vegetarisch
Ingredients for 4 people: 2 leeks1 onion1 clove of garlic2 tablespoons butter120 g risotto rice1 tsp turmeric500 ml vegetable broth (instant)juice of 3 oranges80 g kumquats1 tbsp sugar1 tablespoon oil40 g freshly grated parmesansalt, pepper 1. Cut leek into rings. Dice onion and garlic. Heat butter in a in a saucepan. Sauté rice, onions and garlic until translucent. Add leek and turmeric. Gradually, while stirring, add the broth and the juice of 2 oranges. It takes 20-25 minutes until the rice is is cooked. 2. Cut kumquats into slices. Heat oil. Briefly fry the kumquat slices sauté. Sprinkle w...
FoodCentrale (English)
Ingredients for about 4 servings: For the dough: 250 g whole wheat flour1 egg (size M)125 g chilled butter1/2 teaspoon saltwhite pepper34 tbsp ice cold water For the topping: 600 g kale (e.g. half-high green curly kale or Niederer von Rosenweide orOstfreeske Groenkohl) ((blanched 250 g))salt350 g Jerusalem artichoke (approx. 225 g)1 small shallot1 clove of garlic2 tablespoons vegetable oil (e.g. rapeseed oil)black pepper1 tablespoon maple syrupfreshly grated nutmeg200 g crème fraîche1 egg (size M)1 tsp grated horseradish (jar)120 g grated Emmental cheese30 g butter in flakes Also: Oil for the ...
FoodCentrale (English)
Ingredients for 2 jars á 200 g: 1 onion1 pear150 g soft coconut fat50 g chopped almonds1 tsp fresh or dried thyme Preparation: 1. Peel and finely dice onion. Wash, clean and finely dice pears. 2. Heat 25 g coconut oil in a pan and fry onion and almonds until light brown. Add pears and fry for about 5 minutes. Add the rest of the coconut oil and let it melt, stirring frequently and adding the thyme. 3. Season with salt and pepper and allow to cool. Once lard begins to set, stir vigorously for a short time. Pour into hot lidded jars, seal and let cool. Store in the refrigerator. Preparation time...
FoodCentrale (English)
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