Recipes with Pepper

Funghi al funghetto

The sponges are cleaned and cut into slices. Is a card boiled in leachate water. Sieved and poured with ice-cold water. The sponges are thoroughly dried in the kitchen roll. Meanwhile, parsley garlic and onions. The lid is finely chopped and white-laid pressed

Savoico soup with pear and ginger

Cut ginger and onions into smaller pieces. Cut the coarse of the cabbage leaves and divide them into smaller pieces. Blanch for 1 minute in plenty of boiling water added salt. Cut the bulb into cubes - remove the core housing. Sauter onions, ginger and cabbage

Creamy Romain Salad

Cut the root of the salad and pick the leaves apart. Bring plenty of well-salted water to boil and blanch the salad leaves shortly. Pour the water off and rinse the leaves in very cold water. Let them drip off. Pil onion as well as garlic and chop it very nice

Main salad in Danish

Pile the coarse leaves off the salad, divide each head into four to six pieces. Rinse the salad thoroughly. Swipe it dry in a cloth or in the salad basket. Stir a dressing of cream and vinegar. Season with salt, sugar and pepper. Turn the salad together with t

Flow-roasted mayor with spinach

Peel, rinse and share the majors in quarters. Boil them first for 2 minutes in salted water and put them in a saucepan. Then cook the majors in cream at low heat approx. 10 minutes. Clean, rinse and chop spinach roughly. Place it in the top of the pan with che

Asparagus with ham

Whip flour and water together in a bowl. Add the remaining ingredients and leave the dough for half an hour. Pour the dough into thin pancakes on a medium-sized pan. Cut the bottom of the asparagus, rinse them and cook them 5 min. In leachate water. Drain t

Asparagus lettuce

Clean the asparagus and cut them into appropriate slices. Also clean and cut onions and radishes. Whip vinegar together with mustard and add the oil a little at a time. Season with crushed garlic, salt and pepper. Turn the vegetables with the dressing an

Asparagus with safranauce

The wooded end is broken by the asparagus and steamed in leachate water for 5 minutes. sauce: The loaf is chopped and swirled in butter. The wine is added and cooked to half. Broth and saffron are added. Cream and corn starch together and stir in the sauce