Recipes with Tomato puree
Butter a baking dish and advantage in layers: breadcrumbs, squash, rice, tomatoes and tomato puree. Sprinkle between the layers with crushed Rosemary, salt and pepper. Top layer must be rast, and allocated some butter BLOBs upstairs.
Bake at 200 degrees C f
Arrow onion and garlic and chop both. Rinse bladselleri stalks and cut them into thin slices across.
Heat the oil in a deep frying pan and gently fry the vegetables for a moment. The meat came on and Brown it map. Crumble it with a spoon or fork. Add the to
Blanchér squashene in boiling water about 4 min. Chop the onion finely and fry the oil a few min. Chop the tomatoes into smaller pieces and add the thyme and finely chopped fennel and basil. Let the onion, tomatoes and spices simmer, covered, for about 20 min.
Udvand the fish (1-2 24-hour assistance, thickness).
Chop the chilies and garlic and fry it cautious in the oil. Load the layered tomato/pimiento, potatoes, fish and onions (plus purrene) Pour the olive oil over glovarme (w/chili/garlic). Let everything boi
you take a strainer and pour the rice into 4 glass, rinse them in warm water. Imen water seeping from the rice, you take a pan and the oil comes in along with the salten. When they are hot so take the 4 glasses of cold water down into the Pan and then put the
Cook the legs in plenty of water for about 45 min.
Mix the other ingredients together well with an electric beater, if desired. Brush the cooled meat with some of the marinade and let it soak a little before it takes place on an elevated grating. Brush alon
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