Veggie Casserole | Jamie Oliver | ONE
ONE batch cooking recipe, loads of ways to use it. This beautiful veggie casserole is perfect to cook up for the family leaving loads of left overs to pop in the freezer for when you need dinner in a hurry, there's even a few ideas of how you could mix it and have a different meal every time. This recipe is from Jamie's new book ONE.
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Ich habe Brokkoli mit Blumenkohl noch nie so lecker gegessen! Leckeres Auflaufrezept.
Ein unglaublich einfaches und leckeres Abendessen. Das Kochen ist sehr einfach und schnell. Brokkoli und Blumenkohl sind sehr zart und weich. Leckerer Auflauf. Ofengemüse ist eine sehr gesunde und leichte Mahlzeit. Kochen Sie also Gemüse und ein köstliches Abendessen wird Sie begeistern. Ein aromatisches und leckeres Abendessen Rezept für die ganze Familie. Ich habe Brokkoli mit Blumenkohl noch nie so lecker gegessen. Das Rezept für einen leckeren Auflauf.
Kochrezept und Zutaten:
Brokkoli mittelgroß.
Blumenkohl 400gr.
1 Teelöffel salzen.
2 Esslöffel Milch.
Aufkochen und 2 Minuten kochen lassen.
1 Zwiebel.
Sonnenblumenöl.
Die Zwiebeln goldbraun braten.
Mischen.
Paprika 130gr.
Sonnenblumenöl.
Mischen.
Fügen Sie den Bogen hinzu.
Paprika hinzufügen.
Tomate 2.
3 Eier.
1 Teelöffel salzen.
Mischen.
Sonnenblumenöl 5 Esslöffel.
Mehl 130gr.
Gut mischen.
Milch 400ml.
Den zweiten Teil der Milch hinzufügen.
Dill und Petersilie.
Mischen.
Käse 150gr.
Im vorgeheizten Backofen 40 Minuten bei 180 °C (350 F) backen.
Mayonnaise 3 Esslöffel.
Joghurt 3 Esslöffel.
2 Knoblauchzehen.
Dill. Petersilie.
Die Soße ist fertig!
Der leckere Auflauf ist fertig!
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Frische Rezepte - gesund kochen!
#Frische_Rezept #Rezept #Brokkoli #Blumenkohl #Auflauf #Abendessen
Vegetable Casserole Recipe - #Thanksgivingrecipe | One Pot - Casserole Recipe | Ruchi's Kitchen
Learn how to make vegetable casserole at home with chef Ruchi Bharani.
Enjoy a yummy vegetarian version of casserole, it is an one pot recipe with the goodness of lot of veggies. So watch and learn how to make Vegetable Casserole at home with Ruchi Bharani only on Rajshri Food.
Ingredients
- 1 1/2 tsp Olive Oil
- 2 garlic
- 2 tbsp celery
- 1 onions
- 1/2 capsicum
- 1/2 cup french beans
- 1 carrots
- 1/4th cup green peas
- 4 baby corn
- 1 cup broccoli
- yellow boiled corn
- salt to taste
-1 tsp red chilli flakes
- 1 tsp Italian pizza seasoning
- 3 slices of brown bread crumbs
- 1 tbsp melted butter
- 1 cup cheddar cheese
- 1 cup spinach leaves
- 1/2 cup tomato puree
- 3tbsp fresh cream
Method
- In a pan heat up some olive oil then start adding garlic, celery, onions, green capsicum,french beans, carrots, green peas, baby corn, broccoli, yellow corn and mix the ingredients well and let them cook on a low flame.
- Add salt, red chilli flakes, Italian pizza seasoning and mix it properly
- Cover the pan with lid and let the vegetables cook for a while
- In a bowl add crumbs of brown bread, melted butter, grated cheddar and mix it properly
- In the cooked vegetable pan add roughly chopped spinach and tomato puree and let it cook for few minutes then add some fresh cream.
- In a baking dish spread the veggies properly and above that add the layer of crumbs and keep it in the oven for 15 minutes in a pre heated oven at 180 degree Celsius.
- Vegetable Casserole is ready to be served.
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
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Vegetable Pasta Bake tasty, filling comfort food
My Vegetable Pasta Bake is a veggie packed dinner that even the meat-eaters will devour - this vegetable pasta bake is tasty, filling comfort food.
