ragout
Ingredients for 4 people: 150 g small porcini mushrooms250 g chanterelles80 g shallots4 small chicken breasts (150 g each)2 stalks flat-leaf parsley1 - 2 tablespoons clarified buttersalt, pepper200 ml chicken stock100 ml white wine200 g whipped cream250 g spaetzle (from the refrigerator)parsley for garnish Preparation: 1. Clean mushrooms with a brush. Cut large mushrooms slightly smaller. Peel and finely chop shallots. Wash chicken breasts and pat dry. Wash and chop parsley. 2. Heat lard in a wide frying pan. Fry chicken breasts in it until golden brown all over. Season with salt and pepper an...
FoodCentrale (English)
Ingredients for 4 persons: 500 g beef goulash500 g pork goulash4 onions1 bunch of greens2-3 tablespoons clarified buttersalt, pepper1-2 tsp grated horseradish from a jar3 bay leaves200 ml dry red wine1 tsp cornstarch Preparation: 1. Wash meat. Peel and dice onions. Clean, wash (peel if necessary) and dice greens. 2. Heat lard in a roasting pan. Brown meat in it, turning over high heat. Add diced onion and greens and sauté briefly. Season with salt, pepper, horseradish and bay leaf. 3. Deglaze with red wine and 3/8 liter water. Cover and simmer over medium heat for about 1 hour. Then stir corns...
FoodCentrale (English)
Ingredients for approx. 4 servings: 800 g kale (blanched 400 g)salt, black pepper50 g dried apple rings300 ml hot apple juice (or hot water)4 tablespoons olive oil50 g instant couscous500750 ml vegetable or poultry broth1 tablespoon butter500 g nutmeg pumpkin flesh (makes 350 g)1 medium onion3 cloves of garlic1/2 tsp cumin seeds2 star anise3 ground cloves2 dried red chillies1 cinnamon stickfreshly grated nutmeg1/2 bunch coriander or Thai basil1 pinch of sugar Preparation: 1. Clean kale, wash and spin dry, remove stems. Steep kale leaves in boiling salted water for 23 minutes. Ice cold and drai...
FoodCentrale (English)
Ingredients for 4 persons: 500 g beef goulash500 g pork goulash4 onions1 bunch of greens2-3 tablespoons clarified buttersalt, pepper1-2 tsp grated horseradish from a jar3 bay leaves200 ml dry red wine1 tsp cornstarch Preparation: 1. Wash meat. Peel and dice onions. Clean, wash (peel if necessary) and dice greens. 2. Heat lard in a roasting pan. Brown meat in it, turning over high heat. Add diced onion and greens and sauté briefly. Season with salt, pepper, horseradish and bay leaf. 3. Deglaze with red wine and 3/8 liter water. Cover and simmer over medium heat for about 1 hour. Then stir corns...
FoodCentrale (English)
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