Monk pots

Wash the meat and cut into suitable pieces.

The vegetables are washed, cleaned and cut into pieces.

Put the oil in a saucepan and cook the meat and onion for a few minutes.

Add the carrots and the bleach and a little water and let them boil for 10 minutes (it is preventive in case the carrots are hard and hard to boil).

Add the chopped peppers and sprinkle with vegetables and pepper.

Add the green beans and frozen peas and cook for another 10 minutes.

Add eggplant, zucchini and potatoes and cook for another 25-30 minutes.

Add the tomatoes and cook for another 10 minutes.

At the end, add the chopped greens and put them in the oven for 10-15 minutes to get a beautiful color.

Good appetite!


Monk pots

We invite you to watch below the video recipe for monk pottery:

Method of preparation. Step 1. Wash, clean and cut into suitable pieces two onions, two carrots, three potatoes, a red bell pepper, two pumpkins and two eggplants.

Step 2. In a 4-5 liter pot put all the vegetables to boil, add two teaspoons of salt and 900 ml of water.

Step 3. Mix well, put the lid on and cook over medium heat for 30 minutes.

Step 4. When ready, add 350 ml of tomato juice as in the picture below.

Step 5. Add 2 teaspoons of dried thyme as in the picture below.

Step 6. Then add 3 tablespoons of vegetable oil as in the picture.

Step 7. Mix well, put the lid on and simmer for another 5-6 minutes.

Step 8. Turn off the heat, remove the lid and add three cloves of chopped garlic and a bunch of freshly chopped dill.

Step 9. Mix well, put the lid on and let it sit for ten minutes.

Step 10. We wish you good appetite and increase the cooking of the monk pot recipe.


Fasting recipes: The most delicious monk pot of vegetables

Recipe: Monk Pots, a delicious fasting food

Suitable for Lent, this dish contains a variety of vegetables, which turns it into a tasty, nutritious and nutritious meal. Here's how to prepare a monk's pot:

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Ingredient:

3 potatoes of the right size
2 carrots
2 bell peppers
1 zucchini
half a cauliflower
half a cabbage
a handful of green beans
a celery
2 onions
4 matching tomatoes
a teaspoon of tomato paste or 2 tablespoons of broth
2 tablespoons chopped green parsley
2 tablespoons oil
salt to taste

Method of preparation:

The vegetables are washed, peeled and cut into small cubes. The cabbage is cut into strips, the cauliflower is broken into bunches, and the green beans are cut into 2-3 cm pieces. Peel the onions and fry in oil, add the chopped vegetables and peppers, add salt and quench with water and broth or tomato paste.

The tomatoes, cut into cubes, are placed on top, together with the chopped parsley, and left in the oven for an hour.


Monk pot

& Icirc & # 539i must:
200 g maz & # 259re
400 g potatoes
200 g green beans
1 cauliflower & # 259 mic & # 259
100 g bame
2 fat peppers
1 & # 539elin & # 259
2 carrots
300 g onion & # 259
3 tablespoons past & # 259
of tomatoes
salt
pepper
p & # 259trunjel verde
m & # 259rar

Preg & # 259te & # 537ti a & # 537a:
Op & # 259re & # 537ti bamele & icircn ap & # 259 cu o & # 539et. Beans, potatoes, cauliflower and peas are washed and boiled. Cure the carrots, the celery, the peppers, wash them, and cut them into small pieces. Put them to boil in another saucepan with a little salt. Onions cure it, wash it, cut it into julienes and put it in oil. After turning a golden color, add all the cooked vegetables, 500 ml of water to the right heat. When it is almost ready, add the tomato paste. Boil for more than 15 minutes. Put the pot in the oven a little to catch a beautiful crust.


Fasting recipes: The most delicious monk pot of vegetables

Recipe: Monk Pots, a delicious fasting food

Suitable for Lent, this dish contains a variety of vegetables, which turns it into a tasty, nutritious and nutritious meal. Here's how to prepare a monk's pot:

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Ingredient:

3 potatoes of the right size
2 carrots
2 bell peppers
1 zucchini
half a cauliflower
half a cabbage
a handful of green beans
a celery
2 onions
4 matching tomatoes
a teaspoon of tomato paste or 2 tablespoons of broth
2 tablespoons chopped green parsley
2 tablespoons oil
salt to taste

Method of preparation:

The vegetables are washed, peeled and cut into small cubes. The cabbage is cut into strips, the cauliflower is broken into bunches, and the green beans are cut into 2-3 cm pieces. Peel the onions and fry in oil, add the chopped vegetables and peppers, add salt and quench with water and broth or tomato paste.

The tomatoes, cut into cubes, are placed on top, together with the chopped parsley, and left in the oven for an hour.


