palamama cook

A few potatoes, one or two pears, a little cream and a creamy velvety is ready. Served with toast and cheese it is a real treat. try also this skyr cake with blueberries recipe too. Ingredients Small meal For 4 people 1 onion 700 g of floury potatoes 2 pears 1 tablespoon of rapeseed oil 1 liter of vegetable broth 2 dl of semi-fat cream salt pepper 1 baguette of the stone oven of 400 g 200 g of semi-hard cheese, for example tilsiter or mountain cheese ½ bunch of parsley 4 tablespoons of grainy mustard Freind's kitchen recipes,  Celeriac puree with red cabbage . How to proceed Preparation: ca. 20 minutes Simmer: ca. 30 minutes Cooking in the oven: ca. 5 minutes Total time: 55 min Chop the onion. Dice the potatoes and pears. Heat the oil and sauté the onion. Combine the potatoes and pears. Blend with the broth. Cover and simmer for approx. 30 minutes, until the potatoes are cooked. Blend with a hand blender. Add the cream and season with salt and pepper. Heat the oven to 200 ° C. Hal

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