New recipes

Pancakes with vegetables and mushrooms in the oven

Pancakes with vegetables and mushrooms in the oven


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I think everyone likes pancakes, whether they are sweet or salty filling. This time I chose a vegetable and mushroom filling and I can say that I liked it very much. For pancakes I used the basic recipe, without sugar of course.

  • For pancakes:
  • 500 ml of milk
  • 2 eggs
  • 50 ml oil
  • Salt
  • Flour enough to get the consistency of a cream not too thick
  • For the filling:
  • 200 g Mexican vegetable mixture
  • 150 g mushroom mushrooms
  • 100 g muscle fillets
  • 2 tablespoons sour cream
  • 2 green onion threads
  • Green dill
  • Oil
  • Salt pepper
  • For topping:
  • 2 eggs
  • 100 g cheese
  • 2 tablespoons sour cream

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Pancakes with vegetables and mushrooms in the oven:

I first prepared the very thin pancakes.

For the filling, I hardened the onion with a little oil, then I added the mushrooms. When the mushrooms softened I put the vegetables and the fillet muscle.

I seasoned it and left it on the fire for a while.

At the end I added chopped dill and cream.

I filled the pancakes and put them in a ceramic bowl.

I beat the eggs, put the sour cream and grated cheese and poured over the pancakes.

I put the pot in the oven until they were browned on top.



Pancakes with vegetables and mushrooms in the oven - Recipes

I can't say that this dish is Romanian and, from the very beginning, I will confess that it has some Asian influences, although most of the ingredients are local. I was simply disgusted with the Chinese spring packages, and I tried something similar. It wasn't bad and besides, it doesn't even mean who knows what expense.

ingredients for 15 pancakes it would be as follows:

Pancake dough: 500g flour, 2 eggs, half a teaspoon of salt, a teaspoon of dried thyme, milk, soda or beer until it reaches the right consistency, ie when it resembles in thickness a fresh cream.

Filling: 2 carrots, a small celery, a pepper, an onion, 250g chicken breast, a hot pepper, a pickled cucumber, a bunch of parsley, 3 tablespoons of oil, salt, pepper, ginger, a tablespoon of soy sauce and a spoonful of honey.

Preparation of it's more difficult, not that it would be a big deal for her, but it requires more care. It usually starts with the dough. This is really simple: with the help of a mixer we mix the flour, eggs, salt, thyme and liquid on which we decide until the dough reaches the desired consistency. The whole secret is not to pour the liquid over the flour suddenly but gradually, thinning it slowly. When we say we got what we wanted, we put the dough to rest in the cold and we take care of the filling.

We wash everything under a stream of cold water, including the chicken breast, we clean the vegetables and then we have fun cutting the carrot and celery in the form of thin sticks, as thin as possible. We do the same with the bell pepper and the hot pepper and we cut the onion into small pieces, that is, into thin slices. We don't forgive the chicken breast either, we cut it into slices and then thin strips, no longer than 2 centimeters.

The heat treatment begins by hardening the carrot and celery,

then, after 5 minutes, when the meat, onion and pepper are done, at which point we can add salt, pepper, ginger and, finally, the pickled cucumber and the finely chopped green parsley.

Before turning off the heat, add the honey and soy sauce and the filling is ready.

From now on, ready with the creation, it's just physical work, we make the pancakes, fill them and roll them.


Baked eggplant with tomatoes and mushrooms

The eggplant is washed, wiped with a towel and cut into slices about 1 cm thick.

Sprinkle the slices with salt and leave for 30 minutes.

Then rinse in cold water and allow to drain.

Meanwhile, the washed and cleaned tomatoes and mushrooms are cut into slices.

We prepare the dressing:

In a bowl, mix the cream and the finely chopped garlic.

In a heat-resistant dish greased with oil, arrange the eggplant slices, on top of the mushrooms, then the tomatoes.

