The minced meat is mixed with the carrot, onion and bell pepper, finely chopped on the robot. I had pork, pulp, but you can also use a mixture with beef or just beef, according to everyone's taste. Put the pan on the fire and simmer well until the meat is tender. Add the base of fuchs spice, granulated garlic and thyme. Peel a squash, grate it and squeeze the juice. At the end, add the finely chopped dill.
Eggplant and zucchini are cleaned and cut into thick slices with one finger, sprinkle with salt and leave for 10-15 minutes, then dry well with kitchen towels.
Meanwhile, prepare the beschamel sauce. Melt the butter, add the flour and then a little cold milk, mixing with a whisk. Incorporate all the milk, add salt and pepper to taste and leave on the heat for a while.
Place a row of eggplant slices in a deeper tray of hyena, a row of pumpkin slices on top, pour half of the beshamel sauce over them, add the minced meat sauce, then another row of eggplant and one of pumpkins. Pour the rest of the white sauce on top, cover the tray with aluminum foil and put it in the oven for 45 minutes.
Remove the tray from the oven and remove the foil, beat the eggs well and pour over them, then sprinkle with grated cheese. Leave it in the oven for another 15 minutes, until lightly browned on top.
Serve hot, with sour cream on top.
How do we prepare the pumpkin mousse recipe with bechamel sauce and mozzarella?
Wash the zucchini and cut into equal, not very thin slices.
Grease the pan or heat-resistant dish with butter and line the bowl with a layer of pumpkin, sprinkle with salt and pepper to taste.
Put the mozzarella slices, cheese, bechamel sauce on top and sprinkle with Parmesan cheese.
We continue in the same way with the other layer after which we insert the tray in the preheated oven at a temperature of 190 degrees Celsius for 30-40 minutes, until the moussaka is well browned on top.
It is an easy to make and super tasty food! I invite you to try this recipe too! It's simple, it's delicious and everyone likes it. & # 128539
I can't wait for you to come back and tell me how this recipe came out and if you liked it.
All I can do is wish you more cooking and good appetite!
The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.
Recipe with Gina Bradea & raquo Recipes & raquo Pumpkin mousse with bechamel sauce and mozzarella
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Zucchini are not only full of valuable nutrients (vitamins and minerals) and fiber, but are also some of the most versatile.
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Musaca with eggplant and pumpkin - a popular and beloved food
- Eggplant mousse with pumpkin (Maria Matyiku / Epoch Times) Eggplant mousse with pumpkin
- Baked eggplants (Maria Matyiku / Epoch Times) Baked eggplants
- Preparing meat paste (Maria Matyiku / Epoch Times) Preparing meat paste
- Preparing pumpkins (Maria Matyiku / Epoch Times) Preparing pumpkins
- Laying eggplant, pumpkin and meat layers (Maria Matyiku / Epoch Times) Laying eggplant, pumpkin and meat layers
- Beaten eggs are mixed with fatty yogurt or cream and spread over the muscatel (Maria Matyiku / Epoch Times) Beaten eggs are mixed with fatty yogurt or cream and spread over the muscatel
- Baked mousse tray (Maria Matyiku / Epoch Times) Baked moussaka tray
- After removing from the oven, the moussaka is allowed to cool for a few minutes, then portioned and served (Maria Matyiku / Epoch Times) After removing from the oven, the moussaka is allowed to cool for a few minutes, then portioned and served
- We wish you good luck! (Maria Matyiku / Epoch Times) We wish you good luck!
Over the years, this moussaka recipe has become one of the favorite dishes of both family and friends. It stands out for its simplicity, is relatively light and very tasty. In the spring, veal / veal can be replaced with lamb. To give it a Greek accent, a little cinnamon can be added to the composition of the meat.
2 medium eggplants,
2 zucchini (500 g,
500 g of veal (or lamb, beef or turkey may be used),
2 medium onions, peeled and chopped,
2 - 3 cloves of garlic,
250 ml tomato sauce,
1 teaspoon dried thyme,
1 teaspoon salt,
1/2 teaspoon freshly ground black pepper
For the sauce:
1 cup sour cream,
Grease a normal baking tray measuring 33 X 23 cm.
Eggplants are peeled and then cut into circular slices 1-1.5 cm thick. Sprinkle with salt and put in a strainer and leave for approx. an hour to drain the bitterness. After an hour, the eggplant is passed through a stream of water to wash the salt. Dry using paper towels or gauze, then bake lightly on the hob. They can also be grilled. When they catch a slightly brown color they turn to the other side.
Peel a squash, grate it and slice it.
Cut the onion into small pieces and put the garlic cloves in the press.
Put 2-3 tablespoons of oil in a pan, then add the chopped onion. Cook for 2-3 minutes until the onion becomes glassy, then add the minced meat and garlic. Stir until the meat changes color. Add thyme, salt and pepper to taste and tomato sauce. Boil over low heat until the tomato shock subsides. Set aside.
