on top.

My advice

In order not to brown too much on top because of the grated Parmesan cheese, we put it on top in the last 10 minutes of baking.

Serve as soon as it has been removed from the oven, in the tray in which it was cooked. It is absolutely delicious, we eat it like this, simple, as a basic dish, but it can also be served as an appetizer.

I recommend the recipe, it sounds pompous, but it's very easy to make. Another recipe that is at least as simple and tasty as the one I recommend is the breaded cauliflower. Worth a try! & # 128578

The average grade given by the jury for this recipe is 9.25.

Recipes with Gina Bradea & raquo Recipes & raquo Baked cauliflower with cheese and sour cream


The cauliflower is washed and cut into pieces, if you have chosen the already frozen cauliflower this step is already done. Put in a pot with water and salt, completely covered and leave for 15 minutes from the moment it starts to boil. Be careful not to let the cauliflower cook too long as it softens too much.

While the cauliflower is boiling, cut the onion into small pieces, the cheese into cubes (or cheese), and the eggs are mixed together with the sour cream. After the cauliflower has boiled, remove and drain in a sieve or other bowl. Turn the oven to 180 degrees, let it heat up, and during this time grease a ceramic or yena bowl with butter.


Cauliflower breaded with minced meat and then au gratin

Cauliflower and broccoli, vegetables considered marginalized in Romanian cuisine, have recently gained an increasingly consistent culinary support. I like both vegetables, so the motivation exists. Through the old cookbooks I leafed through, I find some recipes served at the aristocratic tables, recipes that every time I tried it didn't turn out exactly what was written in the book, which is why I didn't take pictures of my dishes. nor did I write them on this blog. I came to the convenient conclusion for my own love that only the ingredients used were not exactly the most suitable ?! It remains to insist, someday & # 8230!

What does he say about my family's inherited recipe book? In the recipes I inherited from my parents, in-laws and relatives, I didn't find any recipes with broccoli, and recipes with cauliflower, just cauliflower food and cauliflower breads. Through the Oltenian vegetable pot I remember that my mother also put the cauliflower bouquets. To be honest, in my childhood I hadn't even heard of broccoli. In our area, broccoli (by the way, cauliflower) is not grown in the gardens around the houses, and on the stalls, during the weekly fair, I did not see it and even if I saw it, I would not have known what it is. 2-3 heads of cauliflower were brought to us in late autumn by an uncle, a friend of my father, who had a vegetable garden on Bela (an area on the outskirts of our city).

Who does not try, does not know what he loses! With broccoli they are still in the early stages of their own preparations & # 8211 broccoli soufflé and some garnishes with fish and steaks & # 8211 puree & # 8217 broccoli, starting from the idea that if you can get tasty cauliflower dishes, what can not be based on broccoli ?!

What recipes based on cauliflower do we prepare in the family? Seeing through culinary shows, reading through cookbooks written by master chefs and last but not least inventing and experimenting in my own kitchen, new cauliflower-based dishes appeared in my family's recipe, such as cream soups & # 8211 cream soup of vegetables with croutons and smoked cheese cream soup of vegetables and mushrooms, food and dishes & # 8211 Mediterranean-style vegetable pots with turkey breast couscous with leeks, mushrooms and cauliflower pea and cauliflower with turkey wings prepared with cauliflower, cheese, sour cream, butter and chicken eggs, served as such, especially at dinner & # 8211 cauliflower soufflé, cauliflower soufflé with mushrooms, but which can also be served as garnishes for steaks and fish & # 8211 ribs baked pork with mashed potatoes & # 8217 cauliflower goose breast with cauliflower delicacies (good-looking dishes, a little more sophisticated, full of flavors and with a wonderful taste) & # 8211 breaded cauliflower with ham and mozzarella baked r cauliflower breaded with mozzarella covered with yogurt, in the oven.

Fragrant cauliflower salad and cauliflower salad with mayonnaise are dream dishes that delight the senses of gourmets and gourmets everywhere. The salad can be served with pork steaks but also as a fasting dish (with mayonnaise made from mustard and extra virgin olive oil).

Cauliflower bouquets and / or broccoli bouquets can be put in a steamed vegetable salad.

