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Vegetable roll

Vegetable roll


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We clean the meat of skins and tendons, wash it and wipe it with a napkin. We cut the muscle lengthwise, but not to the bottom, just enough to be able to break the meat into a large piece. Cover with a piece of cling film and beat it like a schnitzel. Grease with a little olive oil, season with salt and pepper and sprinkle with thyme. Put the meat aside and prepare the filling. Chop the leeks and fry them in a little olive oil. Add the diced peppers and sliced ​​mushrooms. After 10 minutes, add the grated carrot, season with salt and pepper and sprinkle with the parsley. We stretch the piece of muscle, cover with the filling, roll the meat, we catch it with toothpicks, we wrap it in a piece of foil, we put it in a tray and we put it in the preheated oven about 45-50 minutes minutes, about 10 minutes before to be removed, unpack it and leave it in the oven until it browns.

Cut into slices and serve with a garnish of your choice.


Good appetite!


Meat roll with vegetables


Although I called this recipe rolled meat with vegetables, it would have been more correct to have called it polpetone, this being the original name of the recipe. In Italian, polpetine means meatballs, so polpetone would be & # 8220mega-meatball & # 8221 or a & # 8220super meatball & # 8221 if you want.

Traditionally, polpetone is called any roll based on a mixture of minced meat, egg, parsley, bread and just about anything that goes into the classic meatball recipe. I made the recipe for Pentecost, because it has a festive look and is even more elegant than any meatballs I would have made. In terms of preparation, I used first of all the multi-storey set, in which I steamed the vegetables, because for meatballs and not only, it is recommended that the vegetables keep their texture and color. The more we cook the vegetables, the more they lose their properties, both nutritional and texture, taste and color. Therefore, steaming vegetables is the most suitable way to cook. I took the set from KitchenShop and it is one of the best investments made lately.

Ingredients for 8-10 servings:

  • 1kg minced meat mixture pork / beef or beef only
  • 2 eggs husband
  • a bunch of parsley
  • 100g grated parmesan
  • 7-8 slices of bread toast 2 days old
  • 150ml milk
  • 150g sliced ​​bacon
  • 100g grated cheese
  • 70g pesmet
  • 5-6 cloves of garlic
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • a handful of green peas
  • 2 new carrots
  • a small broccoli caper (approx. 300-400g)

We fill up half of the pot from the multi-storey set with water, on top of it we place the pan with the holes specially designed for steaming and in it we place the bouquets of broccoli, carrots and peas. We steam them for about 10-15 minutes on high heat or until they are almost soft. Soak the slices of toast (with the crust) in the milk, then squeeze them well.

In a large bowl put the minced meat, crushed garlic, parsley, bread, eggs, grated Parmesan and season well with salt and pepper to taste. Knead the mixture well to combine all the ingredients well. Spread a large sheet of baking paper on a flat work surface and spread the minced meat mixture in a rectangle by pressing lightly with your fingers so that the surface is uniform. Place the strips of bacon on top of the minced meat rectangle, side by side. Then sprinkle half the amount of grated cheese and put the steamed vegetables in the middle of the rectangle.

Over the vegetables comes another layer of grated cheese, then press the filling well with your fingers. Using the baking paper we start to roll the meat lengthwise, just like any other roll. Try to run as tight as you can. Now that we have finished the actual rolling, we wrap everything in baking paper and let the roll rest in the fridge for an hour. Then we open the baking paper, cut half of it and place it in the tray on the grill. The baking paper should be about the size of a roll, to allow the fat to drain away. Place the roll on the baking paper and cover it with breadcrumbs. Put the tray in the hot oven at 180 ° C and bake the meatballs for 45-50 minutes.

The secret of a perfect roll

Before I show you what a miracle came out, I have to tell you a secret for the recipe to come out great. The tray in which you bake the roll matters a lot. Great care, the meat roll should not exceed the size of the tray in which we bake it.

And if we keep talking about the tray in which we bake it, I used the tray with the grill. It is ideal for this recipe from several points of view. It allows the hot air from the oven to circulate under the roll, thus helping it to bake evenly. Due to the grill, the fat drains into the tray, thus preventing the roll from burning on the edges. In addition, the grill will leave equal marks on the roll and this helps us to cut perfect portions, equal for each guest at the table.

If we did not use such a grill pan, it would mean that halfway through the cooking time we have to turn the meat roll to make the crust evenly on both sides. But for a meatball made from a kg of meat, it's a bit difficult to do that without breaking it. Even if it seems a complicated recipe, know that it is not. In fact, everything goes very fast and it will take more time to prepare the ingredients than to actually cook. Have a good appetite!


