- Tomatoes - 4 pcs.
- Onion - 1 pc.
- Eggplant - 1 piece (large)
- Zucchini (zucchini) - 3 pcs.
- Fennel root - 1 pc.
- Cheese - 200 g.
- Fresh mint - 10 leaves.
- Olive oil - 1 tbsp
- Oregan - 1 tsp
- Salt, black ground pepper - to taste.
Cooking method
- Step 1 Wash tomatoes, eggplant and zucchini.
- Step 2 Cut them into thick circles (about 2 centimeters thick). Salt the eggplant and cover with cold water. Leave them in this state for half an hour, and then drain and rinse from bitterness and salt. Squeeze out excess water. Brush chopped vegetables with olive oil.
- Step 3 Grease a baking sheet with oil. Arrange vegetables in a row and sprinkle with oregano, pepper and salt. And place in preheated oven for 30 minutes. Cool down.
- Step 4 Now let's start assembling the millefeuilles. It is necessary to lay vegetables in layers on a baking sheet.
- Step 5 First a tomato, then an eggplant, then an onion, then again a tomato, fennel, eggplant, cheese, tomato, eggplant and on top three circles of zucchini.
- Step 6 Sprinkle with chopped mint leaves between layers.
- Step 7 Put back in the oven and bake for about 15 minutes. Arrange on plates and garnish with mint leaves.
- Step 8 Arrange on plates and garnish with mint leaves.
Millefeuille with vegetables and mozzarella
Large potatoes - 2 pcs.
Eggplant - 120 g
Zucchini - 120 g
Large tomatoes - 120 g
Mini asparagus - 100 g
Garlic - 2 cloves
Thyme - 10 g
Oregano - 2 g
Olive oil - 200 ml
Mozzarella in brine - 250 g
Parmesan - 40 g
Basil - 10 g
Balsamic cream sauce - 5 ml
Salt pepper
124 kcal
Boil potatoes until soft, peel and cut into slices.
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Drain brine from mozzarella, cut into slices. Put the ingredients on a baking sheet, alternating in this order: potatoes, asparagus, half mozzarella, eggplant, zucchini, tomatoes, mozzarella. Sprinkle with grated parmesan. Bake at 180 °C until golden brown. Put on a dish, decorate with basil and balsamic cream.
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From the book Greek cuisine author Ivlev KonstantinEggplant millefeuille Eggplant (large) - 2 pcs. Tomatoes (large) - 250 g Red onion - 2 pcs. Olive oil - 120 ml Parmesan - 200 g Salt, pepper For breading Wheat bread (crumb) - 1/2 loaf Thyme - 10 g Rosemary - 10 g Garlic - 2 clovesTo serve Mixed lettuce -
From the book Desserts. original recipes from professionals author Team of authorsMillefeuille with raspberries 259 kcal 50 min Puff pastry - 4 layers Raspberries or other berries - 125 g Icing sugar - 20 g For Mascarpone cream - 250 g Icing sugar - 25 g Cream 33% - 100 g For raspberry sauce Frozen raspberries - 300 g Sugar - 50 g Puff pastry roll out a little.
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From book homemade cheese, cottage cheese, kefir and yogurt the author Solar MilaMozzarella and shrimp skewers with lemon basil sauce Ingredients 400 g mozzarella, 300 g king prawns, 1 egg, 5 g sesame seeds, 80 ml olive oil, pepper, salt. For the sauce: juice of 1 lemon, 1 bunch of basil greens, 150 ml olive oil, pepper, salt. Method
step by step recipe with photoVegetable millefeuille with melted cheese is a variation of a popular French dessert that consists of layers of thin crispy pastry, cream and berries. Mille-feuille can also be served with fruit, whipped cream, but "salty" alternatives also exist. Grilled vegetable millefeuille is great snack, appetizing and spectacular in appearance, so it is quite possible to serve it on festive table. The snack can include a variety of foods and sauces, such as zucchini, eggplant, tomatoes, peppers, cheese, mushrooms, mayonnaise, processed cheese, tomato, garlic and cheese sauce.
Ingredients
- 1 eggplant
- 1 zucchini
- 1 tomato
- 3 potatoes
- 100 g melted cheese
- 2 tbsp. l. vegetable oil
- 2 tbsp. l. wheat flour
- 1 Bell pepper
- greens before serving
Cooking
1. Wash the eggplant and zucchini, cut the stalks and cut the vegetables into circles.
2. Peel and wash the potatoes, grate on a fine grater, squeeze the juice.
3. Mix grated potatoes with wheat flour you can add a pinch of salt. Stir - now you will need to fry the potato pancake.
4. Arrange slices of vegetables in a grill pan, you can also add slices of sweet pepper here. Previously, the pan can be lubricated with vegetable oil, or you can lubricate only circles of vegetables. Fry over low heat for 3-4 minutes.
5. Form from minced potato cakes and fry them on both sides for 3-4 minutes over low heat. Start laying out the turret - put a potato pancake on a cutting board or dish, brush it with melted cheese.
6. Cut the tomato into circles, put it on top of the potato pancake with cheese.
7. Put an eggplant circle in the next layer, brush it with melted cheese. And then in random order - eggplant, zucchini, sweet peppers. It is not necessary to lay out the circles as their diameter decreases, on the contrary, you can experiment and serve the most unusual and spectacular-looking appetizer.
"Milfeuil": the famous French cake from Alexander Seleznev
What does millefeuille mean, you ask? Mille is French for a thousand, and feuille is a petal. So the Millefeuil cake consists of a thousand petals, or, better to say, layers.
Mille-feuille is a French dessert consisting of several layers of thinly rolled crispy dough, smeared with jam and whipped cream. Millefeuille is also made with fresh berries and fruits. Young chef Nikita Sokolovsky offers unusual dish for parties: vegetable millefeuille. Vegetable millefeuille looks much more spectacular than just grilled vegetables. Guests will appreciate the appetizer! Recipe from the book "Delicious Friendly Party".
Recipe
Ingredients:
How to cook:
Cut zucchini, eggplant and tomato into thin slices. Remove the seeds from the pepper and also cut into thin slices. Mix vegetables, salt and pepper.
Fry vegetables for olive oil until ready. Mince the garlic. Mix garlic and mayonnaise, season with spices. Put the prepared vegetables on a serving plate in the form of a pyramid, lubricating the sauce in layers.
If desired, decorate the millefeuille with greens.