Conopida si-a gasit un loc bine stabilit si in muraturile familiei pregatite pentru iarna – gogosari umpluti cu conopida si struguri, muraturi taranesti. Pachetelele cu conopida oparita le punem la cogelator, toamna, in pungi din plastic alimentar.

Ingrediente de trebuinta in reteta: o capatana intreaga de conopida, carne tocata (de preferat amestec de porc si vitel/ curcan), smantana grasa, unt proaspat, cascaval afumat, oua de gaina, ceapa verde, patrunjel si marar verde, sare grunjoasa, piper boabe, ulei de masline/ ulei de rapita.

Capatana de conopida intreaga se pune la fiert intr-o oala cu apa clocotita si sare grunjoasa. Se fierbe pana varful cutitului intra in conopida, fara a o patrunde.

Carnea tocata se caleste intr-o tigaie impreuna cu ceapa verde tocata marunt. Daca se foloseste carne tocata de curcan, pentru calire, in tigaie se adauga putin ulei de rapita.

Carnea tocata se asezoneaza dupa gust cu sare grunjoasa si piper boabe proaspat macinat. Se amestec folosind o lingura din lemn.

Ingredients

  • o capatana intreaga de conopida,
  • carne tocata,
  • smantana grasa,
  • chicken eggs,
  • unt proaspat,
  • cascaval afumat.

Cascavalul afumat se da pe razatoarea mare.

In tigaia cu carne tocata calita se adauga cascaval afumat dat pe razatoare, oua de gaina si verdeata tocata marunt.

Carnea tocata calita impreuna cu ceapa verde se amesteca cu cascaval afumat, oua de gaina si verdeata tocata marunt folosind lingura din lemn.

Se pregateste amestecul pentru gratinat conopida umpluta cu carne tocata, din smantana grasa, putin unt (nu este obligatoriu daca se foloseste carne tocata de porc si vitel), oua de gaina, cascaval afumat dat pe razatoarea mare, verdeata tocata marunt.

Amestecul se omogenizeaza folosind o furculita.

Capatana de conopida se umple cu carne tocata calita, amestecata cu verdeata si cascaval afumat.

Step by step recipe

  1. Fierbere capatana de conopida intreaga in apa clocotita cu sare grunjoasa.
  2. Calire carne tocata impreuna cu ceapa verde tocata marunt. Asezonare cu sare grunjoasa si piper boabe proaspat macinat.
  3. Amestecare carne tocata calita cu cascaval afumat dat pe razatoare, oua de gaina si verdeata tocata marunt.
  4. Pregatire amestec de gratinare din smantana, unt, cascaval afumat dat pe razatoare, oua de gaina, verdeata tocata marunt.
  5. Impanare capatana intreaga de conopida fiarta cu carne tocata calita.
  6. Invaluire capatana de conopida fiarta si umpluta cu carne tocata, calita si umplere goluri dintre buchetelele de conopida fiarta, cu amestec de gratinare.
  7. Introducere vas termorezistent pentru coacere preparat, in cuptorul incins al aragazului, la foc potrivit, pana se rumeneste conopida.
  8. Lasare preparat sa se ohihneasca 10-15 minute. Taiere preparat cu un cutit bine ascutit.
  9. Servire preparat cald cu salata de sezon.

Carnea tocata se indeasa cu o lingura in capatana de conopida fiarta, cu grija, sa nu se rupa buchetele de conopida si sa curga carnea.

Capatana de conopida impanata cu carne tocata calita se intoarce intr-un vas termorezistent si folosind amestecul de gratinare se umplu spatiile dintre buchetelele de conopida, fara a le rupe.

Pe capatana de conopida umpluta cu carne tocata si cu amestec de gratinare se adauga cascaval afumat dat pe razatoare si verdeata tocata marunt.

Vasul termorezistent se introduce in cuptorul incins al aragazului, la foc potrivit. Se urmareste prin geamul cuptorului de la aragaz cum se gratineaza capatana de conopida.

Urmarirea preparatului in timpul coacerii ! Momentul coacerii este foarte important pentru acest preparat. Cand conopida capata o culoare aramie si lichidul din vasul de copt a format o crusta/ este intarit/ cea mai mare cantitate din lichidul de gratinare s-a resorbit in capatana de conopida, preparatul este gata copt.

