Easy Recipe

Archive for the ‘Slow Cooker Recipes’ Category

Steak with mango coconut curry tastes very juicy. The mango curry is very fruity, ripe as possible when using a soft mango and fresh-squeezed orange juice. Cover the rice lightly with salt water, put on a lid and cook briefly. To swell the rice on low heat about 20 minutes. Peel the mango and cut in half. One half cut into columns as above to see in the picture and set aside for decoration.

The remaining mango into small cubes. In a saucepan butter, omit, reduce heat, stir in flour with a whisk and sprinkle with freshly squeezed orange juice. Stir in coconut milk and top with vegetable broth. Add mango and season with curry powder, white pepper and salt. The mango curry and simmer slightly rounded with brown sugar. Two turkey cutlet in half, so that will be served per serving of two small coconut chips. Steak with pepper and salt. For coating plates provide three deep. Read the rest of this entry »

Goulash is a Persian dish with eggplant. Served as a side dish served with basmati rice or bread. In the original, for seasoning 3 dried limes are used, which I have unfortunately not survived. I’ve replaced it with a little fresh lime, without the slight acidity of the stew with eggplant. Wash eggplant dry rub and remove the stems.

Eggplant lengthwise, like to see in the photo above, cut into 1 cm thick slices, placed side by side on paper towels and season with salt vigorously so that the water is removed and the eggplants are soft when frying. Leg of lamb sliced ​​off the bone and dissolve into bite-size cubes. You can also use another lamb. Heat oil in a casserole 2 tablespoons sunflower oil and brown the lamb stew portions is sharp. Temperature switch back to medium. Peel onions, cut into small cubes and fry briefly. Tomato paste and stir into the stew slightly mitsch tumors. Read the rest of this entry »

This original recipe for a classic tomato sauce comes from Venice. You should let the sauce simmer for 2-3 hours. You will taste better the longer it simmers. Since you do not have to stand here all the time, the sauce can be prepared well. Onion, celery, garlic and finely chop roots.

Heat olive oil in a saucepan. The vegetables cook it on medium heat. Remove the pot from the plate and stir in tomato paste. Pour red wine and pot on the plate put back. Chop tomatoes and add something with the juice. Season with rosemary, bay leaves, 1-2 cloves, pepper, salt and a pinch of cinnamon (the spice its aroma during long simmering develop even more). Read the rest of this entry »

Arrabiata Pasta Sauce is traditionally served with pens, but also fits very well with spaghetti or macaroni. Peel the onion and cut into very fine dice. Peel garlic and chop finely or later also by pressing the garlic press. Halve the peppers lengthwise and remove the sharp white seeds and skins. Cut peppers into thin strips crosswise.

Spring onions and cut into thin slices. If possible, use pitted black olives and chop the olives into slices. Otherwise, remove the core and chop the olives. Dried tomatoes, drain well and chop finely. Olive oil in a nonstick frying pan and stir-fry the prepared vegetables in it bright. Half a can of tomatoes with juice to the pan.

The tomato, like to see in the picture above, in bite-sized pieces and season with pepper and spicy salt. The Pasta Arrabiata sauce with a pinch of sugar and add round plucked leaves from the oregano. The Pasta Arrabiata sauce and simmer a few minutes and stir in freshly grated Parmesan cheese.

Ingredients:

¤ 1 Onions
¤ 2 Garlic cloves
¤ 1 / 2 Pepperoni
¤ 40 g Spring onions
¤ 30 g Olives, black
¤ 30 g dried tomatoes
¤ 1 tbsp Olive oil
¤ 1 / 2 can Tomatoes, canned
¤ Pepper, salt
¤ 5 g Sugar
¤ 2 tablespoons Oregano
¤ 10 g Parmesan

2 servings – 250 calories per serving, 20 mins Prep – 20 mins Total

Crunchy fresh tastes best prepared. It is much more aromatic than ready-made granola mixes packs. You can prepare the crunchy but also in the evening, let cool completely and pour into a jar with a screw cap. The next morning, shake the jar vigorously once the best, so that the crunchy loosens again. It tastes very good with fresh organic milk, sour milk, yog hurt or Quark. Coarse oatmeal with coconut and sunflower seed mix. Hazelnuts and almonds on a large chopping board and chop coarsely give a sharp kitchen knife. Add chopped nuts to oatmeal mixture to give. Add golden flaxseed and mix well.