Grease with dressing and sprinkle with grated cheese.

Bake the eggplant turrets in the oven at 180 degrees C for 30-35 minutes.


Baked meat with vegetables

Peel a squash, grate it and squeeze the juice. Cut the meat into slices about 1 cm thick, cover with a plastic bag and beat with a hammer, until you get a thin slice of 3 mm (beat the meat from the center to the outside).

Peel the potatoes and cut them into thin slices, and cut the onion into half rings.

Arrange the beaten meat on an aluminum foil, season with salt and pepper, put the mushrooms, onions and potatoes on top.

The ingredients are seasoned with salt, pepper and wrapped in aluminum foil.

Bake the meat and vegetables in the oven at 180 degrees C for 1 hour.


Pasta with vegetables and mushrooms in the oven

Pasta with vegetables and mushrooms in the oven from: pasta, onions, carrots, mushrooms, peas, oil, flour, broth, salt, pepper, basil, thyme, tomato juice.

Ingredient:

  • 500 g of pasta
  • 3 onions
  • 2 carrots
  • 200 g mushrooms
  • 1 handful of frozen peas
  • 5 tablespoons oil
  • 3 tablespoons flour
  • 3 tomatoes in broth
  • salt
  • pepper
  • basil
  • thyme
  • 1 cup tomato juice

Method of preparation:

Put a pot of water on the fire and when the water boils, add the peas and let it boil for a few minutes. Peel the onion, carrots and mushrooms, finely chop the onion and the mushrooms and carrot slices. Saute the onions, add the mushrooms and carrots, then the peas and leave them on the fire until soft.

Boil the pasta and when they are ready, turn them over in a strainer, pass them under a stream of cold water and set them aside. After the vegetables have softened, pour the tomato juice, add salt and pepper and leave on the fire for another 10 minutes. Meanwhile, make the white sauce: brown the flour in oil, quench with 3 cups of hot water and boil the composition over low heat until it thickens.

Add salt, basil and thyme to taste and set aside. In a bowl greased with oil, pour some of the sauce, put half of the pasta, the composition of vegetables, sauce and the remaining pasta. Decorate with sliced ​​tomatoes in broth, sprinkle with greens and bake for 30-40 minutes.


Pancakes stuffed with baked vegetables

In order not to spend hours in the kitchen, this time we offer you a delicious recipe for pancakes filled with baked vegetables. Follow the four steps and you will not fail! For extra flavor, put crushed garlic, lemon juice and greens in the yogurt sauce. Before serving the yogurt sauce, refrigerate it for at least 2 hours. If you want your fluffy pancakes to come out, make them with half milk and half mineral water. Refrigerate for 30 minutes before baking.

Pancakes stuffed with baked vegetables - Ingredients

For the filling
2 carrots
3 suitable onions
3 celery stalks
500 g mushrooms
2 tablespoons oil
3 bay leaves
2 peeled red cans
1 bunch parsley
300 g grated cheese
salt
pepper

For the dough
2 eggs
2 tablespoons oil
350 ml milk
1 pinch of salt
250 g flour

For the sauce
2 green onions
1 teaspoon paprika
250 ml creamy yogurt
1 pinch of salt
pancakes


1.5 kg of potatoes
200 g mushrooms
3 onions
240 ml of water
120 ml of olive oil
1 teaspoon salt
½ teaspoon pepper

Preheat the oven. Peel the potatoes, then slice them. Do the same with the onion, which you cut into rounds. Slice the mushrooms. Season the vegetables with salt and pepper and mix well.

Place them in a heat-resistant baking tray, add the oil, then pour in the water. Place the first layer of mushrooms, onion rings, and at the end, add the potato slices. Put the tray in the oven, on the right heat. After 15 minutes, mix all the potatoes, mushrooms and onions again. Bake again for 15 minutes. Serve the delicious potatoes with onions and mushrooms in the oven immediately.


