Before Meat There Were Vegetables

With summer here, why not take advantage of the plentitude of vegetables in season and eat something light and healthy. One of my favourite recipes is a mixture of vegetable called like that: mixed vegetable casserole. It is a Bulgarian recipe from ‘The Practical Encyclopedia of East European Cooking’, 1999. It is very tasty and quite easy to make plus it won’t keep you in the kitchen for long, mostly for preparing. After that you just ‘forget’ it for about an hour and everything is done. Read hear how it’s made and enjoy.

Mixed Vegetable Casserole

Serves 5

Ingredients:

• 1 aubergine
• 115 g (4 oz, 1/2 cup) okra, halved lengthways
• 225 g (8 oz, 2 cups) frozen or fresh peas
• 225 g (8 oz, 1 1/2 cups) green beans, cut into 2,5 cm (1 in) pieces
• 4 courgettes, cut into 1 cm (1/2 in) pieces
• 2 onions, finely chopped
• 450 g (1 lb) old potatoes, diced into 2,5 cm (1 in) pieces
• 1 red pepper, seeded and sliced
• 397 g (14 oz) can chopped tomatoes
• 150 ml (1/4 pint, 2/3 cup) vegetable stock
• 60 ml (4 tbsp) olive oil
• 75 ml (5 tbsp) chopped fresh parsley
• 5 ml (1 tsp) paprika
• salt
• 3 tomatoes and 1 courgette for topping

Method:

• Preheat the oven to 190°C/ 375°F/ Gas 5. Dice th aubergine into 2,5 cm (1 in) pieces. Add the vegetables to a large ovenproof casserole.
• Stir in the canned tomatoes, stock, olive oil, parsley, paprika and salt to taste. Stir well.
• Level de surface of the vegetables and arrange alternate slices of tomatoes and courgette attractively on top.
• Put the lid on or cover the casserole dish tightly. Cook for 60-70 minutes. Serve either hot or cold with wedges of crusty bread.

Bon appetite!

Vegetalele la mare pret

Datorita caldurii foarte mari, care este o tema constanta nu numai in realitate dar si  in retetele mele recente, ma gandesc ce mananc. Rar, carne, dar zilnic vegetale. Profit ca sunt in sezon, se gatesc usor, te saturi fara sa simti ca te-a umplut de numai poti respira si te umplu de energie. O alta reteta pe care am incercat-o si care mi-a placut foarte mult este caserola de legume, sau legume la cuptor, o reteta culeasa si ea din aceeasi carte pe care o tot mentionez aici de ceva vreme, ‘The Practical Encyclopedia of East European Cooking’, 1999.

O vreme vei citi aici multe retete vegetariene sau vegane pentru ca pe o asa vreme de vara, nu ma vad mancand si scriind prea mult despre carne. Nu ma atrage. Urmeaza acum o bunatate de mancare, cu multe legume, foarte diferite si colorate, sa le mananci cu ochii, nu alta, din bucataria bulgareasca. Sper din tot sufletul sa iti placa ceea ce urmeaza si sa te indemne sa petreci putin timp in bucatarie si langa aragaz, doar de dragul unei retete sanatoase si gustoase.

Legume la cuptor

4 portii

Ingrediente:

• 1 vanata
• 115 g (1/2 cana) okra (bama), taiata pe jumatate, in lungime
• 225 g (2 cani) mazare proaspata sau inghetata
• 225 g (1 1/2 cana) fasole verde taiata bucati (cca 2,5 cm)
• 4 zucchini, taiati felii de cca 1 cm grosime
• 2 cepe taiate marunt
• 450 g cartofi taiati cubulete
• 1 ardei rosu, feliat
• 397 g conserva rosii taiate
• 150 ml (2/3) cana bulion vegetal sau apa
• 60 ml (4 tbsp) ulei masline
• 75 ml (5 tbsp) patrunjel proaspat, tocat
• 5 ml (1 lingurita) paprika
• sare
• 3 rosii feliate si 1 zucchini pentru decor

Preparare:

• Incalzeste cuptorul la 190°C, gaz 5. Taie vanata in bucati de cca 2,5 cm. Pune toate legumele intr-o tava mare de cuptor sau caserola cu capac.
• Toarna peste ele rosiile din conserva, bulionul vegetal, uleiul de masline, patrunjelul, paprika si sarea si amesteca bine.
• Niveleaza legumele si orneaza alternativ cu felii de zucchini si rosii.
• Pune capacul caserola sau acopera bine tava cu hartie de copt. Lasa la cuptor pentru cca 60-70 minute. Serveste fie fierbinte, fie rece cu paine.

Pofta buna!