Ideas and recipes to prepare dishes with vegetables that everyone will like

Ideas and recipes to prepare dishes with vegetables that everyone will like

There are many recipes that include vegetables as the main ingredient. So, take advantage of its vitamins and minerals in rich and original dishes.

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INGREDIENTS (4 people):- 300 g pumpkin
- 3 zucchini
- 2 tablespoons mayonnaise
- 1/2 teaspoon miso paste
- 1 lemon
- 10 g of butter
- 80 g chopped almonds
- 30 g of sugar
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce

Preheat the oven to 160º C. Put the chopped almonds, sesame oil and soy sauce in a bowl. Leave to macerate 15 minutes and then bake 10 min. Remove and reserve.

Mix mayonnaise with miso paste. Put a casserole on the fire with a lemon, 1 dl of water, sugar and butter. Keep on medium heat 10 minutes, remove and crush with the blender until you get a homogeneous cream; Reserve.

Cut zucchini and squash in sheets; to Salt. Put a grill on the fire with the pumpkin and zucchini and keep on medium heat 3 minutes. Spread the vegetable slices with lemon cream and miso mayonnaise and roll. Serve with sprinkled almonds.

Vegetables with yogurt

INGREDIENTS (4 people):- 2 garlic
- 250 g spinach
- 7 chard leaves
- 2 leeks
- 15 g of butter
- 1/2 lemon
- 2 Greek yogurts
- Naan bread
- Salt

Clean and cut the leeks. Peel and chop the garlic. Put a pan suitable for baking on the fire with butter and olive oil and pound the leeks. Add some salt and chopped garlic. Keep 2 more minutes on the fire and remove.

Put half of the content of the casserole in a blender glass with 2 Greek yogurts, the juice of half a lemon and a splash of water. Crush with blender.

Preheat the oven to 180º C. Put the casserole back to the fire with the rest of the leek and garlic. Add the chard and chopped spinach. Hold until they soften. Remove from heat and add the mixture from the previous step. Stir and bake for 5 minutes. Serve with naan bread.

Zucchini sponge cake

The slightly salted dot of this very aromatic zucchini cake contrasts wonderfully with the lemon glaze.

INGREDIENTS (4 people):- 135 g of nuts
- 300 g grated zucchini
- 3 eggs
- 350 g of sugar
- 280 g whole wheat flour
- 1 teaspoon of chemical yeast
- 1/2 teaspoon of baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2.5 dl of oil.
For the glaze:- 150 g icing sugar
- 1 or 2 lemons

Crush the nuts. Flour flour, yeast, baking soda, salt and ground spices through the sieve. Grate the zucchini; Reserve.

Beat eggs in a bowl, sugar and oil, until they sponge and bleach, about 10 minutes. Add sifted ingredients and mix with a spatula. Add zucchini and crushed nuts; Mix. Pour the mixture into a well greased and floured mold. Bake the cake at 190º C, on a low level, for 45-50 minutes. Remove and, after a few minutes, unmold.

Put in a bowl the icing sugar and adding the juice until a fluid glaze is obtained. Pour over the cake and let dry.

DARE YOURSELF! You can also substitute the zucchini with carrot and add raisins or nuts to give a special touch to your cake.

Spinach Quiche

INGREDIENTS (4 people):- 500 g spinach
- 1 sheet of puff pastry
- 200 ml of liquid cream
- 3 eggs
- 200 g of emmental cheese
- Freshly ground black pepper

Stretch the puff pastry sheet With the help of a roller and line a low mold. Prick the base with a fork and put in the oven, preheated to 180º C, for 10 minutes.

Blanch the spinach in a pot with water and a pinch of salt. Remove after 2 minutes and drain.

Beat the eggs In a bowl, add the grated emmental cheese, the cream and the spinach. Stir well and fill the mold with the previously baked puff pastry. Put the oven back in until the surface looks golden. Ready to serve.

Swiss chard with garlic and pine nuts

INGREDIENTS (4 people):
- 1 bunch of chard
- 1 onion
- 3 garlic cloves
- 15 g of pine nuts
- Olive oil
extra virgin
- Salt

Wash and clean the chard threads; chop them Put to cook in a casserole with water until they are tender. Remove from heat and place on a strainer to drain the water.

Peel and finely chop the onion. Peel and cut the garlic into slices. Put a pan on the fire with olive oil. Add the onion and garlic and fry until they take color. In the same pan, saute the pine nuts until they brown too.

Add the chard to the pan, next to garlic and pine nuts. Turn them with the help of a wooden spoon for about 10 minutes. Flatten and dress with a good stream of extra virgin olive oil

Green cream with goat cheese

INGREDIENTS (4 people):
- 1 bag of spinach
- 2 potatoes
- 1 onion
- 1 clove garlic
- 3 dl of milk
- 100 g goat cheese
- 1 tablespoon olive oil
- Fresh parsley
- Bread
- Pepper
- Salt

Peel and thinly chop the onion and the garlic clove; Reserve. Wash and peel the potatoes. Put a pot on the fire with plenty of water and a little salt. When it starts to boil, add the potatoes and let it cook.

