Yummy healthy Herb soup

 
healthy Herb soup

Ingredients

Chicken stock
150g carrots
150g celery
150g leeks
2 onions
1.5 kg poultry or giblets
2 El Öl4 allspice (finely encountered)
2 bay leaves
1 tsp
Salt
1 bunch of parsley herb soup:
2 onions
4 cloves of garlic
50 g butter
50 g flour
100ml whipping cream
1 capsule
Saran (0.1 g)
Salt
1 tsp Sara pepper (freshly ground, failing that, white pepper)
1 El vegetable stock (instant)
0.5 Confederation
Oregano
0.25 bunch mint
0.5 bunch of thyme

Method :
1. Peel carrots and dice for the rear, cut celery small. Leek clean and cut into rings. Onion cubes. Chicken wings cut in Seeing. Oil in a large saucepan, add the meat and vegetables and salute briefly. With 2.5 liters of cold water fill, bring to a boil and cook for 2 hours at a mild to medium heat. This skimming often. After 30 minutes cooking time allspice, bay leaf, salt and parsley and cook over. Line a sieve with a damp cheesecloth and strain the fund carefully through the sieve (yields about 1.5 liters).
2. Finely dice onions for the soup. Garlic finely chop. Heat butter in a large saucepan. Add onions and garlic and fry until soft. Dust with flour and salute briefly. Chicken stock, cream and saffron and cook over medium heat open 15 minutes. Season with salt, pepper and broth Sara season and mash finely with the cutter bar. Pluck Meanwhile oregano, mint and thyme and chop to the soup and cook over medium heat for another 10 minutes.

Mother's Day cake

 
Mother's Day cake

Ingredients

50 g butter
150 g flour
30g cornflour
6 eggs
Salt
150 g sugar, plus
3 tablespoons sugar
500 g small strawberries
250g raspberries
500 g low-fat quark
2 Pk. Vanilla sugar
500ml whipping cream
3 Pk. Cream lotion
1 El icing sugar

Method :

1. oven to 175 degrees (convection oven 160 degrees) Preheat. Melt butter and let cool to room temperature. Springform pan bottom (24 cm diameter) strung with baking paper. Replace ring seal. Mix the flour and corn flour.

2. eggs, 1 pinch of salt and 150 g of sugar with the whorls of the hand mixer or food processor min. Open to a white-creamy mass 8 Min. Flour mixture in 3 portions fold in each case to the egg mixture and gently seven with a whisk. Pour butter and fold in. Put the mixture into the spring form pan. Immediately in a hot oven on a rack in the lower third of the oven 35 min. Bake. Then allow to cool completely on a rack in the form.

3. 100g strawberries and 100g raspberries put aside. Remaining strawberries brush and cut into quarters. 1/4 of strawberries and 1 tablespoon sugar with the cutting bar puree. Mix remaining raspberries and strawberry pieces with the puree.

4. curd, stir 2 tablespoons sugar and vanilla sugar. Cream and Sheeting beat together until stiff. Cream between the Quark lift.

5. Remove sponge from the spring form pan, cut horizontally with a serrated knife into 3 floors. Give 1 sponge cake on a cake plate, sprinkle with half the cheese cream and cover with half of the fruit mixture. Second sponge cake on set. Likewise with cottage cheese and fruits occupy. Third floor on set and press lightly. 1 hr. Refrigerate. Occupy just before serving with the remaining fruit and sprinkle with powdered sugar.

Yummy Pasta with Ricotta

 
Yummy Pasta with Ricotta

Ingredients

30g baguette
7 tablespoons olive oil
20 g pine nuts
3 very fresh cloves of garlic
30 g salted capers
8 stalks of mint
1 organic lemon
300g tagliatelle
Salt
6 El ricotta
60 g of small black olives, (in oil, without stone;. Eg Taggiasca olives; available on the Internet)
Pepper

Method:

1. Cut bread into 2 cm thick slices, crumble and fry in a pan with 3 tablespoons oil light brown with pine nuts. Drain on paper towels. Halved garlic, sauté with the remaining oil in a small saucepan over low heat for about 10 minutes until soft. Remove the garlic and mash with a fork (or grind finely in a mortar).
2. capers soak for 5 minutes in cold water, then drain. Pluck mint leaves from the stems and roughly pull apart. Wash lemon in hot water, pat dry and finely grate the peel. Squeeze lemon juice.
3. noodles in boiling salted water according to package directions until al dente.
4. briefly sauté garlic puree with garlic oil in a wide frying pan (or a large pot) on low heat. Ricotta cheese, olives, capers and add 250 ml of pasta water and stir. Season with salt, pepper, lemon zest and lemon juice 2-3 El.
5. Drain the pasta, give dripping wet in the ricotta sauce and swing it. The mint fold. Noodles on a serving plate. Bread, remaining mint and pine nuts, sprinkle with freshly ground pepper and serve immediately.

Yummu Chocolate Cake

 
Yummu  Chocolate Cake

Ingredients

300 g butter
8 El cocoa powder, (80 g)
350 g sugar
250 g flour
1 tsp baking soda
Salt
2 eggs
150 g sour cream
60 ml of milk
200 g icing sugar

Method:

1. 200 g butter, 4 tablespoons cocoa powder and boil 200 ml of water with stirring. 10 minutes. Allow to cool.

