Recipes with Sun-dried tomatoes

Braised calfskank in layers of red onions, sun dried tomatoes and mushrooms

The meat: Wipe the Osso Buco pieces with a kitchen roll and cut a couple of slices through the canine so that they do not "curl" during the frying. Heat a fry with some oil and brown the Osso Buco pieces for a few minutes and pick them up again. Vegetables:

Lamb chill with oven baked spice potatoes

The lamb cabbage is filled with whole fat garlic, almonds and herbs. Season the meat in the oven at 225 ° C for 15 minutes, season with salt and pepper and broth in the bottom of the frying pan. Step the lamb cologne finished at 175 ° C approx. 1 hour and 15 m

Muffins with food filling

Mix all the dry together in a bowl. Whip egg, milk and butter together in another bowl. Slowly wet it in the dry so it does not lump and finally turn the filling into the dough. If the fill is dry, the texture can be adjusted with a little more milk. Distribut

Baked vegetables

Here you can use all vegetables: carrots, celery, onion, leek, squash, eggplant, peppers, corn, sun dried tomatoes. Calculate approx. 250 grams per person. The vegetables are cleaned and peeled if necessary and cut into mouth suitable pieces. Vegetables

Red leafy salad with green asparagus and panchetta

Cut the ends of the green asparagus and blanch them gently in water with a little salt and butter in. They still have to bite in. Rinse the red leaves and cut them into rough strips. Oil, vinegar, salt and pepper are mixed in a bowl and whipped until the

Pork stew of pork chop with garlic and vegetable spice

Be careful to get salt down between all the thighs. Dry approx. ¼ of the rosemary on the sword and rub the rest on the meat side. Lay the ladder on a grate in a small pan. The sword must be as horizontal as possible. Put crushed stanniol or piece of peeled pot

Carrot paste with tomato sauce and pesto

Big carrots, eg Red Core, are run through a Spiral Slicer to get carrot paste. Tomatoes, sun-dried tomatoes, garlic and chili are mixed with tomato sauce, cooked with salt / tamari and pepper. A pair of pots of basil blend with the juice of a pair of ora

Ham rolls with sun dried tomatoes

Cover the sun-dried tomatoes with boiling water and set them aside. Cut the Schnitzlerne in the middle. Put them in a plastic bag and knock them thinner with the flat side of a meat hammer. Take them out of the plastic bag. Dip them dry with kitchen roll. Chop