Tag Archives: Tomato

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.

tomato_sauce

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

Scrambled eggs with tomato

Scrambled eggs with tomatoes tastes very juicy and can be served with whole grain bread with a hearty breakfast of toast, for example, as a small snack with fresh bread or dinner. Eggs open into a bowl and whisk with a fork easily.

eggs_tomato

The scrambled eggs with pepper and salt. Wash tomatoes, dry and cut into quarters. Remove the seeds, so do not be too runny scrambled eggs, and cut the tomatoes into large dice, like to see in the picture above. From a few basil leaves for decoration aside and cut the remaining basil into thin strips. The basil in the mix scrambled eggs. Heat a nonstick pan, corn oil or other neutral oil. Continue reading

Russian eggs with tomato filling

Hard-boil eggs, let cool and put off. Then cut in half and press the yolks through a coarse metal sieve into a bowl. Stir in softened butter, cream cheese, pepper and salt to a smooth cream. In the refrigerator for a few minutes to cool. Meanwhile, carve the tomatoes and boiling water.

russian_egg

Remove the peel, remove seeds and cut the tomato into small cubes. Finely dice the onion and chop the chives into small rolls. Add the onion, tomato and chives mixed. Season with salt and pepper. Pour the mixture into the eggs pass. The custard filling into a piping bag and squirt the filling.

Decorate with some tomato mixture. The lettuce cut into thin strips and place on a plate in the middle of a lettuce nest. Serve the eggs on top and sprinkle with watercress around.

Ingredients:

¤ 6 Eggs
¤ 100 g Cream cheese
¤ 25 g Butter
¤ Pepper, salt
¤ 1 Tomato
¤ 1 / 2 Onions
¤ 1 / 2 tbsp Chives
¤ 60 g Lettuce
¤ 6 tablespoons Cress

Serves 3 – 275 cal per serving, 15 mins Prep – 30 mins Total

Tomato salad with light meat

Tomato salad with light meats are low-calorie snacks that can be served as finger food. This party recipe can be prepared quickly in large quantities and easily. I’m prepared to try again until a small amount of tomato salad with light meat, which we have tasted very good.

tomato_salads

Cut 6 small tomatoes of a lid, as above, to see in the picture, and undermine the tomatoes gently with a spoon so that the outer shell is not violated. Poultry meat and sausage into small Edam cheese cubes and pour into a salad bowl. Gherkins and 1 / 4 mild white onion cut into small cubes and mix with the meat salad. For the marinade, corn germ oil with white wine vinegar, stir and season with salt and pepper. Continue reading

Steaks with baked Camembert

Steaks with baked Camembert can be served as antipasto, appetizer or as a small snack to warm a glass of wine. Especially the steaks taste good on fresh ciabatta from the bakery. Preheat the oven to 220 °. Spring onions and cut into bite-size pieces. A small tomato into thin slices. The white layer of fat the minute steaks with a sharp chef’s knife at a distance of 1 cm cut easily, so do not buckle up when frying the steaks.

steaks_baked

In a pan heat olive oil and the steaks to fry vigorously for about 1 minute, turn and cook the other side about 30 seconds. Steaks with pepper and salt. Ciabatta diagonally into slices slightly thicker, so the discs are about the size of the steaks, as seen in the picture above. Place steaks on the ciabatta and fry the spring onions briefly in drippings. Steak with green onions and two slices of tomato. Add the tomatoes with salt and pepper. Continue reading

Quick Southwestern Pizza

For the fast Southwestern Pizza from ready-rolls used in the refrigerated section. Preheat the oven to 200 °. A work surface lightly dusted with flour. 4 rolls superimpose flatten with your hand and roll with a rolling pin into a thin round pizza. It is best to print each roll from the center to the sides until the pizza gets the desired size. You can the dough with your hands move around. Put the dough on a baking sheet lined with parchment paper and coat with chili sauce. Chili lengthwise cut, remove the seeds and white membranes and cut the chili into rings.

pizza

Heat olive oil in a frying pan and brown the ground beef is fine crumbling. Add onions and chili and fry lightly. Stir in tomato paste and season with pepper, salt and oregano. The minced meat spread on the pizza and put creme fresh herbs in small blobs on how to see in the picture above. Corn and kidney beans to fill in a colander, rinse with water, drain well and be distributed throughout the Southwestern Pizza. Butter and sprinkle with coarsely grate cheese on the pizza. Quick Southwestern Pizza on the bottom rack in the preheated oven and bake at 200 ° for about 20 minutes.

Ingredients:

*200 g Knack & Back Roll
*4 tablespoons Chili Sauce
*1 onions
*1 / 2 Chili pepper
*1 tsp Olive oil
*150 g Ground beef
*1 can Tomato paste
Freshly ground pepper
Salt
orange
*50 g Creme fresh Herb
*100 g Corn
*100 g Kidney beans
*30 g Butter, cheese

2 servings – 683 calories per serving
** – 15 mins Prep – 45 mins Total.

Braised Turkey leg

Braised leg of turkey in the oven is easy and is tender and juicy. Preheat the oven to 200 °. The turkey leg rinse, dry with kitchen paper and rub it around with pepper and salt. The turkey leg in a roasting pan without a lid and place slide without adding fat or fluid on the second rail of the bottom of the oven.

turkey_leg

The turkey leg cook about 30 minutes, then turn and pour half the chicken stock. Meanwhile, a semi-solid waxy variety Peel potatoes, wash and cut into oblong pieces, like to see in the picture above.Leeks and cut into rings.The turkey leg after the 30 minutes remove from the roasting pan and place on a plate. Continue reading

Ratatouille

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.

ratatouille

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

Roast veal

Roast veal with salt and pepper. Heat the oil in a roasting pan. Stir-fry veal round sharply. Remove the meat, wrap in aluminum foil and set aside. Preheat oven to 190 °. Coarsely chop onions, garlic in half and fry in frying fat. Deglaze with white wine. Stir in tomato paste and cook briefly. Leeks, carrots and celery, cut into large cubes and in the roaster type.

roast_veal

Add thyme sprigs and bay leaf. Veal roast from the aluminum foil and place on the vegetables. Collected juices from the foil and pour over the veal meat. Cover and cook for a roasting pan in a preheated oven at 190 ° for about 1 hour on the middle rack. Remove the lid after half the time. Veal turn and baste frequently with barbecue sauce or any residual veal stock. After 1 hour take veal roast from the oven, wrap in aluminum foil and set aside. Brush and brown mushrooms to the sauce. Continue reading