Easy Recipe

Archive for the ‘Recipes for kids’ Category

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 »

Salmon cake can be for celebrations in larger spring form pans to prepare very well. For double the amount and simply use a 24 er spring form pan. Butter in a saucepan on low heat and remove from the heat vent. Black bread (preferably strong wholemeal bread) crumble and mix with the melted butter. The bottom of a 18 gauge spring form pan with parchment paper and pour occupy the mass of black bread.

With a spoon and press down well in the fridge. Soften gelatin in cold water for about 10 minutes. Smoked salmon with cream cheese and give sour cream in a cocktail shaker and mash finely. Salmon puree into a saucepan and heat on medium heat while stirring until the mixture is slightly smooth. Gelatine and dissolve it with stirring. Salmon cream and season with white pepper. Salt is not necessary because the salmon is already spicy enough. Take salmon cream from heat and let cool slightly. Read the rest of this entry »

Ginger biscuits harmonize particularly well with a cup of tea. They have a slight sharpness that is mitigated by the marzipan raw mass. Ginger cookies stay soft after baking and should cool on the baking sheet so they do not break. Flour in a bowl with sugar and a pinch of salt. About 1 / 2 teaspoon ginger powder add and mix with the flour.

Marzipan raw mass and cold butter cut into small pieces with your hands and knead the flour until the dough is smooth. Preheat the oven to 180 degrees. Shape the dough into a ball and roll it thick on a lightly floured surface, about 4 mm. Here, the cake and roll the dough lightly with flour. With a glass cutter or ginger biscuits from about 5 cm in diameter and put a little distance on a baking paper-lined baking sheet. The ginger cookies baking still running slightly apart. Read the rest of this entry »

Swedish salmon is inserted two hours in marinade until it is determined by the acid lime pink. In Swedish this is known as “gravar”. At Midsummer food to be like potatoes and French Sommarsas Norrgård – Summer sauce from the North Lawn. Salmon place in a shallow baking dish. Squeeze lemons and mix with white balsamic vinegar and corn oil. The marinade with salt and pour over the salmon. Marinate the salmon for about 2 hours and turn it occasionally.

Stir sour cream sauce for the summer with spicy Dijon mustard smooth. Press a clove of garlic through the garlic press, into the sauce, stir and season with salt and white pepper. Finely chop the dill and stir into the sauce and covered in the refrigerator at least 30 minutes. If one uses small organic potatoes triplets, you can eat the bowl. Wash the potatoes thoroughly, pour into a small saucepan, cover with water and place a lid. Boil the water bubbling and the potatoes in about 15-20 minutes depending on size, even cook. Drain the potatoes and evaporated to leave. Read the rest of this entry »

The savory version of Hot Dog originated in the United States. In Denmark is slightly sweet hot dog with pickles and red sausage served obtained from us, however. The best way to taste the hot dog buns when they are just before serving aufbackt in the oven. Meanwhile in a large saucepan of water to boil, reduce heat until water no longer boils.

Vienna sausages in hot water a few minutes to warm. Do not cook the sausages, as they burst otherwise. The warm hot dog buns with a sharp bread knife, cut open lengthwise and spread both halves with remoulade. Ketchup or mustard on it and give it sweet mustard. Peel the cucumber with a potato peeler and cut with a sharp chef’s knife into very thin slices, as previously seen in the picture. Read the rest of this entry »

Spinach with potato pancakes taste best when used fresh spinach. Outside the season you can also use frozen spinach, which should be thawed before then, however, as gently as possible. A floury variety Peel potatoes, wash and grate coarsely. Kartofferaspel in a bowl and mix with flour for so long, until the flour is completely absorbed. Potatoes with salt and cover the bowl with a plate of good, so the potatoes do not brown. Heat a large nonstick pan, butter heavily.

