Family Food

Polenta with tricolour carrots, Served with cheese polenta and decorated with thyme, the steamed orange, yellow and purple carrots refined with orange juice is beautiful. Ingredients Main course For 4 people 1 onion 4 tablespoons of olive oil 1 litre of vegetable broth 300 g of flour for polenta 40 g of cheese, e.g. sweet Appenzeller salt pepper 600 g of carrots, i.e. red, orange or yellow ½ orange ca. 5 sprigs How to proceed Preparation: ca. 30 minutes Steaming: ca. 20 minutes Total time: 50 min Peel the onion and chop it. Heat half of the oil in a high pot. Add the onion and let it dry for approx. 2 minutes. Pour in the broth. Sprinkle in the polenta flour, stirring. Simmer over medium heat for approx. 25 minutes, stirring occasionally. Warning: bubbling polenta can splash. Grate the cheese with the rösti grater. Incorporate it into the polenta. Season with salt and pepper. Meanwhile, peel the carrots and place them in a steamer basket. Place the basket in a large pot. Pour a little

Pumpkin swirls, apple and ground hazelnuts, mixed and caramelized, make up the filling of the swivels. A super snack! Ingredients Sweet pastry For 12 pieces 50 g of butter 1 litre of milk 350 g of flour ¼ teaspoon of salt 40 g of sugar 200 g of lean quark 20 g of fresh yeast 200 g of pumpkin, weighed and cleaned 1 small apple 1 tablespoon of butter 80 g of sugar 120 g of ground hazelnuts 1 tablespoon of pumpkin or hazelnut seeds 2 tablespoons of powdered sugar How to proceed Preparation: ca. 30 minutes Leavening: ca. 1 hour Cooking in the oven: ca. 30 minutes Cooling down Total time: 2 h 45 min Heat the butter with the milk. In a bowl, mix the flour with the salt, sugar and quark. Add the crumbled yeast. Pour the milk with the butter and knead until a homogeneous mass is obtained. Cover and leave to rise twice as much for approx. 1 hour. Grate the pumpkin and apple. Melt the butter, add the sugar and let it caramelize. Add the pumpkin, apple and hazelnuts and mix everything. Preheat th

Sweet potato and corn chowder, Chowder is a thick soup of seafood. Here a delicious vegetarian version with corn, peppers, sweet potatoes, chives and roasted onions. Ingredients Main course For 4 people 2 cooked corn cobs 1 green pepper 400 g of sweet potatoes 1 onion 1 tablespoon of rapeseed oil 1 litre of vegetable broth 1 litre of soy cream salt 1 bunch of chives roasted onions in a jar Freind's kitchen recipes,  Leeks with sesame recipe. How to proceed Preparation: ca. 20 minutes Cooking: ca. 30 minutes Total time: 50 min Remove the corn kernels from the cobs. Halve the peppers, remove the seeds and cut them into cubes. Also, cut the sweet potatoes into cubes. Chop the onion. Heat the oil. Fry the corn, peppers and onion well. Wet with the broth. Add the potatoes and allow the soup to simmer over medium heat for approx. 30 minutes, until all the vegetables are tender. Remove about 1 tablespoon of vegetables each from the broth and set aside. Blend the soup and mix it with the

Pumpkin spiced milk, an original idea: a spiced vanilla pumpkin latte with notes of gingerbread for a different latte. Ideal for brunch or just for pleasure. Ingredients Drink For 4 people for 4 heat-resistant glasses of approx. 3 dl 200 g pumpkin, weighed, peeled, e.g. Hokkaido 1 teaspoon of gingerbread spice 1 sachet of vanilla sugar 2 tablespoons of sugar 1 litre of milk 2 litres of full cream 4 cast Freind's kitchen recipes,  Chinese noodle soup recipe. How to proceed Preparation: approx. 20 minutes Finely grate the pumpkin. Put it in a pot with a little water and cook it, stirring, until the water has completely evaporated. Add the gingerbread spices, vanilla sugar and sugar, then stir in the milk. Bring to a simmer and simmer over low heat for approx. 3 minutes, stirring. Remove the pot from the heat. Puree with a hand blender, then leave to stand for approx. 2 minutes. Meanwhile, whip the cream firmly. Pour the pumpkin milk into the glasses and add espresso to each glass. G

