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Provencal au gratin vegetables

Provencal au gratin vegetables

Cut the onion and garlic into thin slices, place them in a heat-resistant dish, dust with a little salt and put them in the hot oven until soft, without browning.

Meanwhile, scald the tomatoes, rinse them with cold water to peel them, then cut them into slices. Cut the pepper into thin strips, and cut the eggplant and zucchini into thin slices. Brown the eggplant and pumpkin slices, in a Teflon pan, without oil / on a grill, until they soften a little, then take them off the heat.

Place the eggplant, pumpkin, tomato and pepper slices over the onion and garlic in the heat-resistant dish, adding the nutmeg, thyme, salt and pepper to taste. Sprinkle with olive oil, cover with aluminum foil and put the dish in the oven for about 30 minutes. Remove the foil, sprinkle with grated cheese and leave in the oven until nicely browned on top. Serve immediately.

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I must admit that I immediately thought of testing this recipe immediately after Tania tempted me with her pancake recipe. I hadn't tried chickpea flour before, but after this round of pancakes, I came across a few more recipes with this wonderful ingredient that I guarantee you'll love.

But until then I leave you with the recipe for these super good pancakes.

A delicious appetizer that can be eaten in the morning, at lunch or in the evening. Hot or cold.

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To make this recipe I used my new kitchen aid, the blender Optimum 9400 from Froothie Romania. I also wrote more about this blender here. I'm so excited about him.

If you are looking for a new blender, I highly recommend Optimum 9400. It is a very powerful device, easy to use and at a fairly affordable price compared to variants in the same professional range, such as Vitamix, for example. You have here and a comparative demonstration between the two devices.

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Chickpea salad and au gratin vegetables

For the days when you don't have time, but it's like you want to cook. For this salad you need a maximum of 20 minutes and a few vegetables, which of course can be replaced with what we have in the fridge.

This salad with chickpeas and au gratin vegetables is one of my favorites, it is a balanced and nutritious food, but also refreshing and tasty.


  • 1 zucchini
  • 1 bell pepper
  • 1 sweet potato
  • 100 g chickpeas
  • 1/2 red onion
  • 1 carrot
  • 1 cucumber
  • 2 ridichi
  • 1/2 gulie
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • lemon juice
  • rosemary
  • parsley
  • salt


1. I used ready-cooked chickpeas, I put them in the freezer. (Otherwise, the chickpeas are washed and left to soak overnight. In the morning, change the water and bring to the boil. As it boils, the foam must be removed.)

Put the boiled chickpeas in a pan with salt and fry without oil.

2. Peel the sweet potato, pepper and zucchini, cut them into slices and place them in a tray lined with baking paper. Sprinkle with a little oil and season with salt, thyme and rosemary. Put the tray in the oven for 10 minutes at 190 degrees, then turn them on the other side and leave them for another 5 & # 8211 10 minutes. Let them cool.

3. Peel the carrots, gulia, cucumbers and radishes and grate them. And we clean the red onion and cut it into juliennes.

4. Make a dressing of olive oil, balsamic vinegar, lemon juice, rosemary and parsley.

5. Mix all the vegetables, season with salt and season with the dressing!

Provencal white beans

"Put the beans to soften, then place in an earthenware bowl with meat broth, four or five tablespoons of oil, a little butter, two sliced ​​onions, chopped parsley, a garnished bouquet, a goose foot or a ham, pepper, salt and nutmeg, let it simmer for four hours until it binds well and the sauce decreases ”.

Starting from this recipe, Chef Vasile Nicolae has prepared a spectacular dish, not very complicated, which can impress your customers.

I sautéed white onions and celery in butter in a pan until they softened. Then I added pre-cooked lentils from Bonduelle (you can also use pre-cooked white beans from Bonduelle) and two poloniums with bird bone broth (you can read more about the broth, soup or bone stock here) and a bouquet garnished with celery, bay leaves and thyme. When the liquid dropped, I added parsley and shaved a little nutmeg. I placed the composition in a clay pot (we used a tajine) and on top, in the shape of an eventai, I put smoked and sliced ​​duck breast and a lid of puff pastry greased with egg and I put the pot in the oven for 15 -20 minutes at 175 ° C.
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Grilled vegetables in mayonnaise marinade

  • 1 kg of red pepper
  • eggplant & # 8211 700 gr
  • tomatoes & # 8211 1 kg
  • chive
  • mayonnaise & # 8211 180 gr
  • to taste salt.

Cooking time: half an hour.

Caloric content: 174 kcal.

Mixing vegetable ingredients. Eggplant cut into large rings. Bake the whole pepper. If the tomatoes are large, cut them in half. Put the vegetables in a large bowl, add spices, salt, mayonnaise.

The hands mix well. Marinate when the fire is divorced. As long as the coal burns, everything will get married. Bake the tomatoes with pepper better on the grill.

Eggplants squeezed on the skewer & # 8211 does not matter, the kind of baking does not affect the taste. Chopped tomatoes are cooked faster, they will be removed from the fire in time. When all the vegetables are ready, don't forget to clean the skin.