Monk pot

& Icirc & # 539i must:
200 g maz & # 259re
400 g potatoes
200 g green beans
1 cauliflower & # 259 mic & # 259
100 g bame
2 fat peppers
1 & # 539elin & # 259
2 carrots
300 g onion & # 259
3 tablespoons past & # 259
of tomatoes
salt
pepper
p & # 259trunjel verde
m & # 259rar

Preg & # 259te & # 537ti a & # 537a:
Op & # 259re & # 537ti bamele & icircn ap & # 259 cu o & # 539et. Beans, potatoes, cauliflower and peas are washed and boiled. Cure the carrots, the celery, the peppers, wash them, and cut them into small pieces. Put them to boil in another saucepan with a little salt. Onions cure it, wash it, cut it into julienes and put it in oil. After turning a golden color, add all the cooked vegetables, 500 ml of water to the right heat. When it is almost ready, add the tomato paste. Boil for more than 15 minutes. Put the pot in the oven a little to catch a beautiful crust.


Fasting stuffed peppers

1 small old onion + 1 green onion (or & icircnca an old onion)

⅓ v & acircnătă or & frac12 zucchini (if you don't want to put v & acircnăta)

a good handful of greens (parsley, dill)

Method of preparation:

Wash the peppers under running water, shake well and carefully peel the stalks and seeds so that they do not break.

We chopped the onions, peeled and grated the carrot. I cut the zucchini and the egg into cubes and the mushrooms into slices or quarters (depending on their size). If you don't want to put it on, you can replace it with zucchini.

They are also rinsed inside under a stream of cold water, to remove any remaining seeds, then drained, with the hole down. In a large skillet, heat over medium heat a tablespoon of oil, of the total recommended amount.

In a deep frying pan, put the onion to harden in oil, with a little salt. And on low heat, under the lid, for 2-3 minutes, without burning it. I put the grated carrot and continued to harden for another 2 minutes, without a lid. I added the mushrooms and waited for them to release their water. I raised the flame a little to evaporate the liquid from the pan.

After another 5 minutes, complete the mixture with the zucchini and eggplant pieces. Mix well and wait 5 minutes. Then came the kapia pepper, which I didn't want to cook too long to keep it slightly crispy. It will boil anyway and & icirc together with the stuffed peppers.

Season everything with salt, pepper and dried thyme and add the rice (raw, dry). I sautéed everything for 3 minutes so that each grain of rice was well covered in oil and flavors. I put out the fire and pulled the pan aside. Spoon each bell pepper. From my great-grandmother Buia from Sibiu, I learned to brown the stuffed peppers a little before cooking them. We put 2 tablespoons of oil in a non-stick pan and fry the peppers in it. I left them for about 1 minute on each side, always turning them with a kitchen tong.


Monk pot & # 8211 recipe for baked vegetable dish. It is tasty, healthy, a filling food that is very easy to make. It can be adapted to your taste or depending on what you have in the house. You can also use this recipe when you have vegetables forgotten in the refrigerator that need to be used quickly.

It is a cheap food, unpretentious, but extremely tasty. It does not need plating, I guarantee it is an appetizing food by smell and taste.

There are many fasting recipes, but the vegetable pot is one of my favorite recipes.

I like it hot, fresh out of the oven, but I eat it even if it's at room temperature.

I remember that in communist times, when I was very young, my aunt made us monk pots and we eat it with polenta. Nowadays I prefer it with peasant bread or mayonnaise bread, but when I'm nostalgic I ask my mother to make a polenta.

If you are not fasting, any grilled meat goes to these vegetables. I usually have telemea or goat cheese with me when I'm not fasting.

In our country, monk pots are prepared at least once a month. I admit that I am the one who wants to eat this delicious vegetable food the most.

My child takes the cabbage and bell pepper out of the plate. But, I'm glad he eats the rest of the vegetables without praying for him.

More fasting recipes prepared by me you can find if click here.

You can find other vegetable stew recipes by clicking on the recipe titles below:

I now leave the list of ingredients and how to prepare for monk pots of vegetables and I invite you to share the recipe if you like.

INGREDIENT:

4 potatoes
2 carrots
2 bell peppers
1 zucchini
1 vanata
1 cauliflower
1 small cabbage
200 g green beans
1 small celery
1 can of tomatoes,
2 onions
3 cloves garlic
150 ml oil
1 bay leaf
1 link green parsley
salt
pepper

I washed and peeled the vegetables, cut them into larger cubes, then cut the onion and sautéed it in oil until it softened and became glassy.

I put the vegetables over the onions and I hardened them a little too. I poured water over the vegetables, I added 1 bay leaf, 2 cloves of garlic cut in half, the chopped tomatoes, I seasoned with salt and pepper and I put the dish in the oven for an hour at 180 ° C.

I covered the pot with foil so as not to burn the vegetables on the surface. After 30 minutes I removed the foil.

So simple and so good!