Se lasa preparatul sa se odihneasca in vasul de copt, 10-15 minute, timp in care lichidul de gratinare se mai inglobeaza in capatana de conopida.

Capatana de conopida impanata cu carne tocata si gratinata se poate taia folosind un cutit cu varf si lama subtire bine ascutite.

Preparatul se serveste cald cu salata de sezon. Cine doreste poate sa mai adauge smantana grasa.

Din timp, in cuptorul aragazului se pot pregati niste coaste de porc.

Coastele de porc pregatite in cuptorul aragazului se feliaza dupa ce carnea coapta a fost lasata sa se odihneasca 20 de minute, acoperita cu hartie de copt.

Gurmanzii profesionisti nu pot refuza ca langa acest preparat deosebit sa li se serveasca delicioase coaste de porc pregatite la cuptor/ la gratar.

Gurmetii profesionisti nu pot refuza, la randul lor, daca langa acest preparat deosebit li se servesc file’-uri de peste prajit.

Langa astfel de preparate este greu de refuzat un pahar cu vin alb, sec, rece.

Pofta buna voi frati gurmanzi si voi frati gurmeti de pretutindeni, oriunde va veti afla pe mapamond ! Nu ocoliti conopida. Se pot pregati retete simple, delicioase, pline de arome greu de descris in cuvinte. Imaginati-va tot felul de preparate din carne sau din peste, pregatite la cuptor/ la gratar/ la tigaie, la care sa serviti aceasta garnitura din conopida impanata si gratinata. Nu veti regreta.


Recipe Low Carb

Mai degraba, broccoli la cuptor cu muuuulta branza, de toate felurile si culorile si natiile. Adica resturile de prin frigider. And not only. Caci cumparai si special caci credeam eu ca mi-a scazut stocul de branzeturi de prin frigider, adica scazuse de la sapte feluri, la sase. Plus niste costita afumata. Plus niste boabe de fasole denumita ea frantuzeste, fasole flageolet. Adica are boabe verzi, este foarte gustoasa si foarte aratoasa. Eu am folosit cam 100 de grame dintr-o conserva. Anyway, sa va spun.

Ingrediente pentru mai multe portii:

– 2 bucati broccoli, cam 500 de grame amandoua dupa curatare

– 100 grame fasole flageolet conserva (fara nici o obligatie, doar asa ca e si ea verde)

– cam 100 de grame costita afumata

– 1-2 linguri ulei de masline

– multa branza – eu am pus cam 3 feluri – mozarella, o branza cu dungi albastrii de mucegai care nu mai stiu cum se cheama si ceva bucati de un fel de cas dulce

– 100 grame de cascaval ras caci branza nu era suficienta

– sare, piper dupa gustul bucatarului

Stiti ca va spuneam intr-un post anterior ca imi ramasese niste zama de la supa crema de ciuperci, pusa bine la pastrare for further use. Eh, acuma si-a gasit folosul. O pusei la fiert cu inca putina apa – sa fi fost un total de vreo 3 litri si putina sare ca sa fie in care am adaugat floretele cucuietele de broccoli spalate. Aici nu se mai adauga cotorul de broccoli ca la conopida caci pare cam prea tare. Ma rog, daca vreti, incercati. Cine stie ce gust miraculos o avea. Although, nu prea cred. In fine, l-am lasat sa se fiarba si sa se bolboroseasca cam 10 minute. Daca vreti sa fie mai al dente, va puteti rezuma la mai putin.

Intre timp, nu stam sa fluieram in jurul oalei cu broccoli. Am pus in aceaiasi tigaita oarecare uleiul de masline si costita afumata si o prajii pret de 5 minute. Nu mai spun ce mirosuri invadasera bucataria, casa-ntreaga si plamanii mei care comunicau direct cu stomacul. Dar mai e mult pana departe.

M-am apucat sa prepar si sosul. Cele 4 oua le-am batut frenetic intr-un bol. Adaugai si aici putina sare. Am adaugat si smantanica si cascavalul ras si gata sosul. Gata si broccoli-ul conform testului cu furculita, am scurs toata apa caci nu puteam recicla asa la nesfarsit si ma apucai sa le asez pe toate la un loc ca sa dea bine la masa.

