How To make Courgette 'Meatballs'
MEATBALLS:
1 1/4 Courgettes
1/2 ts Salt
1 Fresh hot green chilli,
-finely chopped 3 tb Finely chopped onion
1/2 ts Peeled and very finely
-grated fresh ginger 2 tb Finely chopped fresh green
-coriander 1 1/2 oz Graham flour
Vegetable oil 4 deep frying SAUCE:
5 tb Vegetable oil 4 deep frying
2 md Onions, peeled and very
-finely chopped 1/4 ts Ground tumeric
1/16 ts Cayenne pepper
1 ts Ground cumin seeds
2 ts Ground coriander seeds
1/2 lb Tomatoes (about 2 tomatoes)
-peeled and finely chopped 8 fl Single cream
1/2 ts Garam masala
1/2 ts Ground roasted cumin seeds
1/3 ts Salt
Wash, trim and grate the courgettes. Put them into a bowl and sprinkle them with the salt. Set them aside for 1/2 hr. Squeeze as much liquid as possible our of the courgettes by pressing handfuls between your two palms. Save this courgette liquid for the sauce. Dry off the bowl and put the courgettes back in it. Add the chopped chilli (you may want to use more than 1 chilli depending on your taste - i use about 4 hot ones!), onion, ginger and coriander. Sift the gram flour over this vegetable mixture. Mix well and form 16 neat balls (i find throwing them from one hand to the other is easiest). In a frying pan, wok or other utensil for deep frying, heat about 1.5" /4cm of oil over a medium flame (a wok should have 1.5"/4cm at its centre). When hot, put 5 or 6 of the balls, or as many as the utensil will hold easily in one layer. Fry for about 1.5 min.s, or until the balls turn a rich, reddish-brown colour. Turn the balls every now and then as they fry. Remove them with a slotted spoon when they are done and leave to drain on a plate lined with kitchen paper. Do all the 'meatballs' this way. To make the sauce, remove 5 tbsp of the oil used in deep frying and put this in a 10"/25cm frying or saute pan. Heat the oil over a med. flame. When hot, put in the onions. Stir and fry for 7 - 8 min.s or until the onions begin to turn brown at the edges. Take the pan off the heat for a couple of sec.s and add the tumeric, cayenne, ground cumin and ground coriander. Stir once and put the pan back on the fire. Stir for another 5 sec.s and then add the chopped tomatoes. Stir and fry on med. heat for 5 min.s. Add the courgette juice (you need 8 fl oz, if you have less, add some water). Bring to the boil. Cover, lower heat and let the sauce simmer for 15 min.s (this much of the recipe may be prepared several hours ahead of time). Add the cream, garam masala, ground roasted cumin and the salt. Mix well, bring to a simmer and cook for 1 min. Now put in the 'meatballs'. Spoon the sauce over them. Cover and simmer very gently for 6 - 7 min.s. Spoon the sauce over the 'meatballs' a few times during this cooking period. These 'meatballs` turn very soft when cooked in the sauce, so handle them gently and serve immediately. Makes 16 'meatballs' and serves 4(normal) - 6(feather-weights).
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Greek stuffed zucchini in egg lemon sauce | Akis Petretzikis
Greek stuffed zucchini in egg lemon sauce | Akis Petretzikis
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makes: 25
4 (about 800 g) zucchini, washed and shredded with the skin on
2 eggs, lightly beaten
4 scallions, thinly sliced
3 tablespoons chopped fresh mint
1 cup (150g) crumbled feta
1 and 1/2 cups (190 g) breadcrumbs, plus more for coating
1 and 1/4 teaspoon salt
pinch of crushed red pepper flakes
freshly ground black pepper
vegetable oil for frying
Place the grated zucchini in a colander and sprinkle with salt ( 1/4 teaspoon) and mix it well with your hands. The salt will help draw out the liquid. You will be surprised to see how much liquid will be released. Place the colander over a bowl to catch the liquid. Let it drain for at least 30 minutes.
Take the zucchini out of the colander in small bunches. Squeeze the bunches with your hands to remove as much of the remaining liquid as you can. Discard the liquid and place the strained zucchini in a dry bowl.
Add the sliced scallions, mint, feta and the pepper. Mix well. Add the beaten eggs, bread crumbs and salt. Mix until combined.
Heat the oil in a pot over medium- high heat.
Form the zucchini mixture into round walnut sized balls and place on a tray.
Pour some breadcrumbs into a shallow bowl and roll each zucchini ball to coat all around.
Fry them in the oil about 5-6 minutes until golden brown all around. Place them on a plate lined with paper towels to drain the excess oil.
Serve them with tzatziki sauce or marinara. Enjoy!
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Quick and easy vegan 'meatballs' with courgette/zuchinni pasta - Naija Vegan
How to cook vegan 'meatballs' with courgette pasta - Naija Vegan
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ZUCCHINI NOODLES: 2 BEST Ways To Make Them (NOT Watery!)
Learn the TWO best ways for how to make zucchini noodles perfectly! Includes 4 different ways to spiralize zoodles, comparison of the 2 best cooking methods, how to avoid watery zoodles, tips, storage, and more.