Here is the picture from the beginning of the blog

I invite you to follow me on the channel YouTube. Don't forget to ring the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


MONK POTS

Monk pot & # 8211 recipe for baked vegetable dish. It is tasty, healthy, a filling food that is very easy to make. It can be adapted to your taste or depending on what you have in the house. You can also use this recipe when you have vegetables forgotten in the refrigerator that need to be used quickly.

It is a cheap food, unpretentious, but extremely tasty. It does not need plating, I guarantee it is an appetizing food by smell and taste.

There are many fasting recipes, but the vegetable pot is one of my favorite recipes.

I like it hot, fresh out of the oven, but I eat it even if it's at room temperature.

I remember that in communist times, when I was very young, my aunt made us monk pots and we eat it with polenta. Nowadays I prefer it with peasant bread or mayonnaise bread, but when I'm nostalgic I ask my mother to make a polenta.

If you are not fasting, any grilled meat goes to these vegetables. I usually have telemea or goat cheese with me when I'm not fasting.

In our country, monk pots are prepared at least once a month. I admit that I am the one who wants to eat this delicious vegetable food the most.

My child takes the cabbage and bell pepper out of the plate. But, I'm glad he eats the rest of the vegetables without praying for him.

More fasting recipes prepared by me you can find if click here.

You can find other vegetable stew recipes by clicking on the recipe titles below:

I now leave the list of ingredients and how to prepare for monk pots of vegetables and I invite you to share the recipe if you like.

INGREDIENT:

4 potatoes
2 carrots
2 bell peppers
1 zucchini
1 vanata
1 cauliflower
1 small cabbage
200 g green beans
1 small celery
1 can of tomatoes,
2 onions
3 cloves garlic
150 ml oil
1 bay leaf
1 link green parsley
salt
pepper

I washed and peeled the vegetables, cut them into larger cubes, then cut the onion and sautéed it in oil until it softened and became glassy.

I put the vegetables over the onions and I hardened them a little too. I poured water over the vegetables, I added 1 bay leaf, 2 cloves of garlic cut in half, the chopped tomatoes, I seasoned with salt and pepper and I put the dish in the oven for an hour at 180 ° C.

I covered the pot with foil so as not to burn the vegetables on the surface. After 30 minutes I removed the foil.

So simple and so good!

Here is the picture from the beginning of the blog

I invite you to follow me on the channel YouTube. Don't forget to ring the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


MONK POTS

Monk pot & # 8211 recipe for baked vegetable dish. It is tasty, healthy, a filling food that is very easy to make. It can be adapted to your taste or depending on what you have in the house. You can also use this recipe when you have vegetables forgotten in the refrigerator that need to be used quickly.

It is a cheap food, unpretentious, but extremely tasty. It does not need plating, I guarantee it is an appetizing food by smell and taste.

There are many fasting recipes, but the vegetable pot is one of my favorite recipes.

I like it hot, fresh out of the oven, but I eat it even if it's at room temperature.

I remember that in communist times, when I was very young, my aunt made us monk pots and we eat it with polenta. Nowadays I prefer it with peasant bread or mayonnaise bread, but when I'm nostalgic I ask my mother to make a polenta.

If you are not fasting, any grilled meat goes to these vegetables. I usually have telemea or goat cheese with me when I'm not fasting.

In our country, monk pots are prepared at least once a month. I admit that I am the one who wants to eat this delicious vegetable food the most.

My child takes the cabbage and bell pepper out of the plate. But, I'm glad he eats the rest of the vegetables without praying for him.

More fasting recipes prepared by me you can find if click here.

You can find other vegetable stew recipes by clicking on the recipe titles below:

I now leave the list of ingredients and how to prepare for monk pots of vegetables and I invite you to share the recipe if you like.

INGREDIENT:

4 potatoes
2 carrots
2 bell peppers
1 zucchini
1 vanata
1 cauliflower
1 small cabbage
200 g green beans
1 small celery
1 can of tomatoes,
2 onions
3 cloves garlic
150 ml oil
1 bay leaf
1 link green parsley
salt
pepper

I washed and peeled the vegetables, cut them into larger cubes, then cut the onion and sautéed it in oil until it softened and became glassy.

I put the vegetables over the onions and I hardened them a little too. I poured water over the vegetables, I added 1 bay leaf, 2 cloves of garlic cut in half, the chopped tomatoes, I seasoned with salt and pepper and I put the dish in the oven for an hour at 180 ° C.

I covered the pot with foil so as not to burn the vegetables on the surface. After 30 minutes I removed the foil.

So simple and so good!

Here is the picture from the beginning of the blog

I invite you to follow me on the channel YouTube. Don't forget to ring the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


Monk pots


Peel and wash the vegetables, cut into slices or cubes, lightly brown in oil one at a time except for the tomatoes and potatoes.

Place as aesthetically as possible in a saucepan, with sliced ​​potatoes and tomatoes, salt, pepper, add water to the last layer of vegetables and bake until well reduced.

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


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