ZUCCHINE RIPIENE VEGANE ALLE ERBE AROMATICHE
Le #zucchine# ripiene #veg sono un #secondo leggero, gustoso e semplice da preparare. Adatto anche a chi è intollerante a uova e latticini. Mondare 4 zucchine (devono essere sufficientemente grandi di diametro), tagliarle a pezzi di circa 7-8cm di lunghezza e sbollentarle in acqua salata per circa cinque minuti. Lasciare raffreddare, tagliarle nel senso della lunghezza e svuotarle della polpa centrale così da formare delle barchette. Nel frattempo frullare 100g di #tofu affumicato (se vegetariani potete sostituire con ricotta), 80g di #pangrattato, un ciuffo di #prezzemolo fresco, qualche foglia di #basilico, qualche foglia di #aubergine timo, un cucchiaio di olio extravergine di oliva, sale marino integrale e pepe a piacere. Farcire le zucchine e disporle in una teglia, spolverarle di pangrattato e cuocere in forno preriscaldato a 180gradi per 15-20 minuti. Effetto croccante assicurato! 🥒#stuffed#ovenbaked#vegan #zucchini with #herbs and #smokedtofu 🥒#vegano#instavegan#instafood#vegansofig#plantbased#eatgreen#veganocongusto#veganoitaliano#veganhappy#veganlove
Delicious summer dinner😋 I usually add carbs like potato, rice, pasta but I ate oatmeal after this instead!
This is very simple recipe if you don't have the time or energy to make food after work!
Put 1kg of chicken fillets in ovenware (I used 1kg of Lidl's ready marinated chicken fillets, the marinade had good ingredients), I then added baby papricas & pineapple slices, pepper, onion powder & salt as spices.
Then add a bit of low sugar (under 6g/100g is ok) tomato crush on top. 🍅
Put in oven 220°C for 20-25 minutes.
I ate a green salad with this meal + light mozzarella from Lidl (clients: leave cheese from snack).
New DIY recipe!! Chicken cordon bleu casserole
Another recipe born out of sheer lethargy. I wanted a cordon bleu but was too lazy to flatten and roll so I tried it out in the form of a casserole instead. I must admit there is nothing like biting into a crunchy chicken breast but this too works well because it is quick and has all the flavors of an authentic cordon bleu. Do give it a try! 🤗
500g pre boiled chicken breast (shredded)
150g chopped ham
1 cup of grated Swiss cheese
1 cup of breadcrumbs (panko if possible)
5 tbsp of Parmesan cheese
Salt & pepper or taste
4 tbsp of butter
4 tbsp of flour
1 cup chicken stock
1 cup milk
1. Melt the butter over a medium heat. Once the butter is melted add the flour and mix well. Keep stirring to avoid lumps.
2. Add the chicken stock, milk, salt and pepper to taste. If you haven’t already switch to a whisk at this point to incorporate all the ingredients.
3. Keep stirring until the sauce has thickened. Keep switching hands to give yourself a mild upper body workout 💪🏽. Remove from heat and set aside.
4. Grab a baking dish and spread the shredded chicken covering the bottom of the dish. Place the chopped ham over the chicken
5. Pour the sauce over the chicken and ham. Scatter the Swiss cheese evenly over the top. Repeat with the Parmesan.
6. Sprinkle the breadcrumbs evenly over the top of the entire dish. A very light sprinkling of melted butter over the breadcrumbs will make this golden brown 😋
7. Bake at 200 C for 30 minutes (or until the top is golden brown). Rest for 10 minutes and enjoy!
#bigbirddelights#easydinners#easyrecipes#chicken#cordonbleuchicken #cordonbleu#ovenbaked#casserole#chickencasserole #yum#yummy #weekdaydinners#frommykitchentoyours#food#foodporn #foodie
Our patties are gluten-free, oven-baked and full of nutritious ingredients. Choose from vegan vegetable patties, vegan falafel patties or vegetarian lentil patties. Slice into a roll or wrap with salad for a tasty and healthy snack!
Siyez unlu dereotlu peynirli poğaça (dill and cheese pastries with einkorn flour)
by @osgebingol : .
2 eggs (one of the eggyolks will be used to coat the pastries), 2 fingerthick less than a teaglass of olive oil, 2 tbsp melted butter, 1 teaglass runny yogurt, 1 coffeespoon baking powder, 1 tsp baking soda, 1 tsp salt, 2 tbsp flaxseed, 1 glass wholewheat flour, 1 glass einkorn wheat flour, one bunch finely chopped dill. .
Filling: any kind of cheese (she used ricotta and turkish white cheese mixture).
Direction: Beat all ingredients for the dough in a bowl except for the flour and dill using a fork. Add in the flour and knead a dough. Add the dill at last and knead again. Divide dough into smaller portions (a little bit bigger than a walnut). She had 15 pieces at the end. Stretch out the pieces and place some cheese on each one then fold the pastry over to make a D shape. Transfer the pastries on a baking sheet lined with parchment paper. Brush raw pastries with beaten eggyolk. Bake in the preheated oven at 180 degrees celcius until slightly golden. Serve warm. Enjoy.
#translatedrecipes#food#foodie #instafood#foodgram #cooking#foodphotography #foodlovers #yum#tasty#einkorn#siyez#recipes#rezepte#poğaça #dereotu#pastry#baking#turkishfood#turkishrecipes#yummy #warmmeal#ovenbaked#dill#dereotlupoğaça #flaxseed#ketentohumu
CRISPY PARMESAN ROASTED RED POTATOES 🤤 a same same but different version of my crispy pesto potatoes that you all loved so much - and let's be honest, so did I cuz who doesn't love crispy potatoes? And made in the oven? Winner.
☆ Serves 4 ☆
1 kg (2.2lbs) red potatoes
3 tbsp oil (or butter)
Generous sprinkle of salt & pepper
1/4 cup finely grated parmesan
Start by washing your potatoes and adding them into a saucepan. Cover with boiling water, add some salt, and cook for 15-20 minutes or until they become tender.
Drain and let cool while you preheat the oven to 200ºC | 400ºF and lightly grease a baking tray with oil or butter.
Turn potatoes onto tray and chop them in half or quarters, using a fork to create a fluffy centre - you want them to break, not cut perfectly.
Toss around the tray, sprinkle some salt and pepper, and roast for 30 minutes, tossing halfway through. Remove and sprinkling over some parmesan, placing back in the oven for another 3-5 minutes. They should be nice and crisp by now.
Serve hot, and if you reheat in the oven they crisp up again,