2. Preheat oven to 200 degrees (fan oven 180 degrees). Mix sugar, flour, baking soda and 1 pinch of salt in a large bowl. Eggs and sour cream, stir together the cocoa mass with the flour mixture. In a greased springform pan fill (26 cm diameter) and in a hot oven on the rack in the lower third of the oven for 30 minutes. Bake.

3. Meanwhile, boil remaining butter, remaining cocoa powder, milk and powdered sugar while stirring.

4. Allow the cake to cool luke warm on a grid in the form. With a skewer (z. B. chopsticks) prick several times, pour half of the casting. Allow to cool. Loosen cake with a sharp knife out of the mold and place on a cake plate. Rest of cast heat and pour glaze over the cake as.

See How to prepare
To watch the video please click here

http://goo.gl/BgyN2F

Yummy pea of frittata

 
Yummy pea of frittata

ingredients
250g leeks
6 eggs
salt
pepper
50 g grated mountain cheese
2 tbsp chopped parsley
4 tablespoons oil
200g frozen peas

Method:

1 leek, cut in half lengthwise, wash thoroughly and cut into half rings. Beat the eggs and season with salt and pepper. Stir in cheese and parsley.
2. Heat 1 tablespoon oil in a pan. Sauté leeks in it. Add peas and 4 minute fry. Add salt and pepper. Spread 3 tablespoons oil in a baking dish (20 x 15 cm). The mold in hot oven at 220 degrees on the middle rack for 5 minutes. Preheat (convection not recommended).
3. Add vegetables to the hot mold and spread the egg mixture over it. Bake in the oven for 15 minutes. Bake.

Yummy split pea soup

 
Yummy split pea soup

ingredients
Makes 4 servings
200 g carrots
200g celeriac
125 g onions
200 g bacon
2 tablespoons oil
250 grams of green split peas
2 bay leaves
1 stalk marjoram
400 g small waxy potatoes
4 wieners
salt
pepper

Method :

1. carrots, celery and onions clean and chop finely. Diced bacon and fry the vegetables in the heated oil 6-7 minutes..
2. peas and cook pour 1.5 liters of water. Bring to a boil and bay leaves and marjoram. Cook covered over medium heat for 1h30..
Peel, wash and cut into wedges 3 potatoes. After giving 45 min. To the soup. The sausage cut into slices and add just before the end of cooking in the soup.
4. Season the soup and pepper and serve immediately.

Yumm Meatball Soup

Yumm Meatball Soup

Ingredients

100g leeks
1 carrot (about 100g)
150g celeriac
1 tbsp oil
2 bay leaves
Salt
Pepper
250 g mixed Hack
3 tablespoons breadcrumbs
1 Egg
1/2 tsp dried marjoram
1/2 bunch chives


 
Method:

1. 100 g leek and wash thoroughly. 1 carrot (about 100 g) and 150 g celeriac peel. All small cubes. 1/3 sauté the leeks oil in a pan with 1 tbsp. Place in a bowl. Give Residual vegetables, 2 bay leaves and 1 liter of water into the pot. Season with salt and pepper, bring to the boil and low heat 5 min. To cook.
2. Meanwhile give 250 g mixed Hack, 3 tablespoons bread crumbs and 1 egg (Cl. M) for braised leeks. Strong season with salt, pepper and 1/2 tsp dried marjoram and mix with your hands. At 6 equal-sized meatballs and place them in the hot broth. Cover and cook over low to medium heat for 10-15 minutes. Cook. The broth should simmer rather than boil it.
3. Cut 1/2 bunch chives into small rings. Serve the soup with meatballs and serve sprinkled with chives.

Yummy Raspberry cheesecake

Yummy Raspberry cheesecake

Ingredients :

225 g soft butter
250 g. sugar
Salt
4 eggs
180 g flour
450 g frozen raspberries
70 g cornstarch
10 El orange juice
1 Pak. Vanilla sugar
750 g fat quark
250 ml whipping cream
3 tablespoons powdered sugar

Method :

1. 100 g butter, 50 g sugar 1 pinch salt, 1 egg and flour to the dough hook and knead the hand mixer. For a flat piece shape, wrapped in foil for 1 hour. Refrigerate.
2. Meanwhile, raspberries and 75 g of sugar to the boil. 25 g starch stir in 3 tablespoons orange juice smooth, stir into the boiling raspberries and bring to the boil. Pass through a fine sieve and leave to cool.
3. Roll out the dough on a floured surface about 28 cm tall. Use a roller to roll the wood, on a greased spring form pan (24 cm diameter) roll again, press Eight and several times with a fork. Preheat the oven to 180 degrees (fan oven 160 degrees).
4. 125 g butter 125 g sugar, vanilla sugar and 1 pinch of salt with the churning of the Adjurers min. Until creamy. 3 eggs one at each 1/2 min. Stir. Curd, stir in 45 g of starch and cream. Raspberry puree (up to 5 El) mix with half of the quark mass. Alternating stress raspberry curd and light quark in several layers into the mold, with back of a spoon drawn through the quark mass and marble so. In a hot oven on the rack in the lowest level 1:10 hours. Bake. Let cool on wire rack in the form.
5. Loosen the cake from the mold. Rest of raspberry puree, orange juice and remaining 2 tablespoons powdered sugar mix. Cake with the puree garnish and serve sprinkled with remaining powdered sugar.

