cabbage
Ingredients for 4 persons: 1 savoy cabbage (about 750 g),150 g shallots1 leek1 carrot150 g potatoes50g hazelnuts2 tablespoons olive oil1/4 l vegetable broth100 ccm white wine½ cup sour cream (100 g)iodized salt, freshly ground peppercayenne pepper4 slices frozen puff pastry1 egg yolk70 g Gruyère cheese For the sauce: 1 bunch chervil1 shallot1 tablespoon butter or margarine½ cup cream (100 g)saltground pepper1 - 2 tablespoons light sauce thickener Preparation: 1. Clean savoy cabbage, cut into quarters and cut out the stalk, cut savoy cabbage quarters crosswise into strips about 1 cm wide. Peel ...
FoodCentrale (English)
Ingredients for 4 people: 400 g light savoy cabbagesalt200 g leaf spinach1 clove of garlic2 tbsp olive oilPepper from the mill2 sharon fruitsjuice of 1 lime4 portions pike-perch fillet (à 125 g)½ bunch coriander4 tbsp. butter Preparation: 1. Clean the savoy cabbage, rinse, cut into bite-size pieces and blanch in salted water for for 4-5 minutes. Drain and rinse with ice-cold water. Transfer tosieve and leave to drain. Sort out the spinach leaves, wash them thoroughlyand blanch in boiling water for 1 minute. Drain and drain well. Peel the garlic. Heat 1 tbsp olive oil, add the garlic and sauté ...
FoodCentrale (English)
Ingredients for 4 persons: 600 g floury potatoesSalt500 g savoy cabbage (approx. ½ small head)3 tbsp butterPepper150 ml vegetable stock (instant)150 ml milkgrated nutmeg60 g shallots1 tbsp flour + flour for turning100 g whipped cream200 g fish stock (from a jar)2 stalks dilla few squirts of lemon juice600 g pike-perch fillet with skin4-6 tbsp oil80 g Emmental cheese4 tbsp roasted onionsAlso:some tender mini lettuce leaves for garnishing Preparation: 1. For the mash, wash the potatoes, cut into quarters and cook in boiling salted water for approx. 20 minutes. In the meantime, wash the savoy cab...
FoodCentrale (English)
Ingredients for 4 people: 1 medium onion3 potatoes1 pointed cabbage (approx. 1 kg)2 tbsp buttersalt, pepper1 l vegetable stock (instant)1 tbsp thyme leaves250 g salmon fillet1-2 tbsp oila few squirts of lemon juice150 g crème fraîcheapprox. 2 tbsp. creamed horseradishAlso:Thyme to garnish Preparation: 1. Peel and dice the onion and potatoes. Clean and wash the pointed cabbage,cut into leaves. Melt 1 tablespoon of butter in a pan. 1 /3 Sauté the pointed cabbage briefly, season with salt and pepper, set aside. Melt another tablespoon of butter in the frying fat. Add the onion and potatoes, add t...
FoodCentrale (English)
Ingredients for 4 people: 125 g brown lentils600 g savoy cabbage (cleaned)Salt2 carrots1 onion2 tbsp oil400 ml vegetable stock from a jar (or instant stock)3-4 tsp curry powder1 can (400 ml) coconut milk1 tart applePepper100 g quince jellya little lemon juice to taste Preparation: 1. Boil the lentils, well covered with water, for about 30 minutes until soft. 2. Rinse the savoy cabbage and cut into strips. Blanch in boiling salted water for 3-4 minutes. Drain the savoy cabbage and drain well. 3. Peel, clean and chop the carrots. 4. Peel and dice the onion. Heat the oil and fry the onion in it. ...
FoodCentrale (English)
Ingredients for 4 people: 1 small pointed cabbage (approx. 500 g)150 g mountain lentils50 g red lentils1 onion1 untreated orange4 tbsp oil200 ml vegetable stock (from the jar)salt, ground pepper2 duck breast fillets à 250 g Preparation: 1. Clean, rinse and roughly chop the pointed cabbage. Cover the lentils well with water for 30 minutes. 2. Sear the duck breast in a pan with the skin side down, turn and sear the meat side. Place the duck breast fillets in an ovenproof dish (skin side up) and cook in a preheated oven at 175°C (gas mark 23, fan oven 160°C) for 18-20 minutes. 3. Peel and dice th...
FoodCentrale (English)
Ingredients for 4 people: 1 cabbage1 carrot1-2 cloves of garlic1 onion2 tbsp olive oil250 g mixed minced meatsalt, pepper1 bay leaf3 tbsp tomato paste1/8 l white wine¼ l vegetable stock (instant)3 tomatoes400 g noodles (e.g.: fine, green ribbon noodles). Also: Parmesan cheese for sprinklingcabbage leaves to garnish Preparation: 1. Peel cabbage and carrot, garlic and onion. Press the garlic through a press, dice the rest of the vegetables very finely. 2. Heat the oil in a roasting pan. Sauté the prepared ingredients in it, set aside for a while. Add the minced meat to the frying fat and fry for...
FoodCentrale (English)
Ingredients for 4 people: 600 g chicken filletsalt, pepper1 pot of chervil1 stalk parsley1 pot basil1 tsp + 2 tbsp oil1 tsp grated lemon zest500 g kohlrabi1 onion1-2 tbsp butter1 tsp yellow curry paste200 ml coconut milk1 geh. tbsp. light-coloured sauce thickenera few squirts of lemon juice Preparation: 1. Wash fillets, cut into approx. 8 roulades, pound a little flatter. Season withsalt and pepper. Chop the chervil, parsley and some basil leaves. Mix with 1 teaspoon of oil and lemon zest. Spread over the roulades, roll up tightly and pin. 2. Peel the kohlrabi and cut into sticks. Peel and fin...
FoodCentrale (English)
Ingredients for 4 people: 1 boneless leg of lamb (approx. 1 kg)salt, pepper50 g dried pears100 ml white wine2 tsp sambal oelek4 tsp thyme leaves (preferably fresh, alternatively 2 tsp dried thyme)1-2 garlic cloves8 walnut kernelsKitchen twine3 tablespoons oil1 glass (400 ml) lamb stock (or instant meat stock)1 savoy cabbage (approx. 1 kg)250 g brown mushrooms125 g crème fraîche Preparation: 1. Pat leg of lamb dry and season inside and out with salt and pepper. Cut pears into small pieces, place in a small saucepan, pour wine and cook 10 - 15 minutes until soft and all liquid has evaporated. Ma...
FoodCentrale (English)
Ingredients for 4 people: 1 bunch of greens2 small pointed cabbages2 cloves of garlic30 g dried tomatoes8 tablespoons olive oilsaltground pepper1-2 tablespoons capers Preparation: 1. Clean greens and cut into fine cubes. Pointed cabbage and cut into quarters. Peel garlic and cut into slices. Cut tomatoes into small pieces. 2. Heat olive oil in a non-stick frying pan. Sauté pointed cabbage. Add garlic, tomatoes and greens to the drippings. Season with salt and pepper. Add 2-3 tablespoons of water and simmer, covered, for 10-15 minutes at moderate heat. Mix in capers and serve. Serve sprinkled w...
FoodCentrale (English)
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