Easy Recipe

Archive for the ‘Recipes for kids’ Category

This cheese lighthouse children not only looks and tastes funny children well, they can also help in cutting out the circles and the assembly. The best way you look at the cheese counter, a young mild Gouda, in just under 1 cm thick slices cut per 150 grams. The cheese slices should be about as big that you can cut out four circles. Are suitable for this Garnier rings, cookie cutter or glass. 6 circles of about 5 cm in diameter cut out and cut out a larger circle of about 6-7 cm in size. Wash the tomatoes, dry and cut into 1 cm thick slices.

The Lighthouse Children’s cheese with a 5 cm wide slice of gouda and begin alternating a slice of tomato place them. In the middle of the larger slice of gouda as a platform to build the lighthouse, like to see in the picture above. The remaining tomato slices and Gouda slices in alternating layers above. Drain the onions and place as “lights” on the platform. If the lighthouse is something wrong you may be stuck with the onions and wooden toothpicks. A slightly thicker blade chives cut into pieces and put a railing on the lights. For the beacon from the lighthouse on the tip of a small cherry tomato, rinse, dry and cut crosswise only, but do not cut through completely. Read the rest of this entry »

Mix egg yolk with fine granulated sugar, cocoa and 50 ml of well-cooled milk until the chocolate has dissolved. Fine granulated sugar is more soluble than ordinary table sugar. Add the remaining 150 ml of milk and stir. Well-chilled cream almost beat until stiff. Stir cocoa mixture underneath.

Best to think of this mixture for 20 minutes in the freezer (not longer, so it does not crystallize). Then again briefly open and then into the ice maker fill. 45 minutes stir in the ice machine. At first it looks a bit grainy, but smooth later. If the ice can not be eaten immediately with a rubber spatula (spatula) or decant from the bowl into a clean, well-sealed and put in the freezer cold. Read the rest of this entry »

Easier sausage salad with chicken sausage is cooked. These low-fat sausage, together with the low-fat yogurt sauce as an alternative to traditional salad sausage, cooked sausage made from pork meat. Yogurt in a bowl, stir in mustard and season with freshly ground pepper vigorously. As the mustard is spicy already, you should season to taste with salt sparingly.

If Easy sausage salad is served as a salad, cut the chicken meat, sliced ​​sausage on top and mix them with the yogurt sauce. Easier sausage salad can also be used as a topping for bread or whole grain bread on strong. In that case I would cut the chicken meat sausage better then into thin strips. A mild white onion peel, cut into very fine cubes and mix into the sausage salad. Read the rest of this entry »

For scallops baked is best to use fresh scallops in the shell, obtained from fish dealers. It is important that the bowl is still completely closed. The best scallops gently open with an oyster knife. Be sure that the mussel meat does not tear. The clam meat together with the bright orange of the Coral dark brown mucous membranes dissolve. The orange Coral, which is very good-tasting sexual organ, a special delicacy. The dishes under running water and brush well. Preheat the oven to 200 °. Water in a small saucepan, pour replace a lid and bring the water to a boil.

The clam meat, depending on size, about 2-3 minutes in boiling water, blanch and lift with a skimmer from the water. Keep the clam. The scallops and the Coral cut into small pieces. Peel the shallots and cut into very fine dice. Fresh mushrooms clean and cut into thin slices. Miss in a nonstick pan 20 g butter. Stir-fry the shallots and mushrooms in butter. Finely chop parsley and add to the mushrooms. Sprinkle flour over the mushrooms, stir with a wooden spoon and cook the flour slightly light brown. Stir the roux with the mussel and gradually pour the Pinot Blanc. There should be a creamy sauce, which is not too thin, because the leak scallops baked in the oven otherwise the shell edge. Remove pan from heat and draw an egg yolk into the sauce. Read the rest of this entry »

Florentine biscuits taste like granola granola bars can be quickly and easily, and bake. Preheat the oven to 170 ° and line a baking sheet with parchment paper. Sugar with strong dark honey pour into a saucepan. Stir in cream and add butter. The mixture vigorously bubbling boil, stirring with a wooden spoon. Switch back to medium temperature and let the mixture cook 5 minutes, stirring occasionally. Meanwhile, red cherries into small cubes, as shown on the image above.

