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Vegetable pudding

Vegetable pudding

We prepare the vegetables. Grate the carrots on a small grater, eggplant and cut the pumpkin into cubes, green onions into not very small pieces.

We drain the lentils from the liquid and crush the lentils a little.

Grate or grind the cheese with a spoon (I used fresh Telemea cheese).

In a non-stick pan, heat the oil and heat the vegetables, first put the carrots, then the onion, zucchini and eggplant, and finally the lentils. Season with salt and pepper to taste, add pieces of hot peppers or chili powder, cheese and eggs.

Mix everything very well and pour into a tray (20x30), level and put in the preheated oven at 200 degrees for 30 minutes.

Serve both hot and cold with sweet cream or grated cheese.




How many vegetables should your child eat?

The daily amount must be calculated according to age:

Children 2-3 years: 1 - 1 ½ cups of vegetables

Children 4-8 years: 1 ½ & # 8211 2 ½ cups of vegetables

Girls 9-13 years old: 2 - 4 cups of vegetables

Boys aged 9-13: 2 ½ & # 8211 4 cups vegetables

Girls 14-18 years old: 2 ½ & # 8211 4 cups vegetables

Boys aged 14-18: 3 & # 8211 4 cups vegetables

Vegetables are very tasty and if we know how to prepare them or offer them in a presentable form, they will surely attract the attention of even the most demanding.

Vegetables can be incorporated into soups, broths, stews, or into various puddings and egg tarts. I make an excellent pair with the cheeses, as you will see in the recipe below. Egg, vegetable and cheese puddings look great and bring a little pizza. That's why children will like it.


A must-have recipe: Chicken pudding with vegetables - it's definitely the most delicious pudding!

"Chicken pudding with cheese and vegetables" is a super delicious dish, which is extremely simple to prepare and is perfect for any occasion. Puddings are actually the "magic" dishes that often save you when you have guests on the table, and you only have a few of each in the fridge.

Half bell peppers, 8-10 olives, 50 g cheese, 1 zucchini… what to do with them? Of course the most delicious pudding! You just have to cut them, put them nicely in a baking dish and put them in the oven! Otherwise, it's up to the oven to "create" a new culinary masterpiece, with which you can impress your guests! Great appetite!

ingredients

Method of preparation

1. Cut the chicken breast into suitable pieces.

2. Peel a squash, grate it and cut it in half.

4. Cut the mozzarella into rounds.

5. Pass the Parmesan cheese through a grater.

6. Cut the pepper into small cubes.

7. In a heat-resistant form, place a layer of pumpkin (half), then a layer of chicken breast and cover with the rest of the zucchini.

8. Place the Mozzarella over the pumpkin.

9. Sprinkle with Parmesan cheese and then distribute the bell peppers and olives cut in half.

10. Put the pudding in the preheated oven at 180 degrees for 20-30 minutes.


Bulgur pudding with vegetables

I really like bulgur! It didn't disappoint me this time either :).

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I've been a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

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A must-have recipe: Chicken pudding with vegetables - it's definitely the most delicious pudding!

"Chicken pudding with cheese and vegetables" is a super delicious dish, which is extremely simple to prepare and is perfect for any occasion. Puddings are actually the "magic" dishes that often save you when you have guests on the table, and you only have a few of each in the fridge.

Half bell peppers, 8-10 olives, 50 g cheese, 1 zucchini… what to do with them? Of course the most delicious pudding! You just have to cut them, put them nicely in a baking dish and put them in the oven! Otherwise, it's up to the oven to "create" a new culinary masterpiece, with which you can impress your guests! Great appetite!

ingredients

Method of preparation

1. Cut the chicken breast into suitable pieces.

2. Peel a squash, grate it and cut it in half.

4. Cut the mozzarella into rounds.

5. Pass the Parmesan cheese through a grater.

6. Cut the pepper into small cubes.

7. In a heat-resistant form, place a layer of pumpkin (half), then a layer of chicken breast and cover with the rest of the zucchini.

8. Place the Mozzarella over the pumpkin.

9. Sprinkle with Parmesan cheese and then distribute the bell peppers and olives cut in half.

10. Put the pudding in the preheated oven at 180 degrees for 20-30 minutes.


Peel the potatoes and cut into 5 mm thick slices.

Peel a squash, grate it and slice it into slices.

Peel the onion and garlic and chop finely.

Finely chop the tomatoes. If fresh tomatoes are used, scald and peel them beforehand, then chop finely.

Wash the parsley and chop finely.

Heat the olive oil and brown the potatoes a little, quench with the vegetable broth and simmer for about 10 minutes.

Sprinkle the eggplant with salt and brown in a little olive oil, turning them on all sides.

Heat a little olive oil in the pan again, simmer the onion and chopped garlic, add the tomatoes and season to taste, this sauce being very tasty and in the sweet-sour version.

The vegetables thus prepared are then arranged, in layers, in a heat-resistant form: start with the potato slices, sprinkle with chopped parsley, then the tomato sauce, and top with the eggplant slices.

The form is introduced, for about 15 minutes, in the oven (preheated to 200 degrees, the convection one, and to 220 degrees the usual one).


Puffed vegetables

1. Wash the broccoli and cauliflower, break them into smaller pieces and boil them in water with a teaspoon of salt. After boiling, take out in a bowl.

