Dishes from vegetables baked in bonfire and ash, simple and complex recipes for baked vegetables for a picnic.

At a picnic, the most acceptable way to prepare vegetables is to bake them in charcoal or hot ash. It is known that the taste and healthy qualities of vegetables baked in bonfire coals and ash are preserved almost completely. Therefore, it is possible to recommend baking vegetables, which does not take much time and gives pleasure from the absorption of delicious, vitamin-rich dishes. 

Dishes from vegetables baked in bonfire and ash, simple and complex recipes for baked vegetables for a picnic.

Baked potatoes in ash.

Required: 1 kg of potatoes, salt. Wait until the firewood in the fire turns into coals. Pour the whole potatoes into ashes and wait until they are ready. In order to find out whether potatoes have been baked or not, take out one of the vegetables from time to time and pierce it with a hole. After baking, remove the potatoes from the ashes, wait a while until it cools, peel and eat with salt, vegetables and herbs. Can be served together in herring oil, bacon, bacon and other sausages.

in melted fat. Remove the finished potatoes from the fat and sprinkle with salt. This dish of vegetables baked in foil can be served as a separate dish or as a side dish for meat dishes.

French fries.

Required: 400 g of potatoes, 40 g of fat. Peel and trim the large potatoes so that you get a tuber of cylindrical shape. With potatoes you need to cut a long strip, curling it in the form of chips. Wash potato chips, dry and bake in foil, wrapping so that they do not break. After forming a brownish crust on the potato, remove and sprinkle with salt. This dish of vegetables baked in foil can be served both independently and as a side dish for meat dishes.

Potato patties.

Required: 200 g of potatoes, 1/2 eggs, 10 g of flour, 10 g of ghee, 10 g of butter. Bake potatoes in ash. Crush the finished potatoes, add the egg into it and immediately form the patties. Sprinkle the cutlets with flour or breadcrumbs, immediately place on a greased foil and bake until cooked.

Potato cakes.

Required: 200 g of potatoes, 1 egg, 25 g of butter, 1 onion, 15 g of ground crackers, greens. Bake the potatoes, then mash it, add the eggs and form from the resulting mass of cakes. Sprinkle them with breadcrumbs and bake on foil on charcoal on both sides. Serve ready-made cakes of vegetables baked on a foil with sour cream and herbs.

Potato fritters.

Required: 300 g of potatoes, 50 g of flour, 1/2 egg, 20 g of sunflower oil, 40 g of sour cream, 2 g of yeast. Grate raw potatoes, salt, add flour, yeast and egg. Mix all the foods well and place next to the bonfire for a while. Bake foil fritters on hot coals. Serve hot with sour cream.

Baked potatoes with onions.

Required: 300 g of potatoes, 1 onion, 20 g of oil, pepper, bay leaf, herbs. Cut the potatoes into large cubes and bake in foil, sprinkle with finely chopped onions and add a bay leaf. After cooking, sprinkle with herbs and serve hot.

Baked potato with egg.

Required: 250 g of potatoes, 1 egg, 30 g of milk, 20 g of butter, 15 g of green onions, herbs. Dice potatoes and bake in foil. Then add chopped green onions, mix, arrange in portions. Pour each serving of vegetables with an egg, beaten, as for an omelet. Bake until tender..

Carrot sticks with sugar.

Required: 300 g carrots, 1 cup sugar. Peel the carrots and cut them into thin longitudinal “twigs”. Bake them on a foil in charcoal, then, when ready, sprinkle with plenty of sugar and serve hot.

Carrot Cutlets.

Required: 150 g of carrots, 15 g of semolina, 30 g of milk, 20 g of ghee, 1/4 eggs, 15 g of crackers. Cut the carrots into pieces and bake in foil. Then grind thoroughly, add milk and butter, semolina, mix thoroughly, lay eggs and salt, stir and cool. Then divide the mass into cutlets, breaded in breadcrumbs and bake on foil. Serve with sour cream.

Baked beets.

Required: 200 g of beets, 30 g of butter. Wash beets, but do not peel. Put the fruits in the coals and bake until cooked. Serve the finished beets with butter. Baked beets, like other vegetables baked on charcoal bonfire, can become part of vitamin salads.

Stuffed Beets.

Required: 200 g beets, 30 g carrots, 15 g parsley, 15 g turnips, 15 g rice, 1/4 eggs, 20 g butter, 10 g cheese, 10 g crackers, sour cream. Bake the beets, peel, remove the middle of the pulp with a spoon and fill the prepared beets with minced meat. Stuffing: Mix baked carrots, onions, turnips, parsley, rice and finely chopped egg. Place the beets on foil, sprinkle with breadcrumbs and bake. Serve this dish of vegetables baked on a foil with sour cream.

Baked turnip.

Required: 200 g turnip, 15 g butter. Cut the turnips into small pieces, each cut into slices. Put on foil and bake until cooked. Sprinkle with sugar and serve..

Stuffed Turnip.

