Daily kitchen - Bernhard Long - ebook

Daily kitchen ebook

Bernhard Long

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Rump steak with tomatoes and arugula • Aubergine bake with tomatoes, Parmesan and mozzarella • Ham noodle cake with gorgonzola and crispy crust • Shrimp on cucumber and orange salad with orange and lime sauce • Vegetarian savoy cabbage with green core walnut filling • Fast turkey with peach and cucumber salsa • Potato cream soup with bacon • Red cabbage potato gratin with goat's cheese • Steamed cod with mustard sauce • Beef ragout in sour cream with mushrooms and pasta • French herring salad with goat cheeses • Colorful mango cabbage salad with mini sesame chips • Pasta with tomato sauce and smoked tofu • Piquant stew with pears, beans and cassafers in an easy way • savoy-lasagne with tomato sauce • Onion soup with baked cheese baguette • Celery potato gratin with soy cream • Baked loaf fillet in carrot coat • Serbian rice with turkey, pepper and tomatoes • Ribbon noodles with radicchio in creamy ham sauce

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Liczba stron: 121




Daily kitchen:

What am I cooking today? 100 delicious recipe ideas

Fast food

Reproduction, translation, processing or similar acts for commercial gain and resale or other publications are not permitted without the written consent of the authors.

Copyright © 2016 - Bernhard Long

All rights reserved.

CONTENT

Standard dishes recipe ideas for what I cook today?

Rump steak with tomatoes and arugula

Aubergine bake with tomatoes, cheese parmesan and mozzarella cheese

cheese ham noodle pie with gorgonzola and Crumb Crust

Shrimp on cucumber salad with oranges oranges lime sauce

Vegetarian cabbage rolls with color green kernels walnut stuffing

Fast turkey pork cutlet with peach cucumber salsa sauce

bacon potato soup with breakfast

Red cabbage potato gratin with goat cheese

Steamed cod with mustard sauce

French shepherd salad with goat cheese toast

Beef stew in sour cream with mushrooms and pasta

Colorful mango fruit coleslaw with small sesame chips

Pasta with tomato sauce and smoked

Spicy stew with pears, beans and smoke meat on easy way

Wirsing lasagna with tomato sauce

Onion soup with gratinated cheese baguette bread

Celery potato gratin with soy cream

floes Baked filet in carrots Coat

Serbian Rice meat with turkey, paprika vegetables and tomatoes

Ribbon pasta with radicchio salad in a creamy ham sauce

flame-cake with prosciutto and arugula

Colorful coleslaw with smoked meat

pointed cabbage Waldorf salad with pork

Colorful vegetable soup with noodles

Vegetarian Nasi Goreng with scrambled eggs

sauce tofu meatballs with yogurt

Ham wrap bread "Hawaii"

Chorizo pasta with egg cream

Potato soup with poultry sausages

Oakleaf garden cress salad with bacon and blue cheese

Fried tofu mushroom vegetables in lettuce leaf

Kohlrabi gratin pasta with peas and courgettes

Chef's salad with cheese, ham and eggs

Pasta with lamb meatballs and eggplant, tomatoes and sultanas

Pea soup with small Cabanossi

Asparagus ham omelet with potatoes and parsley

Small meatballs in pita bread with mint cheese and crudités

polenta pizza

Stuffed turkey rolls in tomato sauce

Carrot kohlrabi gratin with herb quark

Tofu Vegetable saucepan with potatoes

Potato turnip vegetable casserole

Turkey turnip saucepan with star anise and turkey meat

Fish bolognese with vegetables

Corn salad with Swiss cheese and honey mustard dressing

Green beans vegetable pasta sauce with pesto and pine nuts

Sweet potato and coconut soup with chicken cubes fire sharp

Rocket salad with olive crostini and paprika vegetable vinaigrette sauce

Creamy mushroom soup with mushrooms, porcini mushrooms and thyme

Spicy mozzarella cheese pasta with sun dried tomatoes, oregano spice and pine nuts

