TOP 4 recipes with photos of simple vegetable snacks. Culinary tips and secrets of home cooking. Video recipes.
A culinary selection of easy-to-prepare vegetable snacks. The selection contains both simple delicious recipes for cold vegetable dishes for everyday lunch, and original snacks for a festive dinner. All recipes can be prepared quickly at home, and all the ingredients are easily found in any supermarket at an affordable price.
Baked stuffed potatoes
Stuffed potatoes with filling can be served as an independent simple appetizer or as a side dish for the main course. Lard, tomatoes and garlic are used as a filling. Thanks to this, such a boring potato will become a bright dish.
- Take potatoes young, you can cook this in a peel. If you are using an old one, peel it first.
- Lard is suitable both regular and with slots or smoked. It can also be substituted with ham.
- Fresh garlic is a great substitute for pickled cloves.
- Tomatoes should be firm and firm, not soft and very watery. These will hold their shape well when sliced, and will not creep when baked.
- Caloric content per 100 g - 249 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Young potatoes - 6 tubers
- Lard - 50 g (thin slices)
- Ground black pepper - 1 tsp
- Garlic - 4 cloves
- Tomatoes - 1 pc.
- Salt - 1 tsp
Cooking stuffed stuffed potatoes:
- Wash the potatoes, dry them and cut them in half.
- Cut the peeled cloves of garlic, washed tomatoes and lard into thin slices.
- Season the potato halves with black pepper and salt.
- Put a slice of bacon on one half of the potatoes, on top of a few slices of garlic and a tomato ring.
- Cover the potatoes with a half and wrap tightly with cling foil.
- Send the potatoes to a heated oven up to 180 ° C for 30-40 minutes.
- Check the readiness by piercing a wooden skewer directly through the foil: it should easily enter.
Fried zucchini in cheese breading
Zucchini is a simple vegetable that does not have a pronounced taste and smell. But if you cook them in an original way, for example, deep-fried in cheese breading, you get an excellent appetizer that goes well with kebabs and meat dishes.
- Take young zucchini with a thin skin and small seeds. Peel old fruits and remove large seeds.
- Zucchini can be replaced with eggplant and zucchini, or you can make a vegetable platter.
- To help the cheese breading stick better to the zucchini, dip the slices in flour before dipping them into the egg mass.
- Also let the zucchini sticks dry for 20-30 minutes before frying.
Ingredients:
- Zucchini - 3 pcs.
- Parmesan - 150 g
- Breadcrumbs - 1, 5 tbsp.
- Salt - 3/4 tsp
- Eggs - 2 pcs.
- Olive oil - for frying
Cooking fried zucchini in cheese breading:
- Wash, dry and cut the zucchini into strips 8 cm long and 1 cm wide.
- Beat the eggs until smooth and dip the zucchini until they are completely covered in the mass. Let the excess drain into a bowl.
- Grate the parmesan, mix with salt, breadcrumbs and bread the zucchini in egg mass so that the crumbs completely cover the vegetables.
- Pour olive oil into a frying pan so that it is 5 cm high, heat well and fry the sticks until golden brown.
- Remove the fried zucchini with a slotted spoon and place on a paper towel to loosen excess fat.
Eggplant in lemon honey caramel
Fried, stewed, baked eggplants … all delicious. But eggplant cooked in lemon-honey caramel tastes amazing. They are moderately spicy, spicy and with a lemon and honey aftertaste.
- Bitterness is often present in eggplants, especially if they are ripe fruits. For this reason, it is better to buy young dairy vegetables, they do not contain bitterness.
- You can remove bitterness from eggplants using salt. Sprinkle the chopped fruits with coarse salt and leave for half an hour. Then rinse the droplets of moisture released on the surface with running water and let the fruits dry well.
Ingredients:
- Eggplant - 500 g
- Garlic - 5 cloves
- Honey - 3 tablespoons
- Lemon juice - 50 ml
- Water - 50 ml
- Hot red pepper - 0.5 tsp
- Ground coriander - 1 tsp
- Greens - a small bunch
- Vegetable oil - for frying
- Salt to taste
Cooking Eggplant in Lemon Honey Caramel:
- In a skillet in vegetable oil, fry the thinly sliced garlic until lightly browned and remove from the oil, but do not discard.
- Cut the eggplants into 0.5 cm slices and fry on both sides until cooked in garlic oil.
- For caramel, mix honey with lemon juice, water and bring to a boil. Boil them for 7 minutes over low heat and add garlic, coriander and red pepper.
- Mix the fried eggplants with caramel and sprinkle with finely chopped herbs.
Tomatoes with cheese
One of the easiest and fastest ways to serve tomatoes is to cut the fruits into rings and sprinkle with cheese shavings. This appetizer can be served on its own, laid out on a plate or in portions on a slice of bread, decorated in the form of a sandwich or bruschetta.
- Take tomatoes for the recipe that are dense, firm and with a dense skin. Such, when sliced, will not give a lot of juice.
- Fleshy and soft fruits will not work. the slices will not hold their shape.
- For the recipe, take whatever cheese you like best. Parmesan or any other hard variety works especially well.
Ingredients:
- Tomatoes - 3 pcs.
- Garlic - 2 cloves
- Salt - a pinch
- Hard cheese - 100 g
- Mayonnaise - 20 g
Cooking Stuffed Tomatoes with Cheese:
- Wash the tomatoes, dry and cut into rings 0.5 mm thick.
- Place the tomatoes on a serving plate and sprinkle with salt.
- Pour a fine mayonnaise mesh over the tomatoes. Season with any spices and herbs as desired.
- Grate the cheese on a medium grater and sprinkle with the tomatoes.
- Serve the appetizer to the table or put each tomato slice on a piece of fresh baguette, you can pre-dry it in a clean and dry frying pan.