Porridge with fruit topping, this oatmeal is filling and digestible. Thanks to the raspberry and apple topping, children like it and enrich the brunch of vegetarians. Ingredients Sweet meals For 4 people Porridge 3 l of milk 3 l of water 40 g of raw sugar 1 pinch of salt 200 g of fine oat figs 4 tablespoons of hazelnuts Raspberry topping 150 g of frozen raspberries, thawed 2 tablespoons of raw sugar Apple topping 2 apples 2 tablespoons of butter 2 tablespoons of raw sugar 1 tablespoon of dark raisins e.g. sultanas cinnamon 1 tablespoon of poppy seeds How to proceed Preparation: approx. 30 minutes Porridge Bring the milk, water, sugar and salt to the boil. Add the oat flakes and cook over medium-low heat, stirring constantly for approx. 10 minutes, until a thick gruel is formed. Remove the pot from the heat. Toast the fat-free hazelnuts in a non-stick pan. Let them cool a little and chop them coarsely. Serve the porridge with toppings in bowls and sprinkle with hazelnuts. Raspberry topp

Bitter orange marmalade is a nice fruity contrast to the dough of this almond and poppy seed cake decorated with powdered sugar. Ingredients Sweet pastry For approx. 12 pieces for 1 opening pan of approx. 18 cm Ø 80 g of poppy seeds 2 large eggs 1 pinch of salt 60 g of sugar 60 g of butter 30 g of powdered sugar 50 g of white flour 200 g of ground almonds 180 g of bitter orange jams powdered sugar to decorate 1 orange, only the zest How to proceed Preparation: ca. 30 minutes Cooking in the oven: ca. 25 minutes Total time: 55 min Heat the oven to 180 ° C then line the pan with baking paper. Crush the poppy seeds in a mortar (see tip). Separate the yolks from the whites and whisk the egg whites until stiff with the salt. Add the sugar and continue beating the cream for a little longer. Froth the butter with the icing sugar. Add one yolk after the other, then the poppy seeds, flour and almonds. Stir in the beaten egg whites. Pour the mixture into the pan and cook for approx. 25 minutes in

Beef stew with pumpkin, a nice hearty main course based on stewed beef with pumpkin and prunes and au gratin with spätzli and gruyère. Mouth-watering. try also this Red vanilla punch recipe too. Ingredients Main course For 4 people 600 g pumpkin, weighed and cleaned 2 cloves of garlic 1 large onion 250 g of mushrooms 100 g of pitted dried plums 400 g of beef stew 2 tablespoons of butter for roasting 4 l of beef broth 1 tin of 400g chopped peeled tomatoes 1 teaspoon of paprika pepper ½ bunch of oregano 2 bay leaves salt 500 g of spätzli 100 g of gruyère Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 25 minutes Brazing: ca. 60 minutes Gratin: ca. 10 minutes Total time: 1 h 35 min Cut the pumpkin into 1.5 cm cubes, chop the garlic and onion. Divide the mushrooms into two or four parts depending on the size, chop the plums. Cut the meat into 2 cm cubes. Preheat the oven to 200 ° C. Heat the butter for roasting in a Bratt pan. Brown the meat ove

Beefsteak with ham, a deliciously refined dish based on beef wrapped in slices of ham and served with a cream of roasted onions scented with truffles. try also this lentil cappuccino recipe too. Ingredients Main course For 4 people 500 g of medium onions 100 g of cooked ham 2 250 g top rib steaks, e.g. Irish Dry Aged Beef 2 tablespoons of oil for cooking salt, for example, fleur de sel pepper, for example, pink pepper 20 g of butter 35 g of summer truffle puree 4 tablespoons of roasted onions cress for garnish Freind's kitchen recipes,  Red vanilla punch . How to proceed Preparation: ca. 30 minutes Cooking in the oven: ca. 1 hour Total time: 1 h 30 min For the truffle cream, heat the oven to 180 ° C. Spread the unpeeled onions on a baking sheet lined with parchment paper and bake them in the centre of the oven for about 1 hour. Fold each slice of ham in half lengthwise. Divide each steak into 4 pieces and wrap each in a slice of ham. Heat the oil in a pan and brown the meat over h

