Traditional recipes

Musaca with bechamel sauce

Musaca with bechamel sauce

Finely chop the onion and fry in a little oil.

When it softens, add the minced meat, leave for a few minutes, then add the tomatoes, wine, thyme, salt and pepper.

Bring to the boil for 40-45 minutes, stirring occasionally.

For the bechamel sauce, melt the butter over low heat, then add the flour, stirring constantly. Add hot milk, little by little, beaten eggs, salt and pepper. Leave on the fire for 1 minute, stirring constantly. Turn off the heat, then add the grated cheese, stirring well until it melts.

In a heat-resistant dish put half of the puree, the meat composition, the rest of the puree, and pour the bechamel sauce on top.


Put the dish in the preheated oven for 30-35 minutes, or until browned on top.


Similar recipes:

Eggplant bite with mutton

Eggplant mousse recipe with minced mutton with tomato sauce and vegetables

Eggplant bite with chicken

Eggplant mash with minced chicken, mixed with turkey (optional), prepared with onions, carrots, tomatoes, eggs, green parsley and cheese

Eggplant bite with minced meat

Eggplant mousse with minced beef, prepared with tomato sauce, fresh tomatoes, onions, milk and cheese

Muntenian eggplant mousse with tomatoes and.

Wallachian recipe for eggplant mousse with tomatoes, Telemea cheese, tomato sauce and cheese

Vegetarian eggplant musaca in the Proven.

I try Provencal vegetarian eggplant with zucchini, red peppers and onions, seasoned with basil, thyme and rosemary


Sos bechamel

Bechamel sauce, also known as white sauce, is a staple in many recipes, such as lasagna and steak. It is also a base for many other sauces.

The French have been making bechamel sauce since the 17th century, making it a mother sauce for others & # 8211 such as Mornay cheese sauce.

The bechamel sauce recipe was created by Louis de Bechamel, the earliest mention of the sauce appearing in Le Cuisinier François, in the year 1651.

To prepare a quality bechamel sauce, you only need a few ingredients, which you certainly already have in the pantry.

  1. First of all, boil the milk.
  2. In a separate saucepan, heat the butter. When it melts, add the flour. Mix the butter and flour well until there are no more lumps.
  3. When it smells of baked pie, we start adding boiled milk over the composition. Pour the milk into a thin thread and mix well so as not to form lumps.
  4. When the sauce acquires a velvety consistency, remove from the heat. Add salt and nutmeg and, optionally, a little white pepper.

We also recommend a recipe for cannelloni with meat with bechamel sauce and beef steak with bechamel sauce


Meatballs with potatoes and Bechamel sauce. Don't get tired of one serving!

I sliced ​​the potatoes, put them in a heat-resistant dish and put meatballs between them. A delicious dish came out, which was finished in a few minutes. Baked meatballs with potatoes and Bechamel sauce are absolutely delicious. I recommend you try this recipe as soon as possible.

Ingredient:

  • 3-4 potatoes, 400 gr minced beef
  • 1 onion, 1 clove of garlic
  • 1 round chopped green parsley, red pepper
  • salt, pepper (to taste)
  • 150 gr mozzarella

Ingredients for Bechamel sauce:

  • 5 tablespoons butter, 4 tablespoons wheat flour
  • 1 liter of milk, 2 teaspoons salt
  • Half a teaspoon of nutmeg

Method of preparation:

First we prepare the Bechamel sauce. We take out two smaller vessels. In one we pour the milk and heat it, and in the other we melt the butter. Slowly add the flour to the bowl with butter and mix well. We should get a golden yellow mixture.

Add the mixture to the hot milk. Mix well until you get a smooth composition. Let the sauce simmer for a few minutes. Stir constantly. When it is almost ready, add salt and nutmeg.

Now we can prepare the meatballs. Crush the garlic, then chop the parsley and onion. Then add these 3 ingredients to the bowl of minced meat. Season the meat with red pepper, salt and ground black pepper. Mix well. Form the meatballs with your hands.

Peel the potatoes and boil them in salted water. Let them cool a bit, then cut them into circles. Place the potato rings on the bottom and side of a heat-resistant dish.

Place the meatballs on the potatoes. Separate the meatballs with potato rings, then pour the Bechamel sauce on top. Presaram grated mozzarella.

Put the dish in the preheated oven at 200 degrees and bake the meatballs for about 25 minutes. Good appetite!


