Stuffed vegetables

Stuffed Zucchini

We cut the same pieces of pumpkin, rout them, boiled, filled with the filling of your choice or fried in slices of bacon with a little soup and whole tomatoes. When serving juice over the zucchini propasiramo. »Zucjete" in the form prepared as stuffed cucumber pickles.

Stuffed celery

Peel boiled roots, rout them, filled with the filling of pork and venison, and fried until they are finished.

Stuffed Tomatoes

Cut off lids, and fill out the meat raw chopped meat and rice and fried slices of bacon.

Stuffed Artichokes

Artichokes are at the bottom of a just cut a leaf is cut off tops, remove core and cook artichokes then each leaf in the middle of applying a filling ležiran pour yolk with a little sauce of butter and fried 1/2 hours.

Filled the lower parts of artichoke fondue and false

Remove all the leaves and the lower parts (the inner part of the artichoke) fill stuffing poultry, prepared with fine herbs, add the butter all over the crumbs and fried just like the fried artichokes.

Stuffed onions

Peel onions mid-size e size, and cut off a slice of onion rout. We fill with the filling of veal, mutton or venison roast, put in a pot with them on high heat in butter simmered with sugar, salt, pepper, a little soup and vinegar, and

do not get brown.

Stuffed Cucumbers

Peel cucumbers washed green, they cut off one end and remove the meat, izdubivši it evenly. The cavity filled mince beef, then top end of the egg, put it on the angled part of the cucumber, fried or bacon and stew until soft and slightly acidified with boil sauce and sour cream, then cut into slices and served as a garnish meat.

Stuffed kolerabice

Small nicely rounded kolerabicama cut off lids, peel them, extruded with a small knife or spoon specific as possible and not to break or do not blow it, we cook them in the flat pan of water or soup osoljenoj but kolerabice not be too soft. Vadim kolerabicu one by one, we fill chopped pork, or veal ragout, put the lid Arrange the dish in a sauce with a little butter and simmered for a while. They can be used as a vegetable or meat garnish. For filling we can also use finely cut meat turkeys, chickens, etc., with as much ham, mashed and softened bun, with fine spices / herbs, and egg yolks.

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Making the most of tomatoes?

Do not keep them in the refrigerator. Ripe, freshly picked tomatoes have a special taste, which stand in the refrigerator no means improved. So keep them in a cool place, in a basket or container with holes so that air can circulate freely around them. In order to develop the flavor slightly immature tomatoes, place them in a paper bag with an apple. Izbockajte fork bag, so that it was not enough air, and leave a day or two at room temperature.

Dry them Another way you can enjoy the most delicious tomatoes out of season - dry them. Tomatoes cut into quarters and clean seed. Pat dry with paper kitchen towel and then the meat tomato quarters, cut side up, arrange on a baking sheet. Sprinkle them with a little olive oil, sprinkle them with sea salt and freshly ground black pepper - along with the chopped herbs or garlic if you like - and place them in the oven to 150 degrees C, for approximately one hour. Dried tomatoes let it cool, then store them in a plastic container. Keep them in the refrigerator for up to two weeks.

Keep giving the flavor of tomatoes freeze well, so they, when they are most delicious, it should be saved for later use. Produce them yourself or buy the best you can offer better on green markets or directly from growers.Tomatoes just cut a hard environment, leaving the rest of the entire fruit, arrange them on a baking sheet and place in freezer. When tomatoes are frozen, put them in plastic bags and return to freezer. They can be thawed and used for sauces, soups and casseroles. The skin will be given easy to peel them if you let it thaw a bit. Or you can put them under running hot water and then peel.

Avoid canned chopped tomatoes True, they're easy to prepare and can be very tasty, but it is advisable to take a can of whole tomatoes. So you can squeeze the sauce from a can, which is usually watery and leaves a slightly metallic taste in the mouth. For most recipes, the tomatoes will not even have to chop, mash them a lot of hands and add to sauce or casserole. Moreover, good canned tomatoes may have better flavor than fresh, especially those early tomatoes that are found in supermarkets.

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www.zdravljeiprehrana.bloger.hr

www.superrecepti.bloger.hr

Useful information about your health you can find:

http://medicineadviser.blogspot.com/