Spaghetti with vegan ragout, a tasty vegan alternative to Bolognese sauce is immediately ready. Just replace the meat with pumpkin and vegan sausages. A surprise for the palate. Ingredients Main course For 4 people 200g vegan sausage, such as grilled sausage or V-Love Plant-Based bratwurst 250 g of pumpkin 2 cloves of garlic 6 tablespoons of olive oil salt pink pepper 1 bunch of basil 350 g of vegan spaghetti 20 g of purslane Freind's kitchen recipes,  Leeks with sesame recipe. How to proceed Preparation: approx. 25 minutes Cut the sausage and pumpkin into approx. 1 cm. Cut the garlic into slices. Heat half the oil in a pan and brown the sausage and pumpkin for approx. 5 minutes. Season with salt and pepper. Blend the rest of the oil with the basil and garlic. Boil the spaghetti in salted water and drain them al dente. Mix them with the basil oil and toss with the sausage and pumpkin ragout. Garnish with purslane and, to taste, served with grated vegan cheese. You may be intereste

Shortbread with espresso and hazelnuts, these delicious biscuits have the taste of coffee and chocolate, is rich in hazelnuts and when you leave, you never stop. Ingredients Sweet pastry For approx. 30 pieces 60 g of hazelnuts 130 g of flour ½ tablespoon of unsweetened cocoa powder 50 g of powdered sugar 1 tablespoon of soluble espresso coffee 1 pinch of salt 85 g of butter 1 yolk Freind's kitchen recipes, a Chinese noodle soup . How to proceed shortbread with espresso and hazelnuts Preparation: ca. 25 minutes Refrigeration: ca. 1 hour Cooking in the oven: ca. 10 minutes Total time: 1 h 35 min Prepare the pasta Chop the hazelnuts and toast them briefly without fat in a pan. Sift the flour, cocoa and powdered sugar into a bowl. Add the instant espresso, salt and butter and rub the ingredients with your hands until you get a crumbly mass. Stir in the egg yolk and knead quickly until you get a homogeneous paste. Add the hazelnuts and make a roll of approx. 4 cm in diameter. Wrap it in

Rice salad with pomegranate grains quick and easy recipe. Clementines, pomegranate grains and balsamic vinegar give this rice salad a nice fruity flavour. Ideal as an appetizer for a buffet. Ingredients Appetizer For 4 people 6 l of water 150 g of round grain rice, for example, Originario 1 teaspoon of salt 1 red onion 4 clementines, eg. mandarin 3 tablespoons of balsamic vinegar 50 g of pomegranate grains 4 tablespoons of oil, eg. pecan nut oil fleur de sel pepper from the pepper mill cress, eg. power mix Freind's kitchen recipes, a Chinese noodle soup . How to proceed Preparation: approx. 30 minutes Bring the water with the rice and salt to the boil and simmer over low heat for approx. 10 minutes, stirring occasionally. Turn off the heat, cover the rice and let it swell on the hot plate for approx. 10 minutes, until the rice has absorbed all the liquid. Shell the rice with a fork and let it cool a little. Meanwhile, cut the onion into thin rings. Peel half of the clementines and

