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Rabbit breaded with garlic and garnished with mushrooms, potatoes and zucchini

Rabbit breaded with garlic and garnished with mushrooms, potatoes and zucchini

Turn on the oven to warm up!

Cut the rabbit meat, wash it and make small notches in the muscles, through which a clean clove of garlic is inserted. Add the meat with salt, paprika and thyme and place in a pan greased with a little oil. Add water and wine and cover the tray with aluminum foil. Put in the oven until the meat is half done.

The mushrooms are washed, and the zucchini and potatoes are cleaned, washed and cut into large pieces. Add everything with salt and put in the pan, when the meat is half done. Cover the tray again with aluminum foil and leave it in the oven until the vegetables and mushrooms penetrate.

It can be served with garlic.

Good appetite!

12-14 potatoes, 250 gr fresh mushrooms, 200 ml milk, 150 gr cheese, 2 onions, 1 tablespoon flour, 3 tablespoons margarine, a bunch of parsley, salt, pepper

Boil the potatoes in their skins for 10-15 minutes and when they are ready, clean them, carefully remove them so that they do not crumble and leave them aside until the filling is ready. Peel onions and mushrooms, cut into small pieces, fry in margarine. When they have browned, add flour and milk, season with salt and pepper, sprinkle with finely chopped parsley and mix until it becomes like a ciulama. Finally, add the grated cheese and fill the potatoes with this composition. Grease a pan with margarine, place the stuffed potatoes, pour a cup of water and cover the bowl with aluminum foil. Put the tray in the oven, on the right heat, for about 40 minutes. They are very good served plain or as a garnish for any steak.

Try this video recipe too

How do I prepare the recipe for baked vegetables with garlic?

You can read on the written recipe or go directly to the video recipe by clicking on the picture.


We wash all the vegetables very well, then we cut them into cubes, to be about 1 cm, 1.5 cm, not very big.

You can also add a few slices of hot pepper, if you want it to be slightly spicy. Cut the garlic into slices and add it on top.

We also break the rosemary pieces, then sprinkle it on top. Add salt, while we take with four fingers, pepper, thyme. You can also add a little oregano, if you like.

We also put a tablespoon of olive oil, it is enough.

We mix all the vegetables in the tray that we will put in the oven. Add a few cherry tomatoes on top, they will give an extraordinary flavor. If you don't have cherry tomatoes, put a few sliced ​​tomatoes or cubes.

We can put the tray in the oven, we can cover it with aluminum foil, not to touch the vegetables or with a lid. The oven temperature should be around 220 degrees Celsius for about 15 minutes.

They can be served as a starter, as a side dish with fish or meat or they can be served simply as a base.

Tips from Gina Bradea

  • If do not fast, you can au gratin them a little: sprinkle grated cheese, parmesan or other fatty cheese, matured on top.
  • If keep fasting, prepare a simple pilaf or some cooked pasta separately, place it on the plate and put the vegetables in the oven on top. Mmmm, the look and taste are divine! You can also prepare something like this for guests.
  • They can be served in the hallway: place them on the table, at the beginning, next to other plates and bowls with various dishes. Being so brightly colored, they will attract attention and everyone will serve. Even twice, when they discover how tasty they are.

I recommend you to try other fasting recipes, I have a large collection of recipes, you have a choice. & # 128578

Good appetite and growth served it tasty and healthy!

Recipes with Gina Bradea & raquo Recipes & raquo Baked vegetables with garlic: eggplant, zucchini, peppers, tomatoes

Ingredients eggplant stew with pumpkin

  • 350 grams of eggplant (1 medium eggplant)
  • 300 grams of zucchini (1 piece, small)
  • 80 ml. of oil
  • 300 grams of onions (2 large onions)
  • 250 grams of red bell pepper (1 very large bell pepper I used)
  • 500 grams of tomatoes, scalded and peeled
  • optional, 1 clove of garlic
  • optional, 1 teaspoon dried thyme
  • salt and pepper to taste

How to prepare eggplant stew with pumpkin

Preparing vegetables

1. For this eggplant stew with pumpkin, the eggplant is washed well, drained and partially peeled. We leave portions of the shell alternately with the ones completely cleaned, as we showed at eggplant food Soslu patlican. If you do not tolerate eggplant peel at all, they can be completely peeled. Cut the eggplant into cubes, sprinkle with salt and place in a stainless steel or plastic sieve, over a collecting vessel, to drain the bitter liquid it contains.

2. Wash the zucchini well, toss and cut into cubes. I also keep the peel, if you don't like it, it can be peeled. Sprinkle the pumpkin cubes with salt and place in a sieve over a bowl to drain excess water.

3. Wash the peppers, clean the seeds and spine and chop into cubes. Onions are cleaned, washed well and finely chopped. Tomatoes, already scalded and peeled from the skin (see the procedure in the recipe for tomatoes in a jar), chop into cubes.

Cooking stew

4. While the eggplants and zucchini are still leaving their water, which will take at least about 20 minutes, we already put a wide and deep pan on medium heat, starting to cook our eggplant stew with zucchini. Add 2 tablespoons of oil and chopped onion and pepper. Sprinkle with 1 pinch of salt and reduce heat. Saute onions and peppers over low heat for about 10-12 minutes, during which time we will stir frequently, until the vegetables in the pan become very soft.