In aceeasi tava de iena mult utilizata am aranjat frumos floricelele de broccoli fiert. Am impartit in mode egal pe toata suprafata cam 100 de grame din fasolea flageolet – nu boaba cu boaba ca stomacul facea prea mare scandal, comunica deja direct cu mine si nu era nimic de bine. Fasolica fiind din conserva, este gata fiarta – trust me, testul cu furculita este total nenecesar. Altfel, daca o aveti cumparata boabe, lucrurile se complica rau si mai bine renuntati. La fel am procedat si cu costita – imprastiat la fel de egal. Turnai si sosul cat se putu de egal. Iar deasupra, taiate mai mare sau mai marunt tot restul de branzeturi. Tot asa, egal, sa nu se supere clientii. Cu un very good looking, am pus tava fara sa o mai acopar cu nici o folie de aluminiu in cuptor si am lasat-o sa se odihneasca acolo cam 15-20 de minute. De data asta nu mai merge testul cu furculita dar merge testul ochiometric. Cand oul este facut, inseamna ca totul este facut. Se scoate, se lasa la racit si se da stomacului dreptul la a tacea din gura.

Un calcul rapid de carbohidrati ne spune ca broccoli-ul are la fierbere 5,35 grame la 100 de grame. De mentionat totusi ca este o adevarata bomba de vitamine si minerale acest broccoli (chiar si la fierbere): fier, calciu, magneziu, vitamina C (dublu fata de o portocala), vitamina K, potasiu etc etc etc. Fasolica, scria pe conserva ca are 12,1 grame pe 100 de grame. Fiind impartita in mod egal si aproximand vreo 6 portii din ce am facut eu, inseamna ca mi-au parvenit cam 2 grame pe portie – hai 3, cu bataie. Calcul simplu, caci restul sunt no carb. Deci cu multa bataie cam 10 grame carbohidrati per portie, o fi avand mai mult de 100 de grame. Asa ca, gatiti si infulecati!


Ingredients

1. Spala, rupe buchetelele de conopida unele de celelalte si opareste-le pentru cateva secunde, apoi scoate-le cu o spumiera.
2. Asaza inflorescentele de conopida intr-o tava de cuptor, cu buchetelele in sus. Incearca sa nu lasi spatii mari intre bucatelele de legume.
3. Deasupra buchetelelor de conopida, toarna compozitia obtinuta din baterea oualor cu iaurtul, branza rasa, praful de sare si mararul tocat fin.
4. Da budinca de conopida la cuptor pentru circa 35-40 minute, la 180 de grade, sau pana ce budinca de conopida s-a rumenit bine.


REŢETE: Mâncare cu conopidă şi broccoli

Iată o reţetă de mâncare cu legume care seamănă cu un ghiveci de toamnă, dar conţine ingrediente mai rar întâlnite într-un astfel de preparat. Învaţă să prepari o mâncare cu conopidă şi broccoli.
ingredients
►400 g broccoli
►200 g varză
►400 g fasole verde
►sare
►300 g ardei gras
►o ceapă
►400 g conopidă
►2 morcovi
►piper măcinat
►3-4 linguri
olive oil
►o lingură zahăr sau miere
►50 g margarină
►5-6 linguriţe sos de soia
►3-4 căţei usturoi

1. Se curăţă broccoli şi conopida, se spală şi, împreună cu morcovii şi fasolea verde, se pun să fiarbă în apă cu sare. După ce au fiert aproximativ 30 de minute, se scot şi se lasă la scurs.
2. Separat, se curăţă ceapa, usturoiul şi ardeii. Se taie solzişori respectiv fâşii foarte subţiri şi se
călesc în uleiul de măsline împreună cu varza tocată mărunt. După ce s-au înmuiat, se lasă câteva minute la răcit.
3. Legumele fierte, în special broccoli şi conopida, se desfac în bucheţele mici şi, împreună cu celelalte legume, se mai călesc câteva minute înăbuşit.
4. Se condimentează cu sare, piper măcinat, se adaugă mierea sau zahărul, sosul de soia şi se pune margarina. Se introduce tava în cuptorul încălzit în prealabil şi se lasă să se rumenească.