Pancakes stuffed with baked vegetables

In order not to spend hours in the kitchen, this time we offer you a delicious recipe for pancakes filled with baked vegetables. Follow the four steps and you will not fail! For extra flavor, put crushed garlic, lemon juice and greens in the yogurt sauce. Before serving the yogurt sauce, refrigerate it for at least 2 hours.

Pancakes stuffed with baked vegetables - Ingredients

For the filling
2 carrots
3 suitable onions
3 celery stalks
500 g mushrooms
2 tablespoons oil
3 bay leaves
2 peeled red cans
1 bunch parsley
300 g grated cheese
salt
pepper

For the dough
2 eggs
2 tablespoons oil
350 ml milk
1 pinch of salt
250 g flour

For the sauce
2 green onions
1 teaspoon paprika
250 ml creamy yogurt
1 pinch of salt
pancakes


Pancakes with vegetables and mushrooms in the oven - Recipes

The second version of pancakes with vegetables and chicken is a treat!

Although the original recipe is the one with bechamel sauce, I like to prepare pancakes with chicken and vegetables with tomato sauce, because my boyfriend prefers them better that way :)

  • For pancakes: 6 eggs, 1 liter of mineral water or soda, a pinch of salt, flour.
  • For the filling: 500 gr chicken breast, 5 mushrooms, 1 kapia pepper, 1 zucchini, 4 tablespoons tomato sauce, oregano, salt, pepper, basil, paprika, spices for chicken, 2 teaspoons soy sauce.
  • For serving: green onions, small tomatoes.

I prepared the composition for pancakes, baked them and kept them warm in the oven.

I cut the chicken breast into strips, then I hardened it in the pan in a little hot oil. I added chopped vegetables, soy sauce and spices over it and left for about 7-8 minutes. I also put the tomato sauce, and in 3 minutes I stopped the fire

I filled each pancake with the mixture of vegetables and chicken, rolled and served with green and red onions.

You have to try them too, they taste incredibly good!

6 Response to "Pancakes with Chicken and Vegetables II"

How good the pancakes look, but what I would eat with a real cheese like the one from my mother at home. that they don't have real cow cheese here. I run away because I feel like it and I'm on a diet. Many kisses !

Daniela, I approve of you! They are good with cheese, and sweet with beak or jam. mmmm :)
Kiss you!

That's right Pansy, they were really good! Thanks for visiting!

Thanks for the idea, I'll do it tomorrow! So far I have only made simple pancakes (dessert) and pancakes with minced meat, just as well and with tomato sauce! All the best!

I'm glad you like the combination, I assure you it's yummi :)
And you gave me an idea to try them in Bolognese style :)

Post a comment

Thank you for the comments! The anonymous and uncivilized ones are not allowed on this blog!


Mushrooms with vegetables and cheese in the oven

A dish that is easy to make and can be an appetizer, a dish in itself or a side dish.

Ingredient:

- three carrots,
- an onion,
- a little celery,
- two pumpkins,
- two bell peppers (one green, one red),
- 100 grams of lightly salted olives (possibly without seeds),
- 300-400 grams of mushrooms,
- 100 grams of cheese,
- oil, salt, pepper.

Preparation:

1. Peel and chop the vegetables. Fish onions, celery, carrots, diced zucchini, red pepper, mushrooms large pieces. Cook each vegetable separately in a little hot oil. Start with onions, carrots and celery, peppers, zucchini and finally mushrooms.
2. Place the vegetables, one at a time, in an ovenproof dish. Add the olives. Mix lightly with a wooden spatula. Add salt and pepper. Grate enough cheese to cover them well. Put the dish in the oven for 15 minutes. Serve with toast.

Eva's advice: You can put a hot pepper, finely chopped, among the vegetables, for a spicy version!


Video: Nejchutnější líná večeře, kterou jste kdy jedli - kuře pečené s bramborami v sáčku! Chutný TV (October 2022).