Easy Recipe

Potatoes with bacon and sour cream

josh — Tue, 21 Feb 2012 15:11:33 +0000

Potatoes with bacon and cream cheese is a simple hearty meal that can be prepared in large quantities very well. For the bacon potatoes, I used the smaller triplets potatoes, you can replace them but also by ordinary potatoes. Triplets potatoes than potatoes in about 20 minutes to cook at all.

Meanwhile, cream cheese in a bowl and season with pepper, salt and paprika. Peel a shallot, cut into small cubes and add to the curd. Gherkins cut into small cubes and mix with the curd. Chives, parsley and dill finely and mix into the cream cheese. Drain the cooked potatoes ready triplets, cool in cold water and peel. Bacon strips in place on a chopping board and cut in half again crosswise.

Wrap potatoes with bacon, as previously seen in the picture. Heat a large nonstick pan corn oil and the bacon fry potatoes about 8 minutes, turning occasionally, until the bacon is crisp. Potatoes with bacon and cream cheese on serving plates and garnish as desired with fresh herbs.

Ingredients:

¤400 g Triplets potatoes
¤400 g Cream cheese
¤Pepper, salt
¤Paprika
¤1 Shallots
¤6 Gherkins
¤1 tablespoon Chives
¤1 tablespoon Parsley
¤1 tablespoon Dill
¤100 g Bacon, cut into strips
¤1 tablespoon Corn oil

servings 783 calories per serving , 30 mins Prep 45 mins Total

Butter cookies

josh — Mon, 20 Feb 2012 15:31:15 +0000

Provide for the butter cookies flour into a bowl and spread cold butter in small pieces about it. Add powdered sugar and egg. Half a vanilla pod lengthwise cut, scrape out the pulp with a spoon and pour into the bowl. Add a pinch of salt and grated lemon peel of one lemon and knead into a smooth dough.

Shape dough into a ball, wrap in foil and place about 45 minutes in the refrigerator. Dough on a lightly floured surface about 1/2 cm thick. Small pieces or cut out biscuits and place on a baking sheet lined with parchment paper. Preheat oven to 200 ° or 150-160 ° Preheat convection.

Butter cookies on the middle rack for about 10 minutes until golden brown. Mix egg yolk with water and brush butter cookies with it. Butter cookies with sprinkles, chopped pistachios, almonds, chocolate sprinkles or decorating sugar, sprinkle.

Ingredients:

¤250 g Flour
¤125 g Butter
¤125 g Powdered sugar
¤1 Eggs
¤Half Vanilla bean
¤Salt
¤1 tsp Lemon peel
¤1 Yolk
¤1 tablespoon Cold water

50 servings 48 calories per serving , 20 mins Prep 60 mins Total

Spicy goulash soup

josh — Thu, 16 Feb 2012 06:16:06 +0000

The sharp goulash soup is seasoned with fresh chili pepper and cayenne pepper. As a soup, I used a hearty green peppers and a mild red pepper. Cut pork stew and beef stew into smaller cubes, as shown in the picture above, so they will cook faster and make better food. Onion and garlic into fine cubes. Heat the butter in a soup pot and brown the stew in it vigorously until it begins to brown.

Add onions and garlic and fry briefly. The stew with pepper, cayenne pepper, salt and pepper spice powder and tomato paste stir. Sprinkle flour over the stew and fry lightly. The stew deglaze with red wine, add broth and tomato puree and place a lid. Spicy goulash soup boil once and switch back to medium. Cut the peppers into small cubes.

The chili pepper in half and remove the very sharp white kernels. Chili pepper cut into thin rings and stir together with the pepper into the goulash soup. Place the lid back and let the sharp goulash soup simmer for about 45 minutes. Serve with fresh French bread tastes very good.

Ingredients:

¤100 g Pork goulash
¤100 g Beef Goulash
¤1 Onions
¤Garlic
¤10 g Butter
¤Freshly ground pepper
¤Cayenne pepper
¤Salt
¤Paprika
¤1 tsp Tomato paste
¤1 tsp Flour
¤1/8 L Red wine
¤1/8 L Broth
¤200 g Tomato puree
¤2 Pepper
¤1/2 Chili pepper

2 servings 418 calories per serving, 20 mins Prep 60 mins Total

Meatball Curry

josh — Wed, 15 Feb 2012 06:22:07 +0000

Meatball Curry is an Indian dish that obtained by the interaction of the aromatic spices very special taste. This fits very well with rice. Ground beef with bread crumbs and a small organic egg dough pliable. The very crush dried hot pepper and mix with the mince. Fresh ginger, peeled and very finely chop and mix with the mincemeat.

