10bet / Blog / 10bet / Moussaka 碎肉茄子蛋,Spanish seafood rice 西班牙海鲜饭
10bet 4

Moussaka 碎肉茄子蛋,Spanish seafood rice 西班牙海鲜饭

Spanish seafood rice 西班牙海鲜饭Spanish seafood rice 西班牙海鲜饭 Cook
35 mins;Prep 10 minsNutrition per serving369 kcalories, protein 23.0g,
carbohydrate 58.0g, fat 7.0g, saturated fat 1.0g, fibre 7.0g, salt 1.

Moussaka 碎肉茄子蛋Moussaka 碎肉茄子蛋 Cook 125 mins;Prep 30
mins;Freezable Nutrition per serving 325 kcalories, protein 28.0g,
carbohydrate 19.0g, fat 15.0g, saturated fat 5.0g, fibre 6.0g, salt
0.65g Ingredients

Butternut risotto 白核桃烩饭Butternut risotto 白核桃烩饭 Cook 30
mins;Prep 5 mins;VegetarianNutrition per serving243 kcalories, protein
7.2g, carbohydrate 45.6g, fat 4.8g, saturated fat 1.4g, fibre 2.0g, salt
0.6gIngredients Ser

Super-veg pasta 素食意大利面Super-veg pasta 素食意大利面 Cook 30
mins;Prep 15 mins;Vegetarian Nutrition per serving 323 kcalories,
protein 12.0g, carbohydrate 58.0g, fat 6.0g, saturated fat 1.0g, fibre
6.0g, salt 0.45g

Spanish seafood rice 西班牙海鲜饭

Moussaka 碎肉茄子蛋

Butternut risotto 白核桃烩饭

Super-veg pasta 素食意大利面

10bet 1

10bet 2

10bet 3

10bet 4

Cook 35 mins;Prep 10 mins

Cook 125 mins;Prep 30 mins;Freezable

Cook 30 mins;Prep 5 mins;Vegetarian

Cook 30 mins;Prep 15 mins;Vegetarian

Nutrition per serving

Nutrition per serving

Nutrition per serving

Nutrition per serving

369 kcalories, protein 23.0g, carbohydrate 58.0g, fat 7.0g, saturated
fat 1.0g, fibre 7.0g, salt 1.05g

325 kcalories, protein 28.0g, carbohydrate 19.0g, fat 15.0g, saturated
fat 5.0g, fibre 6.0g, salt 0.65g

243 kcalories, protein 7.2g, carbohydrate 45.6g, fat 4.8g, saturated fat
1.4g, fibre 2.0g, salt 0.6g

323 kcalories, protein 12.0g, carbohydrate 58.0g, fat 6.0g, saturated
fat 1.0g, fibre 6.0g, salt 0.45g

Ingredients

Ingredients

Ingredients

Ingredients

Serves 4

Serves 6

Serves 4

Serves 6

  • 1 tbsp olive oil 一勺橄榄油
  • 1 onion, finely chopped 一只洋葱,切碎
  • 1 red and 1 yellow pepper, deseeded and sliced
    红椒黄椒各一只,去籽切细条
  • 2 garlic cloves, sliced 两只大蒜,切条
  • 250 g paella rice 250克米饭
  • 850 ml shot vegetable stock (we used Kallo very low salt stock)
    850毫升 蔬菜汤料
  • pinch saffron 藏红花粉
  • 400 g seafood mix
    400克海鲜料理混合物(可买冷冻包,含有虾仁,鱿鱼卷等)
  • 10bet,juice ½ small lemon 半个小柠檬,榨汁
  • small handful flat-leaf parsley, roughly chopped 一小把欧芹,切碎
  • 2O tbsp olive oil
  • 1 onion, chopped
  • 2 plump garlic cloves, finely chopped
  • 2 large carrots (350g total weight), diced
  • 450 g 5% fat minced beef
  • 100 ml white wine
  • 1 tsp ground cinnamon, plus extra
  • ¼ tsp ground allspice
  • 400 g can plum tomatoes
  • 2 tbsp tomato purèe
  • 1 heaped tbsp chopped oregano leaves
  • 2 good handfuls chopped flat-leaf parsley , plus extra to garnish
  • 3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
  • 1 tbsp lemon juice
  • 1 small onion, chopped
  • olive oil
  • 2 sprigs thyme, chopped
  • 250 g butternut squash or pumpkin, peeled and diced
  • 200 g risotto rice
  • 600 ml hot, fresh vegetable stock or chicken stock, or cube or
    concentrate
  • grated parmesan or Grana Padano, to serve
  • 2 red peppers, quartered and deseeded 两只红椒,去籽切方块
  • 2 tbsp olive oil 两勺橄榄油
  • 1 fennel bulb, roughly chopped 茴香,切碎
  • 1 onion, roughly chopped 洋葱一只,切碎
  • 1 large carrot, roughly chopped 胡萝卜一根,切碎块
  • 2 garlic cloves, crushed 大蒜两只,切末
  • ¼ tsp crushed chillies 四分之一勺辣椒粉
  • 1 tsp fennel seeds 一勺茴香子
  • 2 tbsp tomato purèe 两勺番茄糊
  • 400 g can chopped tomatoes 400克番茄罐头,切碎
  • 600 ml vegetable stock 600毫升蔬菜高汤
  • 1 tsp caster sugar 1勺砂糖
  • small handful basil, leaves shredded 一小把香草,切碎叶
  • 500 g bag fresh egg pasta, cooked 500克蛋面