Roots in the salt crust, parsnips and beets cooked in the oven in a layer of egg whites and salt: a tasty and refined combination of legumes, meat and horseradish mousse. Ingredients Side dish For 4 people 2 small raw beets of approx. 100 g 2 parsnips of approx. 200 g 2 tablespoons of sesame oil 2 kg of salt 6 egg whites Freind's kitchen recipes, a Chinese noodle soup . How to proceed Preparation: ca. 15 minutes Cooking in the oven: 40-45 minutes Total time: 1 h Brush the vegetables with oil without peeling them. Mix the salt with the egg whites for approx. 1 minute using a ladle, until the mass is homogeneous and soft. Preheat the oven to 200 ° C. Divide almost half of the mass of salt into 6 portions and arrange them on a baking sheet lined with baking paper. Spread the vegetables on the portions of salt and cover them with the rest of the salt. Compact each mass well. Bake in the centre of the oven for 40–45 minutes. With a knife, cut the crust of salt all around and lift the li

Persimmon smoothie bowl, vegetarian breakfast based on banana, persimmon, lime juice, oat drink and almond cream, embellished with exotic fruits and puffed spelt. Ingredients Brunch / Breakfast For 4 people 250 g of ripe bananas, weighed already peeled 500 g of ripe persimmons 1 lime 2 litres of oat or almond drink 1 tablespoon of white almond cream Crankset cal. 6 alchechengi 1 yellow kiwi 1 persimmon 2 passion fruits 4 tablespoons of puffed spelt 4 teaspoons of white almond cream dried flowers to taste Freind's kitchen recipes,  Chinese noodle soup recipe . How to proceed Preparation: ca. 20 minutes Freezing Total time: 3 h 20 min Cut the bananas into small pieces and freeze them for at least 3 hours. Put the persimmons in the refrigerator. For the decoration, halve the alchechengi to taste. Cut the kiwifruit and persimmon into thin slices. Get some flowers from persimmons with the help of moulds. Halve the fruit of passion. Chop the persimmons placed in the refrigerator and sque

Citrus root vegetables, a delicious side dish to serve with meat. Sweet potatoes, celeriac, parsnips and onions baked in the oven with garlic and orange and lemon slices. try also this Wasabi pea cream recipe too. Ingredients Side dish For 4 people 600 g of sweet potatoes 1 small celeriac 2 parsnips 2 red onions 1 lemon 1 small orange 2 cloves of garlic 6 tablespoons of olive oil fleur de sel pink pepper 4 sprigs of thyme Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 20 minutes Cooking in the oven: ca. 35 minutes Total time: 55 min Heat the oven to 180 ° C. Peel the sweet potatoes, celeriac, parsnips and onions then cut the vegetables, lemon and orange into slices approx. 6 mm. Cut the garlic into thin slices as well. Mix everything with the olive oil, season with salt and pepper. Spread everything out on a baking sheet lined with parchment paper. Peel the thyme and sprinkle the leaves over the vegetables, then place the pan in the centre

The pieces of chocolate and cubes of apple punctuate this cake when it is cut and give it an unmistakable flavour. try also this Wasabi pea cream recipe too. Ingredients Sweet pastry For approx. 22 pieces for 1 cake mould of 26 cm 2 apples, for example, Gala 150 g of butter, soft 1 teaspoon of cinnamon 120 g of raw sugar 80 g of light spelt flour 80 g of corn starch ½ sachet of baking powder 3 eggs 60 g of dark chocolate Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 25 minutes Cooking in the oven: ca. 50 minutes Cooling down Total time: 2 h 15 min Line the cake pan with baking paper. Peel the apples, halve them, core them and cut them into cubes. Sauté them in 1 teaspoon of butter for 2-3 minutes. Season with cinnamon. Let it cool down. Froth the remaining butter with the sugar. Mix the flour with the starch and yeast and stir in the butter. Add the eggs one after the other. Chop the chocolate not too finely and add it to the mixture with

The secret of this tasty chicken breast lies in the mixture of thyme and two peppers: Cayenne and Sichuan. Served on a slice of pineapple, divine! try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 2 sprigs of thyme 2 teaspoons of pepper, for example from Sichuan or Lampong ½ pineapple 4 chicken breasts salt pepper 1 tablespoon of sunflower oil 1 tablespoon of butter 0.5 dl of sweet white wine 1 dl of poultry stock or stock 1.5 dl of full cream ¼ of vanilla pod Cayenne pepper Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: approx. 30 minutes Remove the thyme leaves from the twigs, crush them finely in a mortar with pepper and pour everything into a dish. Peel the pineapple, remove the eyes and cut the fruit into 1 cm slices. Dip one side of the slices in the thyme and pepper mixture. Salt and pepper the chicken breasts. Brown them in oil for 5-6 minutes. Wrap them in a paper and keep them warm. Add the butt

