sausage
Ingredients for 4 persons: 500 g potatoes, mainly firm boiled2 onions1 clove of garlic1 green pepper2 tablespoons olive oil800 ml vegetable broth or vegetable stocksalt, pepper1 small red onion100 g salami1 bunch of chives125 ml whipped cream Preparation: 1. Peel potatoes, wash and cut into pieces. Peel and chop onions and garlic. Clean, rinse and chop the peppers. Heat olive oil in a pot. Sauté onions, garlic, peppers and potatoes briefly. Pour in vegetable stock. Cover and cook for about 25 minutes until potatoes are soft. 2. Puree everything with a hand blender and season to taste with salt...
FoodCentrale (English)
Ingredients for 4 people: 4 large floury potatoes4 tablespoons butter400 g coleslaw8 Nuremberg sausages2 tbsp vegetable oil½ bunch parsley½ tsp pink pepper berriesSaltPepper from the mill Also: Aluminium foil Preparation: 1. Preheat the oven to 200 °C top/bottom heat (fan oven 180 °C). 2. Wash the potatoes, wrap in aluminium foil, place on a baking tray and bake in the oven for approx. 1,5 hours. 3. In the meantime, prepare the filling. Heat the oil in a pan and fry the sausages for 5-6 minutes. Then cut into smaller pieces. Pluck the washed parsley from the stalk and chop coarsely. 4. Remove ...
FoodCentrale (English)
Ingredients for 4 people: 2 coarse sausages2 leek stalkssaltwooden skewersa few drops of oil For the chilli plum dip: 2 heaped tbsp. plum jam2 tbsp tomato ketchup1 tbsp balsamic vinegar1 pinch of chilli flakesSaltFor the mustard dip4 tbsp fig jam2 tbsp grainy mustard Preparation: 1. Scald sausages in hot water for approx. 10 minutes. 2. Halve the leek lengthwise and wash thoroughly. Green leek strips (approx. 200 g; use the rest elsewhere) in salted water for 1 minute. Drain, rinse with cold water and drain well. Cut the sausage into pieces and wrap with leek strips. Secure with wooden skewers...
FoodCentrale (English)
Ingredients for 4 people: For the salad: 800 g potatoes, mainly waxy potatoesSalt125 ml vegetable stock2 red onions1 bunch chives3 tbsp white wine vinegarPepper from the mill1 pinch of sugar4 tbsp neutral vegetable oil Also: 8 white sausagessweet mustard Preparation:1. Wash potatoes and boil in salted water for about 25 minutes. Drain the potatoes and leave to cool slightly. 2. Peel the potatoes and cut into slices. Bring the vegetable stock to the boil and pour over the potatoes. Mix carefully and leave to infuse until the potatoes have cooled. 3. Peel the onions and cut into rings. Rinse the...
FoodCentrale (English)
Ingredients for 4 persons: 500 g potatoes, mainly firm boiled2 onions1 clove of garlic1 green pepper2 tablespoons olive oil800 ml vegetable broth or vegetable stocksalt, pepper1 small red onion100 g salami1 bunch of chives125 ml whipped cream Preparation: 1. Peel potatoes, wash and cut into pieces. Peel and chop onions and garlic. Clean, rinse and chop the peppers. Heat olive oil in a pot. Sauté onions, garlic, peppers and potatoes briefly. Pour in vegetable stock. Cover and cook for about 25 minutes until potatoes are soft. 2. Puree everything with a hand blender and season to taste with salt...
FoodCentrale (English)
Ingredients for 4 people: 500 g broccolisalt500 g penne1 untreated lemon3 tablespoons butterpepper80 g mortadella60 g Emmental cheese Preparation: 1. Clean broccoli, divide into florets and cook in salted water for about 3 minutes. Leave to drain. 2. Cook penne al dente in plenty of salted water according to package instructions. 3. Grate lemon and squeeze juice. Heat butter, steam broccoli in it for 2-3 minutes. Add lemon zest and juice and season with salt and pepper. Cut mortadella into quarters. Grate cheese. Mix penne with broccoli first, then loosely mix in the mortadella and Emmentaler....
FoodCentrale (English)
Ingredients for 4 people: 2 coarse sausages2 leek stalkssaltwooden skewersa few drops of oil For the chilli plum dip: 2 heaped tbsp. plum jam2 tbsp tomato ketchup1 tbsp balsamic vinegar1 pinch of chilli flakesSaltFor the mustard dip4 tbsp fig jam2 tbsp grainy mustard Preparation: 1. Scald sausages in hot water for approx. 10 minutes. 2. Halve the leek lengthwise and wash thoroughly. Green leek strips (approx. 200 g; use the rest elsewhere) in salted water for 1 minute. Drain, rinse with cold water and drain well. Cut the sausage into pieces and wrap with leek strips. Secure with wooden skewers...
FoodCentrale (English)
Ingredients for 4 people: For the salad: 800 g potatoes, mainly waxy potatoesSalt125 ml vegetable stock2 red onions1 bunch chives3 tbsp white wine vinegarPepper from the mill1 pinch of sugar4 tbsp neutral vegetable oil Also: 8 white sausagessweet mustard Preparation:1. Wash potatoes and boil in salted water for about 25 minutes. Drain the potatoes and leave to cool slightly. 2. Peel the potatoes and cut into slices. Bring the vegetable stock to the boil and pour over the potatoes. Mix carefully and leave to infuse until the potatoes have cooled. 3. Peel the onions and cut into rings. Rinse the...
FoodCentrale (English)
Ingredients for 4 people: 300 g twisted wholemeal pastasalt2 carrots100 g cooked ham2 onions1 leek2 tbsp oil2-3 tsp paprika powder, sweet50 g peas (frozen)100 g sweetcorn (tinned)3 eggs (M)300 ml milkPepper Preparation: 1. Cook pasta in salted water according to package instructions. Peel the carrots and dice. Cook in salted water for 8-10 minutes. Chop the ham. Peel and chop the onions. Clean the leeks, wash and cut into rings. 2. Heat the oil in a large frying pan. Fry the onions and leeks for 3-5 minutes.Sprinkle with paprika powder and sauté briefly. Drain the pasta, rinse in cold water an...
FoodCentrale (English)
Ingredients for 4 people: 200 g Pardina lentils (small brown plate lentils)1 1/2 l vegetable broth (instant)grated peel of 1/2 organic orange4 beef tomatoes2 zucchini2 yellow peppers1 onion2-3 garlic cloves4 tablespoons olive oil50 ml white winesalt, pepperbasil leaves for sprinklingAlso:4 salsiccia (Italian sausages with fennel flavor; substitute Nürnbergersausages)1 tablespoon olive oila few small bay leaves Preparation: 1. Cook lentils in vegetable broth with orange peel for 30-40 minutes until soft.boil. 2. Score the tomatoes crosswise and cut out the stalks in a wedge shape. Scald tomatoe...
FoodCentrale (English)
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