fisch
Ingredients for 4 people: 400 g green beanssalt500 g orecchiette (or penne)200 g cherry tomatoes (possibly coloured)4 anchovies (from the jar, pickled in salt)4 tbsp olive oil2 tsp chopped oreganoChilli flakesPepper from the mill2 tbsp sultanas4 slices bacon Preparation: 1. Rinse, clean and chop the beans. Cook the beans in salted water for approx. 8-10 minutes. 2. Cook the orecchiette in salted water according to the instructions on the packet. 3. Rinse, clean and halve the tomatoes. Rinse the anchovies, dab dry and chop. 4. Heat 2 tbsp olive oil in a pan. Sauté the tomatoes and oregano brief...
FoodCentrale (English)
Ingredients for 12 pieces: 4 slices of pumpernickel (approx. 180 g)2 tablespoons butter12 edible muffin tins (e.g. backletts from Küchle)2 tomatoes4 maties fillets (approx. 50 g each)1 small red onion1 small apple1/2 bunch flat-leaf parsley4 stalks of mint1 tablespoon olive oila little lemon juicesalt, pepper Preparation: 1. Crumble pumpernickel in an electric shredder. Heat butter in a pan.Briefly toast the pumpernickel in it. Allow to cool slightly. Spread pumpernickel (remove some fora little for sprinkling) onto the edible muffin tins and press up with the back of aPress up the sides with ...
FoodCentrale (English)
Ingredients for 4 people: 500 g potatoes, mainly firm boiled1 onion1 small sprig of rosemary1-2 cloves of garlic250 ml whipped creambutter for the moldssalt, pepper400 g salmon fillet, without skin200 g mozzarellapink pepper berries (chopped)rosemary for garnish Preparation: 1. Peel potatoes, wash and slice or cut into very fine slices. Peel and dice the onion. Rinse rosemary and remove needles from the stalk. Roughly chop rosemary. Peel and coarsely dice garlic. Place onion, rosemary, garlic and a good dollop of whipping cream in an electric shredder and puree. Mix potatoes with the rosemary ...
FoodCentrale (English)
Ingredients for 4 servings: 400 g small carrotssalt300 g smoked trout fillet1 tablespoon breadcrumbs1 egg50 g shallots2 heaped tablespoons sugar1 tsp crushed peppercorns250 ml water100 ml wine vinegar1 heaped tablespoon light roux Preparation: 1. Peel carrots, cook in boiling salted water for 5 minutes, drain. 2. Finely chop well cooled trout fillet. Knead with breadcrumbs and egg, form small balls. Cook in boiling salted water for 4 - 6 minutes. 3. Peel shallots and cut into strips. Melt sugar in a pan until golden brown. Add shallots and peppercorns. Deglaze with water and vinegar. Simmer un...
FoodCentrale (English)
Chickpea dip Ingredients for 4 people: 1 can (425 ml) chickpeas4-6 garlic clovessalt2-3 tablespoons lemon juice4 tablespoons olive oil200 g Greek cream yogurtPepper from the mill1 bunch of parsleypaprika powder rose hot Preparation: 1. Place chickpeas in a colander and rinse briefly. Let drain. Peel garlic and crush finely with a little salt. 2. Puree chickpeas with lemon juice and 3 tablespoons olive oil. Add yogurt and garlic with a hand blender. Season to taste with salt and pepper. 3. Rinse parsley, shake dry and chop finely. Stir in 2/3 under the dip. Place dip in a bowl, make small depre...
FoodCentrale (English)
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