sâmbătă, 25 ianuarie 2014

joi, 23 ianuarie 2014

Rustikale Spätzle-Pfanne

What do we have here?
An adaptation of the classical German dish: Käsespätzle

1 onion, 250 g fresh champignons, 50 gr bacon, 1 tablespoon olive oil, 500 gr Spätzle, 1 Maggi Fix Gebratene Schinken-Noodle mix, 50 g grated Emmentaler, 1 tablespoon chopped parsley

Chop the onion, cut the mushrooms into stripes and the bacon in cubes.
Heat the oil and fry onions, mushrooms and bacon. Add the Spätzle, the Maggi Mix and water and let it cook for 2-3 minutes. In the end add the Emmentaler and the chopped parsley.

luni, 20 ianuarie 2014

Moroccan lentil & turkey stew with pomegranate seeds

Chez Mazilique amazing recipe as always... and sooo easy to make...

1 turkey breast, cut into pieces, 100g lentils, 1 large onion, chopped, 1 tablespoon grated ginger, 3 cloves garlic, finely chopped, 1 handful of dried apricots, chopped, juice of 1 lemon, seeds of 1 pomegranate, 1 bunch parsley, chopped, 1 liter of chicken broth, 2 teaspoons ras el hanout

In a large pot heat 1 tablespoon of olive oil and fry the onions, garlic and ginger for about 8 minutes. Add salt and pepper. Add the meat and let it fry for another 5 minutes, then add the ras el hanout, lentils, the chopped apricots and the lemon juice. Pour the chicken soup and let it boil for half an hour, or until the meat and the lentils are done. In the end add the chopped parsley and the pomegranate seeds and serve.


miercuri, 15 ianuarie 2014

Spargel-Lamm-Pfännchen mit Gnocchi

500 g white asparagus, 2 spring onions, 2 180 g) lamb fillets, salt water, 3 tablespoons THOMY Pure sunflower oil, 500 g gnocchi di patate, salt, pepper, 3 tablespoons white wine, 500 ml water, 2 sachets MAGGI Meisterklasse Rahm-Bratensauce, 1 tablespoon herb crème fraîche, salt, pepper

Wash, peel and cut the bottom of asparagus. Cut the asparagus diagonally into pieces. Cut the sprin onions into rings.Wash the meat, pat dry and cut into strips .
Bring a pot of salted water to a boil, boil the asparagus for about 3 minutes, then drain.
Heat the oil into a pan, fry the gnocchi until golden brown for about 5 minutes , season with salt and remove. Heat the rest of the oil and fry the lamb strips in it. Season with salt and pepper. Deglaze with white wine and pour in the water. Add the Maggi Mix, stir and bring to a boil . Add the gnocchi, asparagus pieces and spring onion rings and let it boil for 2 minutes. Refine with the crème fraîche and season with salt and pepper.