Easy Recipe

Archive for the ‘Slow Cooker Recipes’ Category

Chili con meat with Italian, the best cook in the evening and the next day reheated before serving. Cut tomatoes crosswise, deter cold with boiling water, and peel. Tomatoes in a small saucepan, add 2 tablespoons water and let overcook. Strain through a sieve and tomato mixture into a larger pot.

In a pan heat olive oil and saute onion.Add ground beef and brown it. Roots (carrots) Peel and finely grate and enter the hack. Green peppers in half, freeing of white skins and seeds and give the hack. Pickled green chillies finely chop and add. Hack with pepper, salt, paprika and chili powder to taste. Kidney beans, rinse well and add to the tomatoes into the pot. Shortly bring to a simmer. Hack, peeled celery in pieces and add red wine. Read the rest of this entry »

Trout meuniere is a fine variation with almond butter, the classic fried trout miller. Best to use fresh trout. If you do not receive fresh trout, you can also use frozen trout, however, will need to be gently thawed overnight in refrigerator. For that you the best trout in a large sieve and the sieve is a perfect dish to make the thaw can be collected. The trout covered with a plate and pour away the thaw the next day. For trout meuniere first boiled potatoes cook. Peel for half waxy variety potatoes, wash and halve or quarter them. Place the potatoes in a small saucepan filled, cover with water and place a lid. The potatoes to a boil and add some salt.

The temperature switch back to medium and boiled potatoes in about 20-25 minutes to cook at all. The cooking water can be used to preheat the casting to the plate. Meanwhile kitchen-ready trout under running water inside and out, rinse and pat dry gently with paper towels. Trout inside and out with a little freshly squeezed lemon juice and season with fleur de sel, or alternatively, a simple salt. Flour in a bowl and roll the trout in turn give it. The trout should be as evenly coated with flour.

In a large fry pan heat 30 g butter and fry the trout meuniere on medium heat about 5 minutes on one side. The trout meuniere with a spatula and gently invert from the other side about 3-5 minutes, depending on the size of trout fry. When the dorsal fin can be removed easily from the flesh, the trout are cooked. The trout from the fish gently lift pan and keep warm in a preheated plate. 60 g butter in the frying fat and fry light brown almond leaves repeatedly turning, as previously seen in the picture. The lemon juice into the almond butter. The other half of the lemon slice. Trout meuniere on warmed plates and sprinkle with the almond butter. Boiled potatoes, sprinkle with finely chopped parsley and serve it.

Ingredients:

*400 g Potatoes
*3 Trout
*3 tsp Lemon juice
*Fleur de Sel
*30 g Flour
*30 g Butter
*50 g Almond Leaves
*60 g Butter
*1 Lemons
*2 tablespoons Parsley

Serves 3 – 774 cal per serving
*** – 45 mins Prep – 45 mins Total

The Red berry cream junket obtained by an intense vanilla flavor pudding mix. Red berry compote junket can be prepared very well and easy.A medium-sized egg in two separate bowl. Give a heaping tablespoon of sugar to the egg yolks until creamy and with whorls of electric mixer at the highest level.

Cream cheese and 1 / 2 pts cream pudding with vanilla flavor (without cooking – see information below ingredients) Mix on low speed with egg yolk. Add peach juice from the bottle to get a more intense flavor and a more intense yellow color, as seen in the picture above. No peach juice from the can use, because it tastes too sweet and not aromatic enough. Alternatively, you can also use orange juice or multivitamin juice. Die Mix the junket to the conclusion at the highest level about 1 minute. Wash the beaters so that they are fat free and beat the egg whites stiffly at the highest level. Read the rest of this entry »

Aioli is a cold garlic cream, served in Spain briefly fried or grilled meat, fish, poultry or vegetables. Serve with fresh bread and olives. To prepare aioli, all ingredients are at room temperature so that the cream does not curdle. Egg yolks in a bowl and season with salt and freshly ground pepper. With a whisk stir in the oil while stirring with a whisk at first drop by drop, so it combines with the egg yolk.

Only then pour the oil in a thin stream and continue to stir it vigorously until a creamy mayonnaise, as shown in the picture above, is formed. If the clot aioli, it may be that one ingredient was too cool, or you have poured the oil too fast. The aioli can be saved but by giving back an egg yolk in a bowl, add spices and curd aioli teaspoonful inflicted with a whisk in the egg yolk mixture is stirred until the aioli is creamy again. Read the rest of this entry »

Mustard eggs can be served with potatoes as a main dish. If you want eggs, mustard rich as a starter, maybe only 1 egg per serving rich use . some fresh baguette for sauce. Spring onions into thin rings. Peel a small shallots and cut into fine dice. Omit butter in a nonstick pan. Spring onions and shallot until soft stirring. Add broth and cream. Reduce heat to low and stir in mustard to the sauce.

Mustard sauce and simmer for about 5-7 minutes, until sauce is smooth. Season with freshly ground pepper. Salt is not necessary because the mustard already spicy enough. Just before serving, sprinkle finely chopped parsley over the mustard sauce. Meanwhile, water with white wine vinegar and white wine to a boil. Add no salt. Reduce heat slightly, so that the water boils only slightly. Use very fresh eggs. Beat the eggs separately in a soup ladle and gently slide into the water to cool. Read the rest of this entry »