Rhubarb cocktail Yummy

Rhubarb cocktail Yummy

Ingredients

1 organic lemon
12 ice cubes
240 ml rhubarb juice (collected from Recipe: Rhubarb Crumble)
12 El white vermouth
8 El vodka Angostura
mineral water

Method:

1. Wash 1 organic lemon and cut into slices. Lemon slices with 12 ice cubes, 240 ml rhubarb juice (collected from Recipe: Rhubarb Crumble), 12 El white vermouth and vodka 8 El spread over four glasses. Season with some splashes of Angostura. And to taste carbonated water.

Chickpea Salad Yummy

Chickpea Salad Yummy

Ingredients

1 red onion
1 cucumber
120 g feta
5 stalks of parsley
140 g small pasta shells
1 can of chickpeas (310 g capacity)
4 tbsp lemon juice salt and pepper
1 tsp sugar
5 tablespoons olive oil
1/2 tsp dried chilli flakes

Method:

1. Cut 1 red onion into thin rings. 1 cucumber peel, quarter them lengthwise, remove seeds and cut diagonally into 1 cm wide pieces. 120 g feta crumble. Leaves of 5 stems of parsley pluck smooth and chop coarsely.

2. 140 g small pasta shells and cook in plenty of boiling salted water according to package directions. 1 can of chickpeas (310 g capacity) Drain on a sieve, rinse and drain. Mix 4 tablespoons lemon juice 2 tablespoons water, salt, pepper and sugar 1/2-1 Tl. 4-5 tablespoons olive oil into the mixture.

3. Drain the pasta and mix immediately dripping wet in a bowl with onions, cucumbers, chickpeas and lemon dressing. Possibly season to taste with salt and pepper. Serve sprinkled with feta cheese, parsley and 1/2 tsp dried chilli flakes.

Yummy chocolate pudding

Yummy chocolate pudding

ingredients

100g dark chocolate (50% cocoa)
500 ml of milk
35 g cornstarch
2 tablespoons cocoa powder
50 g sugar
100 ml whipping cream

Method:

1. Chop the chocolate. 350 ml Heat the milk in a saucepan. Half of the chocolate and melt admit stirring.
2. The remaining milk with starch, cocoa and sugar with a whisk stir clots. Bring to a boil while stirring chocolate milk. Stir, bring to a boil and cook for 1 minute. Cocoa-starch mixture. hot pudding
in 4 cups fill (capacity approx 150ml), cover with plastic wrap and refrigerate.
3. Whip the cream until stiff. Chocolate pudding with cream and the remaining chopped chocolate sprinkled serve.

Yummy Barbecue___ layer salad

Yummy Barbecue___ layer salad

ingredients
 
1 onion
250 g iceberg lettuce
300 g tomatoes
1 can of corn (drained weight 140 g)
60 g medieval Gouda
200 g sour cream
3 tablespoons neutral oil
450 g mixed Hack salt, pepper
100 g taco chips
6 stalks coriander leaves
150 ml barbecue sauce
1 lime

Method:

1. Finely dice the onion. Salad Clean and cut into strips. Of the tomatoes remove the stalk. Cut the tomatoes into chunks. Drain in a colander corn. Grate the cheese. Sour cream until smooth.
2. Heat the oil in a large skillet. Hack fry over medium-high heat until crumbly and brown. Add onions and 2 min. Fry. Season with salt and pepper and let cool.
3. Hack, lettuce, tomatoes, corn, cheese, taco chips and engraft coriander leaves with barbecue sauce and sour cream in a large or several small bowls layers. In between, with a few splashes sprinkle lime juice. Finished!

Yummy The Heart Cake

 
Yummy The Heart Cake

Ingredients

For 16 pieces
2 slices of sponge cake Vienna (à 180 g)
6 sheets of white gelatine
500 g fat quark
4 tablespoons sugar
4 tablespoons milk
500 g strawberries
2 Pk. Strengthener cream
1 Pk. Vanilla sugar
600 ml whipping cream
1 tsp icing sugar

Method :

1. From a Paper Heart template in the diameter of the biscuit base (about 25 cm) cut. Cut out a heart using the template in any soil. Biscuit radicals cancel.

2. Soak the gelatin in cold water. Cottage cheese and sugar. Heat the milk and remove from heat. Gelatin and dissolve in milk. Only 5 El stir in the gelatin Quark, then stir in the remaining curd. Approximately 15 min. Refrigerate until the curd begins to gel.

3. Wash 300 g strawberries, clean, well-pat dry and cut into small cubes. Sheeting, vanilla sugar and whipping cream until stiff.

4. Carefully stir Curds. Only the strawberry cubes, then stir in 500 ml of cream. Remaining cream chill. Put half of the mass of the St heart biscuit. 2. Place the biscuit heart on it and sprinkle with remaining cheese cream. At least 5 hours. Refrigerate.

5. biscuit crumble remains rough and distribute to the heart. Dust with icing sugar. Tart edge with 100 ml Spread cream. Wash 200 g strawberries, cut into slices with the green and decorate the cake with it.

Recipe Quick Peanuts in Less Than 36 Minutes

 
Recipe quick peanuts  36 min

Ingredients:
Serves 4
400 g tofu, (at a time)
4 tablespoons soy sauce
2 tablespoons dry sherry
1 pink grapefruit
1 cucumber
1 red chilli
1 small clove of garlic
3 tablespoons rice vinegar
Salt
3 tsp sugar
10 g fresh ginger
4 tablespoons lime juice pepper
6 tablespoons olive oil leaves of
8 stalks of mint
1 fresh coriander
1 spring onion
4 tbsp roasted peanuts
2 tbsp sunflower oil
1 tablespoon butter Moreover freezer bags

Method:
1. Drain the tofu and cut in half lengthwise. Give with soy sauce and sherry in a freezer bag and marinate 15 minutes.

