Try this delicious pasta dish: Prepare a pancake batter from flour, eggs and milk, season with a pinch of salt and bake large pancakes in a frying pan. Cool, spread with crème fraîche (better: crème fraîche with herbs), put the salmon on top and roll up tightly(!). Rest in the fridge for a few minutes, … Read more
For the spaghetti with shrimp, cook the spaghetti in salted water until al dente. Squeeze the garlic clove and sauté in olive oil. Rinse the shrimps in cold water and add to the garlic. Sauté for about 5 minutes. Chop pickled tomatoes and add to shrimp. Mix in peeled tomatoes and simmer gently for about … Read more
Fry the diced onion in hot oil (lard) until almost brown, stirring continuously. Add the diced meat (1 piece approx. 4 dag), season lightly with salt, add the remaining spices except paprika, pour water until the meat is covered. Remove from heat and thicken with potato flour and water. Garnish the above goulash with a … Read more
A great cake recipe for any occasion: 1. divide romanesco into small roses, slice zucchini, carrots into sticks and peppers into strips. Blanch the vegetables in a saucepan of hot water and rinse with cold water. Melt butter in a frying pan and toss the vegetables in it. Season with salt, pepper and rosemary. Grease … Read more
For the cannelloni with ricotta and spinach filling, prepare the bechamel sauce. To do this, melt the butter in a small saucepan. Bring the milk to the boil with the nutmeg, then gradually whisk it into the roux and season with salt. Cook for a few minutes, stirring constantly, then set aside. For the filling … Read more
For the buckwheat salad with vegetables, put the buckwheat in a colander and wash thoroughly with warm water. Bring vegetable soup to a boil and let the buckwheat steep rather than boil over low heat for 15 minutes. Empty into a colander and rinse first with warm water, then with cold water. Wash the vegetables. … Read more
Cassssva – the earth apple of the tropics The Cassssva plant belongs to the spurge family and originates from South America. Portuguese colonizers brought it to Africa and Asia in the 16th and 17th centuries. It is best known by its French name, manioc. Its brown, arm-thick roots are rich in carbohydrates, while the leaves … Read more
Scrape the meat with a crockery stick, remove the tendons and skins and cut 150 g of sheer meat into small pieces and set aside. Cut the remaining meat into very small cubes. Together with the chopped bones, the “scraps” (paruerene), the peeled, coarsely diced onion and the cleaned, chopped greens, fry them a little … Read more
Cook pasta in plenty of salted water until al dente, then drain well and spread evenly in a baking dish. Remove peel from carrots and cut into long sticks. Cut small carrots into quarters. Rinse cima di rapa, remove yellow leaves. Cut leaves into strips, cut stems into bite-sized pieces. Finely chop onion, sauté in … Read more
Have you tried this delicious recipe with red wine? Meanwhile, lightly roll ham in water for about 2 hours. Now carefully peel off the pork rind and place the ham in a roasting pan. Pour red wine and diced carrot, onion, celery and parsley over the ham form. Roast in the heated oven for 1 … Read more