Fruity chicken skewers with curry spice coriander yogurt

Baked rosemary potatoes with mushroom vegetables

Chicken pasta with sage and tomatoes

Fish fillets with almond crust on melted cherry tomatoes

Rice soup Greek style with lemon eggs Mix

clod fillet in orange sauce with rice and corn salad

Fried hake with wild rice and leek tomatoes

Spaghetti Carbonara la

Rice pudding with kiwi fruit sauce

Potato cheese pizza with sage and onions

Red white skewers with cherry tomatoes and mozzarella cheese

Lasagna with cream cheese

sauce Poached eggs with herb yoghurt

Chicken mushroom skewers with chilli spice oil

Stuffed small cucumber with tomato cream cheese

Spicy onion meatballs with potato salad

Stuffed peppers with herb rice

Oranges Tomato soup with cream rosettes

Foam omelet with spinach and sprouts

Pasta shells in tomato sauce with anchovies and marjoram

Roasted salmon fillets in mustard cream sauce

sauce Spicy fish cakes with orange tomato salsa

Turkey pepper steak in fine cream sauce

Sesame fish sticks with spicy cucumber salad

sauce Baked vegetable sticks with yogurt herbs

Creamy zucchini pasta with parmesan

Lukewarm pasta cucumber salad with fried shrimps

Vegetarian chili spice with bulgur and vegetables

Green fish curry spice with tilapia, romanesco vegetables and coconut milk

Filled baguette bread with paprika vegetable herb quark

Meatballs in tomato sauce

Cold avocado cucumber soup with seaweed caviar and yoghurt

Spicy fish vegetables saucepan with rice

Semolina pudding with berry sauce

Szeged turkey goulash with sour kraut and paprika vegetable

Thai mussel pot with coconut

Vegetable Sushi with nori seaweed

Tomato tuna pizza with black olives and basil

Pasta with spinach and cheese

Gnocchi zucchini skillet with cherry tomatoes and parmesan

Seafood Paella with saffron and vegetables

Corn paprika vegetable casserole Mexican style

Tuna pasta salad with dried tomatoes and arugula

Confetti Couscous with creamed vegetables

Stuffed lettuce leaves with chicken and green beans

Seafood pizza with fennel and orange

Tepid rice cakes with avocado cream

Black squid pasta with tomato and white wine

Strapper maximum with beef smoked meat

Fish cakes with potato salad

Standard dishes recipe ideas for what I cook today?

Rump steak with tomatoes and arugula

Ingredients for 2 meals

½ bunch of arugula (about 50 grams)

10 cherry tomatoes (on the vine)

1 sprig of rosemary

½ lemon

1 large spoon of olive oil

1 large spoon rapeseed oil or sesame oil (refined)

1 double sirloin steak (about 375 grams)

little sea salt

freshly ground black pepper

The preparation

clean rocket with water, brushing and spin dry. Remove coarse stems and chop leaves into bite-size pieces.

Clean tomatoes with the vine with water, then drain well.

clean rosemary with water, shake dry, pluck and chop needles. From half a lemon 1 small spoon squeeze juice. Rosemary with olive oil and citrus juice mix.

The steak of any existing fat and sinews, rinse and pat dry. Refined oil (eg rapeseed oil or sesame oil) heat in a frying pan and fry the steak in it from both sides with very strong heating sharp.

take steak from the skillet, wrap in aluminum foil and let rest 5 minutes.

Meanwhile, simmer the tomatoes with moderate heating for about 2 minutes in the frying fat.

Remove the steak from the foil and crush across the grain into slices. Place on a baking tray or an ovenproof plate and sprinkle with the rosemary mixture. Add salt and pepper.

Put tomatoes on the meat slices and everything in heated, preheated oven at 250 ° C (fan: I do not recommend, gas mark 4 - 5) heat on the bottom shelf level about 5 minutes. take out, sprinkled with arugula and bring to the table.

Aubergine bake with tomatoes, cheese parmesan and mozzarella cheese

Serves 4 meals

3 eggplants (about 900 grams)

Salt and freshly ground pepper

75 grams Parmesan

1 bunch basil

Olive oil (for the mold)

500 milliliters flash tomato sauce

100 grams of mozzarella cheese

The preparation

Clean eggplants with water, dry and chop into 1.5 centimeter thick slices. Salt lightly and let them go on kitchen paper for 10 minutes.

