stew
Ingredients for 4 people: 600 g potatoes (mainly waxy)1 parsley root1 bunch of carrots100 g mushrooms1 leek1 onion2 tbsp oil1 ½ l vegetable stock (instant)1-2 bay leaves100 g crème fraîcheSalt, pepper1-2 cloves of garlic100 g frozen peas1 tbsp butterchopped parsley to sprinkle on top Preparation: 1. Peel potatoes and parsley root, rinse and cut into pieces. Peel the carrots, cut into halves or quarters depending on size. Clean mushrooms, trim and halve. Clean the leeks, rinse and cut into rings. 2. Peel and dice the onion. Heat the oil in a pot. Fry the onion until golden brown. Add the potato...
FoodCentrale (English)
Ingredients for 4 people: 6 tomatoes (approx. 150 g each)4 onions1 bulb of garlic200 ml olive oilSaltPepper4 tbsp brown sugar1 bunch thyme1 small sprig bay leaf2 chillies6 tbsp vinegar Preparation: 1. Wash the tomatoes, peel the onions, halve the garlic bulb. 2. Heat 4 tablespoons of olive oil in a pan. Fry the prepared ingredients on one side for about 5 minutes on one side. Season with salt and pepper. Sprinkle with 2 tablespoons of sugar. Sprinkle with 2 tablespoons of sugar and turn the ingredients over. 3. Add the remaining olive oil, herbs and chilli peppers. Cook over a medium heat for ...
FoodCentrale (English)
Ingredients for 4 people: 500 g firm tomatoes500 g potatoes (mainly firm boiled)2 shallots1-2 cloves of garlic4 tablespoons olive oil1 jar saffron powder400 ml fish stock (glass)500 ml dry white wine400 g cod fillet400 g pollack filletsalt, ground pepper150 g small shrimps50 g black olives2 spring onions Preparation: 1. Score tomatoes crosswise, scald with boiling water for 1 minute, rinse scald with boiling water for 1 minute, rinse with cold water and peel. Cut tomatoes in half. Peel, wash Potatoes and cut into pieces. Peel and chop shallots and garlic. 2. Heat olive oil. Sauté shallots, gar...
FoodCentrale (English)
Ingredients for 4 people: 800 g Brussels sproutssalt1 yellow bell pepper2 small onions250 g chicken breast fillet1 stalk of rosemary1-2 tablespoons buttergrated nutmeg1-2 tablespoons oilpepper400 g chunky tomatoes (canned)¼ l vegetable stockrosemary to garnish Preparation: 1. Clean Brussels sprouts, wash and cook in boiling salted water for about 15 minutes. Then drain. In the meantime, clean and wash the peppers, cut into small pieces. Peel and finely dice onions. 2. Wash chicken fillets, pat dry and cut into bite-sized pieces. Strip rosemary needles from stems. 3. Melt butter in a frying pan...
FoodCentrale (English)
Ingredients for 6 people: 1 tin of artichoke hearts (240 g weight)500 g mushrooms2 onions3-4 cloves of garlic1 red pepper1 bunch flat-leaf parsley6 tbsp olive oil125 ml white wineSalt, ground pepper Preparation: 1. Drain the artichoke hearts in a sieve. Clean the mushrooms. Peel and dice the onions and garlic. Cut open the chillies, clean, rinse and finely dice. Wash the parsley, shake dry and chop. 2. Heat the olive oil and sauté the mushrooms. Cut the artichokes in halves or quarters. Add the onions, garlic and peppers to the mushrooms and sauté as well. Deglaze with white wine and leave to ...
FoodCentrale (English)
Ingredients for 4 people: 400 g potatoes300 g carrots300 g kohlrabiSalt150 g frozen peassome parsley40 g butter40 g flour¼ l milk (3,5%)peppergrated nutmeg Preparation: 1. Peel potatoes, carrots and kohlrabi, wash, cut into small pieces. Cook in 3/4 litre salted water for approx. 15 minutes. Then drain, reserving the stock. 2. In the meantime, defrost the peas. Wash the parsley, shake dry. Pluck off the leaves and chop if necessary. 3. Melt the butter and sweat the flour in it. Add the milk and vegetable stock, stirring constantly. Stir and simmer for about 3 minutes. Add the prepared vegetabl...
FoodCentrale (English)
Ingredients for 4 people: 600 g potatoes (mainly waxy)1 parsley root1 bunch of carrots100 g mushrooms1 leek1 onion2 tbsp oil1 ½ l vegetable stock (instant)1-2 bay leaves100 g crème fraîcheSalt, pepper1-2 cloves of garlic100 g frozen peas1 tbsp butterchopped parsley to sprinkle on top Preparation: 1. Peel potatoes and parsley root, rinse and cut into pieces. Peel the carrots, cut into halves or quarters depending on size. Clean mushrooms, trim and halve. Clean the leeks, rinse and cut into rings. 2. Peel and dice the onion. Heat the oil in a pot. Fry the onion until golden brown. Add the potato...
FoodCentrale (English)
Ingredients for 4 people: 1 kg potatoes2-3 cooking pears400 g pork bellysalt, peppersome caraway seeds Preparation: 1. Peel potatoes, cut into slices. Wash pears, cut in half, remove core. Cut meat into slices, halve if necessary. 2. Put the prepared ingredients in a casserole dish. Season with salt, pepper and caraway. 3. Pour ½ liter of water and cook covered for 15 minutes initially. Then cookwithout a lid in a preheated oven (E.-Herd: 220°C/ Gas: Level 4) for anotherapprox. 15 minutes to finish cooking. Preparation time approx. 50 minutes Nutritional values per serving approx.: Calories: 4...
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: 100 g mountain lentils or Puy lentils1 kg rutabaga2 green peppers2 onions1 red chili pepper3 tablespoons oil1 cinnamon stick1 ½ l vegetable stock (instant)1 untreated limesalt, pepper Preparation: 1. Cook lentils according to package directions. 2. Peel and dice rutabaga. Quarter, clean, rinse and chop bell pepper. Ccut into pieces. Peel and dice onions. Clean, rinse and finely dice chili pepper finely. 3. Heat oil in a large pot. Fry onions until golden brown. Add cinnamon and chili and fry briefly in the frying oil. Add rutabaga and pour in the stock. Cover and cook...
FoodCentrale (English)
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