Cherries, raisins, sunflower seeds, almonds, sesame seeds and cereals to the saucepan and cook stirring for another 5 minutes. The mass of the Florentine muesli biscuits on the baking sheet and fill with a pallet jack, or alternatively remove cake smoothly, until all the baking sheet is filled. The sheet on the middle rack for 15 minutes at 170 ° oven. The plate with pot holders out of the oven, place on a wire rack to cool to let the Florentines cereal biscuits. Read the rest of this entry »

Egg in the Hole or Egg in the Basket means something like egg in the hole or egg in the basket and is originally an American breakfast. Egg in the Hole is fried on both sides, so that the egg is slightly drier. So you served on request ketchup, mustard, bacon, or – something unusual for us – to jam. If you like fried eggs may be due to sample Egg in the Hole again. Brush for Egg in the Hole, first toast the slices a little thicker unroasted with softened butter. Gouge out a hole of each slice of toast.

It is best to use a glass or Garnier ring. The hole should be large so that the toast by frying remains bright, and the protein increased rapidly. If the hole is too small, it takes too long to increase the protein and the toast is dark. Preheat a nonstick skillet and place the slices of toast with the coated side down into the pan. The punched-out cover also place butter side down into the pan. Eggs and gently slide into the holes in the slices of toast can be. Temperature switch to medium. Egg in the Hole with a spatula until Carefully turn and briefly fry the other side, when the protein is hammered and solidifies. Read the rest of this entry »

Carrot puree can cook with potatoes or rice. Peel carrots, chop coarsely and place in a saucepan. Parsley root peel, cut coarsely and add to the carrots. Pour in water and add rice. Add half the butter and some salt. A lid on the pot and bring to boil the vegetables. Switch back and carrots over medium heat about 20 minutes until soft. Drain the carrots. Add cream and carrot puree. a little salt and season with white pepper.

Carrot puree in an open pot stirring creamy simmer until no liquid is present. Remove from heat and puree carrots embezzled remaining butter into small flakes with a wire whisk, until the carrot puree is loose. Carrot puree served as hot as possible. Read the rest of this entry »

Fish in mustard sauce tastes very tender and juicy, if you used fresh salmon fillet, as it is thick-fleshed than frozen fish. To draw out any remaining bones and strokes are best with a finger against the grain. So you can feel the fastest, if still hiding a fish bone in the meat. Since the fish bones in the meat sit rather firmly, pull it out the best in a fish bone tongs growth direction. The pollock fillet, rinse briefly under running water, dry with kitchen paper and cut into four pieces, as seen in the picture above.

The fish with salt, pepper and lemon juice. A mild white onion cut into fine dice. Omit butter in a nonstick pan and fry the onions light. Place the fish on the onions, pour the fish stock and place a lid. Pull the fish in about 12-15 minutes on low heat until done. Meanwhile, preheat the oven to 50 ° and allowed to warm plates in it. The fish with a spatula lift out of the fish stock, put the dish in the oven and keep warm. Read the rest of this entry »

Cod with carrot cream tastes very juicy when using thick slices of cod, which are still surrounded by the skin. For the sauce 4 shallots, peel, halve lengthwise and fry in 10g butter. Add 4 tablespoons of milk and cream and bring to a boil. The cream sauce on medium heat reduce by half, or until the sauce is creamy and season lightly with salt and white pepper.

Meanwhile, peel carrots, dice and fry in 10g butter. Pour in vegetable broth, put on a lid and the carrots in about 15 minutes until soft. The carrots with pepper, salt and lemon juice puree and set aside. 80 g of cream until stiff and fold into the cooled slightly creamy carrot. 1 Peel the shallots and cut into fine dice. In a small saucepan 10 g butter miss, saute the shallots light deglaze with white wine and top with fish stock. The fish stock and bring to the boil take the pot off the stove. Flake the cod, rinse it with salt and fish sauce in about 8-10 minutes until done drag. Read the rest of this entry »

Pasta with salmon is best prepared with fresh fillet of salmon. If you receive only frozen salmon, should it one day before the preparation slowly and gently so thaw in the refrigerator. For the salmon put into a colander and cover with a plate. The strainer to catch the defrosted in a bowl and put in the fridge. The next day, rinse the salmon under running water and gently pat dry with kitchen paper.

The salmon with freshly squeezed lemon juice and season with salt and pepper on both sides. Noodles in salted water until al dente. Butterflies very decorative look, like to see in the picture above. At Christmas, but also as Christmas tree in the form of noodles or as stars are available. In a saucepan or a small saucepan miss 10 g butter. Add tomato paste and lightly anschmoren. Fill in each of the small cans of tomato paste and water to dilute the tomato sauce. Lobster paste in a small bowl and stir until smooth with a little boiling water. The mixed lobster paste stir in the tomato sauce and season lightly with salt and pepper. In a nonstick pan, heat 20g butter over medium heat and turn back. Read the rest of this entry »