Melanzani dab and heavy grilling in a heated grill pan on each side. remove and pepper and set aside.

parmesan finely grate. clean basil with water, shake dry and the leaves pluck.

A baking dish of about 1 liter of fat volume. provide little tomato sauce on the top layer aside. Apply a thin layer of tomato sauce in the shape and sprinkled with a little cheese.

A layer eggplant slices sprinkled over it and with a little basil. In this order, the ingredients fill until they are exhausted.

Available for sale or distribute the deferred tomato sauce and parmesan.

mozzarella cheese tear into small pieces and spread on the surface. Aubergine bake on the oven rack, medium insertion level, in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2 3) immediately bring to the table bake about 30 minutes and.

cheese ham noodle pie with gorgonzola and Crumb Crust

Ingredients for 6 meals

400 grams Long pasta (preferably wholegrain)

2 onions

250 grams of cooked ham

4 sprigs of thyme

250 grams of soy cream

75 grams gorgonzola cheese

4 eggs (size M)

Salt and freshly ground pepper

4 large spoons breadcrumbs (40 grams)

25 grams butter

The preparation

Cook macaroni according to package directions in plenty of salted water. deter cold and drain well.

While the pasta is cooking, peel onions and finely dice. Ham cubes.

Laying; Half of noodles circle in a round baking pan (possibly form fat 22 centimeters in diameter).

distribute ham and onions on it, leaving around to form an edge wall of 2 centimeter width freely.

The freed edge with some of the remaining pasta place, as with pasta and ham stuffing renders a layer form. Then enter the remaining noodles circle it.

Thyme clean with water, shake dry, pluck and chop leaves. smooth mix soy cream, gorgonzola cheese and eggs with the kitchen blender.

place 1 large spoon thyme aside, stir the rest into the cheese mixture.

Mixture with salt and pepper from the mill and pour over the pasta. In the heated, preheated oven on the oven rack at 170 ° C (fan: 150 ° C, gas mark 2) bake on the 2nd shelf position from the bottom a total of 45 minutes.

After 30 minutes of baking the cake with breadcrumbs sprinkled and sit on the knobs of butter. Cover pie with foil and bake at the same heating on.

let rest 10 minutes before cutting on cake. With residual thyme sprinkled bring to the table.

Shrimp on cucumber salad with oranges oranges lime sauce

Ingredients for 6 meals

500g large shrimp (ready to cook)

3 Biologically oranges (about 100 grams)

1 Biologically cucumber (350 grams)

2 small romaine lettuce hearts

3 stalks tarragon

1 Biologically lime

Salt and freshly ground pepper

4 large tablespoons of olive oil

2 small spoons of coriander seeds

black peppercorns

The preparation

Peel 2 oranges so that the shell and all white skin is removed. mince orange slices. Cut the rest of the orange in half and squeeze.

Cucumber peel, cut lengthwise in half, remove seeds with a spoon and chop into very thin slices.

clean lettuce hearts with water, spin dry and chop into bite size pieces.

clean tarragon with water, shake dry, pluck leaves and chop coarsely. place in a bowl with lettuce, cucumber and orange slices.

Cut lime in half and squeeze. 1 large spoon lime juice, 3 large spoon orange juice, some salt and pepper from the mill and embezzled the olive oil.

Cut the shrimp lengthwise little. Remove the black intestine threads, shrimp briefly rinse and pat dry well.

Coriander and pepper crush or chew briefly flash hackers from the mill in a mortar. Shrimps as with sprinkled.

Prawns grilled on the hot grill or in a grill pan on each side about 45 seconds. Then lightly salt.

The sauce with the salad mix, bring shrimp out on the table and bring to the table.