Per 100 g potato pancakes potato mixture into the hot butter and lard to give apart flatten with a spoon to potato pancakes. Once the edges are golden brown start of the potato pancakes, reduce the temperature and turn the potato pancake with a spatula. Potato pancakes from the other side is also golden brown, remove from the pan in the oven and keep warm at about 50 °. From spinach to remove stems. Wash spinach, spin dry in a salad spinner and cut into bite-size pieces. Peel onion and cut into fine dice. Omit butter in a large enough pot. Stir-fry onions in butter over medium heat and add the spinach. Spinach saute briefly, with freshly ground salt and pepper and place a lid. Read the rest of this entry »

Hack medallions with potato pancake is a festive dish that can be well prepared and tastes delicious. Tartare with pepper and salt seasoning and knead. The Tartar into 4 equal pieces and shape medallions. This works especially easy if one forms from the Tatar balls, placed in a ring and Garnier with the matching washer flattens. Wrap the root medallions with bacon into strips. Peel the potatoes for the potato pancakes and half an onion, both finely grind and mix.

Pour the potato mixture into a clean dish towel or cheesecloth and squeeze vigorously twisting the cloth. The dry potato pulp into a bowl and mix with a small organic egg, flour and salt. Small organic carrots peeled and cut crosswise diagonally once, like to see in the picture above. Omit butter in a saucepan, saute the carrots in it briefly, add vegetable broth, put on a lid and simmer the broth again. The temperature set to medium and cook the carrots in not too soft, about 15 minutes.Heat two pans each half of the butter. Read the rest of this entry »

Steaks with baked Camembert can be served as antipasto, appetizer or as a small snack to warm a glass of wine. Especially the steaks taste good on fresh ciabatta from the bakery. Preheat the oven to 220 °. Spring onions and cut into bite-size pieces. A small tomato into thin slices. The white layer of fat the minute steaks with a sharp chef’s knife at a distance of 1 cm cut easily, so do not buckle up when frying the steaks.

In a pan heat olive oil and the steaks to fry vigorously for about 1 minute, turn and cook the other side about 30 seconds. Steaks with pepper and salt. Ciabatta diagonally into slices slightly thicker, so the discs are about the size of the steaks, as seen in the picture above. Place steaks on the ciabatta and fry the spring onions briefly in drippings. Steak with green onions and two slices of tomato. Add the tomatoes with salt and pepper. Read the rest of this entry »

Cheese cake with no soil can be baked without raisins. This cheese cake without baking the ground remains very juicy. Preheat oven to 180 degrees. Soft margarine (room temperature) into a mixing bowl. Add sugar, vanilla sugar and 1 egg and stir in the margarine with the food processor whisk until foamy at the highest level. The speed switch back to low and stir cornstarch or custard powder substitute with margarine. Add lemon peel of organic and gradually stir in 4 eggs. Cottage cheese in a colander and drain well.

Quark tablespoonful as long stir into the egg mixture is stirred until smooth. Do not soak the raisins, but directly mix with the quark mass. A spring form pan (26 cm) Brush a thin layer of margarine and sprinkle with a little semolina or breadcrumbs. The mass for the cheesecake filling into the ground without spring form pan and smooth the surface. The form is represented on a grid and bake about 70 minutes on the middle rack in preheated oven at 180 degrees. The spring form pan after about 40 minutes cover with parchment paper so that the cheese cake with no soil remains light, as seen in the picture above. Preheat the oven after 70 minutes and turn off the oven door open a crack. Read the rest of this entry »

Roast goose is particularly juicy, if one uses a larger goose. From the remains of the second day as you can still cook a goose broth, or serve the goose legs with kale. Classic roast goose with red cabbage or Brussels sprouts, potato croquettes or dumplings will be served. If you get no fresh goose, the goose should be thawed one day before the preparation. For the goose is best put into a large colander and cover with a large deep dish, so the skin does not dry up. The sieve set in a bowl to catch the defrosted. there may not be used. Remove the giblets from the belly of the goose, clean thoroughly under running water and dry on paper towels.

The goose inside and out, rinse with water and pat dry thoroughly with paper towels. The visible fat removed from the opening in the abdomen and for use as goose fat for frying or further. The wings of the goose buckle in the joints and back spin on the back. The wings are stuck with rolls as skewers or tie with kitchen string. So do not burn the wingtips during frying. In order to drain the fat from the roast goose, it stings the skin on the underside of the wing several times with a fork or a skewer roulades. The goose inside and out strong season with pepper and salt. Fresh herbs such as rosemary, thyme, sage and savory together bind to a covenant, and put into the abdominal cavity of goose. Read the rest of this entry »