Easy Recipe

Archive for the ‘Vegetarian Recipes’ Category

For the meatballs with rice vegetables and other fresh vegetables can be used in the season. Each half a red and yellow bell peppers cut into small cubes. Leeks and cut into rings. Peel an onion, cut into small cubes and add half the vegetable. The other half of the onion is needed for the meatballs. In a small saucepan heat 1 tablespoon olive oil and cook the rice glaze over medium heat while stirring with a wooden spoon. Peppers, leeks and onions and lightly stir-fry cause.

Deglaze with vegetable stock and add tomatoes. The vegetable rice with salt and pepper, place a lid and bring to a boil. The temperature switch back to medium heat and soak the vegetables in rice about 20 minutes. About 5 minutes before end of cooking remove the lid, stir the rice and vegetables can reduce a little the remaining liquid. Knead the ground meat patties with a medium organic egg and bread crumbs. The rest of the onions, mix and season with pepper, salt and paprika. Read the rest of this entry »

Country Potatoes & Blue Cheese dip is an American version of roasted potatoes, served with a creamy gorgonzola dip. Is best to use a semi-solid organic potatoes cooking variety, since the shell can be eaten. Preheat the oven to 200 ° and line a baking sheet with parchment paper. Scrub potatoes under running water and dry thoroughly on paper towels.

Potatoes lengthwise cut into similar sized pieces, as above to see in the picture, and place in a bowl. The potatoes and sunflower oil and season with pepper, salt and paprika. Country Potatoes spread on a baking sheet and bake on the middle rack for about 40-45 minutes. Stir the blue cheese dip with sour cream, mayonnaise smooth. Creamy gorgonzola cheese cut into small pieces, add and mash lightly with a fork, so that there are still some small pieces of gorgonzola dip in the present. Read the rest of this entry »

Sauerkraut, potato dumplings with meat loaf with homemade noodles taste particularly delicious. Peel onion and cut into small cubes. Heat oil in a Dutch oven 10 g lard and fry the onions light. Add the sauerkraut and sear on high temperature until it begins to brown slightly. The temperature switch to medium and season the cabbage with a bay leaf, juniper berries, pepper, salt and sugar. Cover and simmer for a sauerkraut gently about 30 minutes. Floury potatoes as potatoes in about 20 minutes to cook at all.

The water then drain and place the potatoes in cold water for rapid cooling. Peel the potatoes, pressing the potato masher and mix with an egg. Potatoes with salt and nutmeg, and knead in enough flour until a smooth dough. Place the dough on a floured surface, shape into a roll, in about 1 cm thick slices and roll into finger thick noodles, like to see in the picture above. In a medium stainless steel pot salted water to a boil, add the noodles and turn the temperature back to medium. After about 5 minutes, the noodles rise to the surface and can be drained in a colander. In a nonstick pan, heat 10 g of lard. Dice the bacon and fry it in vigorously with the noodles until the noodles begin to brown. Read the rest of this entry »

Fried potatoes with smoked pork is best prepared in a slightly larger nonstick pan, or in two smaller pans too, so the potatoes brown evenly as possible. Hard Boiling potatoes, peel, halve larger potatoes crosswise, make very small potatoes and cut into equal-sized columns as possible, as shown in the photo above.

Heat a large nonstick pan and fry goose fat potatoes about 10 minutes at high temperature. Peel and dice onions. Temperature switch back to medium and saute onions briefly. Drain the sauerkraut and pour into the potato pan. Season with juniper berries, pepper, salt, ground cumin and a pinch of sugar. Sauerkraut mitsch tumors about 5 minutes. Read the rest of this entry »

Potato Gratin Bolognese tastes very aromatic and spicy, if you used fresh marjoram for the bolognese and freshly grated parmesan and edam for potato gratin. A waxy variety potatoes as potatoes cook at all. The water then drain and place the potatoes in cold water for rapid cooling. Peel the carrots, onion and garlic cloves and cut into fine dice. Heat olive oil in a frying pan made of stainless steel. Stir-fry the minced vigorously.

