fried
Ingredients for 4 servings: 1 kg potatoes3 eggsA pinch of salt4 small goat's cheese taler4 finely sliced bacon or ham4 small sprigs of rosemary1 tablespoon honey Also: Some high-proof cognac for flambéing. Preparation: 1. Peel, grate and water the potatoes. To do this, fill the grated potatoes several times with cold water in a bowl and drain through a sieve. As soon as the drained water runs clear, spread the potatoes on a clean kitchen towel and pat roughly dry. 2. Beat the eggs in a bowl and mix the dried potato flakes into the eggs with a pinch of salt. 3. Heat a little rapeseed oil in a f...
FoodCentrale (English)
Ingredients for 4 people: 1/2 cucumber1 bell bell pepper2 tablespoons white wine vinegarsalt, pepper4 tablespoons olive oil1 clove of garlic4 mozzarella of 100 gsome flour1 egg100 g breadcrumbsfrying fat50 g sprouts, e.g. lentil sproutsfresh basil Preperation: 1. Cut cucumber into halve and cut into slices. Quarter the bell pepper, clean itand cut into pieces. Mix vinegar with salt, pepper and olive oil. Peel garlic and squeeze into it. Mix marinade with prepared ingredients. 2. Dredge mozzarella first in flour, then in beaten egg and finally in breadcrumbs. Heat the frying fat and fry the moz...
FoodCentrale (English)
Ingredients for 4 people: For the balls: 300 g mini mozzarella ballsa little flour3 egg whites (M)salt, pepper200 g breadcrumbsdeep-frying fatFor the plum dip50 g plum puree3 tbsp sweet and sour chilli saucea few dashes of Tabascosalt1 spring onion For the orange-pepper dip: 50 g bitter orange marmalade2 tbsp white balsamic cremoso1/2 tsp wasabi pasteSalt1 spring onion Preparation: 1. Drain the mozzarella well and pat dry between kitchen paper. Dust the mozzarella balls with flour. Beat the egg whites in a deep dish with salt and turn the mozzarella balls in it, then in the breadcrumbs. Then c...
FoodCentrale (English)
Ingredients for 4 people: 2 round Camemberts (approx. 250 g in total)some flour1 egg (L)pepper100 g breadcrumbsoil for fryingFor the dip150 g fig jam50 g Dijon mustard cream1 tsp finely chopped tarragon1 pinch of saltAlso:1 stalk of celery Preparation: 1. Cut the camembert into small corners. Dredge in flour, tapping off excess flour. Beat the egg with a little pepper. Then coat each corner in egg and breadcrumbs. Chill briefly. 2. In the meantime, heat the oil for frying. Mix the fig jam, mustard cream and tarragon. Season with salt. Rinse and clean the celery and cut into thin strips. 3. Fry...
FoodCentrale (English)
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