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INGREDIENTS FOR COOKING ZUCCHINI NOODLES:
► 20 oz Zucchini
► 2 tbsp Unsalted butter (or olive oil
► Sea salt
► Black pepper
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0:49 Method #1 - How to make zucchini noodles with a countertop spiralizer
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2:35 Method #3 - How to make zucchini noodles with a julienne peeler
3:25 Method #4 - How to make zucchini noodles with a knife
3:58 Trimming the noodles
4:24 Cooking method #1 - how to cook zoodles on the stove (with tips)
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8:37 Comparing the two methods (which is better?)
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Beef and Courgette Meatballs with Tomato Sauce #babyledweaning #babyrecipes #meatball #recipe
English
Courgette and Beef Meatballs with Tomato Sauce
Ingredients:
For the meatballs :
1 Medium onion (40g) ????
2 Courgettes (300g)
2 Medium Sliced Brown Bread ????
30g Olive oil ????
1 Garlic Glove ????
250g Mince Beef
1 Egg ????
Milk enough to soak the bread ????
For the tomato Sauce:
300g grams Tomato Passata ????
1 Garlic glove ????
20g of Olive Oil ????
Process
Cut the bread crust and soak it with the milk, then set it aside.
Slice the onion, clean the garlic glove and grate the courgettes on the large grater.
In a heated pan, add the olive oil and the garlic glove. Wait until the garlic is golden.
Add the onion and cook it until it becomes translucent. (You can add some water to prevent it from burning.)
Next, throw the grated courgettes and cook them until they are soft and fairly dry.
Once the veggies are cooked, take the garlic glove out, place them in a bowl and let it cool down.
In a bowl add the minced meat, the bread that needs to be drained from the milk, and the veggies; break the egg and mix them all together. ( Optionally, add some grated parmesan to make them even yummier.)
Mix it with your hands until everything is amalgamated, and start making small meatballs with your hands.
I advise you to use steam (15 minutes) and cook them so they can remain soft and juicy, but if you have nothing against you can lightly fry them in olive oil, turning them on each side.
Add the olive oil with the garlic glove in a heated pan and wait for a minute.
Next, add the tomato passata and cook for about 15 minutes. (Low heat)
Throw the cooked meatballs and let them cook in the tomato sauce for another 10 minutes.
Serve them with a side of your choice. ( Suggestion - Cooked Basmati Rice or Mash potato)
Important!
6 Months +
Please ensure your baby or toddler isn't intolerant to any ingredients. Always cut the food in shapes suitable for your baby's age.
Italian
Polpette Di Zucchine E Manzo al Sugo
Ingredienti:
Per le polpette:
1 Cipolla media (40g) ????
2 Zucchine (300g)
2 Fette pane in casetta Integrale ????
30g Olio d’oliva ????
1 Spicchio d'aglio ????
250g Carne macinata di manzo
1 Uovo ????
Latte quanto basta per inzuppare il pane????
Per il Sugo:
300g Passata di Pomodoro ????
1 Spicchio d'aglio ????
20g di olio d'oliva ????
Processo
Tagliate la crosta di pane e bagnatela con il latte, poi mettetela da parte
Affettate la cipolla, pulite lo spicchio d'aglio e grattugiate le zucchine sulla grattugia grossa.
In una padella riscaldata, aggiungere l'olio d'oliva e lo spicchio d'aglio. Aspetta che l'aglio sia dorato.
Aggiungere la cipolla e cuocerla finché non diventa traslucida. (Puoi aggiungere un goccia d'acqua per evitare che si bruci)
Poi gettate le zucchine grattugiate e cuocetele finché non saranno morbide e abbastanza asciutte.
Una volta cotte le verdure, togliete lo spicchio d'aglio, mettetele in una ciotola e lasciate raffreddare.
In una ciotola metti la carne macinata, le verdure il pane (strizzato). Rompere l'uovo e amalgamare il tutto. (Facoltativamente, aggiungi del parmigiano grattugiato per renderli ancora più gustosi.)
Amalgamare con le mani fino a quando non sarà tutto omogeneo, e iniziare a fare delle piccole polpettine con le mani.
Vi consiglio di usare il vapore (15 minuti) e di cuocerle in modo che rimangano morbide e succose, ma se non avete nulla in contrario potete friggerle leggermente in olio d'oliva, rigirandole da ogni lato.
Aggiungere l'olio d'oliva con lo spicchio d'aglio in una padella riscaldata e attendere un minuto.
Aggiungere la passata di pomodoro e cuocere per circa 15 minuti. (Fuoco basso)
Metti le polpette cotte e fali cuocere nel sugo di pomodoro per altri 10 minuti.
Acompagniare con un contorno a tua scelta. (Suggerimento: riso basmati cotto o purea di patate)
Importante!
6 mesi + Assicurati che il tuo bambino non sia intollerante a nessun ingrediente. Taglia sempre il cibo in forme adatte all'età del tuo bambino.
#polpette #babyrecipes #meatballs #babyleadweaning #autosvezzamento