lentils
Ingredients for 4 people: 1 shallot250 g fine brown lentils550 ml vegetable broth (instant)2 spring onions3 tomatoes3 tablespoons balsamic vinegar3 tbsp walnut oil2 tbsp olive oilSaltBlack pepper from the mill4 fresh goat cheese dumplings (approx. 25 g each) Preparation: 1. Peel and finely chop the shallot. Cook with the lentils in the broth at low heat for about 1 hour. Drain lentils, reserving remaining broth. Let the lentils cool down. 2. Wash and clean spring onions and cut diagonally into rings. Wash tomatoes, halve and remove seeds. Dice flesh. Mix spring onions and tomatoes with the len...
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Ingredients for 4 people: 1 onion125 g bell bell pepper pulp (optionally red, green)1 potato, mainly waxy (about 100 g)1 tablespoon oil100 g red lentils700 ml vegetable broth (instant)150 ml whipping creamfinely grated zest of 1 lemon (untreated) and juice of ½ lemonsalt, ground pepperFor the pumpkin seed pesto:75 g pumpkin seeds (green)2 cloves of garlic1 onion1 bunch of parsley30 g parmesan80 ml olive oilsalt, pepper Preparation: 1. Peel and dice the onion. Also finely dice bell pepper pulp. Peel potatoe and cut into small pieces. Heat oil in a pot. Fry briefly. Remove with a skimmer and put...
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...
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Ingredients for 4 people: 150 g long-grain riceSalt150 g red lentils1 bunch spring onions1-2 cloves of garlic1 chilli pepper1 walnut-sized piece of ginger6 lamb fillets (approx. 250 g)Pepper2 tbsp olive oil150 ml chicken stock (instant)2 tbsp sultanas1 pinch each of cinnamon and nutmegCoriander leaves for serving Preparation: 1. Cook rice in salted water according to instructions. Cover the lentils with plenty of water, bring to the boil and cook for 3-5 minutes. Pour into a sieve and drain. 2. Clean, rinse and finely chop the spring onions. Peel the garlic and dice. Clean, rinse and finely ch...
FoodCentrale (English)
Ingredients for 4 persons: 150 g mountain lentils (alternatively brown plate lentils)1 mango1 papaya (400 g)1 bunch of spring onions1 onion2 tablespoons oil2-3 tsp curry200 ml vegetable broth (instant)salt, pepper1-2 tbsp apple cider vinegar500 g pike-perch fillet with skin Preparation: 1. Boil lentils well covered with water for about 30 minutes. 2. Peel mango and papaya. Cut the flesh of the mango from the fibrous core. Cut papaya in half and remove seeds. Cut mango and papaya into pieces. Clean, rinse and finely chop the spring onions. Peel and dice onion. 3. Heat 1 tablespoon oil in a sauc...
FoodCentrale (English)
Ingredients for 4 people: For the vegetables: 150 g mountain lentils (Puy lentils)2 large chicory1 red onion2 tablespoons olive oil6 stalks of thymesalt, pepper4 tsp. lime juiceFor the beef tenderloin:600 g beef filletsalt, pepper1 tablespoon olive oil4-5 tablespoons balsamic vinegar400 ml beef stock (glass)150 g crème fraîche Preparation: 1. Boil lentils well covered with water for about 30 minutes. Clean and chop chicory. Peel onion and cut into wedges. Heat olive oil in a pot. Sauté onion in it, add chicory and thyme and braise for approx. 5 minutes. Season with salt and pepper and sprinkle...
FoodCentrale (English)
Ingredients for 4 persons: 125 g mountain lentils50 g red lentils2 oranges2 tablespoons butter1 sprig of rosemary4 portions of 150 g pike-perch fillet eachsalt, pepper from the mill3 tablespoons oil2 tablespoons Ticino orange mustard sauce (from the jar) Preparation: 1. Cook mountain lentils in water for about 30 minutes. After 25 minutes, add the red lentils and cook them as well. 2. Peel and slice the oranges. Heat butter in a coated pan. Briefly fry the orange slices in it. Add rosemary and butter and toss the orange slices briefly in it. Keep warm. 3. Rinse pike-perch fillet, dab dry and s...
FoodCentrale (English)
Ingredients for 4 people: 250 g dried mountain lentils2 tsp vegetable stock6 tbsp balsamic vinegar2 sprigs rosemary½ tsp sugarPepperCayenne pepper1 tbsp vegetable oil250 g pork loinPepperSalt250 g apricots150 g cocktail tomatoes3 spring onions50 g lamb's lettuce1 tsp medium hot mustard6 tbsp olive oil Preparation: 1. Rinse the lentils, put them in a pan with ½ l water, bring to the boil briefly and simmer over a low heat for approx. 30 minutes. Add the stock, 3 tbsp. balsamic vinegar, 1 sprig of rosemary, sugar, cayenne pepper into the warm lentils and leave to stand for at least 1 hour. 2. He...
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Ingredients for 4 people: 150 g streaky bacon in pieces150 g Puy lentils (alternatively mountain lentils)250 g green beanssalt4 pears (preferably cooking pears)3-4 tsp turmeric300 g Schupfnudeln2 tablespoons clarified butterpeppera few stalks of savory1 tablespoon oil Preparation: 1. Simmer bacon covered with water (about 500 ml) for about 20 minutes. Remove bacon and set aside. Add lentils to the cooking water and cook until tender, about 30-40 minutes. 2. Rinse and clean green beans. Cook beans in salted water for about 12-15 minutes until soft. Peel pears. Cover with water and turmeric and ...
FoodCentrale (English)
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