Cuisine America

Vine tomato soup

adminsniper — Thu, 16 Feb 2012 15:24:54 +0000

Ingredients:

For four people (150 kcal per serving)
Time : 50 minutes Difficulty : Easy
Garlic: 2 cloves
oil: 40 g
tomatoes 200 g
Parsley: 1 sprig
Salt and Pepper to taste
pumpkin vine: 1 kg.

Preparation:

Clean the pumpkins, privatele both ends, slightly scrape the peel and slice. Separately, chopped garlic and parsley and pass the tomatoes through a sieve. Place the gourds in a saucepan and cook them with a sauce prepared with plenty of oil, garlic and parsley, crushed tomatoes, salt and pepper. Then serve.

Zucchini Marseille

adminsniper — Thu, 16 Feb 2012 15:23:18 +0000

Ingredients:

For four people (300 kcal per serving)
Time : 50 minutes Difficulty : medium
Basil: to make
flour: 60 g
oil: taste
Breadcrumbs: 80 g
Parmesan cheese: 30 g
Parsley: to taste
Salt and pepper to taste
Eggs: 2
Courgettes: 4.

Preparation:

Boil zucchini in salted water, drain and chop once cool with the crescent. Season with salt and pepper. Add the Parmesan cheese, beaten eggs, parsley, basil and breadcrumbs. floured hands and work the mixture well, formed of large balls, pass them in the breadcrumbs and let them fry in very hot. Serve hot.

Fried zucchini

adminsniper — Thu, 16 Feb 2012 15:21:17 +0000

Ingredients:

For four people (280 kcal per serving)
Time : 30 minutes Difficulty : Easy
Flour: 3 tablespoons
milk: to taste
Oil: as needed
Salt: to taste
Egg: 1
Zucchini stories: 1/2 kg.

Preparation:

With the egg white meringue form a batter. Wash the zucchini, dry and cut into horizontal slices. Dip the zucchini nell’albume, let them fry in oil. Drain and pat dry with paper towels. Season with salt and serve hot.

Zucchini stuffed with potatoes

adminsniper — Thu, 16 Feb 2012 15:19:08 +0000

Ingredients:

For four people (90 kcal per serving)
Olive oil: 15 g
Parmesan cheese: 20 g
potatoes 140 g
Salt: to taste
Zucchini: 200 g.

Preparation:

Boil and peel the potatoes and then prepare a puree with olive oil, Parmesan cheese and salt. Drain the zucchini, boil them and cut them in half lengthwise. Fill the cavity with the puree, place the zucchini in a greased pan, bake for fifteen minutes then serve.

Roasted Zucchini

adminsniper — Thu, 16 Feb 2012 15:15:12 +0000

Ingredients:

For four people (50 kcal per serving)
Time : 45 minutes Difficulty : medium
Garlic: 1 clove
Olive oil: 15 g
Parsley: to taste
Salt: to taste
Zucchini: 400 g

Preparation:

Slice the courgettes and fry in a pan with olive oil, minced garlic and salt. Cook over low heat adding a little of water. Add the chopped parsley before removing from heat, then serve.

Courgettes with mint

adminsniper — Thu, 16 Feb 2012 15:13:06 +0000

Ingredients:

For four people (160 kcal per serving)
Time : one hour Difficulty : Easy
Vinegar Aroma: 3 tbsp
Onion: 1
Flour: to taste
Mint: 1 bunch
Oil: taste
Pepper: to taste
Salt: to taste
fresh Zucchini: 600 g

Preparation:

Peel the zucchini, wash and dry them well, cut into slices, flour them and dip them in oil. Let them dry on kitchen paper. Mix the vinegar, finely chopped mint, onion and a little ‘pepper. Mix well until mixture is smooth. Serve on a platter with the sauce over the zucchini.