2. Carrots are cleaned, washed and boiled. After boiling, remove, allow to cool, then cut into rounds. Put in the bowl with the bouquets of broccoli and cauliflower. Add to these the soft butter, breadcrumbs, grated telemeau and eggs, one by one. Season with salt to taste and finely chopped dill.

3. Tpour the composition into the tray lined with butter and breadcrumbs. Sprinkle Parmesan cheese in abundance and then put the tray in the oven on the right heat. Leave until nicely browned on top, then remove. You can serve it with cream or yogurt and extra parmesan.

4 / 5 - 3 Review (s)

A must-have recipe: Chicken pudding with vegetables - it's definitely the most delicious pudding!

"Chicken pudding with cheese and vegetables" is a super delicious dish, which is extremely simple to prepare and is perfect for any occasion. Puddings are actually the "magic" dishes that often save you when you have guests on the table, and you only have a few of them in the fridge.

Half bell peppers, 8-10 olives, 50 g cheese, 1 zucchini… what to do with them? Of course the most delicious pudding! You just have to cut them, put them nicely in a baking dish and put them in the oven! Otherwise, it's up to the oven to "create" a new culinary masterpiece, with which you can impress your guests! Great appetite!

ingredients

Method of preparation

1. Cut the chicken breast into suitable pieces.

2. Peel a squash, grate it and cut it in half.

4. Cut the mozzarella into rounds.

5. Pass the Parmesan cheese through a grater.

6. Cut the pepper into small cubes.

7. In a heat-resistant form, place a layer of pumpkin (half), then a layer of chicken breast and cover with the rest of the zucchini.

8. Place the Mozzarella over the pumpkin.

9. Sprinkle with Parmesan cheese and then distribute the bell peppers and olives cut in half.

10. Put the pudding in the preheated oven at 180 degrees for 20-30 minutes.


A must-have recipe: Chicken pudding with vegetables - it's definitely the most delicious pudding!

"Chicken pudding with cheese and vegetables" is a super delicious dish, which is extremely simple to prepare and is perfect for any occasion. Puddings are actually the "magic" dishes that often save you when you have guests on the table, and you only have a few of each in the fridge.

Half bell peppers, 8-10 olives, 50 g cheese, 1 zucchini… what to do with them? Of course the most delicious pudding! You just have to cut them, put them nicely in a baking dish and put them in the oven! Otherwise, it's up to the oven to "create" a new culinary masterpiece, with which you can impress your guests! Great appetite!

ingredients

Method of preparation

1. Cut the chicken breast into suitable pieces.

2. Peel a squash, grate it and cut it in half.

4. Cut the mozzarella into rounds.

5. Pass the Parmesan cheese through a grater.

6. Cut the pepper into small cubes.

7. In a heat-resistant form, place a layer of pumpkin (half), then a layer of chicken breast and cover with the rest of the zucchini.

8. Place the Mozzarella over the pumpkin.

9. Sprinkle with Parmesan cheese and then distribute the bell peppers and olives cut in half.

10. Put the pudding in the preheated oven at 180 degrees for 20-30 minutes.


Quick recipe: Pasta pudding with vegetables

For about two days now, my child has been telling me that she wants pasta, although she hasn't been killing herself with pasta lately. Every day seems to change its tastes. At first I thought of making macaroni and cheese, but in the end I said to put some vegetables, to make some salty pasta. And I did well, they turned out delicious.

Okay, honestly, I didn't put too many vegetables this time. I looked at what I had in the fridge and used what I found, that is, some pumpkins and some tomatoes. But I also tried other vegetables, broccoli, peppers, even cauliflower, which I find tasteless. Each time it turned out very well. Almost everything I have in the fridge goes with this pudding and I'm very excited :).

Pasta pudding ingredients with vegetables:

  • I had 3 small zucchini & # 8211 of these, I am convinced that it goes very well with Romanian pumpkins as well.
  • 4 tomatoes of the right size, peeled and pitted (it's very simple if you cook them for a minute).
  • about 200 grams of penne & # 8211 macaroni or whatever pasta you want or have- I had penne.
  • a box of cream of 400
  • 100-150 g of telemea
  • 3 eggs
  • a handful of parmesan or grated cheese
  • 1 tablespoon butter.

How to prepare pasta pudding with vegetables:

I boiled the pasta in boiling salted water. During this time I cut the zucchini and peeled tomatoes into cubes. I smothered the zucchini a little in a pan with butter and water. I mixed the cream, the telemeau and the eggs. Then I added the zucchini and tomatoes and mixed everything.

In this mixture of cheeses, eggs and vegetables I put the cooked pasta, after I drained them well. I mixed everything again and put the composition in a pan greased with a little butter. I put the grated Parmesan cheese on top. I put it in the hot oven for about 30 minutes, until it browned a little on top (I would have one suggestion: do not leave them too long, I think it would dry too hard). And that was all. We thought it was very good.


Similar recipes:

Potato pudding with beef

Potato pudding with beef, prepared with onions and garlic, cheese and breadcrumbs, served with sour cream

Cauliflower potato pudding

Cauliflower potato pudding, prepared with butter and cheese, eggs and a cup of milk

Sardine pudding with potatoes

Sardine pudding with potatoes, prepared with tomatoes and white wine and seasoned with thyme, rosemary, oregano and chopped parsley

Gris pudding with wine sauce

Semolina pudding with wine sauce, sugar and egg yolks, flavored with vanilla


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