Recipes with Tomatoes

Fallow deer-Stroganoff

The bowl or chop is cut into pieces, turned into flour and seasoned with salt and pepper. The meat is baked in a saucepan, water is added, and it is simmering under the lid. Tomatoes are peeled, chopped and finely chopped and then swirled in butter with little

Sacred Hill from De Bortoli

The sliced ​​fillets are cut into very thin slices. (Place the meat in the freezer for about 1/2 hour, making it easier to cut). The slices are spread over 4 plates and seasoned with salt and pepper. The marinade poured over the meat. The tomatoes are scald

Strudseburger with papaya relish and fried potatoes

The chop chopped and shredded into 4 flat steaks. Relish is made by boiling sugar and vinegar with chopped onion, smoothed with snowflake. Here comes chopped papaya. Should boil for approx. 15 seconds. Then cool and mix with chopped coriander. The potatoes are

Apricot jam-Tomato

Place the tomatoes in a bowl of boiling water and give them ½ min. Flip them and cut them into small boats. Wash the apricots, cut them into small boats and throw the stones. Mix the fruit in a bowl of lemon juice, put on and give it 5 min at full consumption

Greek potato soup

The potatoes are peeled and cut into large cubes. The onions are peeled and cut into quarters. The garlic peeled and chopped. The celery is peeled and cut into cubes. The carrots are peeled and cut into slices. The tomatoes are peeled and chopped. The parsley

Vermicelli with olives and capers

Mash the sardilian fillets with a fork and melt them in the hot olive oil. Add capers, garlic and olives, all roughly chopped. Stir well and after a few minutes add the tomatoes into strips and a little later the chopped parsley. Boil for a few minutes. If the

Sea bass medalion shaken in olive with red pepper sauce and vegetable bottom

Red pepper sauce: Start with the peppers: Cut each pepper in 4 pieces and behind them with the skin side up for approx. 10-15 min. At 200-220 degrees until the skin turns dark / black. Take them out, put them in a plastic bag and let them cool off. The skin c

Cod with crisp potato peel and spinach / tomato sauté

Cod fillet: Tip: Season the fillets with salt and a little pepper and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish. Cut the cod in pieces and brush with egg white. The potatoes are cut into