5. Drizzle the eggplant with liquid. In a separate pan, heat the remaining oil. Add the eggplants and fry them on all sides until they start to brown, then take them out on paper towels.

6. In the oil left in the pan in which we browned the eggplant, add the zucchini, previously drained well of the liquid. We brown them just like eggplants and take them out on paper towels.

7. After the onion and pepper have softened well, add the browned eggplant to the pan as shown in point 5. Mix well, reduce the heat, put the lid on and simmer the eggplant for about 3 minutes.

8. After the aubergines have simmered, add the zucchini. Stir and turn up the heat to allow the food to boil again. Then put the lid on, reduce the heat and simmer the eggplant stew with the zucchini for another 4-5 minutes.

9. Finally, add to this eggplant stew with zucchini and tomato cubes, along with the juice they left. Optionally, we can add in this phase 1 clove of crushed garlic and dried thyme or other spices.

10. Boil the eggplant stew with the zucchini over medium-low heat, stirring lightly, so as not to crush the vegetables, until it is as low as we like. Tomatoes will leave plenty of juice, depending on how much liquid you like. I cooked it for another 8 minutes after adding the tomatoes. Finally, season the eggplant stew with the zucchini with salt and pepper to taste.

Serving and / or preparing for winter storage

I confess, this pot of summer vegetables, which you can see in the pictures above, has been in the jar for a while. I didn't even intend to keep it for the winter. It was consumed in a short time, so I stored in the fridge the two jars of 500 ml each that resulted.

If we intend to keep this pot of vegetables for the winter, we bottle it in sterilized jars and sterilize the contents, after filling and sealing the jars. Sterilization can be done in the oven or in a bain-marie for 20 minutes, as shown here.

About serving, what can I tell you? This pot of vegetables is actually a delicious dish, served with a little boiled rice. I don't usually mix it with rice when I put it in jars. After all, rice is available all winter, it keeps perfectly dry and it's never hard for me to boil a handful of rice. Eggplant stew with pumpkin works great and as a garnish, I recommend you try it with some red legs in the oven, I guess you'll just wish me well!

Rabbit soup with tarragon

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Top 5 delicious pumpkin recipes, cheap, easy to make and healthy

This is what the recipe looks like, you can find it by clicking on the picture.

4. Baked pumpkin au gratin, with lots of cheese, a classic and tasty recipe that you never fail.

5. Pumpkins fried in oil or in the oven, fasting or with egg, through flour or breadcrumbs, as desired. This is how it looks:

I invite you to join the group Simple and tasty dishes, cooked with Gina Bradea . It is the largest Romanian culinary group and there we cook together.

And now, to show me that you love me (that I love you for not seeing you and immediately remove the mud from the equipment) leave a comment below and distribute these recipes everywhere. Whether or not you subscribe to my FB, Instagram and Youtube pages is strictly your business. But if you don't, it's your loss. : p

Madam Bradea will kiss you hard.

To love and be loved, enjoy life, because it's so cool!

Good appetite! with Gina Bradea & # 128578

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Top 5 delicious pumpkin recipes, cheap, easy to make and healthy

Pan-fried pork tenderloin


  • 2 pcs. pork tenderloin
  • 2 coarser slices of smoked ham
  • salt and pepper
  • smoked paprika
  • basil and thyme
  • 1 head of garlic
  • 2 tablespoons lightly spicy ketchup
  • 2 tablespoons oil


We clean the pork tenderloin and season it with salt, pepper and smoked paprika. We put a foil of freshness over the bowl with the pieces of muscle and let it cool for 40-50 minutes.

After the meat has rested in the cold, grease the pan with a little oil and heat it.

Place the pieces of muscle in the pan and seal / brown them on all sides, over high heat.

Turn off the heat, cover the pan and let the pieces of muscle rest for 6-8 minutes.

Peel the garlic and slice the puppies into thinner slices.

With a sharp-edged knife we ​​cut the pork muscles from place to place, on all sides. In these notches we insert the garlic slices.

Sprinkle over the mussels and a little thyme and basil powder. We place between the pieces of muscle and two slices of a smoked pork ham.

Sprinkle the meat with a little oil, cover the pan, first with baking paper, then with aluminum foil and put it in the oven at 175 degrees for 45-50 minutes.

Dilute a little ketchup with a little water and, with the help of a pastry brush, glaze the steak with this composition.

Leave the steak glazed in the oven, uncovered for 6-8 minutes, to caramelize nicely.

We serve the delicious pan-fried pork tenderloin with your favorite garnish, or simply with a salad.

