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

Sunday 18 January 2015

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

Vegetable Bake Recipe Biography

Source:- Google.com.pk

Cheese and Vegetable Bake:-
Ingredients
    4 to 5 potatoes, peeled and sliced
    2 shallots, finely chopped
    50g (2 oz) butter
    Salt and freshly ground black pepper to taste
    1/2 (200g) bag curly kale
    1 leek, sliced into rings
    1/2 (300g) bag trimmed green beans
    1 head cauliflower, cut into florets

    For the cheese sauce
    15g (1/2 oz) butter
    1 tablespoon plain flour
    250ml (8 fl oz) milk
    200g (7 oz) mature Cheddar cheese, grated

Method
    Preheat oven for 180 C / Gas mark 4.
    Place half of the potatoes in a large baking dish. Sprinkle the chopped shallots over the top, along with knobs of butter. Season with salt and freshly ground black pepper. Add the curly kale, leek, green beans and cauliflower.
    To make the cheese sauce, heat the butter over medium heat in a frying pan. Add the flour and stir with the butter to combine well. Slowly add the milk to the pan, stirring constantly to ensure a smooth mixture. Reduce heat to low and add half of the cheese. Stir until cheese has melted, remove from heat and pour 3/4 of the mixture over the vegetables.
    Layer the remaining potatoes on top of the cheese sauce and vegetables. Cover with the remaining sauce. Sprinkle remaining cheese over top. Bake in the preheated oven for 1 hour, or until vegetables are tender and cheese is crisp.

Mixed Vegetable Bake:-
Ingredients
1
    lb medium red potatoes, (about 4), cut into 1/8-inch slices
1
    large onion, cut in half and into 1/4-inch slices
2
    medium carrots, peeled, cut into 1/4-inch slices
1/4
    cup extra-virgin olive oil
2
    teaspoons finely chopped garlic
1
    teaspoon dried thyme leaves
1
    teaspoon dried tarragon leaves
1/2
    teaspoon salt
1/2
    teaspoon pepper
1
    medium red bell pepper, cut into 1/4-inch slices
1
    medium zucchini, cut into 1/4-inch slices
Directions
    1 Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
    2 Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
    3 Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Layered vegetable bake:-
    Ingredients
    Olive oil, to grease
    2 medium (about 300g) beetroots
    480g orange sweet potato (kumara), peeled, thinly sliced
    400g kent pumpkin, deseeded, peeled, thinly sliced crossways
    2 parsnips, peeled, thinly sliced
    1 fennel bulb, thinly sliced lengthways
    1 large (about 200g) carrot, peeled, thinly sliced
    1 large brown onion, halved, thinly sliced
    3 large garlic cloves, thinly sliced
    1/2 cup loosely packed chopped fresh mixed herbs (such as parsley, thyme and oregano)
    125ml (1/2 cup) reduced-fat thickened cream
    Method
    Step 1
    Preheat oven to 160°C. Brush a 3L (12 cup) capacity ovenproof dish with oil to grease. Wearing rubber gloves to avoid staining your hands, trim, peel and thinly slice beetroot.
    Step 2
    Layer the sweet potato, pumpkin, beetroot, parsnip, fennel, carrot and onion with the garlic and herbs in the prepared dish, drizzling each layer with a little of the cream. Top with another drizzle of cream.
    Step 3
    Roast, uncovered, in preheated oven for 1 1/4 hours or until vegetables are golden brown and tender when tested with a small sharp knife. Serve immediately.

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