Mains recipes

Vegetables Jambalaya

Cut chicken and chorizo ​​sausage in tern. Chop the coarse and white lacquer well. Cut the peppers in the tern and the celery in slices. Chop the parsley well. Cut the chili into small terns. Cut the dried tomatoes into strips. Heat the oil at the bottom of a

Pizza 2 pcs.

Dough: Stir the yeast with water in a bowl. Bring flour and salt and knead the dough well together. Let it rise in a warm place approx. ½ hour. Turn on the oven of 225. Pour the dough through again, if necessary. With more flour and roll it into an elongated p

Jambalaya with chorizo ​​and crayfish

Cut the sausages into slices and arrow crayfish and shrimp. Divide the frozen cod into smaller pieces and let them thaw. Cut tomatoes, fennel, celery, onions, garlic and a whole Spanish pepper in the tern. Season the vegetables in oil. Add the dried spices,

Baked turkey breast and orange sauce

Whip cream fraiche and egg yolk together. Sprinkle orange juice and purified, finely chopped orange peel in with clipped estragon leaves. Season with salt and pepper. Put the cream covered in the refrigerator for at least 2-3 hours. It can also be whipped toge

Baked turkey breast with cream cheese

Rub the meatpiece with salt and pepper and brown it on all sides in oil on a pan or in a pan. Take it up and let it swallow. Beat the butter dough and roll it out. Stir the finely chopped pepper, chopped onion and pepper in the cream cheese and taste it.

Baked turkey breast with green cabbage

The turkey breast is seasoned with salt and pepper. Brunes well on all sides. Pairs are cleaned and chopped. Garlic pilles and both are mixed with chopped turkey meat. Turkey bacon is cut into the tern and comes in the dad. Add salt and pepper. The filod

Saganaki with shrimps

Half the oil on a saucepan and half the onion finely chopped, sauté for 1-2 minutes. Get the prawns and let them simmer. Add cognac or brandy and add the flour. Cut down the heat. Let the whole simmer simmer for a few minutes until the odor spreads and the fla

Saganakimuslinger

Scrub the mussels, throw them open, crushed and those who do not close if you knock out the skull. Cool well. Boil the wine, thyme the bay leaf in a large pot and bring the mussels up, let them boil for about 5 minutes, pour the liquid from a slice and stor