Tag Archives: sauce

Classic tomato sauce

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). Continue reading

Arrabiata Pasta Sauce

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.


¤ 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

Poached eggs in mustard sauce

Poached eggs in mustard sauce can be served as main dish with boiled potatoes or boiled potatoes. Dinner can be served as lost eggs in mustard sauce with fresh French bread, white bread or toast. Peel onion and cut with a sharp kitchen knife into small cubes. Omit butter in a saucepan and saute onion until soft. Sprinkle flour over the onions and fry light. Pour with stirring with a whisk broth gradually until a thick bechamel sauce is formed.


Stir in mustard to taste the bechamel sauce and add cream. Mustard sauce, maybe with a pinch of sugar, depending on the sharpness of the mustard, and season to taste freshly ground pepper. Salt is not necessary because the mustard already spicy enough. Mustard sauce, keep warm on low setting. Bring a saucepan with water , bay leaf, juniper berries and cloves to a boil. Remove spices and reduce heat. The water should boil only slightly. Best to use very fresh organic egg. Each egg hit single in a soup ladle and gently slide into the water to cool. Continue reading

Veal in orange sauce

Veal in orange sauce I have in a Roman pot cooked. They can also cook in a roasting pan with lid, but should give a little fat to the vegetables. Remove the cover from the Roman pot filled with cold water and water about 10 minutes. Drain again. Veal slices, rinse under running water, pat dry and season with salt and pepper. Peel onion and cut into small cubes. Peel and dice the carrots. Leeks and cut into cubes, depending on the thickness or small rings.


Vegetables lay in the Roman pot and place slices of veal shank. Roman pot tightly with the lid and slide on the middle shelf in the cold oven. Set 225 ° and cook veal slices about 45 minutes. The shells of most untreated oranges with a zester into fine strips. Squeeze the juice and store. Orange peel in a small bowl and pour boiling water over shortly. Pour orange peel in a colander and give the meat to the shell in the Roman pot. Add broth and cook veal slices for another 15-20 minutes at 225 ° in the sealed Roman pot. Veal slices and vegetables with a slotted spoon remove it from the Roman pot and keep warm. Continue reading

Pork medallions in olive sauce

Pork medallions in olive sauce can be served warm or cold as tapas. The beefsteak tomato on top carve crosswise slightly, place in a bowl with boiling water. Once the skin begins to dissolve, then drain the water and rinse with cold water the tomato. Remove the skin and chop the tomato flesh into small dice. Peel the onion and garlic cloves and cut into fine dice. Fill peppers with olive slice. 6 thick pork medallions dry with paper towels.


Heat olive oil in a nonstick pan and sear the pork on both sides just strong, they start to brown up. The pork medallions with pepper and salt, remove from the pan and keep warm. The onions and garlic in drippings over medium heat saute lightly and add the diced tomatoes. Stir in olives and olive sauce to spice up the pepper, salt and a pinch of sugar. The olive sauce and simmer briefly until it is slightly pudgy. Stir in dry sherry and place the pork on the olive sauce. A lid on the pan and pull the pork medallions in olive sauce about 10 minutes on low heat until done. Continue reading

Fish in mustard sauce

Fish in mustard sauce tastes very tender and juicy, if you used fresh salmon fillet, as it is thick-fleshed than frozen fish. To draw out any remaining bones and strokes are best with a finger against the grain. So you can feel the fastest, if still hiding a fish bone in the meat. Since the fish bones in the meat sit rather firmly, pull it out the best in a fish bone tongs growth direction. The pollock fillet, rinse briefly under running water, dry with kitchen paper and cut into four pieces, as seen in the picture above.


The fish with salt, pepper and lemon juice. A mild white onion cut into fine dice. Omit butter in a nonstick pan and fry the onions light. Place the fish on the onions, pour the fish stock and place a lid. Pull the fish in about 12-15 minutes on low heat until done. Meanwhile, preheat the oven to 50 ° and allowed to warm plates in it. The fish with a spatula lift out of the fish stock, put the dish in the oven and keep warm. Continue reading

Salmon in Orange Sauce

Salmon in Orange Sauce is a festive meal that can easily prepare. If you do not receive fresh salmon, you should thaw frozen salmon is best covered in the refrigerator overnight. Preheat the oven to 200 °. Potatoes than potatoes in about 20 minutes to cook at all. Rinse salmon and pat dry with kitchen paper and sprinkle with lemon juice. Salmon and season with salt and pepper. An untreated organic orange wash with hot water and carefully dry.


The dish with a zester in fine strips, pull off as above to see in the picture and set aside for the orange sauce. The remaining peel and white skin, remove with a sharp chef’s knife and cut the orange into fillets. A casserole dish with orange slices and place salmon interpret it. Creme fraiche in a small bowl filled. Crab paste with 1 tablespoon hot water and stir until smooth and mix with the creme fresh. Orange juice and stir in some of the strips of orange peel. The orange sauce with pepper and green peppercorns to taste. Continue reading

Rhenish Sauerbraten

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. Continue reading

Sauce with mushrooms and cheese balls

For the cheese balls ruhrent soft butter until creamy. Add semolina little by little. Stir in cream cheese and egg yolks. Season with pepper, salt and nutmeg. First, the mass is relatively liquid. Sources at least 30 minutes, then the curd is firm. Heat the butter in a nonstick pan.


Finely diced onion and garlic. Add the cleaned mixed mushrooms, saute briefly. Cover and continue to simmer about 10 minutes on medium heat. Add sherry and creme fresh. Season with pepper, salt and thyme. Openly about 5-10 minutes boil something. Meanwhile salted water to boil. Parting with the help of 2 teaspoons of cheese balls and place in boiling salted water. Continue reading