1/2 kg lean pork (veal),
2-3 suitable mushrooms,
1 bell pepper,
2 onions,
1 connection marar,
1 link parsley,
40 g butter,
1 cup white or red wine,
salt, pepper, oil,

Cut the meat into slices, beat and rub with butter.

Chop the onion, mushrooms, pepper and sauté a little.

Add finely chopped greens, salt and pepper.

How to make a pork roll. Photo source.

The pieces of meat are each filled with the vegetable mixture, rolled, tied with string so as not to fall apart, browned a little in hot oil.

Then put in a bowl with a cup of wine, a tablespoon of oil, salt and pepper.


Cheese and vegetable roll

I really like appetizers with cheese, especially with fluffy cheese. I made this roll with puff pastry, cheese, tomatoes, green bell peppers and green onion leaves. It is ideal for family holidays.

In a bowl, mix the grated cheese, cream cheese and sour cream (I used Delaco fluffy cheese, but you can use whatever you like) with finely chopped green onion leaves (but keep a few for decoration) and a teaspoon of salt. Beat the egg and add it to the cream, taking care to keep just a little for greased.

I had fresh pie sheets that didn't need thawing, so I could use them right away. I only used one sheet, but you can use more if you want a crispier exterior. Thus, spread the puff pastry sheet, spread the cream cheese, garnish with julienned peppers, a few sliced ​​tomatoes and chopped green onion leaves. Roll like a roll and grease with the remaining egg.

Place the roll in a tray prepared with baking sheet and put it in the preheated oven, over medium heat, for about 25 minutes or until golden.

Tip: You can replace the green pepper with the red one, it is sweeter and tastier.


Appetizer roll with spinach

Add half the amount of beaten egg whites to the spinach mixture, mix lightly, then add the rest, trying to get as little air out of the egg whites as possible.

Prepare a tray, put baking paper, pour the mixture and level. Gently shake the tray to place the composition evenly.

The smaller the tray, the higher the roll sheet.

I put it in the big tray of the electric oven.

Bake at 175-180 degrees, for 12-15 minutes (depending on each oven)

When it is ready, take it out of the oven, let it cool for 1-2 minutes, then roll it with baking paper and leave it to cool. Choose a good baking paper, so that it does not stick to the sheet.

Mix the ingredients for the filling (without mushrooms)

If the mushrooms are canned, drain them well.

Unroll the rolling sheet by gradually detaching the baking sheet.

Spread the cream cheese evenly, leaving 1 cm at the end, empty (the filling will move during rolling)

Place evenly chopped mushrooms on top and then roll.

Let the roll cool for a few hours, then slice.

For extra flavor you can grease the cold roll with a little cream cheese, and then roll it in lightly fried, chopped walnuts or sesame.


ROLL COOKED WITH CHICKEN WITH VEGETABLES

I know it sounds complicated, but it's not at all. With the little bastards on my trail, in my legs or in my arms, I don't have time for complicated things, especially in times of isolation!

So, from a few ingredients and in about an hour, you can get this delicious roll, perfect for festive meals, as an appetizer (note when the pandemic will end!) Or, as a main course, for breakfast, lunch or dinner. , you decide!

INGREDIENTS

170 g mushrooms (a can)

2 tablespoons pepper paste or 1/2 red pepper

1/2 teaspoon Mediterranean greens

Directions

  • I put the meat, onion, carrot, mushrooms, green onions and garlic in the food processor and chopped them. I put a tablespoon of oil in a pan, turned the meat and vegetables upside down, then hardened until the meat changed color. I added pepper paste, ajvar, spices and 100 ml of water. I cooked this composition for about 10-12 minutes, until all the water evaporated.
    I turned off the heat and let the mixture cool for about 15 minutes. After cooling, I mixed an egg in the filling.
  • I used a purchased sheet of paper. If you have the time and mood, you can make a house sheet. I thawed the sheet slowly in the refrigerator overnight. I spread the sheet on the oven tray on which I had previously placed baking paper, then I made side notches, so that from these strands I could “weave” the roll. I placed the meat in the middle, sealed the ends, then I placed the side strips in a braid, taking care to cover the meat as well as possible, so that it does not flow when baking.

If you have leftover composition, you can freeze the sauce and use it (within a month) for pasta, Turkish pies, zucchini or stuffed eggplant.

The roll can be served hot, next to salad or with a tablespoon of sour cream on top, or cold, next to fresh vegetables. You can reheat it, you can take it with you, it is versatile and can be easily adapted to your habits.


