Ingredient: Rapeseed oil

Älpler magronen

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Älpler magronen
Course Main Dish
Cuisine Swiss
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Swiss
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Piel and cube the potatoes, peal and slice the onions
  2. Heat up the water in a pot until it boil.Add the pasta and the potatoes and let them cook for ca 10 minutes. Drain the water when ready.
  3. At the same time heat up a pan and add the sliced onion
  4. Add cream
  5. Add grated cheese
  6. Add the pasta and potatoes
  7. Steer everything together. voila ready.
  8. Can be served together with apple puree or a salad.Most common is the apple puree.
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Spätzli Pfanne

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Spätzli Pfanne
Course Main Dish
Cuisine Swiss
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Swiss
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Chop the shallots, garlic and slice the champion and the dried tomatoes so it's ready to use later
  2. Heat up rapeseed oil in a pan and add the spätzli (we made a vegan version - recipe will follow)
  3. Fry them until golden brown. When ready take them out of the pan
  4. Add some more rapeseed oil and then the garlic, champion and shallots in the pan
  5. Let everything fry for a while, steer now and then
  6. Add the veggie bouillon and let it simmer on low temperature for 5 minutes
  7. Add the soy cream, thyme leafs and the sliced tomatoes and let it cook together, steer now and then
  8. Add the fried spätzli and mix it together, let it simmer for a few minutes
  9. Voila, ready to serve
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Red Thai – Curry with Shrimps

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Red Thai - Curry with Shrimps
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. We use this brand of vegan shrimps which should be boiled in water for a few minutes before they are ready
  2. Chop the paprika, sweet potato, onion, garlic and the broccoli
  3. Heat up a pan with rapeseed oil. When hot add the shrimps and fry them for a few minutes
  4. Add the chopped the paprika, sweet potato, onion, garlic and the broccoli. Mix it and let it fry for 5 minutes
  5. Add the cocos milk, the soy milk and the red curry paste, let it simmer on low temperature for 10 minutes
  6. A wonderful dish which is perfect to serve when you have guests.
Recipe Notes

Jasmin rice fits perfect to this dish.

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Fried Pak Choi with Garlic Tofu

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Fried Pak Choi with Garlic Tofu
Course Main Dish
Cuisine European, Thai
Prep Time 15 minutess
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine European, Thai
Prep Time 15 minutess
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Chop the onion, garlic and the chili. Slice the pak choi in quarter on in the length.
  2. Heat up a pan with sesame oil. When hot add the pak choi and let then fry for 5 minutes, add the onion.Add the tofu and mix everything and let it fry for some minutes. Just before it is ready add the garlic, balsamico vinegar and the Worcestershire sauce. Mix everything and it is ready to serve
  3. Add chopped chili on top before serving
  4. We served it with oven grilled potatoes. Sliced in half and add olive oil on the sliced site, add salt and some spices of your choice
Recipe Notes

This ia a quick and wonderful dish which surprised us a lot (did not believe it would be that good). Therefore, you'll find Pak Choi every now and then in our recipes....it's so yummy :o)

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Fish & Chips

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Fish & Chips
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. This is the type of vegan fish filet we used for this recipe. Patrik who eat fish when close to the ocean, was surprised about how good they make this vegan fish with considering of both consistence and smell.
  2. Mix the flour, baking soda and the saltAdd the beer slowly while constantly stirringBatter should be thick enough so that it sticks on fish filletsLet it stand for 20 minutes
  3. Dry the fish file and add salt, pepper and some flour on both sides.
  4. Heat up ca 1/2 cm of rapeseed oil in a pan (should be around 175°C)Dipp the fish file in the batter, let them drain so the layer of batter does not become to thickAdd three pcs of dipped fish file in the pan (do not add to many because it will cool down the oil)
  5. When golden brown turn them over and fry them on the other side
  6. Best served with chips or potato wedges
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Beef bourguignon

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Beef bourguignon
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Instructions
  1. Finely chop the thyme and the flat leave parsley
  2. Chop the carrots, red onion, yellow onion, garlic, champignon and peel the shallots
  3. Heat up a pan with rapeseed oil and fry the soy meat until golden brown
  4. When ready move the soy meat into a large pot for later slow cooking together with all ingredients
  5. Use the same hot pan as you used to fry the soy meat to cook the carrots, red onion, normal onion, garlic, thyme, champignon and the peeled shallots and cook until lightly brown
  6. Stir in the tomato puree and the flour and cook for 2 minutes, stirring constantly. When ready add it into the slow cooking pot where you have the soy meat
  7. Mix in the bouillon and the red wine, bay leaves and the parsley in the slow cooking pot where you have the soy meat
  8. Add the finished cooked veggies . Adjust the seasoning with salt and pepper
  9. Add the sliced tomatoes
  10. Put on the lid and cook very gently for 2,5 hours
Recipe Notes

Serve with rice.

Beef bourguignon served with rice

Can as well be served with mashed potatoes, celeriac mash or a potato gratin.

Of course fits a glas of red wine perfect to this dish

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