Method

For the topping

Method

Method

  1. Heat the oil in a large saucepan and soften the onion for 6-7 mins.
    Add the pepper and garlic, cook for 2 mins more, then stir in the
    paella rice and cook for 1 min, stirring to coat.
  2. 取一深底平底锅,倒油热锅,先放洋葱6到7分钟,然后加辣椒、大蒜,再热2分钟,然后倒入米饭搅拌一分钟,翻炒表面。
  • 2 eggs
  • 1 tbsp cornflour
  • 300 g 2% Greek yogurt
  • 50 g Parmesan, grated
  1. Fry the onions in a tbsp of oil until soft but not browned. Add the
    thyme, squash and rice and stir for a few seconds to coat the grains
    with oil. Add a couple of ladles of stock and bring to a simmer.
  2. Cook, stirring until almost all the stock is absorbed. Add the rest
    of the stock a little at a time, cooking until each addition is
    absorbed, until the squash is soft and the rice al dente and creamy.
  3. Season well. Divide between 4 bowls and scatter with cheese.
  1. Heat the grill and pop the peppers, skin-side up, underneath for 10
    mins or until beginning to char. Transfer to a bowl, cover and set
    aside. When cool enough to handle, peel off the skin and cut the
    flesh into strips.
  2. 用锅烤一下辣椒,薄片的一面向上,大约10分钟等辣椒开始变焦。乘到碗里,备用,待凉之后,去皮,切下嫰的部分。

To serve

  1. Pour in the stock, add the saffron and bring to the boil. Cook,
    uncovered, at a gentle bubble, for 20 mins, stirring occasionally
    until the rice is tender.
  2. 倒入蔬菜高汤,放藏红花粉,小火微煮20分钟,注意保持搅拌,待到米饭变软。
  • halved cherry tomatoes and thinly sliced red onion and rocket salad
  1. Heat the oil in a large saucepan and cook the fennel, onion and
    carrot for 8-10 mins until softened. Stir in the garlic, crushed
    chillies, fennel seeds and tomato purèe, cook for 2 mins, then add
    the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins
    or until the vegetables are completely soft.
  2. 取一大平底锅,倒油加热,下茴香、洋葱和胡萝卜8到10分钟直到变软。再倒入蒜末,辣椒粉,茴香子和番茄糊,煮2分钟。再加入番茄罐头,高汤和糖,不加盖,小火炖15分钟,等食料都完全变软。

Method

  1. Stir in the seafood and lemon juice and cook for 2 mins or until
    piping hot and completely cooked through. Serve in warm bowls
    scattered with the parsley.
  2. 倒入海鲜原料和柠檬汁,再煮两分钟直到沸腾并完全煮熟。撒一些欧芹,即可出锅食用。
  1. Heat 1 tbsp oil in a large, wide sautè pan. Tip in the onion and
    garlic, then fry for 6-8 mins until turning golden. Add the carrots
    and fry for 2 mins more. Stir the meat into the pan, breaking it up
    as you stir. Cook and stir over a high heat until the meat is no
    longer pink. Pour in the wine and briefly cook until most of the
    liquid has evaporated. Stir in the cinnamon and allspice. Tip in the
    tomatoes, tomato purèe and 1 tbsp water (mixed with any juices left
    in the can), then stir to break up the tomatoes. Season with some
    pepper, add all the oregano and half the parsley, cover, then simmer
    on a low heat for 50 mins, stirring occasionally. Season to taste.
    Mix in the remaining parsley. Can be done a day ahead and
    refrigerated overnight.
  1. Take out a couple of spoonfuls of the sauce (this will later add
    texture), then blend the rest in the saucepan until almost smooth
    with a stick blender. Simmer for 5 mins to thicken, then stir in the
    reserved sauce, shredded basil and peppers. Serve with the pasta.
  2. 乘出部分酱汁,然后把剩余的再次搅拌直到变得非常顺滑,焖5分钟变得浓稠,再把乘出的酱汁混合,撒点香料和辣椒。配上意面,即可食用。

  1. While the meat cooks (unless you are doing this a day ahead) prepare
    the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of
    the remaining oil onto 2 large baking sheets. Mix the rest of the
    oil with the lemon juice. Slice the aubergines into 1cm thick
    lengthways slices, then lay them on the oiled baking sheets. Brush
    with the oil and lemon mix, then season with pepper. Bake for 20-25
    mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.

  1. Spread 2 big spoonfuls of the meat mixture on the bottom of an
    ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices
    on top, slightly overlapping. Spoon the rest of the meat mixture on
    top. Beat the eggs in a bowl. Slacken the cornflour with a little of
    the yogurt, stir in the rest of the yogurt, then mix this into the
    eggs with half the cheese. Season with pepper. Pour and spread this
    over the meat to cover it. Sprinkle with the rest of the cheese, a
    little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until
    bubbling and golden.

  1. Leave moussaka to settle for 8-10 mins, then scatter over some
    chopped parsley and cut into squares. Serve with a salad of tomato,
    red onion and rocket.

发表评论

电子邮件地址不会被公开。 必填项已用*标注

相关文章

网站地图xml地图