Mains recipes

Bulgur with chicken

Boil the bulgus according to the instructions on the bag. Heat the oil in a deep pan and chop the onion and crushed garlic until the onions are ready. Add the chicken meat and season until the meat has got color. Add the pepper fruit to the tern and coar

Fish fillet with tomato-cucumber salad and bulgur

Bulgur - Chop onion and sun dried tomato fine, bowl bulgur in a pot of water, brothel, onion and sun-dried tomatoes and boil it for a little heat 7 minutes. Let the bulgur pull for 2 - 3 minutes before serving. Fish Cut fish fillets long in 1.5 cm wide str

African spicy bulgur

Boil the bulgus in leachate water for 5-6 minutes and let it dry off. Heat the oil, sprinkle onion, garlic and spice mixture. Add leeks and peppers and possibly. A little water if it is burning. Add the bulgus and possibly. More water (not so much it wil

Mangokotteletter

Chops are roasted in butter on the pan. Put in a fireproof dish. Karry is sliced ​​in butter on the pan, then onion and apples are added in turn and switched. Curing. Pour over the chops and place in the oven at 180 - 200 degrees for approx. ½ hour. Serv

Pork in fish sauce

You take a few tablespoons of oil and sugar and melt it together in a saucepan. When it's just been golden, you're porking it. Turn down the flare and do not brown for too long, it must not be hard. Then add water and coconut milk so that it just covers. Add c

Oriental pie

Season the bird in hot oil (non-smoking), add bacon cut into fine strips or tern. Squeeze garlic into the pan. Add finely chopped lemongrass. Add other spices (amount to taste and pleasure - the only thing to limit is galangal (1 teaspoon)). Stir well together

Vietnamese pickled sausages

Take a handful of fresh coriander leaves, chop them nicely with 3 cloves of garlic, lemongrass, spring onion and purified chili. Stir this spice mixture together with the beef and form them into small "sausages". Steam the water spinach (the easiest way is to

Boston Fry

Melt the margarine in a frying pan when it has taken color, turn the meat over until it is browned on all sides. Let the meat get in the pot and add ½l of water. Dip the heat after about 10 minutes and let the meat rise approx. 1½ hour, will be best / most ten