Cheese-filled grilled zucchini rolls also an invitation to tea from the table. In this article, I’ve mentioned it, I made a recipe inspired from Kerem. Now, who is it this time, I impressed how you say you’re Italian and you and I’ll remind you of my band Italian trifle I will talk about Tanju Kerem and I went to prepare dinner. This lunch time I had prepared grilled zucchini. Very tasty and found all those late-releasing returns had finished, and again last year so decided to make my own invitations that occur in the month of May, I’d roll the pumpkin. Had eggplant in mind, the taste of pumpkin, when we stayed but the business had changed.
This recipe also “Different Things” because I’m definitely adding a different flavor to the category and elegant presentation. Like the blog, but I neglected this category for a while, beautiful presentation and delicious recipes for proposals “different things”to revive. Also full, A Taste of spring (in Istanbul the weather is beautiful today spring is in the air there, really), baked, grilled, light and healthy for which.
Before proceeding with the recipe by rubbing some olive oil on the zucchini into thin slices, I will tell firinladig. The zucchini this way, you can prepare meat dishes without the need for any filler. You can prepare the filling a filler like I do cheese or yogurt. Grated or chopped raw vegetables or slightly soteleyer also another suggestion to fill up the other can prepare. If I make yogurt, I spend very little season garlic, carrot, red pepper, I might add. If I make again, just veggie, carrots, mushrooms and bell peppers in a spicy onion I use. The recipe I’m passing on these proposals.
– 3 pumpkin
– 2 tablespoons olive oil (for greasing pumpkins)
– 75 g feta cheese
– 50 gr sweet cheese curd
– the shell of half a lemon grated
– 1 tablespoon olive oil (for internal mortar)
– 1-2 sprigs finely chopped dill
– 1 teaspoon flax seed grain
– 1 red pepper 3-4 sprigs fresh dill for trimming and service
Our oven heat it to 200 degrees, wax paper spread out, placed in a baking tray and brush both sides with the pumpkins we’re anointed with our. (You can use the zucchini strips of peel or variegated.) Easily 15-20 minutes turn the zucchini and pumpkins if they need cooking, you can cook the other side too, but for the thin slice (1/2 cm) both sides will cook in the same time.
After preparing the zucchini, we are preparing the stuffing. For this cheese, our, US, lemon zest, dill, olive oil and flax seed mix. (This mixture to improvise a little I made and my guests loved it, but not if you say try something different, cheese, butter and dill you can prepare your mortar) the mortar prepared from 1 teaspoon of pumpkin to get up and we put it on and roll it to wrap it way around our area, and are decorated with dill. (Wrapped in a roll and you you can combine all three if you can put a toothpick or you can use zucchini vertical instead of horizontal.) Pumpkin rolls, sliced red pepper served with we’re doing it. Bon Appetit…