In a pan greased with oil, put a layer of eggplant. The meat is divided into two: the first part is spread over the eggplant, then the slices of pumpkin are placed, previously given through breadcrumbs or flour. Spread the remaining meat over the pumpkin. Place the last layer of eggplant over the meat.
Beat the beaten eggs as for the omelet, mix with the fatty yogurt or cream, season to taste and pour evenly over the muscat.
Place the tray in the oven at 180C and bake for about 45 minutes. After removing from the oven, let the moussaka cool for a few minutes, then portion and serve while hot.
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Musaca with eggplant, pumpkin and tomatoes
For today, we have prepared a more dietary version of moussaka. Of course, but we also try to think about the silhouette.
400 g minced turkey meat
- 1 yogurt, max 2% fat
- 6 quail eggs
- 1 large onion
- 1 small bunch of dill
- 1 small zucchini
- 1 small hunt
- 2 medium tomatoes
To top it off:
Saute the minced meat in a non-stick pan / pan, with the lid on, for about 20 minutes. Add the finely chopped onion and about 50 ml of water, salt, pepper and leave on the covered fire for another 10 minutes.
Add the finely chopped dill. Put in a small tray, a layer of eggplant slices, zucchini, tomatoes, cut
about 0.5 cm thick, alternating them and overlapping them slightly.
Put the meat on top of the vegetables, in an even layer.
We make a mixture of yogurt, the 6 quail eggs and about 200 ml of water + a little salt and pour over the meat, with the polish, about 2/3 of the composition obtained.
Place over the meat, another layer of eggplant slices, zucchini and tomatoes, interspersed and slightly overlapping.
Pour over the rest of the mixture of yogurt, eggs and water.
Cover with a lid and bake in a hot oven (180C) for about 40 minutes.
Make a mixture of 2 lg of yogurt, 4 quail eggs and 3 lg of water with a little dill and pour over the vegetables.
Leave in the oven for another 20 minutes without a lid.
Potato, pumpkin and eggplant bites
Potato, pumpkin and eggplant bites from: potatoes, zucchini, eggplant, eggs, vegetable concentrate, pepper, tomato paste.
- 6 potatoes
- 2 zucchini
- 4 eggplants
- 10 eggs
- 2 teaspoons vegetable concentrate
- 1 teaspoon pepper
- 2 tablespoons tomato paste
Method of preparation:
Peel the potatoes and eggplant. Wash the pumpkins well and wipe them with a towel, then cut all the vegetables into rounds.
Heat the oil in a pan and sauté the vegetables one at a time until soft. In a pan greased with oil and lined with breadcrumbs, place a row of potatoes, a row of pumpkins and then a row of eggplant.
Continue like this until you have placed all the vegetables, and the last row must be the potatoes.
In a bowl, mix the 10 eggs with 2 teaspoons of vegetable concentrate, pepper and tomato paste and, after beating them well, pour them over the vegetables in the pan.
The vegetables should be covered with an egg about 1 finger above the vegetables and sprinkle a little breadcrumbs. Put the tray in the preheated oven and keep it on the right heat for about 30 minutes.
Eggplant, pumpkin and chickpea bites
You can reduce or increase the strength of curry powder as follows: if you want the curry powder to be faster, add hot paprika (chili), pepper or other hot spices to soften the spice, add cinnamon, cloves, peel lemon or orange. Musacaua can be served on bread or with rice.
2 cups vegetable soup or canned soup
1 teaspoon curry powder
1/4 teaspoon chopped hot pepper (optional)
4-6 small eggplants (around 500g), cut into cubes
4 small zucchini, cut into slices
2 red cups cut into pieces, fresh or canned
2 cups chickpeas, cooked or canned (drained and dried)
sea salt to taste.
Method of preparation:
1. Heat the soup in a pot. Put the curry powder together with the hot pepper, cinnamon, cloves, etc., and leave it on the fire.
2. Add the eggplant and simmer for 5 minutes. Add the zucchini, tomatoes and simmer for another 3-5 minutes, until the zucchini are soft.
3. Add the chickpeas and leave for another 5-10 minutes, until the eggplants are ready.
4 servings are obtained.
1 serving contains: 245 calories 12 g protein 47.3 carbohydrates 3.7 g fat 0 mg cholesterol 60 mg sodium (excluding sea salt).
Meat bite with pumpkin and eggplant
The composition is wonderful and goes well with a mousse with potatoes,, 2 suitable eggplants, 2 larger pumpkins, 500 gr minced pork and beef, 1 large red onion, 1 small carrot, 3 large cloves of garlic, fresh or dried basil, olive oil, 4 large tomatoes, 2-3 tablespoons concentrated tomato paste, 1 large cup of dry red wine, spices: salt, white pepper, nutmeg, oregano, cinnamon, bay leaf, thyme, paprika, curry, turmeric, coriander, 200 gr grated cheese, mozzarella or cheese
Difficulty: low | Time: 1h