Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Baked Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Sunday 18 January 2015

Baked Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

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Source:- Google.com.pk

Roasted vegetable and goat’s cheese lasagne:
You can make this vegetarian lasagne with ready-made lasagne sheets or by using home-made pasta recipe.
INGREDIENTS
2 red onions, cut into thin wedges
2 courgettes, cut into medium chunks
1 large aubergine, cut into medium pieces
1 red and 1 yellow pepper, cut into strips
500g cherry tomatoes, 400g halved, 100g quartered, for the topping
3 garlic cloves, finely chopped
Large pinch of chilli flakes
Leaves of 5 fresh thyme sprigs
1-2 tsp dried oregano
3 tbsp olive oil
400g can chopped tomatoes
2 tbsp capers, drained, rinsed and chopped
40g unsalted butter
40g plain flour
700ml whole milk
Fresh nutmeg, to grate
75g grated vegetarian Parmesan or Pecorino
250g soft goat’s cheese, crumbled
8 (220g) fresh lasagne sheets or buy some ready-made

METHOD

1. Put the onion, courgette, aubergine, peppers and halved tomatoes in a large roasting tin. Toss with the garlic, chilli, herbs and oil, and season with pepper. Roast for 30-35 minutes until tender. Stir in the canned tomatoes, capers and 2 tbsp water.
2. Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour to make a paste, then cook, stirring, for 1 minute. Off the heat, gradually stir in the milk until you have a smooth sauce. Return to the heat, stirring, for a few minutes to thicken the sauce. Season with nutmeg, salt and pepper. Stir in the vegetarian Parmesan.
3. Divide half of the roasted veg among 4 x 400ml ovenproof dishes. Dot over a third of the goat’s cheese, then top with half the lasagne sheets and a third of the sauce. Repeat, ending with a layer of sauce. Sprinkle with the remaining goat’s cheese, then dot with the quartered cherry tomatoes and thyme leaves. Cool, wrap in cling film, then freeze for up to 3 months.
4. Preheat the oven to 190°C/fan170°C/gas 5. Bake from frozen for 1 hour, or 30 minutes from fresh, until golden and piping hot all the way through.
Quick cauliflower cheese:
This is ideal as a light supper for two people or a hearty main course accompaniment for four. If you’re not a veggie, add chopped cooked bacon.

INGREDIENTS

Medium head cauliflower
3 spring onions, trimmed and sliced
4 sun-dried tomatoes, sliced
500g pot fresh cheese sauce
A small handful thyme leaves
4 tbsp dried flavoured breadcrumbs
25g grated vegetarian Parmesan
If eating as a side dish, serve with grilled pork chops or veggie sausages

METHOD

1. Preheat the grill to medium. Break the cauliflower into even-size florets and cook in a saucepan of salted boiling water for 8 minutes, until just tender. Drain well and pile into a 1½ litre ovenproof dish along with the spring onions and sun-dried tomatoes.
2. Warm the fresh cheese sauce in a saucepan or in a dish in the microwave, according to instructions, then pour over the cauliflower.
3. Mix the thyme leaves, breadcrumbs and grated vegetarian Parmesan together in a bowl. Scatter over the top of the cauliflower cheese, then pop the dish under the grill for 5 minutes, until golden brown.
4. If eating as a side dish, serve with grilled pork chops or veggie sausages.
Squash and spinach macaroni cheese:

INGREDIENTS

500g butternut squash, peeled and cut into 2.5cm chunks
1 tbsp olive oil
300g macaroni
750ml vegetable stock, hot
500g half-fat crème fraîche
150g pot crème de St Agur cheese
200g bag baby leaf spinach
50g grated vegetarian Parmesan
50g walnut pieces
A good grating of whole nutmeg
(sh)For the topping
40g wholemeal breadcrumbs
15g grated vegetarian Parmesan

METHOD

1. Preheat the oven to 200°c/fan180°c/gas 6. Toss the squash and oil together in an ovenproof dish and roast for 25 minutes until tender. Meanwhile, make the topping by mixing the breadcrumbs and parmesan together in a bowl.
2. In a large pan, cook the macaroni in the stock (it needs to cover the macaroni by 2cm), according to pack instructions. Drain, add the crème fraîche and the crème de St Agur to the pasta and stir to melt.
3. Stir in the spinach and allow to wilt before adding to the roasted squash, along with the parmesan and walnut pieces.
4. Mix well and season with a good grating of nutmeg (nearly a quarter of one nutmeg), salt and black pepper.
5. Preheat the grill to high. Sprinkle over the breadcrumb topping and grill until golden. Serve with a salad.
Three-cheese ratatouille lasagne:
Pesto, ratatouille and a gloriously melting combination of cheeses make up this vegetarian lasagne recipe.

INGREDIENTS

400g pack ready-to-roast Mediterranean vegetables, cut into smaller pieces
400g can cherry tomatoes
4 fresh egg lasagne sheets
60g ricotta
50g green pesto
125g ball mozzarella, drained, torn into pieces
30g grated vegetarian Parmesan

METHOD

1. Preheat the oven to 190°c/fan170°c/gas 5. Heat 1 tbsp oil in a frying pan and fry the vegetables over a high heat for 4-5 minutes, to soften slightly.
2. Drain and discard half the juice from the tomatoes, then stir the contents of the tin into the vegetables and cook for 1 minute.
3. Spread half the mixture into a small, deep, square or rectangular ovenproof dish. Top with 2 lasagne sheets, then spread with half the ricotta.
4. Dot over half the pesto, top with the rest of the veg and another 2 lasagne sheets. Spread with the remaining ricotta, scatter over the mozzarella and dot with the rest of the pesto and parmesan.
5. Bake for 20-25 minutes until golden and bubbling. Serve with a winter leaf salad, if you like.

Baked Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics