Vegetables are the second to the bottom of the food pyramid, and for good reason. They are indispensable for a healthy lifestyle and should therefore be included in our menu every day. Good variety not only means enjoying our meal, but it provides us with a varied range of vitamins and minerals that our body needs. Most people often fall back into their familiar recipes out of sheer indolence. But if we want to eat tasty, varied and healthy food, then there is only one thing to do; we have to learn to cook. You can count on a good start with these recipes!
Spinach flan with tomato sauce
- Servings: 4
- Calories: 341
- Preparation time: 15 min
- Cooking time: 40 min
- Difficulty: easy
Ingredients
- 1 kg of spinach
- 1 shallot
- 8 eggs
- 4 tablespoons of cooking cream
- butter
- salt
- pepper
- nutmeg
- For the coulis:
- 500g ripe tomatoes
- 1 medium onion
- 1 tablespoon of concentrated
- tomato paste
- 1 tablespoon of wine vinegar
- 1 tablespoon Worcestershire sauce
- olive oil
- salt
Prepare coulis
Heat two tablespoons of olive oil in a pan. Add the finely chopped onion and let it turn golden brown. Then add the chopped tomatoes, the concentrated tomato puree, the Worcestershire sauce, the vinegar and a little salt and let it simmer over low heat for about 20 minutes. Puree the ingredients into a coulis and add some extra salt if necessary.
Cooking spinach
Wash the spinach in cold water and put it in a pan without draining. Stir the spinach for a few minutes, stirring constantly until all the water has evaporated and the spinach has become soft.
Fry the shallot
Fry the finely chopped shallot in a little bit of butter until it starts to turn translucent.
Mix ingredients
In a large bowl, beat the eggs with the cooking cream and a pinch of nutmeg. Add salt, freshly ground pepper, the fried shallot and the spinach and stir well.
Let flan cook
Put the mixture in lightly greased single oven containers with butter and let them cook in the oven au bain marie. Serve them warm or lukewarm, served on a bed of the fresh tomato sauce.
Vegetable casserole with cheese
- Servings: 4
- Calories: 135
- Preparation time: 10 min
- Cooking time: 30 min
- Difficulty: easy
Ingredients
- 100g goat cheese
- 2 red peppers
- 2 courgettes
- 2 tomatoes
- 1 onion
- 1 teaspoon of sweet
- paprika powder
- fresh thyme
- olive oil
- salt
- pepper
Cutting ingredients
Wash the peppers, remove the seeds and cut them into long strips. Cut the tomatoes into slices. Cut the zucchini into thin slices lengthwise. Peel and finely chop the onion. Cut the cheese into cubes.
Bake vegetables separately
In a large frying pan, fry the pepper strips in a little olive oil. Remove them from the pan and then fry the zucchini slices in the same oil. Then take the zucchini out of the pan and keep it together with the bell pepper. Add some extra olive oil
and fry the onion over low heat until it starts to brown. Add the tomato slices, thyme and paprika and
let everything simmer for 10 minutes, covered.
Cook in the oven
Place all vegetables on an oven baking tray, crumble the goat cheese on top and drizzle a little olive oil on top. Let the dish gratinate in the oven over a high temperature and serve with olive bread.
Brussels sprouts gratin
- Servings: 4
- Calories: 340
- Preparation time: 20 min
- Cooking time: 45 min
- Difficulty: easy
Ingredients
- 500g Brussels sprouts
- 250g ground beef
- 250g minced pork
- 8 slices of cheese
- 1 onion
- olive oil
- cinnamon powder
- salt
- pepper
Boil Brussels sprouts
Wash the Brussels sprouts and remove the outer leaves. Boil them in a pan of water with salt for 20 minutes. Drain and keep them.
Prepare mixture
Fry the onion in a pan with a little olive oil until it starts to turn translucent. Add the minced meat, season with salt and pepper and sprinkle some cinnamon powder on top. Then add the Brussels sprouts, mix well with the minced meat and let it simmer for a few more minutes.
Gratinate
Place half of the Brussels sprouts mince mixture in an oven dish. Place the cheese slices on top, then cover the slices with the rest of the mixture. Cover the oven dish with aluminum foil and bake the dish in the oven for 15 minutes. Serve warm.
Parmesan cheese
The Brussels sprouts au gratin get an extra delicious taste if you use old or mature cheese, such as Parmesan cheese. Grate the
cheese and just before the dish goes into the oven, sprinkle with a few lumps of margarine over the vegetables.