Appetizer roll with vegetables

We present to you today a roll appetizer easy to prepare festive that would sit very well on the New Year's Eve or Christmas table, impressing both the appearance and the taste of the guests or the family. rolls it is easy to prepare the ingredients are available to anyone and it is effective. We are sure that rolls it will be to your liking if you try it. You still have time to prepare roll appetizer . You can also serve a white wine, I recommend one Maiastru Sauvignon Blanc from Crama Oprisor after tasting this roulade and others appetizers preparations for New Year, Christmas, Easter . Cheerful cooks come with food, Crama Oprisor comes with good quality wines to have a perfect evening!

ingredients rolls :
500 g mixture of frozen vegetables,
100 g apples,
350 g peeled potatoes,
lemon juice,
salt, pepper to taste,
6 tablespoons mayonnaise,
250 ml meat or vegetable soup,
3 tablespoons sour cream,
5 eggs,
30 g gelatin,
1 red bell pepper for garnish
green parsley for garnish,
check form,
food foil,


Chicken roll with vegetables

First we prepare the filling for the chicken roll & chop the onion, the mushrooms and the small bell pepper, small cubes! Put the melted butter in a pan and put the onion to simmer for a few minutes. After the onion starts to soften, add the mushrooms and bell peppers and let them simmer for about ten minutes, stirring occasionally. Season to taste with salt, pepper and leave the composition for the chicken roll to cool.

Now we prepare the roll for the chicken breast, cut it into thin slices like for a schnitzel and beat them a little to spread them. In order not to break, we beat the chicken breast slices between two plastic / cellophane foils. Then sprinkle the chicken spices over them. Spread a plastic wrap on the table and place the slices for the chicken roll so that they look like a whole piece, overlapping the edges (if it is not clear in the pictures of the recipe, then we think about how which are arranged scales of a fish).
Spread the mushroom and pepper mixture in an even layer over the chicken sheet obtained and add the sliced ​​cheese. Roll the roll sheet with the foil on which it is placed (in order not to leak, the chicken roll must be with the open side up). After we roll it, we place the slices of raw ham along the length of the roll, then we tie it with a rope (if we don't know how to tie it, then we stick toothpicks from place to place). Even if at first glance it doesn't seem like it, raw ham plays a pretty important role in this recipe: if we didn't wrap the chicken roll in anything, then it should be kept in the oven longer to brown and so the chicken breast would come out too dry. Transfer the roll obtained on a baking paper and pack carefully

We turn on the oven and place the chicken roll with vegetables in a yena tray. When the oven has warmed up, insert the rolling pin tray and keep it on medium heat (175 degrees C) for about 45 minutes. Chicken roll with vegetables can be served as a main course or as an appetizer, cold is almost as tasty, can replace a sausage full of E, good for children. If the chicken breast seems too bland, it can be replaced with boned thighs.
Healthy and Tasty!


How do we prepare the elephant eye roll recipe?

Separate the egg whites from the yolks.

Mix the egg whites with a pinch of salt until they froth, then add the sugar and yolks one by one.

Mix a little more, then add flour, cocoa, vanilla and mix lightly with a spatula.

The obtained composition is placed in a tray lined with baking paper.

Bake at 180 degrees Celsius for about 15 minutes. The size of the tray is 36 & times25 cm.

Preparation for whipped cream

Mix whipped cream with powdered sugar.

The obtained composition is divided into 3 parts.

One part remains as it is, in one part put 2 tablespoons of nutella, and in the third part put 3 tablespoons of cocoa.

Preparation for roll cream cheese

Mix the butter (it must be at room temperature), then add the cream cheese, vanilla, powdered sugar, and finally the coconut.

How to assemble the elephant eye roll?

After the roll top has cooled, cut it into 3 pieces.

The creams are placed in this order in each piece:

  • the first cream put is the cheese
  • the second cream with nutella and whipped cream
  • the third one with cocoa and whipped cream is placed as shown in the photo.

The pieces are rolled in such a way as to join the ends. This way we will get 3 mini rolls.

Put in the fridge for an hour, then garnish with whipped cream and pass through coconut, ground hazelnuts, chocolate decoration.

Refrigerate for a few more hours, then cut diagonally, leaving about 2 inches at the ends.

That's it, the elephant eye roll is ready. A simple, quick and delicious recipe that I invite you to try.

I wish you more cooking and good appetite!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.


Roll with white chocolate cream

  • 4 eggs
  • 125 gr sugar
  • 125 gr yogurt with 3.5% fat
  • 125 ml oil
  • 200 gr flour
  • 15 gr of cocoa
  • 1 teaspoon baking powder
  • 2 teaspoons concentrated beet juice
  • 1/4 teaspoon salt
  • For the cream:
  • 250 gr mascarpone
  • 250 gr white chocolate
  • 100 ml whipped cream
  • a pinch of salt
  • peel and juice from an untreated lemon
  • powdered sugar for decoration


Video: REZEPT: Frühlingsrollen selber machen. asiatische Vorspeise (October 2022).