Posts Tagged ‘tasty recipe’
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 »
Easier sausage salad with chicken sausage is cooked. These low-fat sausage, together with the low-fat yogurt sauce as an alternative to traditional salad sausage, cooked sausage made from pork meat. Yogurt in a bowl, stir in mustard and season with freshly ground pepper vigorously. As the mustard is spicy already, you should season to taste with salt sparingly.
If Easy sausage salad is served as a salad, cut the chicken meat, sliced sausage on top and mix them with the yogurt sauce. Easier sausage salad can also be used as a topping for bread or whole grain bread on strong. In that case I would cut the chicken meat sausage better then into thin strips. A mild white onion peel, cut into very fine cubes and mix into the sausage salad. Read the rest of this entry »
Goose leg is braised slowly in the oven and thus remains juicy. The red wine can also be replaced with black currant juice, which tastes also very aromatic. I have goose leg, as shown in the picture above, with duchess peas served on chips. You can also classically rich goose leg with red cabbage or Brussels sprouts. Goose leg tastes just as good to kale. If you get no fresh goose leg, you should thaw frozen goose leg in the refrigerator overnight.
The best places for you the goose leg in a sieve, the sieve is to drip on a bowl and cover the goose leg off with a deep dish. I used a small portion of each leg of goose from 400 g in weight. Discard the defrosted the next day and rinse thoroughly under running water leg of goose. Goose leg dry with kitchen paper to remove the visible fat on the underside of the skin and set aside. Rub the leg of goose with salt and pepper. Preheat the oven to 180 degrees. A roasting pan or ovenproof casserole on the stove. The goose fat in the pan miss at high temperature until it is lightly browned. The fried pieces out goose fat is small and looks like flare fat. Read the rest of this entry »
Crunchy fresh tastes best prepared. It is much more aromatic than ready-made granola mixes packs. You can prepare the crunchy but also in the evening, let cool completely and pour into a jar with a screw cap. The next morning, shake the jar vigorously once the best, so that the crunchy loosens again. It tastes very good with fresh organic milk, sour milk, yog hurt or Quark. Coarse oatmeal with coconut and sunflower seed mix. Hazelnuts and almonds on a large chopping board and chop coarsely give a sharp kitchen knife. Add chopped nuts to oatmeal mixture to give. Add golden flaxseed and mix well.
The coated cereal mixture into a large skillet, and without adding fat as long dry fry until the nuts begin to smell. While the crunchy stir constantly with a wooden spoon and reduce the temperature in time for the nuts are not so dark quickly. Add raisins, turn off the stove and use the residual heat. Dried apricots into small cubes, as shown in the picture above, cut and mixed with the crunchy. Add honey and stir well with the crunchy. The honey was not above 40 ° are heated so that the valuable nutrients are not destroyed. The muesli with unsweetened vanilla powder (flavor) and some cinnamon spice. Read the rest of this entry »
Apple pancakes not only taste good children. Best to use tart tart apples such as Braeburn or russet, they taste very aromatic. Fill flour in a mixing bowl, add milk and stir until smooth with a whisk. The batter and lightly season with salt swell for 20-30 minutes.
Eggs and stir into the batter vigorously. Apples into quarters, remove the peel cored and cut lengthwise into slices. For baking the apple pancake is best coated frying pans to use. 20 g margarine per apple pancake pan and spread with two small ladles batter into the pan. Spread the apple slices on how to see in the picture above, and expanding the apple pancakes on medium heat. Read the rest of this entry »