The ground beef, each with a pinch of cinnamon, cardamom and salt and roll with a slightly moistened hands, slightly larger meatballs, as previously seen in the picture. Heat a frying pan 1 tbsp sunflower oil and fry the meatballs in it. Peel the onion and cut into cubes. Half a fresh chilli with white seeds and cut into small cubes. Heat oil in a saucepan 1 tbsp sunflower oil and fry the onions light. Add the chilli and season with turmeric, cumin (cumin), coriander and cloves.

A pinch each of salt and sugar cause. The spices, stir well and pour in vegetable broth. The curry boil and let cook about 3 minutes. Reduce heat and let the meatballs in curry take about 15 minutes until done. Soak the coconut in a little water. Meatball curry just before serving, sprinkle with grated coconut and serve rice.

Ingredients:

¤300 g Ground beef
¤2 tablespoons Breadcrumbs
¤1 Organic egg
¤1 Chili pepper, dried
¤10 g Ginger
¤Cinnamon
¤Cardamom
¤Salt
¤1 tablespoon Sunflower oil
¤1 Onions
¤1/2 Chili pepper
¤1 tablespoon Sunflower oil
¤Turmeric
¤Cumin (Cumin)
¤Coriander
¤2 Carnations
¤5 g Sugar
¤0.3 L Vegetable stock
¤10 g Desiccated coconut

2 servings 485 calories per serving, 45 mins Prep 45 mins Total

Pineapple curd cooking

josh — Tue, 14 Feb 2012 06:27:37 +0000

What makes this pineapple curd dish is that it is prepared with a fresh pineapple. Normally quark reacts with acid, so that it tastes slightly bitter. But if one uses as possible and thus very ripe sweet pineapple, served immediately after preparation, the pineapple-cheese-fruit taste is very fruity and sweet. If you want to prepare the pineapple curd dish and serve later, you should use more pineapple from a can.

Alternatively, you can also cut the pineapple into pieces, boil with a little cool water and sugar. Characterized the reaction of the acid with the curd is also prevented. Thus, more juice is, toward a ripe pineapple under slight pressure with your hand and roll forth. The pineapple with a long sharp knife lengthwise in half. One half in half again lengthwise and remove the soil and green hair. The other half of the pineapple can be used for serving eroded, as shown in the picture above, or otherwise used.

The solid dark yellow means drink cut out. The flesh cut into bite-size pieces with a knife and cut off a long section of the shell. While the beaten curd with fruit juice, lemon juice and sugar until smooth. Whip cream until stiff, fold into the cheese and mix with pineapple. The pineapple curd dish, sprinkle with chocolate sprinkles as desired and serve immediately.

Ingredients:

¤250 g Quark
¤1 tsp Lemon juice
¤1 tablespoon Sugar
¤100 g Cream
¤1/2 Pineapple
¤2 tablespoons Fruit juice
¤20 g Chocolate chips

Serves 3 267 cal per serving, 15 mins Prep 15 mins Total

Cream mushroom toast

josh — Mon, 13 Feb 2012 06:16:03 +0000

Cream mushroom toast is a simple snack that tastes delicious and can be easily prepared. Very aromatic taste the cream mushroom toast when it is prepared with fresh mushrooms. Very well suited are white bread, leftovers from the previous day. Preheat the oven to 200 ° and line a baking sheet with parchment paper. Clean mushrooms and slice. Peel the onion and garlic and cut into fine dice.

A tomato seeds and cut into small cubes. Finely chop the parsley. Omit butter in a nonstick pan. Accreted by bacon into small cubes and fry in butter. Mushrooms, onions, garlic, tomato and parsley and add sear. Remove the pan from the heat, stir in sour cream, the mushrooms and season with pepper and salt. White bread into slightly thicker slices, roast them lightly in the toaster and place on the baking sheet.

Distribute mushroom cream in a thick layer on the toast, as seen in the picture above. Raclette Cheese Grate and sprinkle over the cream mushroom toast. The plate on the middle shelf in the preheated oven and toast cream mushroom bake about 5 minutes.

Ingredients:

¤100 g Mushrooms
¤1 Onions
¤Garlic
¤1 Tomato
¤1 tablespoon Parsley
¤10 g Butter
¤20 g Bacon, streaky
¤100 g Sour cream
¤Pepper, salt
¤80 g White bread
¤30 g Raclette cheese

2 servings 391 calories per serving, 15 mins Prep 20 mins Total

Meatballs in tomato sauce

josh — Sat, 11 Feb 2012 06:15:12 +0000

Meatballs in tomato sauce taste loose and juicy. The tomato sauce is flavored with dry sherry. These tasty rice, noodles or fresh bread very well. Hack into a bowl and season with pepper and salt vigorously. Add one egg and bread crumbs and ground beef thoroughly knead. Depending on an onion and garlic into fine cubes and knead with the hack.

