palamama cook

A quick and easy autumn salad: chestnuts, bacon and champignons add even more flavor to the aromatic gruyère. try also this lentil cappuccino recipe too. Ingredients Main course For 4 people 1 onion 100 g of frozen chestnuts, to be defrosted before use 80 g of mushrooms 60 g of diced bacon salt pepper 1 bunch of chives 2 tablespoons of mustard 4 tablespoons of sunflower oil 2 tablespoons of herb vinegar ca. 1 tablespoon of broth 800 g of gruyère surchoix 120 g of Tête de Moine rosettes Freind's kitchen recipes,  Celeriac puree with red cabbage . How to proceed Preparation: approx. 20 minutes First cut the onion into quarters and then into strips. Coarsely chop the chestnuts. Depending on their size, cut the mushrooms into four or six pieces. Brown the bacon in a fat-free pan until crispy. Add the onion and chestnuts and continue to brown. Incorporate the mushrooms and fry briefly. Season with a little salt and plenty of pepper. Finely chop the chives and mix with the mustard, oil ...

Spaghetti with clams are one of the great classics of Italian cuisine. Our variant combines the flavor of wholemeal linguine with clams scented with garlic and lemon. try also this polenta gnocchi with gorgonzola recipe too. Ingredients Main course For 4 people 1 kg of shellfish, eg. small clams 1 onion 1 clove of garlic ½ lemon 1 red pepper 500 g of spaghetti salt 6 tablespoons of olive oil ½ bunch of parsley pepper Freind's kitchen recipes,  Soup with apples . How to proceed Preparation: approx. 30 minutes Wash the clams under running water. Discard damaged or open shellfish. Chop the onion and garlic. Squeeze the lemon. Halve the chilli pepper, remove the seeds and cut it into strips. Boil the spaghetti al dente, drain and drain. Heat the oil in a nice large pan and sauté the onion, garlic and chilli. Add the clams, put the lid on and cook for approx. 5 minutes, stirring occasionally, until the molluscs open. Throw away any that have remained closed. Chop the parsley and a...

With the browned escalopes covered with a slice of raw ham - such as saltimbocca without sage - champignons and cream potatoes are served. try also this croque monsieur and croque madame recipe too. Ingredients Main course For 4 people 500 g of potatoes for raclette 2 dl of cream salt pepper 8 veal escalopes of 70 g 8 slices of raw ham 1 onion 2 sprigs of parsley 150 g of mushrooms 4 tablespoons of rapeseed oil Freind's kitchen recipes,  Quark eyes . How to proceed Preparation: ca. 20 minutes Cooking in the oven: ca. 30 minutes Total time: 50 min Preheat the oven to 200 ° C. Wash the potatoes well. Arrange them in a baking dish and sprinkle them with cream. Season with salt and pepper. Bake the potatoes in the center of the oven for approx. 30 minutes. Arrange 1 slice of raw ham on each slice of meat and secure with a toothpick. Chop the onion and parsley. Slice the mushrooms. Fry the onion and mushrooms in a pan in half the oil for approx. 3 minutes. Add the parsley and season wi...

Celery and apple; a truly tasty combination that gives life to this creamy velvety enriched with cider, cream and a pinch of cayenne pepper. try also this strawberry cheesecake slice recipe too. Ingredients Appetizer For 4 people 1 small onion 1 sweet apple, e.g. Gala 300 g of celeriac 2 tablespoons of rapeseed oil 3 dl non-alcoholic apple cider 6 dl of vegetable broth 2 dl of semi-fat cream salt Cayenne pepper Preparation: ca. 15 minutes Simmer: ca. 30 minutes Total time: 45 min Freind's kitchen recipes,  pumpkin medallions with speck. How to proceed Chop the onion. Cut the apple into quarters, core them and set one aside to decorate. Cut the remaining quarters and celery into chunks and fry in a little oil. Add the cider and broth. Cover and simmer the soup for approx. 25 minutes. Cut the apple quarter into thin slices and brown them in the remaining oil. Set aside. Remove 1 tablespoon of celery from the soup and cut into cubes. Blend the soup with the hand blender. Add the...