Recipe of the week: Potato (or cauliflower) mousse with beef, bechamel sauce and smoked cheese

Minced beef
Ca & # 537caval smoked
Potatoes
Ceap & # 259
Carrot
Ro & # 537ii
Red peppers ro & # 537u
F & # 259in & # 259
Past & # 259 de ro & # 537ii
Ro & # 537ii juice
Garlic
Rosemary
Cimbri & # 537or
You & # 259
Oil
Butter
Salt
Mosaic pepper

METHOD OF PREPARATION:

For the beginning, make the filling: put the onion in a frying pan with oil and put it in a frying pan, and after a few minutes add the minced meat, stirring from the heat. After the meat is cooked, add the tomato paste, the grated carrot, the diced pepper, the tomato juice, then flavor everything with salt, mosaic pepper, garlic, thyme & # 537or & # 537i and rosemary. After the composition has cooled, add the beaten eggs, mix well and mix well until smooth.

For the bechamel sauce, melt the butter in a saucepan, add the flour, the milk and mix it until it forms a soft paste, then season it. With salt.

Next, the potatoes are sliced ​​and the potato slices are fried in an oil bath.

The mashed potatoes are formed as follows: a layer of potato slices, a layer of tomato slices, a layer of stuffing, a layer of bechamel sauce, is placed in a yena bowl. I icircnc & # 259 a layer of potatoes, followed by a layer of bechamel sauce, after which a layer of grated smoked horse cheese is added on top of it.

Thus made, the moussaka is placed in the oven until it becomes brown.

Cauliflower bite with beef, bechamel sauce and smoked horse

INGREDIENT:

Minced beef
Ca & # 537caval smoked
Conopid & # 259
Ceap & # 259
Carrot
Ro & # 537ii
Red peppers ro & # 537u
F & # 259in & # 259
Past & # 259 de ro & # 537ii
Ro & # 537ii juice
Garlic
Bay leaves
Rosemary
Cimbri & # 537or
Leek
P & # 259trunjel
Milk
You & # 259
Oil
Butter
Salt
Mosaic pepper

METHOD OF PREPARATION:

For the beginning, make the filling: put the onion in a frying pan with oil and put it in a frying pan, and after a few minutes add the minced meat, stirring from the heat. After the meat is cooked, add the tomato paste, the grated carrot, the diced pepper, the tomato juice, then flavor everything with salt, mosaic pepper, garlic, thyme & # 537or & # 537i and rosemary. After the composition has cooled, add the beaten eggs, mix well and mix well until smooth.

For the bechamel sauce, melt the butter in a saucepan, add the flour, the milk and mix it until it forms a soft paste, then season it. With salt.

Next, the cauliflower bouquets are boiled in garlic-flavored milk with a garnish bouquet consisting of leek leaves, rosemary, thyme, bay leaves and parsley.

The cauliflower nutmeg is formed as follows: a layer of boiled cauliflower bouquets, a layer of red slices, a layer of stuffing is placed in a yena bowl. # 259, a layer of bechamel sauce, & icircnc & # 259 a layer of potatoes, followed by another layer of bechamel sauce, after which a layer of grated smoked horse cheese is added on top of it. At the end, the musacaua is placed in the oven. Good luck # 259!


Vegetable mousse with tomato sauce

  • 4-5 potatoes
  • 4 peppers & # 8211 two fats and two kapia
  • 2 smaller eggplants
  • 5-6 small tomatoes, well ripened and juicy
  • half a hot pepper
  • 1 head of garlic
  • pepper, salt
  • aromatic herbs of your choice: oregano, basil, herbs of Provence
  • oil


Bites with Bechamel sauce

Bites with Bechamel sauce from: potatoes, milk, butter, salt, pepper, minced meat mixture, wine, onion, canned tomatoes, thyme, oil, cheese, flour.

Ingredient:

For puree:

For the meat sauce:

  • 500 g minced beef / pork mixture
  • dry red wine
  • 1 onion
  • 400 g canned tomatoes
  • salt
  • pepper
  • thyme
  • oil

For bechamel sauce:

  • 50 g butter
  • 150 g of cheese
  • 1 tablespoon top with flour
  • 300 ml hot milk

Method of preparation:

Finely chop the onion and fry it in 2 tablespoons of hot oil. When it becomes coppery, add the minced meat and fry until all the juice it leaves evaporates. Add the tomatoes, salt, pepper and a teaspoon of thyme.

Mix well, put the lid on and simmer over medium heat for 45 minutes.

Be sure to stir regularly. If the sauce drops too much, add a little wine (or water). Peel the potatoes and cut them into cubes. Boil them in cold salted water. After they have boiled, take them out and grind them while they are still hot. Add milk and butter.

For the bechamel sauce, in a small saucepan, melt the butter over low heat. Add the flour and mix well until incorporated, then leave for another minute on the fire, stirring constantly. Pour the milk little by little, stirring constantly. Boil for another 1 minute, continuing to stir.

Season with salt and pepper. Turn off the heat, add the grated cheese and stir until melted. In a baking dish put a layer of puree, then the meat sauce and another layer of puree. Pour the bechamel sauce on top.