2. grapefruit peel, remove the white skin completely. Fillets between the separating skins cut out. Juice reserved. Halve cucumber lengthwise, remove seeds, cut into about 1/2 cm thick slices. Chilli in half lengthwise, remove seeds and chop finely with the garlic. Vinegar, 75 ml grapefruit juice, 1/2 tsp salt, 2 tsp sugar. Cucumber, grapefruit, chili and garlic admit.

3. Peel the ginger, finely grate. Lime juice, 3 tablespoons water, 1 teaspoon sugar, salt, pepper and olive oil Whisk. Mint leaves, cilantro, onions, trimmed very fine, coarsely chop peanuts, admit it. Tofu pat dry 5-6 minutes in the oil fry, remove it. Butter admit deglaze with the marinade. Cut tofu into slices. Drizzle with marinade and peanut dressing. Serve with cucumber salad.

Fast recipe; Boiled potatoes with carrots and apple curd

 
Fast recipe; Boiled potatoes with carrots and apple curd

ingredients

600g waxy potatoes
1 tablespoon cumin saat
2 bay leaves
salt
200 g fat quark
2 El carbonated mineral water
1 tablespoon canola oil
  Salt
 Pepper
130 g carrots
100 g apple
1/2 bunch parsley

Method

Cover 1. 600 g waxy potatoes in a pan of water. With 1 tablespoon cumin sowing, season 2 bay leaves and salt. Cover and bring to a boil over medium heat for about 20 minutes. Cook.

2. Mix 200 g fat curd cheese with 2 tablespoons carbonated mineral water and 1 tablespoon canola oil vigorous, season with salt and pepper.

3. 130 g carrots, peel, remove seeds 100 g apple. Both grate coarsely. Papers from 1/2 bunch parsley chop. Mix everything under the curd.

4. Drain the potatoes and let evaporate shortly. Serve with curd.

Fast recipe Sandwich with Fried Egg

 
Fast recipe Sandwich with Fried Egg

ingredients
1 cucumber
salt
4 sprigs of dill
500 g salmon fillet (without skin and bones)
2 tablespoons olive oil
pepper
2 tablespoons lemon juice
3 tablespoons white wine vinegar
sugar
4 slices of brown bread
100 g cream cheese
4 eggs
1/2 bed cress

Method:

1. Peel the cucumber and slice into thin slices. Mix with 1/2 tsp salt and let them go. Pluck off and chop Dillästchen.

2. Salmon fillet pat dry and cut into 8 inch thick pieces. Heat oil in a pan and fry the salmon on each side for 1-2 minutes. Season with salt, pepper and lemon juice.

3. express cucumber and place in a bowl. Mix with vinegar and dill and season with salt, pepper and 1 pinch of sugar. Slices of bread spread with cream cheese and cucumber salad first, then put on salmon fillets. Eggs without fat frying in a pan for fried eggs and place them on the bread. Season with salt and pepper and serve
sprinkled with cress.

Yummy This is The Zebra Cheesecake

Yummy This is The Zebra Cheesecake

Ingredients

150 g of chocolate biscuits
120 g butter or margarine
150 g of whole milk chocolate coating
500 g fat quark
250 g mascarpone
150 g sugar 1
/ 2 tsp ground cinnamon
Salt
4 eggs
2 tablespoons flour
4 tablespoons sliced ​​chocolate rolls

Method:
1. Place biscuits in a freezer bag and finely crush with a rolling pin. 80 g fat melt, knead the bread crumbs. Press mixture into a at the bottom with parchment paper designed springform pan (24 cm diameter).
2. Bake in preheated oven at 160 degrees (fan oven 150 degrees) pre-bake on the 2nd shelf from the bottom 15 min.. Chocolate chop, melt over a hot water bath. 40 g fat melt.
3. 3.Quark, mascarpone, sugar, cinnamon, and 1 pinch of salt with whorls of the hand mixer set up for 5 minutes.. Stir in eggs one by one. Flour and fat stir. Mass in half, stir the chocolate under one half.
4. Add 2/3 of the light into the mold, allowed to proceed. Give 2/3 of the chocolate mixture gently and let it run. Others give spoonfuls of light and dark mass in several layers above. Bake in preheated oven at 160 degrees (fan oven 150 degrees) on the 2nd shelf from the bottom 50 min bake.. Allow to cool completely in the mold. Sprinkle with chocolate rolls.

