vegtables
Ingredients for 4 people: 1 kg boned pork loinsalt, pepper25 g streaky, smoked bacon1 leek1 onion1 small apple2 tbsp clarified butter1/2 l clear meat stock (instant)1 bunch of carrots1 tbsp butter2 tbsp light roux (instant)2 tbsp sour cream or sour cream1 tbsp chopped parsley Preparation: 1. Cut meat lengthwise for stuffing. Rub with salt and pepper. Dice the bacon. Clean the leek, wash and cut into rings. Peel and dice the onion. Quarter the apple, remove the core and cut into pieces. 2. Fry the bacon briefly. Add the onion, leek and apple to the bacon and toss briefly. Stuff the meat with th...
FoodCentrale (English)
Ingredients for 4 persons: 1 savoy cabbage (about 750 g),150 g shallots1 leek1 carrot150 g potatoes50g hazelnuts2 tablespoons olive oil1/4 l vegetable broth100 ccm white wine½ cup sour cream (100 g)iodized salt, freshly ground peppercayenne pepper4 slices frozen puff pastry1 egg yolk70 g Gruyère cheese For the sauce: 1 bunch chervil1 shallot1 tablespoon butter or margarine½ cup cream (100 g)saltground pepper1 - 2 tablespoons light sauce thickener Preparation: 1. Clean savoy cabbage, cut into quarters and cut out the stalk, cut savoy cabbage quarters crosswise into strips about 1 cm wide. Peel ...
FoodCentrale (English)
Ingredients for 4 people: 2 colorful peppers1 tablespoon olive oilsalt, pepper100 g cherry tomatoes120 g feta cheese1 red onion2 stalks basil80 g olives4 tablespoons Crema di Balsamico Preparation: 1. Clean the peppers, wash them and cut them in half lengthwise. Brush with olive oil, salt and pepper. For the filling, clean, wash and halve the tomatoes. Cut feta cheese into cubes. Peel onions, cut into fine wedges. Wash basil, pluck leaves. Mix prepared ingredients, olives and Crema di Balsamico. Season with pepper. Pour into halved peppers and place on hot grill until peppers begin to burst op...
FoodCentrale (English)
Ingredients for 4 people: 1 kg tomatoes200 g sea salt Preparation: 1. Wash and slice the tomatoes. Cover a baking tray with baking paper and sprinkle with salt to a thickness of approx. 3 mm. Spread the tomatoes on it anddry in a preheated oven (E.-heater: 90°C/gas: level 1) for 4 - 5 hours. 2. During the drying process, place a wooden spoon in the oven door so that the moisture can escape and the tomatoes do not get too hot. Serve with e.g: Aioli Preparation time: 10 - 15 minutes (without waiting time) Nutritional values per portion approx.: Calories: 43Joule: 183Protein: 24 gFat: 0,5 gCarboh...
FoodCentrale (English)
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