Ingredients Pumpkin pudding

  • 1.6 kg of peeled pumpkin
  • 500 grams of cheese (I used half telemea and half lean cow's cheese, well squeezed whey, works perfectly and feta)
  • 4 eggs
  • 10 tablespoons rice (210 grams)
  • 6 tablespoons flour (I used corn flour (corn), of which I put 120 grams)
  • 100 ml of extra virgin olive oil
  • optional, 1 teaspoon of crushed coriander seeds
  • 3 cloves of garlic
  • 1 bunch of chopped green parsley (or dill), pepper

pt. on top:

  • 2 eggs
  • 200 ml yogurt
  • 3 tablespoons flour (corn, breadcrumbs)
  • oil and flour (breadcrumbs, corn) for some if lined tray

Method of preparation

The way to prepare pumpkin pudding is as simple as can be. The pumpkins are washed and peeled, if raw pumpkins are used there is no need to remove the peel and if more "chubby" pumpkins are used, there is no need to dig out the seeds, as you can see in the picture below, they can be used entirely:

Grate the zucchini on the grater with large holes, add eggs, cheese, rice (raw), flour (in my case corn), greens, chopped garlic and crushed coriander, spices. Pour the oil and mix everything evenly. Very simple and fast, I finished the composition for the pumpkin pudding with cheese.

The composition for the pumpkin pudding is poured into a pan greased with oil and lined with corn flour or breadcrumbs.

The tray in which I baked the pumpkin pie is quite large, 38 & # 21525 cm.

Level the pumpkin pudding composition well in the pan, then sprinkle the cornstarch (or breadcrumbs, which you choose to use for the crust) on top.

Beat the two eggs with the yogurt and spread on top of the pumpkin pudding.


Pumpkin pots with chicken and yolks

Pumpkin salad with yogurt and garlic

"Tatin" tart with pumpkin and goat cheese

Bake the pumpkin pudding in the preheated oven at 180 ° C for about an hour, until nicely browned on top. Allow to cool in the pan (serve hot or cold, not hot) and portion.

Pumpkin pudding fits perfectly served as a garnish, with various dishes with meat and sauce (for example, chicken breast with mushroom sauce, beef stew, etc.). It's just as good and simple, I even thought it would be ideal for dinner, with just a little tomato sauce or yogurt & # 8230 although some of my diners also asked for some meatballs: P.

You can find Dora Luca and her magical creations on her personal blog Dora & # 8217s Sweet Treasures.

Natural potatoes with garlic and parsley & # 8211 Lent or sweet recipe

Natural potatoes with garlic and parsley & # 8211 Lent or sweet recipe. How to make the recipe for natural potatoes with parsley and a little garlic? Simple natural potatoes with butter or oil (fasting) & # 8211 a simple and quick recipe. Potato recipes. Potato garnish.

A few weeks ago we went to Vienna and, as we walked around the city every day, visiting a lot of beautiful and interesting places, we also got hungry. I took all the Viennese specialties in turn, starting with the traditional one Käsekrainersausages with cheese (the recipe here) and continuing with Viennese pastries (Nussschnecken & # 8211 walnut snailsthe recipe here) or with Wiener Schnitzel.

How to miss a Viennese schnitzel right at his mother's house? We stopped at a nice place, right in the center, 2 steps from Stephansplatz in the direction of Schwedenplatz. Restaurant Gutenberg.

I ordered one Wiener Schnitzel (recipe here) as in the book, but instead of the traditional potato salad (Kartoffelsalat), I chose Butterkartoffel, meaning potatoes with butter and parsley.

I received, as usual, a breaded veal schnitzel that overflowed from the plate, with a reddish and crispy crust of breadcrumbs (there is no breadcrumbs without breadcrumbs!) And with a tender meat that melted in your mouth. The garnish of natural potatoes with garlic and parsley surprised me very pleasantly!

They were delicious potatoes, with a lot of butter, freshly chopped parsley and a slight hint of garlic. Although it is an extremely simple preparation, that discreet garlic flavor was perfectly suited in this context. You couldn't detect garlic visually or as a texture, you just felt it was there in a small but perfectly dosed amount.

I liked the idea and, after returning home, I tried these natural potatoes with butter, garlic and parsley. The recipe is simple and quick and does not differ much from the classic natural potatoes (the recipe here). Garlic, however, gives them another note, much better! Those who fast I can replace the butter with a neutral oil (sunflower, rapeseed, etc.).

To succeed in this recipe for natural potatoes with garlic and parsley you will need to consider 2 aspects: the variety of potatoes (to be of the special ones for salads) and their boiling in the shell (so as not to soak in salted water).

From the ingredients below we obtain approx. 4-6 servings of natural potatoes with garlic and parsley fasting recipe (with oil) or sweet (with butter).


  • 1 tender chicken
  • peas + carrots in a bag, frozen (450 gr)
  • 2 onions
  • 1 clove of garlic
  • 1 bell pepper, red
  • 275 gr preserved mushrooms
  • 150 gr rice (Deroni)
  • 2 tablespoons melted chicken fat, or oil
  • thyme
  • pepper
  • marjoram
  • paprika
  • 2 was dafin
  • salt
  • 2 l apa
  • For greased chicken:
  • 1 clove of garlic
  • 1 teaspoon salt
  • 1 tablespoon melted chicken fat
  • paprika
  • thyme
  • basil
  • sage
  • pepper

Preparation time: 1 hour and 30 minutes

Video: Whole 30 Day 19 - Pecan Encrusted Red Snapper with Roasted Vegetables (November 2021).