Yummy Carrot Cake

Yummy Carrot Cake

Ingredients

60 g chopped almonds
350 g carrots
225 g whole wheat flour
2 1/2 tsp cream of tartar baking powder
1 tsp cinnamon
1/2 tsp nutmeg (freshly grated)
250 ml of rapeseed oil
200 grams of brown sugar
Salt
4 eggs
200g double cream (hot room)
60 g butter, softened
1/2 tsp organic lemon zest, finely grated
1 tsp lemon juice
60 g icing sugar
16 marzipan carrots

Method:

1. almonds in a frying pan until golden brown on medium heat without fat and allow to cool on a plate. Carrots, peel and finely grate.
2. Add flour, baking powder, cinnamon and nutmeg and mix in a bowl. Oil, sugar, salt and eggs with whorls of the hand mixer stir. It was not until the flour mixture, then stir in the carrots and almonds.
3. batter into a greased square baking tin (23x23 cm or in a round shape, 26 cm in diameter) and give smooth. In the hot oven at 175 degrees (fan oven 160 degrees) on the rack on the middle rack for 45-50 minutes. Bake. Allow the cake to cool completely on a wire rack in the form.
4. cream cheese, butter, lemon zest and juice stir briefly with smooth whorls of the hand mixer. Powdered sugar in portions with stirring briefly. Cream 30 min. Refrigerate.
5. Loosen the cake from the mold and place on a plate. Top coat with cream cheese and min. 1 hr. Refrigerate. Cut cake into 16 pieces

Oranges and almond pudding

Oranges and almond pudding

ingredients
Yield: 8 servings
2 bags of almond custard powder
4 tablespoons sugar
750 ml of milk
250 ml whipping cream
2 teaspoons grated orange peel organic
1 glass of Amarena cherries (250g)
50 ml of orange juice

Method :

1. pudding powder with sugar and 100 ml of milk until smooth. Boil the remaining milk and cream in a saucepan. Stir be agitated powder and min with stirring. 1 minute cook. Orange peel stir. Rinse a pudding mold or bowl (1 l) with cold water and pour the custard into the pudding mold. At least covered with plastic wrap. 2 hrs. Refrigerate.

2. Add Amarena cherries and South in a bowl and mix with orange juice. Carefully loosen the pudding with a knife on the edge of the mold and pounce on a plate. Serve with black cherries.

3. Tip: You can just as well the pudding into 8 small pudding molds or cups (à 125 ml) fill.

Plum and poppy seed cake

 
Plum and poppy seed cake

You Will Need :
500 ml of milk
25 g sugar
60 g of honey
Salt
300 g ground poppy seeds
100 g wheat semolina
150 g soft butter
2 eggs
1 tsp organic lemon peel
 El lemon juice
50 g candied ginger lining
1.5 kg plums
100 g of red currant jelly quark-oil dough
200 g fat quark
100 g sugar
1/2 tsp ground cinnamon
Salt
100 ml of milk
125 ml of neutral oil (such as corn oil)
400 g flour
4 tsp baking powder

Method:

1. Boil for mass poppy milk, sugar, honey and 1 pinch of salt. Poppy and meal can sprinkle with stirring. To a boil and let it swell on low heat 6-7 minutes, stirring constantly. Fill mixture into a bowl. Butter in pieces stir in gradually with a whisk. Then gradually stir in the eggs, lemon zest and juice. Chop ginger finely, stir well. Allow to cool poppy cream, stirring several times.

2. Meanwhile Wash plums, drain and clean. Cut plums at the pointed ends crosswise, then cut lengthwise once, but not cut in half. Plums unfold and stone.

3. For the quark-oil dough cottage cheese, sugar, cinnamon, 1 pinch salt, milk and oil with a whisk of food processor or whorls of the hand mixer stir until smooth. Flour and baking soda and knead with dough hook of the Equipment or the hand mixer.

4. (40 cm x 30) Roll out dough evenly on a greased pan juice. Emphasize cooled poppy mass on the dough. Evenly shaped roof tiles with plums show. In the hot oven at 200 degrees (gas 3, fan oven 180 degrees) Bake on the 2nd shelf from the bottom 35-40 minutes.

5. jelly boil. The plums after baking with the jelly coat. Let cake cool on a rack.

6. Tip: plum or prune - what fruit is better suited for baking? Both are delicious. Little advantage of plum: it remains well during baking in the form. The plum on the other hand is juicy and can soak through the cake. Both varieties can be - halved and pitted - even freeze.

Vegetable tortilla

Vegetable tortilla


Ingredients

    600g waxy potatoes
    2 onions
    2 red pointed peppers
    2 tablespoons butter
    7 eggs
    120 ml of milk
    30 g grated Italian. Hard cheese
    1 bunch of parsley
    8 tablespoons olive oil
    2 tablespoons white wine vinegar
    150 g frozen peas
    1 tsp butter

...
Preparation

1. 600 g. waxy potatoes cook for 20 min. as jacket potatoes (preferably the day before), drain, rinse, peel and allow to cool completely. 2 onions cut into strips. 2 red pointed pepper Clean and cut into 1/2 inch thick rings.

2. Preheat oven to 200 degrees (fan not recommended). Slice the potatoes and in a nonstick ovenproof pan (24 cm diameter) with 1-2 El butter 10 min. At medium heat fry, season with salt and pepper. Add onions and 5 min. To fry.

3. Puree 7 eggs (Cl. M), 120 ml of milk and 30 g grated Italian. Hard cheese (eg. As Grana Padano) with the cutter bar and add salt. Leaves from 1 sprig parsley chop. Half of it with 8 tablespoons olive oil and 2 tablespoons white wine vinegar mix. Mix remaining parsley together with 150 g of frozen peas and bell pepper rings under the potatoes and heat for 5 minutes..

4. Wrap the pan handle with aluminum foil. The rim of the cup with 1 teaspoon butter fat. Distribute eggs milk over the vegetables, can falter in a hot oven on a rack on the middle rack 25-30 minutes.. Allow to cool for 10 min. In the pan, then fall onto a plate and serve with the herb oil.