Pumpkin gratin with cream

adminsniper — Thu, 16 Feb 2012 15:11:33 +0000

Ingredients:

For four people
Time : one hour Difficulty : Easy
Butter: 30 g
flour: 1 tablespoon
grated cheese 2 tablespoons
Breadcrumbs: 1 tablespoon
Potatoes: 2
Salt and Pepper to taste
Eggs: 2
Pumpkin: 800 g

Preparation:

Peel the pumpkin, privatelly the rind, seeds and filaments. Cut it into chunks, boil it and pass it to the mill. Wash the potatoes, boil them and mash with masher. Mix eggs, cream, flour and add the mixture to the mashed pumpkin and potatoes, flavored with two tablespoons of grated cheese mixed with breadcrumbs and a few pieces of butter. Decanted the mixture into an ovenproof dish, season with salt and pepper. Bake for thirty minutes and cook over moderate heat.

Vegetables and mushrooms sauteed

adminsniper — Thu, 16 Feb 2012 15:09:47 +0000

Ingredients:

For four people (250 kcal per serving)
Butter 70 g
Carrot keep: 100 g
Onions: 2
porcini mushrooms: 600 g
Potatoes: 1/2 kg
Pepper: to taste
Salt: to taste

Preparation:

Cut the onion, clean the mushrooms, slice them. Peel and cut potatoes into cubes. Sauté everything in a pan with one ounce of butter. Add, once removed everything from the fire, the remaining butter and sauté the potatoes and carrots, boiled previously. Finally refit all the frying pan for gold.

Tuscan Vegetables

adminsniper — Thu, 16 Feb 2012 15:07:47 +0000

Ingredients:

For four people (300 kcal per serving)
Time : one hour and 15 minutes Difficulty : Easy
Vinegar: 2 tbsp
Garlic: 1 clove
basil: qb
Artichokes: 2
Onions: 250 g
beans: 250 g
Fennel: 1
Lemon: 1
olive oil 4 tablespoons
peas: 250 g
Tomatoes: 4
Leeks: 2
Parsley: to taste
Salt and pepper to taste
Celery Green: 1
Sugar: 2 cubes

Preparation:

Wash the vegetables and then soak the artichokes in acidulated water with lemon not to darken. Blanch in boiling salted water artichokes and broad beans for ten minutes. Once drained, are then peeled if they are not tender. Slice the onion, fennel, celery and leeks in the white pulp. Put these vegetables into a saucepan and let soften in the oil over medium heat. When the vegetables are almost colorful, add the beans, peas, artichokes, tomatoes and a clove of minced garlic. Season with salt, pepper and sugar. Stir, cover and cook over low heat, stirring occasionally. When the vegetables are cooked but not mashed, pour the vinegar. Cook over high heat, sprinkle with chopped parsley and basil previously. Add salt and pepper if necessary. Remove from heat and serve hot or cold.

Vegetables with Parmesan

adminsniper — Thu, 16 Feb 2012 15:05:22 +0000

Ingredients:

For four people (220 kcal per serving)
Time : one hour and 30 minutes Difficulty : Difficult
Garlic: 1 clove
basil: a bunch
Eggplant: 200 g
Mozzarella: 120 g
oil: 10 g
grated Parmesan cheese: 60 g
Tomato sauce: 300 g
potatoes 200 g
Pepper: 200 g
Salt: to taste
Zucchini: 400 g

Preparation:

Wash and slice the zucchini and eggplant. Boil the potatoes for about twenty minutes. Remove the seeds and cut peppers into strips. Cook zucchini and eggplant on the grill. Heat the tomato lightly salt it and add crushed garlic and basil leaves cleanse. Cook over medium heat with oil. Slice the mozzarella well. Remove the garlic. In a baking dish covered with a sheet of parchment paper, place the bottom a bit ‘of tomato, then the sliced potatoes, a layer of zucchini, peppers and eggplant, mozzarella cheese to finish, yet seasoned with tomato, sprinkle with cheese. Bake at 200 ° C for 30 approximately.