vegan
Ingredients for 4 people: 1 head of cauliflower3-4 tbsp oilsalt, pepper1 tsp mustard seeds½ tsp turmeric50 g peeled almond kernels400 ml vegetable stock (instant)2 tsp light sauce thickener4 stalks coriander Preparation: 1. Clean cauliflower, wash, and divide into florets. Cut the florets into slices. 2. Fry in batches for 1-2 minutes in hot oil, turning carefully. Season with salt, pepper, mustard seeds and turmeric. Fry the almonds briefly. Deglaze with stock and simmer for about 3 minutes. 3. Wash the coriander, dab dry and pluck the leaves from the stems. 4. Remove the cauliflower. Stir th...
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Ingredients for 4 people: 1 pomegranate1 small savoy cabbageJuice of 1 ½ lemons2 tablespoons olive oilSalt2 cloves of garlic500 g Brussels sprouts2 tbsp frying oilPepper80 g walnuts300 g chestnuts2 tbsp agave syrup4 sprigs thyme1 orange2 tart apples (e.g. Boskop) Preparation: 1. Halve the pomegranate, hold the halves cut-side down over a bowl and remove the top with a meat mallet or large spoon until the seeds fall out. Collect the juice and set the seeds aside. 2. Wash the savoy cabbage and cut the leaves into very thin strips. Wash the savoy cabbage and cut the leaves into very thin strips a...
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Ingredients for 4 people: 600 g potatoes (mainly waxy)1 parsley root1 bunch of carrots100 g mushrooms1 leek1 onion2 tbsp oil1 ½ l vegetable stock (instant)1-2 bay leaves100 g crème fraîcheSalt, pepper1-2 cloves of garlic100 g frozen peas1 tbsp butterchopped parsley to sprinkle on top Preparation: 1. Peel potatoes and parsley root, rinse and cut into pieces. Peel the carrots, cut into halves or quarters depending on size. Clean mushrooms, trim and halve. Clean the leeks, rinse and cut into rings. 2. Peel and dice the onion. Heat the oil in a pot. Fry the onion until golden brown. Add the potato...
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Ingredients for 4 people: 2 medium onions2 mangoes (approx. 400 g each)1 tbsp olive oil200 ml vegetable stock (from a jar)3-4 tbsp white wine vinegar2 tbsp brown sugarSaltCayenne pepper200 g lamb's lettuce200 g fresh goat's cheese1 small pomegranate Preparation: 1. Peel the onions, chop finely. Rinse the mangoes, cut off 8 thin slices and cover with foil and put in a cool place. Peel the rest of the mangoes and cut the flesh from the fibrous core and dice. 2. Heat the oil in a saucepan. Sauté the onions in it. Add the mango cubes and sauté briefly. Deglaze with vegetable stock, add vinegar and...
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Ingredients for 4 people: 200 g snow peasSalt½ can (135 g) chickpeas1 clove of garlic1 red onion2 tablespoons tahini (sesame paste; available at health food stores)juice of 1 lemon1 tablespoon olive oilPepper from the mill1 yellow bell pepper1 box of cressLemon for garnish Preparation: 1. Rinse, clean and chop cutting beans. Boil in salted water for 6-8 minutes. Pour off, rinse with cold water and drain well. 2. Finely puree chickpeas with 3-4 tablespoons of canned liquid. Peel garlic and onion. Squeeze garlic to chickpea puree. Cut onion into wedges and stir in together with tahini, lemon jui...
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Ingredients for 4 people: 100 g mountain lentils or Puy lentils1 kg rutabaga2 green peppers2 onions1 red chili pepper3 tablespoons oil1 cinnamon stick1 ½ l vegetable stock (instant)1 untreated limesalt, pepper Preparation: 1. Cook lentils according to package directions. 2. Peel and dice rutabaga. Quarter, clean, rinse and chop bell pepper. Ccut into pieces. Peel and dice onions. Clean, rinse and finely dice chili pepper finely. 3. Heat oil in a large pot. Fry onions until golden brown. Add cinnamon and chili and fry briefly in the frying oil. Add rutabaga and pour in the stock. Cover and cook...
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Ingredients for approx. 4 servings: 1 vanilla pod½ organic lemon500 ml almond drink5 tbsp spelt semolina2 tbsp brown sugarSalt2 tsp cinnamon (ground)1 jar of sour cherries (= approx. 360 g)2 tsp cornflour50 g amarettinia few mint leaves Preparation: 1. Halve the vanilla pod lengthwise, remove the pith. Finely grate the zest of the lemon. Bring the almond drink to the boil, stir in the spelt semolina and mix with the brown sugar, vanilla pulp, lemon zest, pinch of salt and cinnamon. Allow the semolina porridge to swell over a low heat for approx. 10 min. while stirring. 2. Heat the cherries and...
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Ingredients for 4 people: 200 ml vegetable stock (instant)120 g bulgur (shredded, pre-cooked wheat; health food shop or natural food shop)750 g tomatoes½ cucumber2 oranges1 tbsp white wine vinegarSalt, pepper4 tbsp olive oil2 tbsp capers½ bunch mint½ bunch basil Preparation: 1. Bring the stock to the boil, stir in the bulgur and simmer gently for about 15 minutes. 2. Rinse the tomatoes and cucumber and cut into pieces. Squeeze 1 orange,peel and fillet the other orange. Mix the orange juice into the bulgur. 3. Mix the vinegar with salt, pepper and olive oil in a large bowl. 4. Add the tomatoes,...
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Ingredients for 4 glasses: 4 stalks basilApprox. 400 ml mineral water1 cucumber1 teaspoon salt500 g tomato drink1 tbsp peppercorns4 tbsp lemon juice + juice for the rims of the glass60 g pine nuts Preparation: 1. Wash basil, pluck leaves, put small leaves in ice cube maker. Fill with mineral water, put in the freezer and freeze. 2. Peel the cucumber, cut into slices and add salt. Clean the tomatoes, wash and quarter the tomatoes. Crush the peppercorns. Mix the tomatoes, peppercorns, large basil leaves and 4 tablespoons of lemon juice to the cucumber and leave to marinate for 4 hours. 3. Toast ...
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Ingredients for 4 people: 500 g potatoes, mainly firm boiledsalt1/2 bunch carrots1 small kohlrabi100 g sugar snap peas1 onion4 tablespoons vinegar2 tablespoons capersPepper from the mill8 tablespoons oil1 bunch of parsley Preparation: 1. Wash potatoes and boil in salted water for about 25 minutes. 2. Peel and chop carrots and kohlrabi. Sugar snap peas wash and clean. Cook carrots and kohlrabi in salted water for approx. 10 minutes, sugar snap peas 2 minutes. Drain vegetables and rinse cold water. 3. Peel and dice onion. Mix vinegar with capers, onion cubes, salt and pepper.Stir in the oil. 4. ...
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