The other onions and garlic into thin slices and set aside. With damp hands, form 6 patties and coat in 1 tablespoon flour. Heat olive oil in a nonstick frying pan and fry the meatballs briefly strong. Reduce heat slightly and cook the meatballs in about 3 minutes per side finished. Meatballs from the pan and stand aside. The pass sliced onions and garlic in the drippings and stir-fry lightly. Sprinkle with 1 tablespoon flour and fry lightly stirring with a wooden spoon.

Deglaze with sherry onions, add tomato puree and stir again boil. Tomato sauce with a pinch of sugar, salt and pepper and heat the meatballs in tomato sauce. A little parsley for decoration, as seen above in the picture aside. Remaining parsley cut into thin strips and sprinkle on just before serving the meat balls in tomato sauce.

Ingredients:

¤500 g Minced meat
¤Pepper, salt
¤1 Eggs
¤2 tablespoons Breadcrumbs
¤2 Onions
¤2 Garlic cloves
¤1 tablespoon Olive oil
¤2 tablespoons Flour
¤1/8 L Sherry
¤250 g Tomato puree
¤5 g Sugar
¤1/2 cup Parsley, smooth

Serves 3 , 668 cal per serving, 20 mins Prep 20 mins Total

Meatballs with vegetable rice

josh — Thu, 09 Feb 2012 06:07:22 +0000

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.

Heat a nonstick pan 1 tablespoon olive oil. The ground beef patties to four shapes and sear on both sides. The temperature switch back to medium heat and fry the meatballs in about 6-8 minutes finished. A little parsley for decoration, as seen above in the picture aside. Remaining parsley into strips and mix just before serving with vegetable rice. Meatballs with vegetable rice on plates and garnish with parsley.

Ingredients:

¤1/2 Peppers, red
¤1/2 Peppers, yellow
¤60 g Leek
¤1 Onions
¤1 tablespoon Olive oil
¤100 g Rice
¤0.1L Vegetable stock
¤1 can Diced tomatoes
¤Pepper, salt
¤250 g Minced meat
¤1 Organic egg
¤2 tablespoons Breadcrumbs
¤Paprika
¤1 tablespoon Olive oil
¤1 tablespoon Parsley, smooth

2 servings 777 calories per serving, 30 mins Prep 45 mins Total

Country Potatoes & Blue Cheese Dip

josh — Wed, 08 Feb 2012 16:19:45 +0000

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.

The Blue Cheese Dip and season with freshly ground pepper and Worcestershire sauce. Salt is not required because the Gorgonzola already spicy enough. Country Potatoes & Blue Cheese Dip on plates and serve immediately.

Ingredients:

¤400 g Potatoes
¤1 tablespoon Sunflower oil
¤Freshly ground pepper
¤Salt
¤Paprika
¤100 g Sour Cream
¤1 tablespoon Mayonnaise
¤50 g Gorgonzola
¤Worcestershire sauce

2 servings 459 calories per serving, 15 mins Prep 60 mins Total

Donuts and oranges

josh — Tue, 07 Feb 2012 16:10:25 +0000

Donuts with pears cooked in the fryer and taste best when warm. As the bulb itself is a solid variety, such as Abate Fetel particularly well. Preheat the frying oil in deep fryer to 175 degrees. Soft margarine in the bowl of food processor until creamy and filled with 75 grams of sugar. Eggs in two separate bowls and stir in the egg yolks with the margarine.

Mix flour with baking powder and mix on low speed with the margarine. Add milk and stir the dough is smooth at the highest level shortly. Beat egg whites until stiff and fold it loosely with a whisk until the batter. A large pear peel, remove the core and slice the pears into small cubes. The pears into the batter mix. Stab with a tablespoon of dough and gently with a second tablespoon directly into the hot strip off fat. Not more than 3-4 donuts at a time until golden brown.

Donuts and oranges floating fry for 3-4 minutes, until light golden brown, as seen in the picture above. The best donuts with pears with a slotted spoon lift out of the fryer and drain on paper towels. Add remaining sugar in a bowl filled with oranges and roll the donuts still hot in it.

Ingredients:

¤ 75 g Margarine
¤ 75 g Sugar
¤ 2 Yolk
¤ 250 g Flour
¤ 2 tsp Baking powder
¤ 3 tablespoons Milk
¤ 2 Protein
¤ 1 Pears
¤ 30 g Sugar

12 servings 168 calories per serving, 20 mins Prep 20 mins Total