cooking pini mal

Cock-a-leekie, a traditional Scottish soup, celebrates the combination of leeks, chicken and pearl barley in a broth with white wine and crème fraîche. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 1 clove of garlic 300 g of leeks 1 teaspoon of rapeseed oil 120 g of pearl barley 1 dl of white wine 1 liter of chicken broth ½ cooked, boneless bouillon hen or 250 g of cooked chicken meat 80 g of crème fraîche salt pepper 2 sprigs of parsley Freind's kitchen recipes,  Croque Monsieur . How to proceed Preparation: ca. 20 minutes Simmer: 40-50 minutes Total time: 1 h 10 min Chop the garlic, cut the leeks into rings. Heat the oil and sauté the garlic with the leeks and barley. Add the wine. Let the liquid reduce and add the broth. Cover and simmer for 40-50 minutes, the barley must still be al dente. Add the meat and crème fraîche to the soup and heat. Season the soup with salt and pepper. Chop the parsley, spread it over the soup and serve. Yo

Tafelspitz is a very appetizing Austrian specialty made from beef cooked together with vegetables. So tender that it melts in your mouth. try also this lentil cappuccino recipe too. Ingredients Main course For 6 people 1 kg of meat per boiled meat (covering the rump), can be ordered in advance from the Migros butcher 1 onion 100 g of celeriac 1 carrot 2 cloves of garlic 2 bay leaves 2 cloves 1½ teaspoons of salt Freind's kitchen recipes,  Croque Monsieur . How to proceed Preparation: ca. 15 minutes Cooking: ca. 3 hours Total time: 3 h 15 min Remove the meat from the fridge 30 minutes before preparation. Bring plenty of water to a boil. Immerse the meat and boil it for 2-3 minutes. Remove it and throw the water. Return the meat to the pot and cover it with boiling water. Bring to a boil. Cut an unpeeled onion in half, the celery and carrot into large pieces. Add the onion, vegetables, garlic, bay leaves, cloves and salt to the meat. Let it simmer gently half-covered for approx. 3 h

A delicacy in reduced form: baked quail wrapped in a layer of bacon, sweetened with a veil of date juice, scented with rosemary and served on a bed of yellow peas. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 4 whole quails, available in major branches or on order salt pepper 8 slices of bacon, approx. 100 g 2 tablespoons of concentrated date juice or honey 1 bunch of rosemary 4 tablespoons of olive oil 1 onion 3 cloves of garlic 250 g of yellow peas 1 liter of broth Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: ca. 15 minutes Cooking: ca. 25 minutes Total time: 40 min Season the quails with salt and pepper. Wrap 2 slices of bacon around each quail. Brush them with the date juice. Arrange them with the rosemary on a baking sheet lined with baking paper and sprinkle with half the oil. Preheat the oven to 190 ° C. Chop the onion and garlic cloves. Heat the remaining oil in a pan and fry the garlic, on

A course with inviting exotic notes: pork stew stewed with vegetables and pineapple and flavored with a pinch of curry. Enjoy your meal! try also this salmon salad with avocado recipe too. Ingredients Main course For 4 people 300 g of small onions 300 g of carrots 460 g of pork stew salt pepper 3 tablespoons of peanut oil 1 tablespoon of flour 1 tablespoon of Madras curry 3 dl of vegetable broth 350 g of pineapple 2 sprigs of sage Preparation: approx. 20 minutes Brazing: approx. 50 minutes Total time: 1 h 10 min Freind's kitchen recipes,  pumpkin and almond cake. How to proceed Halve the largest onions. Cut the carrots into slices. Salt and pepper the stew. In a bratt pan, stew the meat and onions in oil for approx. 10 minutes over medium heat. Add the carrots. Sprinkle with the flour and curry and mix well. Add the stock to the stew, cover and cook over medium heat for approx. 50 minutes. Peel the pineapple and, with a sharp knife, remove the eyes. Cut the pulp into cubes and, 15