Vegetarian cabbage rolls with color green kernels walnut stuffing

Serves 4 meals

2 onions

3 large tablespoons of olive oil

75 grams Green crushed seeds

500 milliliters of vegetable broth

30 grams of walnut kernels

1 sprig of thyme

1 stalk parsley

40 grams Parmesan

1 egg (size M)

Salt and freshly ground pepper

4 leaves Wirsing (large)

2 carrot (about 200 grams)

1 leek (about 250 grams)

1 large spoon curry powder

130 milliliters soy cream

The preparation

Peel the onions and chop finely. Onions 1/2 big spoon fry oil in Fig.1. Green crushed seeds add and sauté briefly.

With 250 milliliters broth delete from, and then bring to a boil. Cover and allow to swell at a small heating for half an hour. Remove from the saucepan and leave little cool.

While the color green kernels swells, the chop walnuts. clean thyme and parsley with water, shake dry, pluck off the leaves and chop finely. parmesan rub.

color green kernels, walnuts and herbs with eggs and parmesan mix. Season with salt and pepper.

Savoy leaves for 3 minutes in boiling salted water cook (blanch), remove, rinse with cold water, drain and pat dry with kitchen paper.

Clean carrot with water, peel and chop into fine strips (julienne). clean leeks with water, clean and cut into rings.

Savoy leaves spread, cut out the thick midribs wedge.

color green seeds spread on the leaves and roll up, thereby turn the pages easily, because does not fall out with the filling. tie with kitchen string or stuck with chopsticks.

Residual Heat oil in a roasting pan. Fry the rolls around and take out.

give carrots and leeks in the roasting pan and sauté. With spice curry sprinkled and pour the remaining broth.

give rolls back into the roasting dish on the vegetables and simmer covered at average heating 30 minutes.

take rolls out and keep warm. Bring the sauce to the boil vegetables. Soy cream and cook 4 5 minutes. Season with salt and pepper. Set rolls in the sauce, and go immediately to the table.

Fast turkey pork cutlet with peach cucumber salsa sauce

Ingredients for 2 meals

2 turkey pork escalope (about 170 grams)

1 large peach (about 130 grams)

1 Biologically cucumber (about 200 grams)

2 big spoon of white balsamic vinegar

Salt and freshly ground pepper

1 pinch of chilli flakes

2 large tablespoons of olive oil

1 large spoon rapeseed oil

4 sprigs dill herbs

The preparation

clean peach with water, cut in half, remove the stone and chop the flesh finely.

clean cucumber with water, dry and finely chop.

dill herb clean with water, shake dry and chop coarsely.

Mix vinegar with salt, pepper, chilli flakes and olive oil. Peach, cucumber and mix dill herbs.

Turkey pork schnitzel Rinse, pat dry with paper kitchen and season with salt and pepper.

Heat canola oil in a nonstick skillet and pork cutlets and fry on each side for about 2 minutes. The turkey pork cutlet with peach cucumber salsa sauce bring to the table.

bacon potato soup with breakfast

Serves 4 meals

800 grams floury potatoes

1 onion

1 large spoon of olive oil

750 milliliters of vegetable broth

150 milliliters cooking cream

1 frisee lettuce

2 slices bacon breakfast (about 30 grams)

½ bunch of parsley

Salt and freshly ground pepper

The preparation

Peel onion and chop finely. Peel potatoes, clean with water and coarsely chop.

Heat oil in a saucepan. Onion braise until soft. Add the potatoes and cook briefly.

Pour vegetable stock and cream, and let it all covered with small heating cook about 20 minutes.

Meanwhile frisee lettuce brush, clean with water, spin dry and chop small.

breakfast bacon slices cut in half and crispy in a nonstick skillet without fat from bake. let short drain on kitchen paper.

clean parsley with water, shake dry, pluck leaves and chop finely.

Potato Cream Soup Puree with a kitchen mixer. Stir Klein Sliced salad and puree everything again. Add salt and pepper, sprinkle with parsley, lay the breakfast bacon decoratively on the potato soup and bring to the table.

Red cabbage potato gratin with goat cheese

Serves 4 meals

½ red cabbage (750 grams)

750 grams of potatoes

1 tart apple (eg Boskoop)

3 sprigs thyme

100 milliliters of whipped cream

100 milliliters of milk (1.5% fat)

100 milliliters of vegetable broth

100 grams of goat cheese from the roll

Salt and freshly ground pepper

The preparation