Recipes from Wocobook
The squash is cut into small pieces and the tomatoes are cut into thin slices. The lid is finely chopped. Oil, vinegar, salt and mustard mix and pour over the carved vegetables. Let the vegetables pull about 10 min in the marinade before it is served. Decorate...
Cut the cleaned squash into the fingerpiece spelled, chop loosened and chop both pieces into oil until it is light browned. Mix the lemon juice with olive oil, salt and oregano. Bring the vegetables in a bowl and pour the marinade over....
The squash is rinsed and cut through lengthwise in 4-5 long slices. Put them in a frying pan and sprinkle with parmesan cheese and thyme. There is so much water pouring that the bottom of the pan is just covered. Bake at 190 g for approx. 10 min. Until the che...
Cut the cleaned squash into the fingerpiece spelled, chop loosened and chop both pieces into oil until it is light browned. Mix the lemon juice with olive oil, salt and oregano. Bring the vegetables in a bowl and pour the marinade over....
Peel the squash and cut into smaller pieces. Blend it all together in the food processor and season with salt and pepper....
The dough is collected and rests cold for at least 1 hour.
Then roll the dough out and put it in an approx. 27 cm. pie tin. The bottom is dotted with a fork and stands for ½ hour.
Sprinkle squash roughly, sprinkle with 1 tablespoon of salt and leave for ...
Blanch the squash in boiling water approx. 4 min.
Chop loose well and let it oil for a couple of minutes. Chop tomatoes into smaller pieces and add thyme and finely chopped fennel and basil. Let onions, tomatoes and spices simmer under lid for approx. 20 mi...
The dough:
Crumble flour, oatmeal, salt and butter and quickly collect the dough with cold water.
Roll it out and serve it in a pie shape. Put it in the fridge for half an hour, dot it with a fork and cook for 10 minutes. At 200 degrees.
Filled: Chop the ...
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