vegetables
Ingredients for 4 people: 250 g kohlrabi250 g carrots1 medium onion2 tablespoons olive oil75 g peas (frozen)salt, pepper500 ml vegetable broth400 g strained tomatoes200 g stuffed tortellini (from the refrigerator)½ bunch flat leaf parsleysugar Preparation: 1. Peel kohlrabi and carrots, wash, cut into small pieces. Peel onion, chop finely. 2. Heat olive oil. Sauté onion until translucent. Add prepared vegetables and peas and sauté for another 5 minutes. Season with salt and pepper. 3. Add broth and strained tomatoes, bring to a boil and simmer for 5 minutes. 4. In the meantime, prepare tortelli...
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Ingredients for 4 people: 1 onion2 stalks of celery3 tablespoons olive oil½ chili pepper1 jar of pumpkin, approx. 200 g drained weight100 g frozen peas400 g risotto rice¼ l white wine1 l vegetable stock (instant)½ bunch coriander2 tablespoons pumpkin seeds50 g finely sliced baguette salami40 g parmesansaltPepper from the mill Preparation: 1. Peel the onion. Clean and wash the celery. Finely dice both and sauté in 2 tablespoons of hot oil over low heat. Meanwhile, cut chili lengthwise cut open lengthwise, remove seeds, chop very finely. Drain the pumpkin and defrost the peas. 2. Add rice and ch...
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Ingredients for 2 persons: 1 small duck breast (250 g)1 lime1 hazelnut-sized piece of ginger2 tablespoons oil250 g pumpkin pulp1 red bell pepper1 leek1 clove of garlic50 g bean sprouts3-4 tablespoons rice wine (alternatively sherry)soy sauce, ground pepper and salt to taste Preparation: 1. Remove the skin from the duck breast. Cut duck breast into thin slices. Rinse the lime and grate the peel. Peel and finely dice the ginger. Mix 1 tablespoon oil with lime zest and ginger. Rub the duck meat. Cover and place in refrigerator for 15 minutes. 2. Cut the pumpkin into small pieces. Quarter the bell...
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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...
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Ingredients for 4 people: 4 onions1 stalk of thyme4 rump steaks (175 g each)salt, pepper2 tablespoons oil2 tablespoons butter150 ml red wine Preparation: 1. Peel onions and cut into rings. Strip thyme leaves from the stem. 2. Season rump steaks with salt and pepper. Heat oil in a frying pan and sear the steaks on both sides. Reduce heat and sear steaks for about 35 minutes, turning occasionally. Remove steaks from pan and keep warm. 3. Add butter to the pan and heat. Fry onions in it until light brown, add thyme. Deglaze with red wine and reduce slightly. Season with salt and pepper. Arrange t...
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Ingredients for 6 people: 1 kg kale4 onions50-60 g clarified butter1 kg smoked pork (with bone)750 g potatoes2 loins of pork (approx. 100 g each)2 tablespoons sugarsalt, pepperapprox. 2 tbsp. coarse, hot mustard Preparation: 1. Sort kale, wash thoroughly several times and drain. Add to 1/2 liter boiling water and let it collapse. Drain and chop coarsely. Peel onions, cut into fine wedges. 2. Heat 30 g clarified butter in a pot. Lightly brown the onions and add the kale.Wash the pork loin, add to the kale and pour 500 ml of water. Cover and cook for about 1 hour. 3. Meanwhile, wash potatoes and...
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Ingredients for 4 servings: 200 g Brussels sprouts300 g porcini or shiitake mushrooms8-10 fresh walnuts300 g small red onionssalt30 ml walnut oilground pepper400 g truffle fillet without skin (freshwater cod)12 pink peppercornsa little oil40 g butternutmeg Preparation: 1. Wash the Brussels sprouts, remove the stalk and peel off the leaves. Clean the mushrooms and cut them into 1 centimeter thick slices. Crack and peel the walnuts (can only be done for a short time after harvesting). Peel the onions and cut them into quarters. 2. Blanch the Brussels sprouts briefly in salted water, then rinse i...
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Ingredients for 4 people: ½ Hokkaido pumpkin (approx.750 g)1 chili pepper½ bunch thyme1 walnut-sized piece of ginger bulb300 g ribbon noodlessalt500 g beef steaks1 avocado2 - 3 tablespoons olive oilpepper3/8 l vegetable broth200 g whipped cream150 g cream cheese (with italian herbs)Thyme for garnish Preparation: 1. Clean the pumpkin, cut into quarters and remove the seeds. If desired, peel and cut the flesh into fine wedges. Score chili lengthwise, remove seeds, also cut finely. Wash thyme, remove leaves from stems. Peel the ginger and chop very finely. 2. Prepare noodles in boiling salted wat...
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Ingredients for 4 people: 1 lime1 tsp pink pepper berries2 tablespoons olive oil4 slices of fresh tuna 125 g each150 g fresh pineapple flesh2 tsp. chili sauce4 stalks of celery1 avocado150 g yogurt (10% fat)saltCayenne pepperpepper100 g alfalfa sprouts Preparation: 1. Grate lime peel. Squeeze juice. Crush pepper berries. Mix lime zest, half of lime juice, pink pepper and 1 tbsp. olive oil. Rub it on the tuna. Cover and let marinate for 30 minutes. 2. Cut the pineapple into very thin slices. Brush with the chili sauce. Clean, rinse and finely slice the celery. 3. Cut avocado in half, remove sto...
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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...
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