Recipes with Pepper

Potato soup

Clean and rinse the pores well. Chop some of the green peppers fine to fill the soup (about 2 dl). Cut the rest of the pimples into smaller pieces. Melt the butter in a saucepan by high heat, but without burning. Season potatoes in smaller pieces and pore p

Barbequemarinade

It is whipped together and ready for use after approx. Half an hour. Excess marinade can be stored on a refrigerator in a closed glass.

Hidden ostrich

Grease a large ovenproof dish thoroughly and place the meat in the dish to cover the bottom. Pour melted butter over the meat and spice with salt, pepper, thyme and mild peppers. Spread chopped onions and tomatoes in the order above the meat, cover the dish wi

Filled / stuffed peppers

Cut the peppers all along, remove the stem and the kernels. Chop onions and mushrooms and sweat both on the forehead. The eggs are whipped together in a bowl. Rasp, grated cheese, boiled bulgur, chopped parsley and stir the vegetables. Sprinkle with salt and p

Chopped pearly breast

The breasts are cut by the pearls and knocked to the cake plate size between two pieces of film. Meat is cut from upper and lower thighs, approx. 250 g. Blend with salt, egg and whipped cream to a slippery father, the silver eels are removed and the farmer is

Poached pearl breast with estragon sauce and stuffed thighs

Thighs cut by the pearl. Back and wings cut off (to be used for cloud). Make a soup of porridge, laurel leaves, thyme and parsley. Tie the vegetables together with cotton straps. In a pot, the back and wings are browned. Add water and soup and stew from

Filled pearl breast with truffle and winter herbs in basket

Bean and fill: Put the chopped meat in a bowl and add salt and pepper. Whip with whipped cream until the meat gets really cool. Add egg whites and whip again until whites are absorbed. Now whip the cream for a little while (if you have a food processor, it ca

Stired pearl breast breast on oven baked herbs

Celery - Carrots - Parsnip - Onion and Rosemary, cut into suitable pieces and put in a deep frying pan. Spoon a good olive oil and bake in the oven for one hour covered with stanniol at 170 degrees. Sauce of chicken stock Chopped chalot cloves are sautée