Classic tomato 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…

Arrabiata Pasta Sauce

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…

Poached eggs in mustard sauce

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…

Veal in orange sauce

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,…

Fish in mustard sauce

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…

Salmon in Orange Sauce

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…

Rhenish Sauerbraten

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…