Simppelit uunibataatit munakoisolla ja lehtikaalilla

Täytetyt uunibataatit munakoisollaTäytetyt uunibataatit munakoisolla

Uunibataatit munakoiso-paputäytteellä ja lehtikaalila

2 annosta
1 h
vegaaninen, gluteeniton

– 1–2 bataattia (riippuen bataatin koosta sekä ruokahalusta, itselleni riittää puolikas bataatti)
– 2 rkl rypsiöljyä

Täyte:
– 0,25 dl rypsiöljyä
– ½ munakoiso
– 1–2 sipulia
– noin 200 g papuja (esimerkiksi voipapuja tai kidneypapuja) tai kikherneitä
– suolaa

– muutama lehti lehtikaalia
– 1 rkl rypsiöljyä

Kuumenna uuni 220°C asteeseen.
Puolita bataatti/bataatit pitkittäissuunnassa ja asettele uunivuokaan leikkuupuoli ylöspäin. Ripottele päälle 2 rkl rypsiöljyä ja paahda uunissa noin tunnin ajan, kunnes bataatit ovat pehmeitä.
Valmista samalla täyte. Kuumenna neljäsosadesi öljyä kattilassa ja pilko joukkoon pieneksi munakoiso sekä sipulit. Paista n. 10–15 minuuttia, kunnes sipuli on pehmennyt ja munakoison pinta hieman karamellisoitunut. Lisää joukkoon pavut tai kikherneet, sekoittele hetki ja ota kattila pois liedeltä. Jos käytät isoja voipapuja, voit myös murskata niitä hieman tasaisemman koostumuksen saavuttamiseksi.
Kuumenna 1 rkl rypsiöljyä pannussa. Revi lehtikaali pieniksi ja paista kuumalla pannulla rapeaksi.
Levitä valmiiden bataattipuolikkaiden päälle täytettä ja rapeaa lehtikaalia ja nauti heti.

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  • Potatoes on their way! This picture was taken 2 weeks ago, so I can’t wait to see what’s happening in my garden now. But luckily I get there on Wednesday again!
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Growing my own vegetables during summer is something I’ve done for a couple of years, and it’s something that makes me appreciate nature even more. There’s no feeling more amazing than picking up from the ground something you’ve grown yourself. You don’t want to waste that, you don’t want to take it for granted. And it will taste better than any vegetable you’ve ever bought.
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What are your favourite recipes with new potatoes? I like them simply boiled soft and served with butter and dill or roasted in the oven with a lot of herbs!✨
  • Hello! After a lovely trip to London, I’ve had a really nice weekend babysitting our family dog at my parents. Good time to enjoy the company of an old and wise boy before getting my wild little girl home on Tuesday (finally)!
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Next week we’re celebrating Midsummer and I’m also sharing a really easy rhubarb syrup recipe with you - perfect for summery drinks! Definitely going to try that in our Midsummer party!
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How was your weekend?
  • Asparagus is still growing in the garden, so that’s a perfect reason to have a bit more of this delicious green veggie before the season ends!
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But though it’s a shame that the asparagus season ends soon, I can’t wait to see all the other vegetables growing in the garden, and even more I can’t wait to cook with them. A lot of different herbs, a lot of chard (it became one of my favs last summer), 3 kinds of potatoes, beetroots, courgettes and many things more.
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What’s your favourite thing growing in your garden right now?
  • Wishing you a lovely Sunday evening!💜 Any plans for the coming week?
  • The garden looks so pretty now. Everything is growing so fast and I can see a big difference every morning while visiting the garden, let alone when I’ve been away for a week. After tomorrow there will be a 1.5 week break from cottage life and I can’t believe next time I’m coming here with my little puppy girl.
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This week I got a video of her biting a plastic swimming pool, so I hope she doesn’t have a thing for biting everything in my garden!🤞🏻Time to hide all my shoes at home!
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It’s not even ten o’clock but I’m so ready to go to sleep again. A morning run, long day in the garden, first swim of this summer, cooking, sauna and then dinner. How was your Saturday?✨
  • Perfect ending for a perfect day - quick and delicious dinner at the cottage. I feel so thankful after the press release of my book. I’m happy and grateful, but also proud of myself. That’s not a feeling I get really often, but today all those people made me feel it. Thank you all for coming!
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Two weeks ago I baked this delicious rhubarb orange cake and oh I love how moist it became! This is definitely going to be one of my favourites this summer, since the rhubarb seems to grow like crazy in my garden.
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RHUBARB ORANGE CAKE
200 g butter
5 dl sugar
4 eggs
1 vanilla bean
zest of 1 orange (fine grated)
10 dl flour
1 tsp baking soda
1 tap baking powder
2.5 dl sour cream
4-5 stems of rhubarb

Preheat the oven to 190C. Whisk the butter and sugar together in a bowl. Add one egg at a time and whisk to combine. Scrape the seeds from vanilla bean and add to the butter mixture with the grated orange zest.
In a separate bowl, combine flour, baking soda and baking powder. Add the flour mixture and sour cream to the butter mixture by turns, mixing continuously.
Clean/peel the stems of rhubarb and dice into small cubes. Add to the batter and mix to combine.
Grease and flour a cake tin (ø24cm). Pour the batter into the tin and bake the cake in the oven for about 45 minutes. Don’t leave the cake raw, but just a bit under so it stays moist and a bit sticky in the middle. (Remember to test the cake with a thin wooden stick, different ovens can have very different cooking times.) Enjoy!

If you want you can decorate the cake with small pieces of rhubarb before baking the cake and finish the baked cake with powdered sugar icing!
  • Pie time! My favourite right now is rhubarb pie, because that’s something I can already pick from my own garden. This pie was my first this year and tomorrow I’m going to share the recipe for a delicious and moist orange rhubarb cake!
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On weekend I’m definitely picking more rhubarb and making something with it, maybe some juice or syrup. Syrup could be perfect for our Midsummer party drinks in the end of June. Would you be interested in rhubarb syrup recipe?
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So it’s almost weekend, just one more day to go. I hope you have a nice Thursday evening!

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