Required: 200 g turnip, 1 egg, 1 onion, 10 g butter, 10 g cheese, pepper. Bake turnips in foil. Then take out a portion of the pulp with a spoon so that it forms a bowl shape. Finely chop the pulled out pulp, add finely chopped egg, onion and pepper to it. Fill the turnip with minced meat so that it protrudes above the turnip slide. Then sprinkle with cheese and bake on foil until cooked. Serve with sour cream. Turnips can also be stuffed with rice with mushrooms, minced meat with eggs and onions..

Baked rutabaga.

Required: 250 g of swede, 10 g of flour, 10 g of ghee, sour cream, herbs, pepper. Peel the swede and cut into 8-10 mm thick slices. Just before frying, sprinkle with fine table salt and pepper, roll in flour. Put the rutabaga slices on foil and bake on both sides. Serve hot with butter, sour cream and parsley.

Braised celery with vegetables.

Requires: 150 g celery, 40 g carrots, 1 onion, 50 g tomatoes, 25 g butter, pepper. Peel the celery root with the stem, rinse and cut into 5 cm long cubes. Straw the carrots and bake the onions a little. Remove the peel from the tomatoes and cut into four parts. Put celery on the foil, stewed carrots and onions, tomatoes, peppers, salt, slightly sprinkle with water. Stew for an hour.

Baked celery with cheese.

Required: 200 g celery, 10 g butter, 5 g cheese. Processed celery (root with a white part of the stem) cut into slices and lightly bake. Then add the grated cheese there, sprinkled with celery, and bake until cooked. Sprinkle with oil before serving.

Kohlrabi in oil.

Requires: 250 g Kohlrabi, 2 tbsp. l milk, 15 g of butter. Peel kohlrabi and cut into large slices. Sprinkle with milk and bake on a greased foil. This dish can be used both independently and as a side dish for meat or fish..

Braised Kohlrabi.

Requires: 250 g kohlrabi, 10 g butter. Peel kohlrabi, cut into slices, salt, roll in flour and bake in oil in foil. Then add a little pepper and cinnamon, brush with sour cream mixed with tomato. Bake in foil until cooked. When serving, sprinkle with parsley or dill.

Baked zucchini with sour cream.

Requires: 250 g of zucchini, 10 g of flour, 10 g of ghee, 2 tbsp. l sour cream, greens. Peeled zucchini and seeds, cut into cubes with a thickness of 0.5 cm, salt and roll in flour. Then put them in foil with hot oil and bake until crusty. When serving vegetables baked in foil, pour them with butter and sour cream, sprinkle with chopped herbs. You can also bake zucchini with potatoes.

Baked zucchini stuffed with vegetables and rice.

Required: 200 g of zucchini, 20 g of rice, 40 g of carrots, 1 onion, 40 g of tomatoes, 15 g of butter, 5 g of cheese, pepper, herbs. Peel the zucchini, cut across into pieces 4–5 cm long, remove the seeds and part of the pulp with a spoon. Bake zucchini until half cooked and fill with cooked minced meat. Build a baking sheet out of the foil and place the zucchini stuffed on it. Sour cream with tomato and onion (a small amount).

Serve the zucchini, sprinkled with the remaining sauce and sprinkled with herbs. For minced meat: cut carrots and onions into strips or cubes, bake, add tomatoes and bake for some more time. Add boiled rice, salt and pepper. Zucchini can also be stuffed with herbs and vegetables.

Pumpkin in oil.

Required: 250 g pumpkin, 20 g butter, 5 g sugar. Cut the processed pumpkin into slices and bake in oil with salt and sugar. Serve pumpkin in oil as a side dish or as an independent dish.

Fried pumpkin.

Required: 250 g pumpkin, 15 g butter, 10 g flour, 2 tbsp. l sour cream, pepper. Peel the pumpkin, remove the seeds, cut into slices, sprinkle with salt, pepper and roll in flour. Bake in foil until crusty. Serve with sour cream.

Baked eggplant.

Required: 250 g eggplant, 25 g sunflower oil, 10 g flour, pepper. Peel the eggplant, remove the seeds and cut into circles. Sprinkle with salt, pepper, roll in flour and put on foil. Bake on hot coals until a crispy crust forms. Serve this dish of vegetables baked on foil as a separate dish or as a side dish.

Baked eggplant with onions.

Requires: 250 g eggplant, 2 tbsp. l sunflower oil, 10 g flour, 1 onion, pepper. Cut the prepared eggplant into circles 1-2 cm thick, sprinkle with salt, pepper, put in a row on a foil greased with melted butter, and bake on both sides until a crust forms. Place the browned onions on slices of vegetables baked on foil. Eggplant can also be cooked with fried tomatoes, adding garlic and spicy greens..

Eggplant Stuffed Tomatoes.

Required: 2 tomatoes, 100 g eggplant, 1 onion, 20 g sunflower oil, 5 g ground crackers, garlic, pepper, nutmeg. Cut the processed eggplant and bake in a greased foil, then chop finely. Add baked chopped onions, mashed garlic, pepper and nutmeg to this stuffing. Fill the prepared tomatoes with minced eggplant, then sprinkle with ground crackers, sprinkle with vegetable oil and bake on foil.

Based on the book Dishes for a picnic.
Kolosova S.

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