Recipes
A rare 400-year-old book titled "Un Discurso del Chocolate", regarded as the oldest known book solely dedicated to chocolate, is hitting the auction block in Portugal. This prized artefact, printed in Seville in 1624, is one of just three surviving copies of this work, written by Santiago de Valverde Turices, a Spanish doctor and academic. Until now, only two other copies of the work were known to exist, one housed in the national library in Madrid and the other at the University of San Diego in California, according to Francisco Brito, a consultant at the Anno auction house, as reported by Po...
Euronews (English)
Feeling a bit short on love lately? Has the once vibrant romance in your relationship faded away, or perhaps you're still looking to seduce that special someone? Well, fear not, for a touch of enchantment might be just the remedy you're seeking. A museum in Romania is unveiling the magic of a centuries-old love elixir through workshops aimed at concocting the perfect potion. And the best thing is, you'll only need four simple household ingredients. Oh, and a splash of wine, of course. Don’t panic! Here’s an easy last-minute meal that’s sure to impress your ValentineSwipe left on love: Why peop...
Euronews (English)
Ingredients for 3 people: 1 beetroot3 tart apples2 carrotsJuice from 3 oranges1 small piece of ginger1 dash of olive oil Preparation: 1. Wash the ingredients and peel if necessary. Then cut everything into small pieces, so that the pieces fit through the opening of the juicer. 2. Put the ginger in the juicer with the carrots right at the beginning. Add all the juice ingredients to the juicer one by one. Preparation time approx. 15 minutes Nutritional values per serving approx.: Calories: 188Joule: 786Protein: 2,8 gFat: 4,3 gCarbohydrates: 33 g (FoodCentrale by ddp images)
FoodCentrale (English)
Ingredients for approx. 4 servings: 1 roll from the previous day5 shallots3 tbsp butter1/2 bunch flat-leaf parsley600 g minced meat (half and half)3 tsp mustard (medium hot)1 egg (M)salt, pepper (from the mill)350 ml veal stock150 ml white wine (dry)2 bay leaves1 tsp peppercorns3 tbsp flour250 g whipping cream1/4 organic lemon1 small jar of capers in stock (= 106 ml)4 gherkins500 g beetroot (pre-cooked, vacuum packed)4 tbsp rapeseed oil2 tbsp raspberry vinegarSugar Preparation: 1. Soak the rolls in warm water. Peel the shallots, finely dice two and dice and sauté in 1 tbsp butter until translu...
FoodCentrale (English)
Ingredients for approx. 6 servings: 2 shallots2 cloves of garlic2 tbsp. olive oil1 sachet thyme250 g whipped cream200 g cream cheese (double cream)2 eggs (M)Salt, pepper (from the mill)300 g celeriac300 g potatoes300 g carrots300 g beetroot1 tbsp butter200 g scamorza (smoked mozzarella) Preparation: 1. Peel shallots, garlic, dice finely, sauté in olive oil until translucent. Wash thyme, dab dry, peel off leaves, chop finely, mix with cream, cream cheese, eggs, steamed shallots and season with salt and pepper. 2. Peel the root vegetables and finely slice each one. Butter a large casserole dish,...
FoodCentrale (English)
Ingredients for approx. 35 pieces: 100 g walnut kernels250 g butter185 g flour¼ tsp baking powder1 pinch of salt100 g cocoa powder (lightly de-oiled)500 g Mascobado sugar (alternatively brown sugar)5 eggs (size M) Preparation: 1. Roughly chop the walnut kernels. Melt the butter, leave to cool. Mix flour, baking powder, mix flour, baking powder, pinch of salt, cocoa powder, sugar, stir in eggs one by one, slowly add liquid butter. Slowly add the melted butter, fold in the chopped walnut kernels. 2. Place the dough on a deep baking tray lined with baking paper and bake in a 180°C oven on the mid...
FoodCentrale (English)
Ingredients for 4 servings: 1 handful fresh spinach1 mango250 g blueberries250 g raspberries1 handful of strawberries1 apple1 piece of ginger1 tablespoon linseed Preparation: 1. Wash, peel and, if necessary, chop the ingredients. 2. Put all the ingredients in a blender and add water to taste and desired consistency. Water to taste and desired consistency and blend well. Preparation time approx. 15 minutes Nutritional values per serving approx.: Calories: 140joules: 587Protein: 2,9 gFat: 2,2 gCarbohydrates: 25 g (FoodCentrale by ddp images)
FoodCentrale (English)
The Basque burnt cheesecake from Spain gets a spring-themed makeover. This sakura cheesecake recipe has all the hallmarks of a burnt Basque cheesecake: deeply burnished surface, rustic crinkled edges and a no-crust, no-fuss attitude. With the addition of freeze-dried sakura, this classic dessert becomes fit for your next hanami(flower-viewing) picnic. A dollop of sakura-scented whipped cream brings the fragrant, frothy fun of springtime to an otherwise dense dessert. Meanwhile, the cherry (blossom) on top is salt-pickled sakura, which offers a palate-cleansing burst of salty-sour flavor in bet...
Savvy Tokyo
Peach and mint smoothie Ingredients for 4 people: 1 jar (540 g) peaches (with liquid)1 small bunch of basil8 stalks of mint125 g silken tofu (alternative: yogurt)1 tsp grated fresh gingergrated zest and juice of 1 organic lemon2 tsp grated organic orange peel Preparation: 1. Chop peaches and put them in a blender together with the liquid.2. Rinse herbs, pluck the leaves from the stems and chop the leaves.Add herbs, silken tofu, ginger, lemon zest and juice.3. Blend vigorously and stir in the grated orange zest. SmoothiePour into glasses.Tip: Instead of peaches, you can also use apricots. Prepa...
FoodCentrale (English)
Ingredients for 2 persons: 1 gilthead sea bream (approx. 800 g, scaled and gutted)150 g fresh herbs (e.g. chives, dill, flat-leaf parsley)1 lemon1 pinch of ground pepper2 kg coarse sea salt2 egg whites Preparation: 1. Rinse fish inside and out, then pat dry. Wash herbs, shake dry and chop coarsely. 2. Slice lemon and add to fish belly cavity with herbs, season with pepper. 3. Mix sea salt with egg white, slowly add 80 ml water, continue stirring for 2 min. 4. Fill a suitable ovenproof dish with salt mixture to a height of approx. 2 cm. Place fish in the center, cover tightly with salt mixture ...
FoodCentrale (English)
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