Delicious vegetable pudding! Easy to make and taste´s fantastic!

Vegetable pudding by katyakitchen.com

Vegetable pudding by katyakitchen.com

Vegetable pudding by katyakitchen.com

Vegetable pudding by katyakitchen.com

serves 6 (small portions)

Ingredients

  • 1/2 onion, chopped
  • 2 tbsp olive oil
  • 2 carrots, chopped
  • 1/2 courgette, chopped
  • 1 celery steak, chopped
  • 200 ml low fat single cream
  • 1 egg
  • 100 ml white wine
  • 1 tsp mix herbs
  • paprika
  • salt and ground black pepper

Method

  1. Pre-heat oven 180 ºC,  360ºF.
  2. Grease 6 individuals mousse cups.
  3. Over low heat sweat the onion until they are transparent, add the carrot , courgette and celery and sweat with the white wine until they are soft.
  4. Season to taste with mix herbs, paprika, salt and black ground pepper.
  5. Whisk the egg with the single cream and mix well with the vegetables.
  6. Liquidize the mixture.
  7. Pour the mixture into 6 individuals  mousse cups.
  8. Cook for 30 minutes or until set.
  9. Serves cold or warm.

Bom apetite!

Br

Delicioso flan de verduras.

Ingredientes para 6 pessoas (porções pequenas)

  • 1/2 cebola ,picada
  • 2 colheres (sopa) azeite de oliva
  • 2 cenouras, picadas
  • 1/2 abobrinha, picada
  • 1 raminha de aipo, picada
  • 1 ovo
  • 100 vinho branco
  • 200 ml de creme de leite light
  • 1 colher (café) ervas aromáticas
  • paprika ou pimenta calabresa
  • sal e pimenta negra em grão moída

Modo de preparar

  1. Aquecer o forno a 180 ºC.
  2. Untar 6 moldes de flan.
  3. Em fogo médio refogar a cebola até que esteja transparente.
  4. Acrescentar a cenoura, o apio, a abobrinha junto com o vinho branco até estarem cozidos.
  5. Temperar com as ervas aromáticas, paprica, sal e pimenta negra em grão moída.
  6. Bater o ovo com o creme de leite e misturar junto com as verduras.
  7. Bater tudo no liquidificador até ficar cremoso.
  8. Despejar nos moldes de flan e levar ao forno por 30 minutos.
  9. Servir quente ou frio.

Bom apetite!

Es

Ingredientes para 6 personas (pequeñas porciones)

  • 1/2 cebolla, troceada
  • 2 cucharadas de aceite
  • 2 zanahorias, troceadas
  • 1/2 calabacín, troceado
  • 1 ramita de apio, troceada
  • 1 huevo
  • 100 ml nata liquida  ligera
  • 1 cucharada de hierbas aromáticas picadas
  • pimentón picante
  • sal y pimienta negra en grano molida

Modo de preparo

  1. Precalentar el horno a 180ªC.
  2. Untar con aceite 6 moldes individuales.
  3. Sofreír la cebolla en una sartén hasta que esté transparente. Agregar la zanahoria, el calabacín y el apio, remover y seguir la cocción hasta que estén tiernos.
  4. Salpimentar.
  5. Batir el huevo con la nata y mezclar con las verduras, añadir las hierbas aromáticas y triturar con la batidora hasta reducirlo a un puré fino.
  6. Rellenar los 6 moldes individuales y hornear por 30 minutos.
  7. Servir caliente o frío.

Bom apetite!

Baked aubergine towers

Serves 6

  • 1 large aubergine, thickly sliced
  • fine sea salt
  • olive oil 25 g butter
  • 3-4 ripe tomatoes, peeled and thinly sliced
  • 2 large clove garlic, peeled and thinly sliced
  • salt and pepper
  • 12 basil leaves
  • 200 ml béchamel sauce
  • 1 tbsp freshly grated Parmesan cheese

Preheat the oven to 400 F/ 200 C/ gas mark 6.

  1. Sprinkle the sliced aubergine with a little sea salt, place in a colander and allow to drain for 30 mins.
  2. Rinse them, pat them dry and then brush olive oil on the both sides of aubergine and grill them in a moderate heat until lightly golden.
  3. Melt the butter in a ovenproof dish and arrange the aubergine, tomato slices , together with garlic, a little seasoning and some basil leaves and repeat the process two more times, to make a small tower. It makes 6 towers with 3 slices of aubergine in which tower.
  4. Pour over the béchamel sauce, sprinkle with the Parmesan cheese.
  5. Bake it for 20 mins, until lightly bubbling and golden.

Light version of moussaka

Serves 2

  • 1 Large  aubergine
  • 400 g Turkey  or chicken breast minced
  • 5 plum tomatoes, peeled and chopped
  • 1/2 large onion finely chopped
  • 2 garlic cloves peeled and  crushed
  • 1 tablet of chicken stock
  • a dash of drie white wine
  • basil leaves
  • 4 sliced of white cheese low in fat
  • 4 sliced turkey ham
  • olive oil
  • 1/2 fresh chilli de seed and finely chopped
  • salt and pepper

Preheat oven Gas6, 400 F, 200 C

– Sliced the aubergine  in lengthways not to thick, salt and let drain for 1/2 hour . Rinse them, pat them dry and brush it with olive oil on both sides and grill  until light golden brown in a moderate heat.

  1. Heat the olive oil in a frying pan over a moderate heat and place the onion, cook for 4 mins. Add the garlic clove and chilli and cook for more 2 mins.
  2. Add the breast minced, stirring frequently  with a wood spoon until browned all over. Stir in a chopped tomatoes a dash of white wine, basil leaves and cook for more 15 mins.
  3. Add the chicken stock tablet and season with salt, pepper  to taste.
  4. Place a layer of aubergine, turkey ham and cheese, cover with the turkey minced mixture, and repeat the same process  for 2 more times. Finishing with sliced of white cheese on the top.
  5. Cook in the oven for 5 – 10 minutes, or until the cheese is melted.
  6. Serve with salad.