Put a pan on low heat with olive oil. Add the onion and garlic and cook for 3 minutes. Add the washed spinach. Stir and cover with water and cook 4 minutes. Remove part of the cooking water (only if necessary) and salt and pepper.

Beat the spinach, with potatoes, diced cheese and milk. At the time of serving, decorate with parsley leaves, croutons or toasted and crumbled bread and slices of goat cheese.

Mini broccoli and cheese quiches

INGREDIENTS (4 people):
- A broccoli bouquet
- Camembert cheese
- 8 cherry tomatoes
- 3 dl of cream
- 3 eggs
- Mass breeze
- Olive oil
- Salt pepper

Wash and cut broccoli in small corsages, about the same size. Cook broccoli for 3 minutes in boiling water with salt. Remove and cool the broccoli flowers in ice water to cut the cooking. Wash and chop the cherry tomatoes; Reserve. Remove the crust from Camembert cheese and cut into small pieces; Reserve.

Preheat the oven to 200º C. Grease the molds with oil or butter and cover them with the breeze dough. Prick the bottom with a fork, so that the dough does not rise. Reserve in the refrigerator.

Beat the eggs. Add the cream and salt and pepper to taste. Pour the mixture into the molds. Distribute broccoli, tomatoes and Camembert cheese between the 4 molds. Bake 20 min with heat only below. After that time, put the grill to brown a little. Remove from the oven and serve

Greek pie with spinach and feta cheese

INGREDIENTS (4 people):
- 400 g spinach
- 200 g of feta cheese
- 250 g of phyllo dough
- 2 scallions
- 1 egg
- 2 teaspoons of milk
- Dill
- Parsley
- 1 tablespoon butter
- Olive oil
- Black pepper
- Salt

Preheat the oven to 180º C. Finely chop the onion and saute it in the butter over low heat for about 10 minutes. Let cool. Blanch the spinach for a minute in plenty of boiling salted water. Pass them through cold water. Drain and chop.

Mix the spinach in a bowl, the scallion with the butter, the eggs, the milk, the dill and the parsley. Crumble the feta cheese on top and mix. Season very little.

Paint an oven mold with oil. Spread 5 sheets of phyllo paste over the mold by painting them with oil. Add the spinach mixture. Put as many sheets of phyllo pastry on top also painted with oil. Roll the pasta protruding from the mold. Mark the cake by portions, being careful to cut only the top layer. Sprinkle with a little water and bake 1 h, until crispy

Spinach meat pizza

INGREDIENTS (4 people):
- 1 pizza dough base
- 1 dl of tomato sauce
- 150 g mozzarella
- 150 g spinach
- 250 g of minced beef
- 1 onion
- Oil
- Oregano
- Salt

Put a pot on the fire With plenty of water and a pinch of salt. When it is boiling, add the spinach and let it cook. Once ready, take out, drain well and reserve.

Peel and finely chop the onion. Put a pan on the fire with olive oil and poach the onion. Add the minced meat. Let it brown well on all sides. When done, move on to a plate, with absorbent paper, to remove excess oil.

Preheat the oven to 180º C. Spread some fried tomato on the pizza base. Spread the cheese. Incorporate meat and spinach. Sprinkle some oregano over the entire base. Bake for 30 minutes approx.

Spinach Pancakes

INGREDIENTS (4 people):
- 4 eggs
- 1 large handful of spinach
- Olive oil
- Pepper
- Salt

Wash and dry the spinach leaves; cut into small pieces. Separate the egg whites from the egg yolks. Put the pieces of spinach, egg whites in the blender glass and salt and pepper to taste. Beat to form a liquid paste.

Put a small pan on fire medium and pour a few drops of oil or butter. Pour a small bowl of the dough into the center of the pan and spread over the entire surface in order to make a rounded pancake. Cook for 1 minute, until it has set and the edges begin to brown. Turn it over carefully so that it does not break and let it cook on the other side for 30 seconds.
Remove to a plate.

Repeat the operation previous until the entire dough is finished. Pancakes can be made of thickness and size
that is desired. They can be taken alone or in the form of rolls, with tuna, ham and cheese, salmon, etc.

Sauteed rice with vegetables and sepia

Wash a cup and a half of rice and boil flavoring the water with bay leaf, garlic and a splash of oil and salt to taste. Remove from heat, drain well and set aside.

Whiten separately in abundant salt water the frozen vegetables of La Sirena: 150 g of chopped artichokes, 150 g of green beans and 150 g of extra-fine peas, for 2 minutes; Drain and reserve. Put in a pan with oil two cuttlefish clean and cut into tacos. Add the vegetables and sauté with the rice. Add a dash of soy sauce, cook one more minute and remove.

Garnish with some peppercorns Rose and serve hot accompanied by a few sprouts of lettuce. Ready to eat! Photo of frozen products La Sirena.