Add carrots, onion and half the garlic and fry lightly over medium heat. The ground beef with pepper, salt and fresh marjoram flavor strong. Stir in tomato paste and Stir-fry lightly. Half a can of tomatoes (about 240 g drained weight) add and crush with a wooden spoon something. Preheat the oven to 200 °. Peel potatoes and cut into slices. Bolognese fill in a baking dish and spread the potatoes on the way up to see in the picture. Creme fresh and cream until smooth and season with pepper, salt and remaining garlic. Read the rest of this entry »

This bulgur salad is a vegetarian salad from Turkey, which extends as a main dish for two people. Bulgur salad but you can also serve as an accompaniment to meat or poultry. Then, the amount for 3 people. Bulgur in a small saucepan and cover with vegetable filling. Add 1 tablespoon freshly squeezed lemon juice and place a lid. Bulgur boil again, stir and replace the cover.

Switch off the stove and use the residual heat. Bulgur can swell in about 20 minutes. Fill chickpeas into a colander, rinse and let drain briefly. Peel the cucumber, halved lengthwise and scrape out the seeds with a teaspoon. The cucumber cut into small cubes and place in a salad bowl. Spring onions, cut into rings and mix with the cucumber salad. Drain dried tomatoes in spiced oils can, small cubes and salad. Read the rest of this entry »

Green cabbage with bacon and fried potatoes is a hearty winter dish that particularly rustic look when it served in an iron skillet. The leaves of kale from the thick stalks pluck off, and wash with boiling water so that the kale collapses. Drain the kale. Peel onion and cut into cubes.

In a large soup pot heat the lard, saute the onions and add the kale. Sprinkle wheat germ over the cabbage and pour vegetable broth. The kale, mustard, pepper, salt and a heavy dash of spice allspice. Bacon in a little thicker slices, as previously seen in the picture, and place it on the green cabbage. Cover and simmer for a green cabbage on the low temperature about 60 minutes. Read the rest of this entry »

Cream of vegetable soup with shrimp is a slightly spicy soup that tastes through the fresh greens very aromatic. The color of the cream of vegetable soup with crab may change depending on the percentage of used vegetable reddish, greenish or whitish. I have weighed nearly half a collar greens after peeling and cleaning, and uses 300 g carrots, 100 g and 50 g leek celery.

The greens cut into large cubes and place it in a soup pot and add vegetable stock. A lid, bring the vegetable soup vigorously bubbling boil, switch back to medium and the greens in about 15 minutes to cook at all. Remove the saucepan from the heat and puree the soup with a hand blender fine green, like to see in the picture above. Some crabs aside for decoration. Read the rest of this entry »

Fennel is a very aromatic vegetable carrot side dish that tastes like fish, poultry or meat alike. Pluck the fennel and set aside for seasoning. Fennel lengthwise into eighths. Peel carrots and slice diagonally into large pieces, as shown in the picture above, which should have about the size of the fennel pieces.

Thus, the vegetables at the same time will do. Omit butter in a saucepan, saute the fennel and carrots is seasoned with white pepper and salt. Pour in vegetable broth, put on a lid and cook for a short time. The temperature switch back to medium and cook the fennel no carrots in about 15 minutes too soft. It is best to check with the tip of a paring knife to Garungsgrad. Read the rest of this entry »

Boil potatoes in their skins. Preheat oven to 180 degrees. Eggplant and zucchini in half lengthwise. Cut into 1 / 2 inch wide slices. Sprinkle with salt and let stand for about 30 minutes. Pat dry with paper towels. 3 tablespoons olive oil in a pan and fry aubergine glaze, drain on paper towels. 2 tablespoons oil in a frying pan.

Zucchini fry until translucent. Drain on paper towels. Tomato sauce with fill in a bowl. Finely dice the onion and garlic. Stir-fry in 1 tablespoon olive oil until translucent. Season with freshly ground pepper, salt and Italian herbs. Onions stir in the tomatoes. In a casserole dish to give a thin layer of tomatoes. Then eggplant, mozzarella cubes, zucchini, tomatoes and more finely grated mountain cheese. Read the rest of this entry »