A dessert with autumn flavours: this chestnut and pine nut cake is embellished with chocolate, dried plums and chocolate decoration. try also this chocolate cake without flour recipe too. Ingredients sweet pastry For approx. 10 pieces for 1 cake mould of 26 cm 150 g of pitted dried plums 100 g of milk chocolate 150 g of soft butter 150 g of frozen chestnut puree, defrosted before use 3 eggs 100 g of raw sugar 200 g of ground hazelnuts ½ sachet of baking powder 30 g of flour butter and flour for the shape 100 g of pine nuts 100 g dark or milk chocolate for garnish Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 25 minutes Rest: ca. 15 minutes Cooking in the oven: ca. 50 minutes Rest: 10 minutes Total time: 1 h 40 min Cut the plums into cubes. Break up the chocolate and melt it in a double boiler. Cream the butter, chestnut puree, eggs and sugar. Add the chocolate. Mix the hazelnuts with the baking powder and flour and add to the cream. Let th

A tasty fruity dish based on prawns browned briefly in oil and placed on a bed of orange slices, sautéed with shallots, garlic, chilli and turmeric. All blended with white wine. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 1 shallot 2 cloves of garlic 1 yellow chilli 1 blonde orange 4 tablespoons of olive oil 16 raw unshelled prawns 1 teaspoon of turmeric 1 dl of white wine 1 dl of fish stock salt Freind's kitchen recipes,  Celeriac puree with red cabbage . How to proceed Preparation: approx. 30 minutes Chop the shallot and garlic. Halve the chilli pepper lengthwise, remove the seeds and cut it into strips. Cut the oranges into thin slices. Heat the oil in a large frying pan and brown the prawns on both sides for approx. 1 minute. Take them out and set them aside. In the same pan, add the orange slices, the chilli, the shallot, the garlic, the turmeric and brown everything well. Deglaze with the white wine. Return the prawns to the pan,

Crunchy muesli and currants give this chestnut cake a special touch. The mixture is partly dark for chestnuts and partly light. try also this Wasabi pea cream recipe too. Ingredients Sweet pastry For approx. 10 pieces for 1 cake mould of 25 cm butter and flour for the mould 200 g butter, soft 180 g of sugar 1 sachet of vanilla sugar 4 eggs 120 g of flour 2 teaspoons of baking powder 125g frozen chestnut puree, thawed before use 1 teaspoon of cinnamon 40 g crunchy muesli, for example with amaranth and chia 100 g of frozen red currants powdered sugar to sprinkle Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 20 minutes Cooking in the oven: ca. 1 hour Cooling down Total time: 2 h 5 min Heat the oven to 180 ° C. Butter and flour the mould. Froth the butter with vanilla sugar and sugar for approx. 5 minutes. Incorporate one egg after another. Mix the flour with the baking powder and add it by spoonfuls. Mix one half of the dough with the chestnu

Browned carrots, apple, chopped walnuts and chopped blue cheese turn this Belgian endive salad into a light and tasty meal. try also this strawberry cheesecake slice recipe too. Ingredients Small meal For 4 people 400 g of carrots 2 tablespoons of olive oil 500 g of Belgian envy 50 g of walnuts 1 apple, for example, Braeburn 2 tablespoons of apple cider vinegar 2 tablespoons of quince jelly salt pepper 50 g of blue cheese, for example, Gorgonzola Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: approx. 20 minutes Halve the carrots lengthwise and cut them into oblique slices of ½ cm. Heat half of the oil in a pan and brown the carrots for approx. 3 minutes. Cut the Belgian endive in half and remove the core. Take out the hearts and set them aside. Cut the rest of the endive into 1 cm oblique pieces. Chop the walnuts. Cut the apple into quarters, remove the core and cut into thin slices. For the dressing, mix the vinegar with the remaining oil and