Yummy Apple Tiramisu Cake

Yummy Apple  Tiramisu Cake

Ingredients
 


60 g flour
30 g cornstarch
1/2 its baking powder
50 g Pavarotti biscuits
three eggs
Salt
150 g sugar
150 ml strong espresso
five El Walmart
one glass of apple compote
500 g macaroni
two its cocoa powder

Method:

1. Place the flour, starch and mix baking soda and seven. Give biscuits in a freezer bag, finely crushed and add to the flour mixture. Egg whites three tablespoons lukewarm water one pinch of salt until stiff. Can sprinkle in sugar and 90 g for three min. continue beating. Stir in egg yolks short. Carefully fold in flour mixture. emphasize in an at the bottom with parchment paper-lined baking tin (24 cm diameter). In the hot oven at 190 degrees (fan oven 170 degrees) on the bottom rail 25 min. bake. Allow to cool on a grid in the mold.

2. Loosen the bottom of the form. Horizontal one cm thin cover crop, this crumble, place on a plate and in a hot oven at 180 degrees (fan oven 160 degrees) on the middle rail ten min. roast, let it cool. 125 ml espresso and two tablespoons Walmart mix. Place the remaining sponge cake on a cake plate, drizzle with the espresso mixture. Emphasize apple compote on the ground.

3. Quark, remaining sugar, remaining espresso and Walmart with whorls of the hand mixer for three minutes. until creamy, macaroni with a dough spatula, mix gently. Emphasize cream on the apple compote. Sprinkle with the toasted biscuit crumbs. Serve with cocoa dusted.

Yummy Oven roasted tomatoes

Yummy Oven roasted tomatoes

ingredients

For 2 servings
400g ripe tomatoes on the vine
1 clove of garlic
3 sprigs rosemary
4 tablespoons olive oil
2 tsp coarse sea salt
pepper
sugar


 
Method:

1. 400 g clean ripe vine tomatoes and cut in half. Contact with the cut side up in a baking pan (about 25 x 15 cm).
2. 1 clove of garlic finely. 3 branches of rosemary pluck off the needles and chop finely. Until mixed thoroughly with the garlic and 4 tablespoons olive oil with the cutter bar. With 1-2 tsp coarse sea salt, pepper and a little sugar brown, spread over the tomatoes.
3. In the hot oven at 180 degrees (fan oven 160 degrees) on the middle rack for 45 minutes. Bake.

Eat Quotes
<<< Pasta with melted cheese is the one thing I could eat over and over again. >>>

Marinated barbecued

Marinated barbecued

Ingredients
4 strips of barbecued
2 cloves garlic
Provençal herbs
Oil and salt
black pepper


Method:

Put in a bowl all rolled strips of barbecued above, the salt and pepper to taste you put Provence herbs and sprinkle with abundant oil. Leave it in the fridge so for a few hours, at least two; or from one day to another, longer stays in the more prepared n'agafarà taste.

Upon cook the meat, put the iron to heat and hot when you remove it from the marinade and drain the oil and put it to cook making him a couple of tumbles until you get to taste cooking remind you that this is a piece of meat if the cook tends to be very hard.

Brown sugar cookies in flowing heart

brown sugar cookies in flowing heart

INGREDIENTS/

120g butter,
120g dark brown sugar,
150 grams of flour,
1 dark chocolate bar,
1 beaten egg,
1 tablespoon baking powder


 
METHOD/

Preheat oven to 180 ° C
In the bowl of your food processor or bowl, beat the butter and brown sugar into a smooth cream
Add the beaten egg and flour and yeast while continuing to beat
Cover your paper baking sheet with parchment and deposits ahead of heaps with a teaspoon spacing them well (about 13 lots)
Each pile of dough are filing the center square of chocolate and cover chocolate square with dough
Bake 12-15 min and cool
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focaccias the grated banana puree and chocolate with almonds scattered

focaccias the grated banana puree and chocolate with almonds scattered

Two patties

Ingredients

350 g flour, 1 sachet of yeast, 1 tsp caster sugar 3 tbsp olive oil, 1 dark chocolate, 120g slivered almonds, 1 tsp salt and 4 bananas, 1 lemon juice net

 
Method:

Place the flour in a large bowl

Dissolve the yeast in 20 cl of warm water and let rise 10 minutes

Add flour sugar, salt, oil and yeast

Work the dough and make a ball

Cover the bowl and let the dough rest in a warm place 1:30 in the shelter of air currents

Flatten dough and push the air and make two equal balls

Form two large slabs

Place them on a baking sheet covered with parchment paper

Crush your mashed bananas with lemon juice and spread the net on two discs leaving 1 or 2 cm from the edge

Grate the chocolate on top and sprinkle with almonds

Let rest 1 hour always in a warm place and protected from area streams

Preheat oven to 180 ° C

Brush round milk

Bake about 20 minutes

Serve warm or cold

Eat Quotes
<<< My father said there were two kinds of people in the world: givers and takers. The takers may eat better, but the givers sleep better. >>>

Yaummu Broccoli and pasta Balbazlae

Broccoli and pasta  Balbazlae


 
You Will Need

300 g broccoli
salt
200 g short pasta,
two tablespoons oil
250 g minced pork
150 g frozen peas
150 ml whipping cream
25 g of hard cheese
pepper


 
Method

1. Boil plenty of water in a large pot. Meanwhile broccoli into two cm divide large florets.
2. salted pasta water and cook the pasta according to package instructions therein. Meanwhile, heat the oil in a large skillet. Met lumpy cry.
3. Add four min. Before the end of the noodle cooking broccoli to the pasta, bring to the boil and more on low heat for two minutes. Cook. Add peas and cook together at the end.
4. Pour cream into the pan and bring to a boil. The half of the cheese, mix and allow to melt. Drain the pasta, taking care to collect 100 ml of pasta water. Mix broccoli and pea pasta with the cheese sauce. 6-8 Stir in El pasta water, season with salt and pepper. Sprinkle with remaining cheese.