It is very easy to remove. The skin should be taken with a knife and pulled in the opposite direction. The method of submitting & # 8211 in whole or in cut form, you decide. Top with chopped garlic, salt, spices.

Sleep with vegetables au gratin in the oven

The fish is cleaned of intestines and washed very well under running cold water. Then cut the slices, sprinkle with salt and leave for 20 minutes.

The fish is placed in a heat-resistant dish.

Add the chopped onion,

then the sliced ​​carrot,

thinly sliced ​​pepper,

sprinkle with thyme, pepper and add the crushed garlic.

Grate the cheese on top,

cover with a lid and put in the preheated oven at 200 degrees for 30 minutes.

Serve the fish with the au gratin vegetables and garlic sauce.

Luckily, Cristina is very attentive, otherwise the recipe would have slipped through our fingers and we would not have realized that it fits perfectly in the theme of the Sweet Romania Challenge.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

How to make the recipe for mushrooms au gratin with cheese and creamy cream sauce with garlic & # 8211 in the oven?

How to prepare mushrooms for gratin?

I washed and drained the mushrooms. I lightly salted them and let them drain in a colander. Being small you didn't have to cut them but if you have bigger mushrooms then you can cut them in halves or quarters.

I took the mushrooms out of the strainer on a clean towel and wiped them well.

I heated 2 tablespoons of oil in a large pan. I sautéed the mushrooms over high heat to leave the water. Not for nothing but better to get rid of moisture now than to remain liquid in the form of gratin.

I seasoned them with salt and pepper and turned them over with my spatula from side to side. It should not brown too much but just lose more liquid.

Tofu with rice

Tofu with sweet and sour sauce served with rice with sesame and au gratin vegetables is a very fragrant and tasty dish. It cooks quickly and is consistent and filling. Precisely for this reason it is suitable for lunch.

The sweet and sour sauce prepared in this way is taken from Chinese cuisine. It has an interesting aroma, simply delicious, which binds tofu very well and gives it a good taste.

Grilled vegetables complement the plate very well, offering new flavors. Or you can just as well opt for a simple salad.

From the ingredients below come two portions of tofu in sweet and sour sauce with rice and vegetables au gratin.


  • 3 tablespoons soy sauce
  • 1 tablespoon agave syrup
  • 1 tablespoon balsamic vinegar
  • 2 cloves of garlic
  • ginger powder
  • 1 tablespoon cornstarch
  • 3 tablespoons water

For rice:


1. Cut the tofu, wrap it in a napkin and let it draw water for 10-20 minutes. We cut it into cubes and mix it with 20 g of starch in which we put salt. We fry it for a few minutes, until it starts to brown.

2. To prepare the tofu sauce, mixing in a large pan all the ingredients mentioned above. I put the garlic cloves in the press. Stir over low heat until the sauce begins to thicken. Add the browned tofu pieces and let them blend for another 10 minutes.

3. Boil the rice according to the time mentioned on the package, then strain it with water. season with salt, pepper and sesame seeds. If you find it too simple you can put soy sauce, or a knife tip of turmeric, or paprika.

Provencal vegetables in the oven

I had a lot of vegetables in the pantry and all kinds of herbs in pots, so I put them all to work in a very simple recipe. The aromatic herbs I used (all fresh): basil, marjoram, thyme and rosemary, but also the lavender flowers, are the ones that gave the aroma of these vegetables, which I served next to a simple prepared couscous: a cup of cous-cous over which I poured a cup and a half of hot water, covered the bowl with foil, left for 5 minutes and mixed well with a fork.

& # 8211 one green zucchini and one yellow
& # 8211 o vanata
& # 8211 1 bell pepper
& # 8211 3 grated carrots
& # 8211 Canned mushrooms (400 gr)
& # 8211 3 cloves of garlic
& # 8211 A white onion, large, julienne cut
& # 8211 A can (600 gr) of whole, peeled tomatoes
& # 8211 Fresh herbs (if you don't have them, use dried)
& # 8211 salt, pepper
& # 8211 3-4 tablespoons olive oil

I heated the oil and in it I hardened the onion, a little, until it became glassy. I added the thinly sliced ​​zucchini, I put a stop of water, I seasoned everything with salt and pepper and I let them cook until the zucchini became soft. I put the whole composition in a heat-resistant dish, greased with a little oil.

I put half of the amount of grated carrots on top, then the mushrooms, then the eggplant cut into thin slices and on top of the tomatoes, with the juice. I salted and peppered.

I crushed the garlic over the tomatoes, then I put the finely chopped herbs, then the rest of the carrots and finally the lavender flowers. I added a little more salt and pepper and then I put the tray in the oven, for 40 minutes, at 200 degrees, until the eggplants were soft. Taste before declaring the vegetables ready, because the cooking time differs from one oven to another.

Because vegetables are so flavorful, they don't need a very sophisticated garnish. You can simply boil rice or you can serve them next to a mashed potato or why not, you can simply serve them as a main course. You're welcome!