Conopida la cuptor in stil ucrainean

Bucataria Est-Europeana este una bogata in aromele pamantului. Carnea nu lipseste din meniu, asa ca daca iti doresti o alta versiune a sulfeului clasic cu conopida poti sa incerci reteta ucraineana al carei ingredient surpriza sunt nucile.

Curata conopida, desfa-o in buchetele mici si spala-le sub un jet de apa rece. Fierbe conopida in apa cu sare pana cand se inmoaie putin. Scurge apa si pune conopida intr-un bol mare. Adauga bacon/sunca taiata marunt.

Pregateste apoi sosul.

Intr-o tigaie fa un rantas din unt si faina. Topeste untul si adauga in ploaie faina amestecand continuu timp de 2 -3 minute. Adauga supa rece si smantana si amesteca in continuare.

Daca a facut cocoloase, trage tigaia deoparte si bate usor cu un tel. Apoi pune din nou sosul pe foc mediu pana cand da intr-un clocot. Lasa-l sa fiarba la foc mic timp de 5 minute.

Dupa ce sosul este gata adauga branza rasa si amesteca pentru omogenizare. Toana sosul cald peste conopida si sunca.

Pregateste o tava de copt sau un vas ceramic. Unge-l cu unt si toarna compozitia.

Inainte sa pui tava in cuptor pregateste un amestec din nucile maruntite si 2 linguri de branza rasa pe care sa il presari peste conopida.

Tine conopida in cuptorul preincalzit la 180C/treapta 4 gaz timp de 20 de minute pana cand capata o crusta aurie.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Conopida gratinata la cuptor – reteta video

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of conopida gratinata este perfecta pentru cei care nu sunt prieteni cu aceasta leguma, asa ca mine. Nu-mi place conopida decat daca este murata, insa stiu ca e sanatoasa si incerc s-o consum mai des. Am facut acum ceva timp pizza cu blat de conopida si va spun cu mana pe inima ca mi-a placut. Cred ca a fost pentru prima daca cand am mancat pentru prima data cu placere conopida. In copilarie mama tot facea manacare de conopida sau conopida pane insa de fiecare data ma fofilam si n-o manacam. Cu timpul s-a obisnuit si ea cu ideea si nici nu-mi mai spunea ca trebuie s-o mananc.

Acum ca sunt om mare, incerc sa ma autoeduc sa mananc cat mai multe legume, in special pe cele pe care le ocoleam in copilarie. Am reusit cu brio cu mazarea. Nu-mi placea deloc, iar acum e prezenta foarte des in dieta mea si chiar imi place. Zilele trecute imi adusese mama o conopida mare si frumoasa dorind s-o puna la o mancare. Cum mama e prezenta la mine aproape zilnic pentru ca ma ajuta cu cea mica, gateste foarte des la mine. Incercand sa trec peste fobia de conopida, m-am gandit s-o fac gratinata.

Daca nici cu sos de branza nu o pot manca, e clar ca n-am nicio sansa sa ma obisnuiesc cu gustul ei. Decisa sa incerc reteta de conopida gratinata, am pus conopida in apa clocotita cat s-o opreasc. Nu trebuie sa fie fiarta in totalitate, insa trebuie usor gatita. Am lasat-o apoi sa se scurga bine si am trecut la sos. Am facut un bechamel in care am adauga la final cascaval. Pentru ca sunt mare amatoare de branzeturi si pentru a masca gustul conopidei, am adaugat o cantitate destul de mare. Voi puteti pune insa mai putin cascaval.

Sosul a iesit atat de bun cat il puteam manca pur si simplu ca atare sau cu niste legume proaspete. Am turnat sosul peste conopida pe care o pusese intr-o tava si deasupra am presar pesmet. Am folosit un pesmet granulat pentru a conferi putina textura preparatului. Am pus tava la cuptor si supriza. Am obtinut cea mai buna conopida gratinata din lume. Atat de buna incat am mancat cu placere si pe saturate. Daca mie mi-a placut, sunt convinsa ca si voi veti indragi aceasta reteta. O puteti servi ca atare cu salata sau ca garnitura pentru carne si peste.


Video: Cauliflower u0026 Broccoli Bake (December 2021).