This typical Vietnamese salad is rich in flavour. The red curry gives the meat and sauce a spicy note, the pomelo adds a fruity note. try also this Ginger and lime herbal tea recipe too. Ingredients Main course For 4 people 1 duck breast of approx. 350 g ca. 2 tablespoons of red curry paste 1 pomelo 4 tablespoons of coconut milk 4 tablespoons of rice vinegar 8 tablespoons of peanut oil ca. 1 tablespoon of fish sauce 200 g of mung bean sprouts 200 g of grated carrots ¼ of a bunch of Thai basil Freind's kitchen recipes,  polenta gnocchi with gorgonzola . How to proceed Preparation: ca. 40 minutes Marinade: ca. 30 minutes Total time: 1 h 10 min With a sharp knife, cut the duck breast fat crosswise. Rub the meat with the curry paste and leave to marinate for at least 30 minutes. Peel the pomelo to live and free the segments from the cuticles. Brown the duck breast over medium-low heat in a pan without adding fat, starting with the fat side for approx. 12 minutes. Turn around and conti

It looks great on the table and is delicious: the papaya halves are stuffed with yoghurt, caramelized cereal flakes and mint strips. try also this polenta gnocchi with gorgonzola recipe too. Ingredients Brunch / Breakfast For 4 people 2 papayas 2 tablespoons of syrup, for example with orange 100 g of 5 cereal flakes 1 tablespoon of sugar 20 g of butter 500 g of plain yoghurt 1 sprig of mint Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: approx. 25 minutes Halve the papayas without peeling them and extract the seeds with a spoon. With a digger, cut the pulp balls from the papaya halves leaving a border of approx. 5 mm near the peel. Mix the papaya balls with the syrup and let them rest for a while. Brown the flakes in a large skillet over medium heat. Add the sugar and butter and caramelize, stirring constantly. Let it cool down. Spread the yoghurt into the papaya halves. Lay down the papaya balls and the flakes. Garnish with mint and serve imme

Autumn is the mushroom season: served on a slice of baguette with gruyère and walnuts and paired with an endive salad, chanterelles are truly delicious. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 1 baguette of 320 g 2 cans of chanterelles of 200 g, drained weight 120 g 1 0 walnut leaves ½ bunch of parsley 1 clove of garlic 1 dl of rapeseed oil salt pepper 60 g of grated gruyère 4 Belgian chicory 4 tablespoons of white balsamic vinegar 1 teaspoon of sweet mustard Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: approx. 25 minutes Preheat the oven to 180 ° C. Cut the baguette in half lengthwise and then in four. Pour the chanterelles in a colander and let them drain. Chop the walnuts and parsley. Add the crushed garlic to the mince. Mix the mushrooms, chopped parsley, walnuts and garlic with half the oil. Season with salt and pepper. Spread the dough on the pieces of bread and sprinkle with the gruyère

Brioche with pumpkin and minced meat, the brioche slices stuffed with pumpkin and minced meat are ideal as finger food at a party or at lunch, accompanied by a salad. try also this Red vanilla punch recipe too. Ingredients Main course For 8 people for 1 cake mould of 30 cm 400 g of pumpkin, weighed already peeled 1 onion 300 g of ground beef 1 tablespoon of olive oil 1 tablespoon of paprika powder pepper ½ bunch of oregano 25 g of pumpkin seeds Pasta 500 g of flour 1 tablespoon of sugar 1½ teaspoons of salt 3 litres of warm milk 100 g of soft butter 20 g of fresh yeast 1 egg flour to smooth out the dough Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 40 minutes Leavening: ca. 90 minutes Cooking in the oven: ca. 45 minutes Cooling down Total time: 3 h 25 min For the pasta, mix the salt and sugar with the flour. Add the milk, butter and yeast. Beat the egg and set aside approx. 1 1/2 tablespoons. Add the remaining egg to the flour. Knead the