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. Continue reading
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. Continue reading
Ratatouille is a classic French vegetable stew, cooked with a variety of fresh seasonal vegetables. This season, different types of vegetables are used. Peel this ratatouille first a mild onion, halved and cut with a sharp kitchen knife into thin slices. Peel garlic and chop as small as possible. Heat olive oil in a soup pot. Saute onion and garlic in it light while stirring with a wooden spoon over medium heat. Red and yellow peppers in half, freeing of white skins and seeds and dice the peppers. Peel carrots, cut the stem and root approaches and cut the carrots into slices.
The carrots to the onions to the pan. add peppers and stir-fry the vegetables stirring slightly. assorted fresh seasonal herbs such as thyme, rosemary and oregano or parsley give the ratatouille. Some herbs for decoration, as seen above in the picture aside. Peel the cucumber and zucchini, halved lengthwise and scrape out the seeds with a spoon. The flesh of the zucchini and cucumber cut into cubes and give the ratatouille. The pods of fresh green peas break apart and herauspulen the peas. Give peas Ratatouille. Clean green beans, break into bite-size pieces and add to the pot. Continue reading