Full Veggie Pasta Bake recipe including hints and tips here:
Ingredients:
400 g (14 oz) dried pasta shapes (I used rigatoni)
1 tbsp vegetable oil
1 large red onion peeled and chopped into wedges
1 red bell pepper de-seeded and chopped into large chunks
1 yellow bell pepper de-seeded and chopped into large chunks
1 courgette (zucchini) chopped
pinch of salt and pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
2x 400 g (14 oz) tinned chopped tomatoes
120 ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
100 g (1 packed cup) strong cheddar cheese grated
100 g (1 packed cup) mozzarella grated
Small bunch parsley roughly torn
#MeatFreeMeals #PastaBake #Recipe
Cottage Cheese & Spinach Pasta Bake Recipe #spinachpasta
A little improv can go a long way, like in this cottage cheese pasta recipe with a crispy top layer.
MAKES 4 SERVINGS:
-1. Cook 255 g (about 2 1/4 cups) your favorite short pasta, I used penne.
-2. In a pan over medium-high heat, heat 2 tablespoons olive oil. Sauté 1/2 cup of chopped onion for 3 minutes. Then add 1 tablespoon of minced garlic and 2 cups of chopped spinach. Cook for 3 minutes until combined and the spinach is wilted. Remove from the heat and set aside to cool.
-3. To a 9x9-inch baking dish add 400g (about 14 oz) cottage cheese and the cooked spinach. Season with 1/4 teaspoon salt, 1/4 teaspoon dill, and red pepper flakes, to taste. Mix to combine.
-4. Add the cooked pasta and 2 tablespoons olive oil. Mix to combine, spread evenly on the baking dish. Top with 3/4 cup shredded mozzarella cheese and 1/4 cup bread crumbs. Optional: more red pepper flakes.
-5. Preheat oven to 400F and bake for 20 minutes. Serve, and enjoy. Buen provecho!
Baked vegetables with white sauce
Baked vegetables with white sauce | बेक्ड वेजीटेबल वित व्हाइट सॉस | Chef Sanjyot Keer
Full recipe for Baked vegetables with white sauce
Prep time: 10 mins
Cooking time: 20 mins
Serves: 4
Ingredients:
• Butter 3 tbsp
• Refined flour (maida) 3 tbsp
• Milk 200 ml
• Salt to taste
• Pepper powder a pinch
• Nutmeg powder a pinch
• Processed cheese 200 gm
• Olive oil 1 tbsp
• Carrot ½ cup (diced & blanched)
• Mushroom ½ cup (diced)
• Green peas ½ cup (blanched)
• Sweet corn ½ cup (blanched)
• French beans ½ cup (diced & blanched)
• Capsicum ½ cup (diced)
• Broccoli florets ½ cup (blanched)
• Salt to taste
• Black pepper a pinch
• Oregano 1 tsp
• Red Chilli flakes 1 tsp
Method:
• Heat butter in a pan on medium heat, add flour, stir and cook well ensuring the colour doesn’t changes a lot.
• Add the milk slowly and gradually and keep whisking to avoid lumps.
• Add salt & pepper, nutmeg powder and grate processed cheese, mix well and cook further for 2-3 minutes, make sure the sauce is silky smooth without any lumps.
• Set a wok on medium high heat, add olive oil add the veggies, salt & pepper, oregano and chilli flakes. Sauté for 2-3 minutes, add the freshly prepared white sauce, mix well and cook for 2-3 minutes.
• Pour the veggies with white sauce in a baking dish and grate some processed cheese over it.
• Preheat the oven for 10 mins and bake it at 180°C for 10-12 minutes.
• Serve hot with freshly toasted garlic bread.
For garlic bread
Ingredients:
• Melted butter ½ cup
• Garlic 4 tbsp (chopped)
• Fresh coriander 1 tbsp (chopped)
• Garlic bread 1 loaf
Method:
• Mix the melted butter with finely chopped garlic and fresh coriander leaves.
• Slice the garlic bread loaf diagonally and apply the freshly made garlic butter on the bread slice surface.
• Heat a grill pan or a normal pan on medium heat, toast the garlic bread on both the sides until crisp and golden brown.