Baking time: 5 cakes with vegetables Likar.Info

What could be better than a slice of warm cake with tea, when the snow and frost? Is that good company which will share with you is a treat. About what cake to please family, do not worry we have gathered for you the best recipes vegetable pies. Choose not go wrong!

Carrot cake with almonds

Ingredients

  • Carrot 2 pieces
  • Almonds 300 g
  • Sugar 200 g
  • Chicken egg 4 pieces
  • Wheat flour 50 g
  • Lemon zest 3 tablespoons
  • Cinnamon pinch
  • Cointreau 1 tablespoon
  • Baking powder 1 teaspoon

Method of preparation

  • Two large carrots peel and grate on a coarse grater. Grind the almonds into crumbs in a food processor. Mix the carrots and almonds in a large deep bowl.
  • Separate eggs into yolks and whites. Beat the yolks with half the sugar (100g), add the flour, baking powder, a pinch of cinnamon, zest. At the end pour the liqueur and stir. The resulting mass to connect with carrots and almonds.
  • In a separate clean and dry bowl, whisk to whisk the egg whites with the remaining sugar into a thick foam and carefully with a spatula or wooden spoon to mix it in carrot-walnut dough.
  • The dough is poured into pre-lubricated small amount of vegetable oil a deep form. Bake for just under an hour at a temperature of 180 degrees.
  • The finished cake remove from the oven, allow to cool for twenty to twenty five minutes and remove from the mold. Cut into portions and serve immediately.

Ossetian pie with cheese and leek

Ingredients

  • Wheat flour 1.5 cups
  • Butter 100 g
  • Leek 115 g
  • Cheese 100 g
  • Milk 130 ml
  • Chicken egg 2 pieces
  • Salt to taste
  • Ground black pepper to taste

Method of preparation

  • Pour the flour in a small bowl, add salt and chopped pieces of butter. Mass knead by hand until smooth.
  • In the resulting dough add 6-7 tablespoons of water, move and roll out a thin layer on a floured surface.
  • Place the mixture in a fireproof dish (with a depth of 3 cm and a diameter of about 20 cm). Squeeze dough to the bottom and the edges, the edges of the cut. (If the residues were a lot of make another pie in a small mold).
  • The oven must be heated to 200 degrees, so it is important to include it in advance and start filling. To do this, melt the butter in a small frying pan and sauté the leeks for 5 minutes. The onions should become soft but not dark. In bowl, mix cheese, diced. Put into a form on the dough.
  • Beat the eggs with the milk. Add salt and pepper. Fill the pie and put in the oven.
  • Bake for 30-35 minutes, until Golden brown. Allow to cool, cut into triangles and serve with a green salad.

Pie with eggplant, Basil and mozzarella

Ingredients

  • Eggplant-1 piece
  • Tomatoes 3 pieces
  • Mozzarella 300 g
  • Cream 25%-300 ml
  • White breadcrumbs 50 g
  • Grated Parmesan cheese 8 tablespoons
  • Wheat flour 1.5 cups
  • Chicken egg 2 pieces
  • Butter 100 g
  • Basil leaves to taste
  • Ground nutmeg to taste
  • Salt to taste
  • Ground black pepper to taste
  • Baking powder 1 teaspoon

Method of preparation

  • In a bowl place the sifted flour and cut into small pieces butter at room temperature. Knead the mass until smooth.
  • To add a lot of salt, baking powder and 56 tablespoons of water, knead to elasticity. If the dough is too wet, add 12 tablespoons of flour. Flatten the dough lump, wrap it in clingfilm and put in the fridge for the time it takes to prepare the toppings and marinade mixture.
  • Slice the eggplant slices with a width of about 5 mm, spread on a baking sheet and bake in a preheated 180 degree oven for ten minutes.
  • While the eggplant baked, make the filling mixture: mix well cream, grated Parmesan, egg, chopped breadcrumbs, nutmeg, salt and pepper.
  • Cut into slices tomatoes and mozzarella.
  • In a baking dish put the dough, flatten it on the bottom and edges, making the edge not less than 45 cm Pour some of the mixture.
  • Put the stuffing layers. First the eggplant, then Basil leaves, tomatoes and mozzarella. If the layers are thin, can be repeated over eggplant, Basil, tomatoes and mozzarella. Pour on top of cream cheese mixture.
  • Excess dough is cut off and gently take the edges.
  • Bake in a preheated 180 degree oven for 4050 minutes until Golden brown. Switch off the oven and leave the cake there for another 30 minutes. Remove from oven and allow to cool.

Tuscan pie with zucchini

Ingredients

  • Zucchini 350 g
  • Wheat flour 6 tablespoons
  • Milk 100 ml
  • 1 clove garlic
  • Olive oil 1 tablespoon
  • Parmesan cheese 60 g
  • White bow 1 piece
  • Salt a pinch
  • Chicken egg 3 pieces

Method of preparation

  • Slice the zucchini into thin slices.
  • Mix the eggs and flour.
  • Add milk, diluted to 180 ml with water.
  • Stir until it forms a dough without lumps. The dough should not be too thick, but not liquid.
  • Finely chop the onion and garlic.
  • Add them to the dough, then add the zucchini.
  • Season with salt and pepper.
  • Add the grated cheese, mix well.
  • Grease the molds with olive oil and pour the batter. The height should be 12 cm.
  • Bake in a preheated 220 degree oven for 2530 minutes until Golden brown.
  • Brush the finished pie with olive oil, and can also be sprinkled sea salt, to taste.

The Brussels pie

Ingredients

  • Garlic 2 cloves
  • Adygei cheese 300 g
  • Crumbly cheese 200 g
  • Wheat flour ⅓ Cup
  • Chicken egg 1 piece
  • Buckwheat flour ⅓ Cup
  • Baking powder 1 teaspoon
  • Rolled oats ⅓ Cup
  • Mexican vegetable mix 180 g
  • Brussels sprouts 6 pieces
  • Hard cheese 100 g
  • Salt to taste
  • The mixture of peppers to taste

Method of preparation

  • Preheat the oven to 180 degrees in the baking mode.
  • In a blender grind the garlic, add the soft cheese and cottage cheese, egg, and turn into a homogeneous mass.
  • Meanwhile, with the help of the microwave, to defrost the vegetables and cabbage. Or do it in advance at room temperature.
  • Mix the dry ingredients (flour, buckwheat flour, oatmeal, powder. Add flour mixture to egg and cheese. Knead the dough. If it is too steep – add warm boiled water.
  • Put layer of dough in the baking dish. On top lay cut into 4 pieces cuttings of cabbage, and then a Mexican blend.
  • On a fine grater RUB cheese and spread over vegetables. Pepper.
  • Bake for 30-35 minutes until tender.