kale
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...
FoodCentrale (English)
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...
FoodCentrale (English)
Ingredients for approx. 4 servings: 1 kg kale (e.g. Niederer von Rosenweide, blanched 500 g)salt, white pepperjuice and grated peel of 2 organic oranges4 monkfish medallions (150 g each; have fishmonger remove from chops;Use fish leftovers for a stock, if necessary)1 clove of garlic2 sprigs of lemon thyme100 ml vegetable stock1 tablespoon vanilla syrup (e.g. from Monin)12 tablespoons tomato paste (e.g. from Lacroix)100 ml fish stock5 tablespoons olive oil1 shallot5 tbsp. creamRolf Seiffe/FoodCentrale by ddp images40 g ice-cold buttercoarsely grated zest of 1 organic orange Preparation: 1. Clea...
FoodCentrale (English)
Ingredients for 4 people: Macaire potatoes (potato patties): 800 g floury potatoessalt1 onion100 g smoked bacon2 tablespoons oil + 4 tablespoons oil for frying½ bunch parsley2 egg yolks (M)pepper, nutmegev. some potato starch Oven squash: 600 g Hokkaido pumpkin4 tablespoons olive oilsalt, pepper, honeyPork tenderloin:100 g kale (cleaned)salt, pepper50 g parmesan cheese50 g toast100 g soft butter800 g pork tenderloin2 tablespoons oil Balsamic shallots: 8 medium shallots2 tablespoons butter2 tablespoons sugar6 tablespoons balsamic vinegar Preparation: 1. Cook potatoes in boiling salted water for...
FoodCentrale (English)
Ingredients for 4 people: 200 g mushrooms1 onion1 clove of garlic2 tablespoons butter2 tablespoons flour300 ml vegetable broth400 ml milksalt, peppernutmeg200 g kale (cleaned)180 g waxy potatoes5-6 sprigs of thyme100 g Edam cheese Preparation: 1. Preheat oven to 180 °C top/bottom heat. 2. Clean mushrooms and cut into halves or quarters depending on size. Peel and finely chop onions and garlic. Melt butter in a pot. Add mushrooms, sauté mushrooms, garlic and onions in it. Add flour and stir. Add broth and milk and bring to a boil and season with salt, pepper and nutmeg. Simmer for 12 minutesgen...
FoodCentrale (English)
Ingredients for approx. 4 servings: 600 g kalesalt, black pepperjuice of 1/2 lemon80 g quinoa (red or tri-coloured)200 ml chicken stock (or water)2 chicken breast fillets (180 g each)1 small red onion2 pink grapefruits1 pomegranate3 tbsp olive oil2 tsp fennel seeds crushed in a mortar125175 ml vegetable stock2 tbsp balsamic vinegar3 tsp agave syrup or liquid heather honey Preparation: 1. Clean the kale, wash and spin dry, remove the stems. Cook the leaves in salted water for approx. 2 - 3 minutes, rinse with ice and drain well. Leave the small leaves whole, separate the larger leaves from the ...
FoodCentrale (English)
Ingredients for approx. 4 servings: For the salad: 750 g kale (e.g. Nero di Toscana, blanched 375 g).Salt80 ml light balsamic vinegarblack pepper225 g frozen broad beans25 g goji berries50 g sunflower seeds For the dressing: 1 pinch of salt, black pepper40 - 50 ml olive oil1 bunch fresh mint Preparation: 1. For the salad, clean the kale, wash and spin dry, remove the stems. Steep the leaves in salted water for about 57 minutes. Rinse with ice cold water and drain well. Leave small leaves whole, cut larger leaves with midrib crosswise into 510 cm long pieces. Mix the leaves in a bowl with 2 tab...
FoodCentrale (English)
Ingredients for 4 people: 200 g kale (cleaned)salt, pepper1 clove of garlic4 tbsp olive oil400 ml milk400 ml vegetable stock + 100 ml vegetable broth100 g polenta2 tbsp butter + 50 g butter4 tbsp oil for frying½ bunch of herbs (e.g. parsley, oregano, sage, chervil)1 onion300 g herb mushrooms100 g parmesan cheese1 tbsp pink berries Preparation: 1. wash the kale and cut into bite-sized pieces. Cook in boilingboiling salted water for approx. 5 minutes. Rinse under cold water and squeeze out well.squeeze out well. 2. Peel and finely chop the garlic. Heat 2 tablespoons of olive oil in a saucepan, b...
FoodCentrale (English)
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)
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