toast
Ingredients for 4 people: 400 g kale (cleaned)100 ml vegetable stocksalt, pepper1 clove of garlic1 small onion2 tbsp butter3 tbsp vinegar4 eggs (M)8 slices of bacon1 tbsp oil for frying4 large slices of white bread or toast50 g Parmesan cheese2 tbsp high quality olive oilParsley to garnish Preparation: 1. Wash and roughly chop the kale. Cook in boiling salted water for 5 minutes. Drain through a sieve and rinse with cold water. Squeeze well. 2. Peel and finely chop the garlic and onion. Heat the butter in a pan. Fry the garlic and onion until translucent. Add the kale and deglaze with stock. S...
FoodCentrale (English)
Zutaten für 4 Personen: 400 g Grünkohl (geputzt)100 ml GemüsebrüheSalz, Pfeffer1 Knoblauchzehe1 kleine Zwiebel2 EL Butter3 EL Essig4 Eier (M)8 Scheiben Bacon1 EL Öl zum Braten4 große Scheiben Weißbrot oder Toast50 g Parmesan2 EL hochwertiges OlivenölPetersilie zum Garnieren Zubereitung: 1. Grünkohl waschen und grob hacken. In kochendem Salzwasser 5 Minuten kochen. Durch ein Sieb abgießen und mit kaltem Wasser abschrecken. Gut ausdrücken. 2. Knoblauch und Zwiebel schälen und fein hacken. Butter in einer Pfanne erhitzen, Knoblauch und Zwiebel darin glasig anbraten. Grünkohl zugeben und mit Brühe...
FoodCentrale
Ingredients for 4 people: 12 slices of baguette1 tablespoon olive oilFor the cream:3-4 cloves of garlic125 g feta cheese5 stalks of mint3 tbsp olive oil2 tsp lemon juice½ tsp grated organic lemonPepper Also: ½ cucumber12 cherry tomatoes12 hot peppers (from the jar)Mint leaves to garnish Preparation: 1. Toast baguette slices in olive oil until golden brown. Place on kitchen paper. 2. Peel and finely dice the garlic. Crumble the feta cheese. Wash the mint, pluck the leaves from the stems and chop finely. Add the garlic, mint, olive oil, lemon juice and grated lemon zest in an electric blender. S...
FoodCentrale (English)
Ingredients for approx. 4 servings: 2 shallots2 tbsp rapeseed oil1 large potato (floury)2 pk peas (= 600 g, deep-frozen)400 ml vegetable stock1/2 organic lemon250 g whipping creamsalt, pepper (from the mill)1 ciabatta2 tsp chilli flakes Preparation: 1. Peel shallots, dice finely and sauté in rapeseed oil until translucent. Peel the potato peel and coarsely dice the potato and add with the peas. Pour in the vegetable stock and simmer gently for about 15 minutes with the lid on. 2. Finely grate the zest of the lemon, squeeze out the juice and add both to the peas with the cream. Add to the peas ...
FoodCentrale (English)
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