Ingredient: Thyme

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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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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Freja’s Spinach & Olive Quiche

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Freja's Spinach & Olive Quiche
Course Main Dish
Prep Time 20 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Peal & chop the onions, slice the tomato and the mozzarella cheese in 5 mm thick slices
  2. Peal and chop the garlic, cut in half take out the stones from the olives, wash the spinach leaves
  3. Heat up olive oil in a big pan, add the onion and the garlic, let it fry for a few minutes then add the white wine
  4. Add the spinach and mix everything together, steer now and then
  5. After a few minutes the spinach will shrink quite a lot
  6. Add the black olives and fry it for 3-4 minutes
  7. Prepare the dough during this time and put it in a pie dish, heat up the oven to 180°C
  8. Distribute the spinach & olive mix on top of the dough
  9. Pour the soy cream and the veggie egg mix over the quiche, then add a few sliced tomatoes and veggie cheese
  10. Insert the quiche in the middle of the oven for about 40 minutes
  11. Ready to serve as a main dish with a green salad
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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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Aubergine-Involtini con mozzarella

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Aubergine-Involtini con mozzarella
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start by doing the Tomato sauce (the recipe you will find under sauces). The sause can as well be done the day before, if you are doing this please do not forget to heat it up before adding it in the form the day after
  2. Slice the aubergine in about 1 cm thick slices, You should count on 3 aubergine slices / person. Chop the onion, garlic, thyme and the rosmarin and the rest of the aubergine.Cut the mozzarella in sticks ca 3 x 1 cm and about 5-6 cm long
  3. Fry aubergine slices to a gold brown color, but before frying put them in a bowl with salt water for about 30 minutes. This makes so you do not need to use as much olive oil when you fry them. When fried put them aside and let them cool of
  4. Heat up a pan with olive oil and fry the onion and aubergine. Press in the garlics. Add the tomato purée, rosmarin, thyme and mix it together. season it with salt and pepper
  5. Apply the fried mixture with onion, aubergine and spices on the fried gold brown aubergine slices.Add one mozzarella stick on each of the fried aubergines and roll them together one by one
  6. Heat up the oven to 250°C.Add the tomato sauce in a oven form. Put the aubergine rolls on top of the sauce.Backe it in the oven for about 5 to 10 minutes
Recipe Notes

Serve with polenta as a main dish!

Aubergin-Involtini with mozzarella
Bon appétit !

 

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