Recipes with Butter or margarine

Zucchini boats with tomato stuffing

Behind the squashen at 190 degrees C in 25-30 minutes with upside-down. Low while a opbagning with butter, flour, milk and it diced Garlic. Saute bell pepper and onion in a little butter until they are soft and add to the opbagningen together with the pe

The basic recipe for squash stuffing

Saute the celery and onion in butter or margarine until onions are clear, they should not be Brown. Take the Pan from the heat and mix the vegetables well with the rest of the ingredients. The filling can be used in hollowed-out Zucchini, aubergines, pepper

Green and yellow squash in cream dill

Put squash slices to drain on absorbent paper and fry them in melted butter, then sprinkle with salt and pepper and pour cream over. Simmer low for 15 minutes, or until the cream thickens. Mix it well with dill and serve warm, if possible. on toasted whole gra

Squash in red, yellow and green

Boil the soaked chickpeas in new water for approx. 1 hour and pour the water away. Sauté the onion in a pan with the hot oil/butter mixture. Add the tomato puree, spices, broth and vegetables. Let it simmer for about 15 minutes, or until tender. Add the chi

Summer squash stew

Saute the squash slices on both sides in oil and melted butter until they are soft. Take them up and then saute the onions, bell peppers and celery. Add tomatoes and herbs. Let the vegetables simmer gently for 30 minutes and let simmer with squashen in the las

Alloy squash corn soup

Melt the butter in a saucepan and saute the zucchini, onions, bell peppers and garlic until the onion is clear. Cut the corn of the flasks and got it in the pan together with water and spices. Let it boil up, turn down the heat and let it simmer low for 10 min

Squash potage

Sauté in butter squashen. Mix all the other ingredients in another pot and let it boil up. Turn down the heat and simmer for 10 minutes. Add the squashen that some gruel is with the starts to boil out. Purer mixture in the blender with a little at a time.

Cold squash-summer soup

Sauté onion and garlic in butter. Add the corn and broth and simmer 10 minutes. Add the zucchini slices and let them simmer with until clear and tender. The soup to cool and put in the refrigerator until it is ice cold. Season with salt, pepper and whipping