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Roast beef with spices veryYummy

 Roast beef with spices veryYummy

Ingredients

two tablespoons fennel seed
four sprigs rosemary
Salt
two pieces of pork neck
300 g onions
two cloves of garlic
400 g greens
11 tablespoons olive oil
one its tomato paste
one teaspoon juniper berries (pressed)
one its allspice, (pressed)
one its black pepper, (pressed)
500 ml chicken stock
two tablespoons cornstarch
400 g cherry tomatoes (the branch)
Also
 Kitchen string
 Aluminum foil


 
Method

1. For the roast roast the fennel in a nonstick pan and remove them and easily crushed in a mortar. Pluck rosemary needles of two branches and chop finely. Heat 100 ml of saline water in a large pot. Laying suckling pig neck with the rind side down into the salt water and cook for 10-15 minutes on low heat. Take suckling pig from the pot and let cool. Rub the meat pages with fennel and rosemary and tie with kitchen string so that the meat has more grip. By using chill. 200 ml of water with one teaspoon salt.

2. Finely dice the onion. Garlic press. Clean, peel and finely chop the greens carrots and elegiac. Leek, cut into small pieces, wash and drain well.

3. four El Heat oil in a large shallow pan, meat in it with the rind side down, over medium heat, fry for 6-8 minutes until the rind is slightly crispy and golden brown. Remove the meat, place with rind side up on a baking sheet and bake in preheated oven at 180 degrees (gas 2-3, convection oven 160 degrees) and cook on the second shelf from the bottom for 30 minutes. Increase temperature to 210 degrees (gas 3-4, convection oven 190 degrees), rind brush with a little salt water. Roast for another 45 minutes, while the rinds from and brush to salt water. TIP: Just before serving, if necessary, turn on grill and cook two minutes, the rinds crispy. Warning: monitor the crickets!

4. Meantime, three tablespoons oil in a saucepan, onions and garlic and fry for 6-8 minutes. Carrots, celery and leeks add and cook another five minutes. Tomato paste and stir Kirsten 30 seconds. Pour in the vermouth and simmer strong. Add juniper, allspice, pepper, stock and 200 ml of cold water and open boil over high heat in half. Pour sauce through a fine sieve into a second pot and well press with a ladle (makes about 600 ml). Simmer sauce 300 ml, readily bind with the mixed in a little cold water cornstarch and cook on low heat for 2-3 minutes. Possibly season with salt.

5. Remove the meat from the oven and wrap in aluminum foil, without covering the rind (otherwise tough!). Set aside. Tomatoes with remaining oil and remaining rosemary sprigs mix, salt and pepper. Push tomatoes on ND shelf from the bottom in hot oven, reduce heat to 200 degrees and cook 7-8 minutes, take it out.

6. Remove the roast from the kitchen string. Cut the meat into slices and serve. Serve sauce separately. Serve with carrots, peas and zucchini vegetables (see Recipes: Carrot and peas, curettes).

Cake Walnut With Caramel Cream

 Cake  Walnut  With Caramel Cream

You Will Need

Brownies
200 g dark chocolate
200 g butter
300 g walnuts
Salted macadamia nuts 100 g
6 organic eggs
300 g sugar
1 Pk. Vanilla sugar
270 g flour
2 tsp cream of tartar
1/2 tsp salt
2 tablespoons cocoa powder
50 g sugar
150 ml whipping cream
Salt to serve:
200 ml whipping cream
2 tsp cocoa powder
Salt
Also
Baking paper


 
How ,,,

1. For the brownies the chocolate finely. Melt slowly with the butter in a saucepan while stirring. Allow to cool. Walnuts and macadamia nuts coarsely chop.

2 eggs, sugar and vanilla sugar with the whisk the food processor or hand mixer whorls of 8-10 minutes open plump. The cooled chocolate mixture under stirring. Flour, baking powder, salt, cocoa and whiskey (or orange juice) stir briefly. Add nuts and fold in gently. On a lined with baking paper underline (20 x 30 cm). Bake in preheated oven at 180 degrees (gas 2-3, convection not recommended) on the 2nd shelf from the bottom bake 35 minutes. Let cool on a rack on the baking sheet.

3. For the caramel sauce to caramelize the sugar until golden brown in a large pot, stirring until the sugar begins to melt at one point. Deglaze with the cream, 1 pinch of salt, bring to a boil and let it boil for 3-5 minutes to a thickish sauce. Allow to cool.

4. To serve, beat the cream until stiff, with layers of caramel mixture into a bowl. Brownies with cocoa powder and serve with whipped cream.

