spices
Ingredients for 4 people: 150 g carrots150 g parsley roots150 g potatoes1 clove of garlic1 onion4 tablespoons olive oilsalt, pepper350 g mixed minced meat1 dried chili pepper2 tablespoons tomato paste400 ml vegetable broth (instant)1 can kidney beans (425 g, drained weight 240 g)1 stalk flat leaf parsley Preparation: 1. Peel and wash the vegetables. Slice carrots and parsley roots. Cut potatoes into cubes. Peel garlic, press through a press. Peel and chop onion. 2. Heat 3 tablespoons of olive oil. Fry all prepared ingredients in it for approx. 5 minutes at mild heat. Season with salt and peppe...
FoodCentrale (English)
Ingredients for 4 people: For the mango peanut cream: 200 g mango pulp1 tbsp peanut butter4 tbsp hot mango chutneyJuice of ½ limeSalt, pepper For the satés: Wooden skewers3 duck breast fillets with skin à 185 g3 tsp oila little soy saucesalt, pepper To garnish: Mango slices and mint Preparation: 1. Dice the mango pulp and blend with the peanut butter, chutney and lime juice.Season with salt and pepper. 2. Water the wooden skewers. 3. Cut the duck breast fillets lengthwise into thin slices and stick them in an accordion shape on the skewers. Heat the oil in a coated pan and fry the saté skewers...
FoodCentrale (English)
Ingredients for 4 people: 1 onion1 clove of garlic4 tablespoons oil3 tsp yellow curry powder1 tsp red curry powder1 tsp. paprika, red hot100 g red lentilssalt, pepper1 egg yolk (M)4 toast rollsa few leaves of lollo biondo or green oak leaf lettuce2 tablespoons chili ketchup2 tablespoons salad mayonnaise2 tomatoes Preparation: 1. Peel and dice onion and garlic finely. Heat 1 tablespoon of oil in a pot. Sauté onion and garlic until translucent. Add curry powder (both types) and paprika and deglaze with 250 ml water. Add the lentils. 2. Cover and simmer over medium heat for about 15 minutes until...
FoodCentrale (English)
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