Baked Stuffed Zucchini

Baked Stuffed Zucchini

Hello, the Algerian dish recipe that I propose today is a recipe for stuffed zucchini in the oven, an easy recipe, delicious and presentable, you can substitute zucchini for the eggplant.

ingredients

5 to 6 large zucchini
  300 grams of minced meat
2 spoons of breadcrumbs
1 egg
salt
pepper
2 spoons of finely chopped parsley
6 tablespoons water (for stuffing)
1 kg of ripe tomatoes fresh well
5 cloves of garlic grated
Oil for frying
multicolored peppers for garnish (optional)

Preparation Instructions

Cut the zucchini into slices in lengthwise not too thin,
Fry and drain on paper towels.
Prepare stuffing
In a large bowl, combine ground meat, salt, pepper, egg, parsley, bread crumbs and water.
Knead well to obtain a homogeneous mixture.
Make small balls of a size of a walnut.
Make your stuffing zucchini as you see on picture below.
Prepare the sauce
Remove skin and seed tomatoes, then mix them.
In a skillet, heat oil done, add garlic and bay leaves and saute for 1 minute.
Add tomatoes, salt, pepper and cook 15 minutes over low heat.
Pour tomato sauce into a gratin pan.
Put away your stuffed zucchini and bake 25 to 30 minutes.
Garnish with skewered peppers (use toothpicks).

How to Make Prime rib with sea salt, barbecue sauce

barbecue sauce

 Amount for 6 persons


Ingredients
Dimension Beef: 2.4 kg
Apple of land shot: 400 g
Carrot: 400 g
Asparagus green:1 bunch
For the sauce
Ketchup: 30 g
Clove of garlic: 1 clove
Honey: 10 g
Tomato paste: 30g
Water: 2 cl
For the rest of the recipe
Sea salt: 15 g
Pepper Mill: 6 Round
Chives: 0.25 boot
Coarse salt: 10 g
Peanut oil: 8 cl
Unsalted butter: 40 g

Preparation instructions

Prepare sauce: caramelized honey in a saucepan, then add the tomato paste and cook 1 min. Then add the garlic, ketchup and 20 ml water, then let the sauce simmer for 6-8 minutes (it should have a syrupy consistency). Strain the sauce and let cool.

Cut the potatoes into 2 or 4 and wash. Peel carrots and cut into large chunks. Cut the asparagus to remove the hard base. Bring a large salted water to a boil, then cook carrots and potatoes for 5 min.
Cook asparagus 3 minutes in plenty of boiling salted water.

Preheat oven to 200 ° C.
Salt the beef ribs. In a wide heavy bottomed vessel (eg a pan), pour a little oil and heat it strongly. Color the Coast 2 minutes on each side, then place them on a baking dish, add pepper and put a pat of butter on top. Cook the ribs in the oven 8 minutes, then let rest under a sheet of aluminum foil for 5 to 6 min.

In the casserole, add the potatoes and carrots and cook over low heat about 10 minutes. Add the asparagus and cook for 4 to 5 minutes (vegetables should be slightly firm).

Serve the meat cut into slices 1 cm thick, sprinkle with chopped chives and accompanied with vegetables heated through and sauce warm or cold.

How to Make Skewers with curry and ras el hanout

Skewers with curry and ras el hanout  

For Two persons

Ingerdients

2 chicken breasts
1 natural yoghurt
1 shallot
1 clove garlic
1 teaspoon curry
1/2 teaspoon ras el hanout
1/2 teaspoon cumin
Salt and pepper


Preparation time: 15 minutes

Cooking time: 10 minutes
Rest: 120 min
Total time: 145 minutes

Preparation instructions

Cut the chicken into large dice. Chop the shallot and garlic. In a bowl, put the yogurt, spices, shallots and garlic. Mix all ingredients and add the diced chicken, mix it all again. Cover with plastic wrap and refrigerate for 2 hours. Put the diced chicken in skewers until all the meat. Toast in oven grill or barbecue.

How to Make Piedmont salad

ingredients


600 g potatoes kind Princess Amanda
4 whole eggs
1 egg yolk
1 bunch of radishes
12 pickles
olive oil
1 c. Coffee mustard
parsley
salt, poivr

preparation for

Salad Piedmont
Wash the potatoes. Put them to cook in a pot of cold salted water and boil until tender, about 20 minutes.
Meanwhile, make the eggs harden, then cut them into quarters. Wash thoroughly and remove them radish tops. Cut radishes and sliced ​​pickles. Arrange in a bowl.
Prepare mayonnaise: In a bowl, mix egg yolks, mustard and a pinch of salt and pepper (the ingredients should be at the same temperature). Then mount regular mayonnaise by adding a thin stream of oil and whipping it in the same direction.
Drain and cool potatoes. Peel and cut into large dice. Add them with the mayonnaise into the bowl containing the eggs, radishes and pickles. Mix gently.
Sprinkle with parsley and pour the mixture into small ramekins.

How to Make VARIED SALAD

LARGE VARIED SALAD

ingredients:
carrots
potato
2 beets or red cabbage
1 mortadilla or cheese râpé3 tablespoons olive oil
Juice of one lemon
Poivremaïs
cucumber
vinaigrette

preparation:
Peel and grate the carrots, cucumbers, beets and cut finely then place them in a dish and drizzle with dressing.