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Cake By Honey and Almonds

Cake By Honey and Almonds

You Will Need :

250 g flour
1/2 Pk. Dry yeast
60 g sugar
Salt
1 egg white
125 ml milk, hot room
80 g butter, softened
50 g of liquid honey
250 g whipped cream cooled,
80 g chopped almonds
1 Pk. Vanilla sugar


 
Method:

1. Mix the flour, yeast, sugar and 20 g 1/4 tsp salt in a bowl. Whisk the egg whites in a measuring cup and fill with milk to 150 ml. Give 30 g of butter to the flour mixture and knead with dough hook the hand mixer for 5 min. To a smooth dough. Shape into a ball and in the bowl covered in a warm, draft-free place for 1 hour. Let go, until doubled in size.

2. 50 g butter, 40 g sugar, honey, whipped cream and almonds 50 g boil in a small saucepan. Cook over low heat for 5 minutes. Remove from heat and place.

3. Knead dough on lightly floured work surface and press on a lined with baking paper into a round flat cakes (ø 28 cm). Almond paste spread out around here have a 1 inch margin-free. Cakes for 15 minutes. Let her go.

4. In the hot oven at 180 degrees (fan oven 160 degrees) in the lower third of 30-35 min. Until golden brown. Can bee sting cool on the sheet on a wire rack.

5. Add the remaining cream and vanilla sugar until stiff and serve with the bee sting.

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Coffee Cake Yamm So Delicious

Coffee Cake

you will need :

Dough 2 eggs
Salt
50 g sugar
50 g flour
150 ml Espresso
2 tsp icing sugar
3 tablespoons coffee liqueur
Cream
250 g Clotted Cream
1 tbsp icing sugar
1 teaspoon instant espresso powder
2 tsp cocoa powder


 
Method :

1. Line the bottom of a springform pan (18 cm diameter) with parchment paper. Separate the eggs, egg whites 1 pinch of salt and beat with the whisk of the hand mixer stiff, let it sprinkle sugar slowly. Yolks with a whisk easy subject. Flour over the egg mixture and just seven fold in with the whisk. Pour batter into the springform pan and smooth the surface. Bake in preheated oven at 200 degrees (gas 3, fan oven 180 degrees) until golden brown on the second shelf from the bottom 8-10 minutes. Remove from the oven and allow to cool in the mold.

2. espresso with powdered sugar and coffee liqueur mix. Solve biscuit base with a small knife from the edge of the mold and remove the baking paper carefully. Set biscuit on a cake plate and soak several times with the espresso blend.

3. clotted cream quickly stir in powdered sugar and espresso powder. Spread onto the biscuit, thick dust with cocoa powder, cut into pieces and serve.

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Yamm Apple cakes and walnuts

Apple cakes and walnuts

You Will Need:


180 g flour
90 g of butter,
40 g sugar
1 Pk. Vanilla sugar
1 Egg
1 tsp finely grated organic lemon peel
110 g walnuts
50 g sugar
1 Pk. Vanilla sugar
100 g butter
3 eggs
60 g flour
3 tart apples 150 g;. For example, russet or Cox Orange
30 g butter
 sugar


 
Method:

1. For the shortcrust add the flour into a bowl, butter, sugar, vanilla sugar, egg and lemon zest and with hands knead quickly into a smooth dough. (26 cm diameter) thin fat and distribute springform pan with butter the dough with your hands as thin and evenly on the floor and on the edge. Refrigerate at least 30 minutes.

2. Meanwhile, finely grind the batter walnuts in flash hacker. Open sugar, vanilla sugar and butter in a bowl with the whorls of the hand mixer until the sugar has dissolved. Eggs succession, beat in each case until the egg is completely incorporated into the mass. Flour with baking powder and walnuts and mix with a spatula lift the dough. Give batter onto the pastry, spread evenly and smooth.

3. For the filling, peel apples into quarters, remove the seeds and cut on the outside with a knife several times along. Spread to the outer side up evenly on the dough and brush with butter. Dust with icing sugar and bake in preheated oven at 180 degrees (gas 2-3, convection oven 160 degrees) Bake on the 2nd shelf from the bottom for 45 minutes.

4. Remove the cake from the oven, allow to cool and carefully remove from the mold. Serve with whipped cream.

Eat Quotes
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Yamm potato stew , kids would love this

Yamm  potato stew , kids would love this

Ingredients


30g fresh ginger
4 shallots
1 clove of garlic
1 red chilli
450 g predominantly waxy potatoes
200 g red pepper
1 tablespoon olive oil
Salt
1 pinch of sugar
200 ml coconut milk
180 g prawns
8 stalks coriander leaves


Preparation

1. Peel 30g fresh ginger and chop finely. 4 shallots 1 clove of garlic and chop finely. 1 red chilli cut lengthwise, remove seeds and chop finely. 450 g peeled predominantly waxy potatoes and dice 1 cm in size. 200 g red pepper into quarters, remove seeds and cut into 1/2 inch cubes.

2. Heat 1 tablespoon olive oil in a saucepan. Ginger, shallots, garlic and chili over medium heat for 3 minutes. Braise. Add the potatoes and 2 min. Sauté, this season with salt and 1 pinch of sugar. 200 ml coconut milk and pour 400 ml of water, bring to a boil, cover, and 15 min. To cook.

3. 180 g shrimp (peeled, ready to cook) and add pepper, boil for another 5 minutes. Cook. Stew might add salt and serve sprinkled with the leaves of 8 stalks coriander leaves.

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