Ingredient: Olive oil

Salad Speciale

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Salad speciale
Course Salads
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Salads
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Clean and cut the haricots in half. Cut the zucchini in half and in 1 cm thick pieces.
  2. Add olive oils in a pan and heat it up.
  3. Add the haricots and fry for a minute or two.
  4. Add the zucchini, stir it together and fry them together for ca 15 minutes under lid. add a little salt.Mix the salad dressing when the haricots and zucchini are in frying in the pan.
  5. Add the lemon juice and the zest in a salads bowl
  6. Add the chili.
  7. Take the haricot and zucchini of the heat and add it to the salads bowl. Mix everything together.
  8. Add a salads leave on each plate. Add the haricot salads mix asa filling on each salads leave.
  9. Add the Cashew nuts.
  10. Add the red currant berries at the end.
Recipe Notes

This is a wonderful salad to eat a hot day.

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?Bolognese

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?Bolognese
Course Sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Chop one yellow onion, one chili and three garlic cloves.
  2. Cock the dried you meat in salted water for 10 minutes.When ready press all the water out from the soy meat.
  3. Heat up a pot and add in the chopped garlic, onion and the chili.When fried for a few minutes add some Italian spice mix.
  4. Add the soy meat, steer everything together. add tomato puree and steer once more and let it simmer for 2 minutes. Then add 1 dl red wine and mix it and let is simmer for 5 minutes.
  5. Add the caned tomatoes
  6. Add some more red wine. season the sauce with salt and pepper. let it simmer for 15 minutes.
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Potato Pizza

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Potato Pizza
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Peel potatoes and grate them, chop the onion, garlic and the thyme. Heat up the oven to 200°C
  2. Mix the potatoes onion, garlic and the thyme with 4 tablespoons of oil. Season it with salt and pepper
  3. Spread the potato mixture evenly on a baking dish.
  4. Put the potato pizza on the 2nd rail from bottom in the oven for 30 minutes
  5. Add the tomato slices, season it with salt and pepper. Add the grated "cheese". Put it back in the oven for 15 minutes
  6. It tastes so good that you could eat much more.
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Garlic soup “Vampire’s Woe”

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Garlic soup "Vampire's Woe"
Course Soup
Cuisine French, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Soup
Cuisine French, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Peal the garlics
  2. Smash hem with the flat-side of the knife (as the picture show)
  3. Add the red pepper, cumin powder to the garlic
  4. Heat up a pot and add the garlic cloves, red pepper and cumin powder
  5. Mix it and let it fry together for some minutes
  6. Add the dry sherry and steer, let it cook for a minute
  7. Add the veggie bouillon
  8. Let it boil down for 20 minutes
  9. Easy and a fantastic starter for cold days, plus it keeps the vampires away - so far it worked 🙂
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Tajine

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Tajine
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Cut the carrot, zucchetti, aubergine, red pepper in cubes and sliced the onion and garlic. chop the thyme leafs
  2. Cut the pumpkin in a little bigger cubes than the rest of the vegetables
  3. Prepare the veggie bouillon, chickpeas and cut the tomatoes in quarters
  4. Heat up a pot and add the onion, garlic, cinnamon stick then add as well all the spice powders as red pepper, saffron, cayenne pepper, ginger and cumin. Mix everything together and let it cook together for a few minutes
  5. Add the veggie bouillon, chickpeas, Tomato purée, salt and pepper and mix it together good
  6. Add the thyme leafs and lower the temperature and let it small cook for 20 minutes
  7. Add the cubed carrot, zucchetti, aubergine, red pepper and mix it. Put on a lid on the pot and let it cook together for 15 - 20 minutes. Steer now and then
  8. Add the pumpkin cubes
  9. Add the tomatoes and let it simmer under a lid for 20 - 25 minutes
  10. Serve the Tajine together with Couscous or Rice
Recipe Notes

It's a perfect recipe to do when you have guests because you can prepare it even the day before and just heat it up before serving.

If you do so it tastes even better.

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“Pump Choi”

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"Pump Choi"
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Cut and slice the vegetable
  2. Heat up a pan and add the onion and the garlic and let it fry for a few minutes
  3. Add the peanut pumpkin, steer everything together and let it fry on low heat for 8 - 10 minutes
  4. Add the Pak Choi and the veggie bouillon, let it cock under a lid for 10 minutes
  5. Ready to serve, and easy quick dish which taste wonderful
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Risotto

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Risotto
Course Main Dish
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Slice the tomatoes and chop the onion. grate the parmasan cheese. Mix together the bouillon.Measure up the white wine in a cup. measure up the correct amount of rice
  2. Heat up some olive oil in a pot and add the onion. after a few minutes lower the temperature and add the rice and fry it together for a few minutes.
  3. Add in the white wine and let it simmer on low temperature for 3 - 4 minutes.
  4. Add in little amount of the bouillon and let it simmer. Now it's the time to add the sliced tomatoes (or the tomato pure). Every time the when you see that the mix start to thicken add a little more bouillon. Just let it simmer slowly at a low temperature and steer now and then so you don't burn it.
  5. When all the bouillon is used up or the rice is soft (it will take about 35 - 45 minutes), add the grated parmasan cheese and steer / mix it together
Recipe Notes

Wonderful dish where a salad and a glas of good red wine fits perfect.

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