Place in the oven at 180 ° C for about 30 minutes. Allow to cool completely, then cut the moussaka into slices.


Eggplant mousse in Bechamel sauce

Today we will do Eggplant mousse in bechamel sauce. It has a layer of eggplant, a layer of minced meat cooked in onions, garlic and other spices, again a layer of eggplant, sliced ​​tomatoes, bechamel sauce and cheese. It is an absolutely delicious food that you must try.

Ingredient:
50 grams of butter
500 grams of minced meat
2-3 eggplants
1 or
1 clove of finely chopped garlic
2 tomatoes
1 larger onion finely chopped
half a bunch of chopped green parsley
100 ml of oil
1 tablespoon tomato paste
1 teaspoon dried thyme
salt and pepper to taste

We start by cutting the eggplant into rounds. Put salt on the eggplant slices and let them sit for about half an hour until soft. We also cut the two red rounds. When the eggplants have softened, drain them in a strainer.

After the aubergines have drained of liquid, cook them in an oil-free pan for about 2 minutes on each side.

Now we will take care of the minced meat. Put the oil, onion, garlic and meat in a pan. We cook it for about 10 minutes to change its color. Then add the tomato paste, thyme, salt, pepper and chopped green parsley. Cook the meat until the liquid drops, then turn off the heat.

When the meat has cooled a little, add the egg and incorporate it well.

Now we will deal with the bechamel sauce.

Ingredients for bechamel sauce:
500 ml of milk
200 grams of grated cheese
50 grams of flour
50 grams of butter
salt and pepper to taste

Put the butter in a saucepan and let it melt. Then add the flour and incorporate it. We start to add the milk gradually, mixing well so as not to have lumps. When we have finished incorporating all the milk, season with salt and pepper to taste. When our sauce has thickened, put half of the grated cheese and keep it on the fire for about another minute until the cheese melts.

Now we start building the food. Grease a round pan with butter. on the bottom we arrange a layer of eggplant slices, we put all the minced meat, we arrange the eggplant slices again, we also put the tomato slices, all the bechamel sauce and the rest of the grated cheese.

Bake for 40 minutes at 180 degrees Celsius.

This dish is eaten while it is still hot. Look how good it looks! The bechamel sauce wrapped the minced meat and goes great with eggplant and tomatoes.


Let's cook

I finally found a recipe for musaka, to my taste. And if you add Radu Popovici's Bechamel sauce recipe to the Cheerful Chef's recipe for moussaka, you get what I call & # 8220Perfect Musacaua & # 8221!

ingredients for 6 servings:
6-7 potatoes
700 gr beef minced (I had minced veal and it was incredibly good [and expensive] :)))
1 onion large and yellow
3-4 garlic cloves
100 gr Kefalotiri cheese (I used Parmesan, because I had it in the fridge)
80-100 gr broth
1 teaspoon grated of cinnamon
a knife tip of chili flakes

10 grains of black pepper (I used a mixture of black, white, red and green pepper)

5 grains of allspice (I put about 8 and his scent was a bit pregnant)
1 glass White wine
1 tbsp olive oil
For Bechamel sauce, you need:
45 gr butter
45 gr flour
500 ml milk
nutmeg
white pepper

Peel the potatoes, onion and garlic. Put a pot of water on the fire, with a pinch of salt and let it boil.
Cut the potatoes into rounds and put them in boiling water for 5-7 minutes, until they soften a little.
Finely chop the onion and crush the garlic.

In a large pan, in which you will harden the meat, put the peppercorns and allspice to fry a little (2-3 minutes).
Then put them, along with the cinnamon and chili in a mortar (or blender, if possible :))) and grind them.
In the already heated pan, put 1 tablespoon of olive oil and fry the meat until it changes color.
Add the broth
After about 2 minutes of mixing, add the onion, garlic, spices and a glass of white wine.

Take the pan off the heat and cook Bechamel sauce:
1. Melt the butter in a saucepan.
2. Mix the milk and flour in another bowl.
3. Add the mixture to the melted butter, stirring constantly with a whisk until the sauce thickens.
4. Bring to the boil, then reduce the heat to low and simmer for another 5 minutes.
5. Season with salt, white pepper and nutmeg, tasting constantly, until you get your favorite flavor.

Assemble the moussaka in a heat-resistant dish, which you have previously greased with oil, in order: potatoes-meat-potatoes-grated Parmesan cheese-Bechamel sauce.

Place the dish in the preheated oven at 180 C for about 20-30 minutes
and serve with buffalo yogurt.


Video: Moussaka Rezept mit Bechamel Soße I Griechischer Auflauf I Besamel sosli musakka tarifi (November 2021).