The coated cereal mixture into a large skillet, and without adding fat as long dry fry until the nuts begin to smell. While the crunchy stir constantly with a wooden spoon and reduce the temperature in time for the nuts are not so dark quickly. Add raisins, turn off the stove and use the residual heat. Dried apricots into small cubes, as shown in the picture above, cut and mixed with the crunchy. Add honey and stir well with the crunchy. The honey was not above 40 ° are heated so that the valuable nutrients are not destroyed. The muesli with unsweetened vanilla powder (flavor) and some cinnamon spice. 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 »

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 »

Rhenish Sauerbraten should take at least 2-3 days in the marinade to the beef is tender and the spices can develop fully. Traditionally Rhenish sauerbraten with potato dumplings and apple compote served as a side dish. Braised beef in a large bowl set. Pour the marinade for red wine and red wine vinegar in a saucepan with a bay leaf, peppercorns and allspice to taste. Peel the carrots, parsley and celery root and cut into small cubes. The vegetables in the marinade and boil again sparkling.

The marinade to cool, pour over the beef and cover the bowl with a lid or plate. Rhenish Sauerbraten should take at least 2-3 days in refrigerator. Turn over from time to time in the stain, so that the Rhenish Sauerbraten is stained evenly. Then the marinated beef with a slotted spoon from the marinade and pat dry with kitchen paper. Keep the marinade for later. Heat the lard in a casserole and fry the strong Rhenish Sauerbraten round strong. Pour the marinade through a sieve and the vegetables briefly mitsch tumors. Something pickling liquid, about 1 ladle full, and pour tomato paste stir into the sauce. Read the rest of this entry »

Cheese soup with leeks can also be found in greater amounts than party soup prepared quickly and easily. Very aromatic cheese with leek soup tastes when they are cooked with fresh mushrooms. To the best of fresh baguette. Heat a nonstick pan initially neutral oil like corn oil, soybean oil or sunflower oil. Add ground beef and sear. This shred the meat with a wooden spoon or spatula until it is fine crumbling.

Meanwhile, fresh mushrooms with a soft cloth, wipe dry and cut off any brown interfaces from the stalk.Slice the mushrooms and minced give. An onion peel, halve and cut into small cubes. Onions to the pan along with the mushrooms and how to see in the picture above, light brown roast. Turn the heat back to medium. Leeks / leeks, cut into rings and thicker mitsch tumors in the pan until the onion rings are soft. For the cheese soup with leeks to pan contents into a saucepan and heat to fill a medium temperature. Add dry or semi-dry white wine and top with soup. At best, the cheese with leek soup tastes when using self-cooked beef broth (see recipe). Stir cheese, to taste cream cheese, herbs, cheese or any other variety, the cheese soup with leeks and let it melt. Read the rest of this entry »

Chili con meat from the famous Mexico is a fiery stew with beans, ground beef. Chili con meat is a perfect party recipe because it can be easily prepared in large quantities, inexpensive, and tastes best reheated. Kidney beans and corn to fill in a colander and rinse under running water until the water no longer foams. Cut onion, garlic and greens in small pieces, like to see in the picture above.

In a medium stainless steel saucepan heat the olive oil.Stir-fry the vegetables are bright, add the minced meat and sear. Chili con meat with 2 teaspoons paprika, salt, thyme, bay leaf and chili powder spice spicy. It is best to try one of the chili in advance a tiny piece in order to better assess the degree of severity. Increase the amount of chili pepper you like, but please remember that the chili unfolds its full sharpness after some time. The chili in half lengthwise, remove the sharp white kernels give the chili cut into small cubes and chili con meat. Read the rest of this entry »