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Beefsteak with ham and truffle-flavoured onion cream

- February 12, 2021

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

- February 09, 2021

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

- February 08, 2021

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 and balsamic vinegar

- February 08, 2021

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

- February 07, 2021

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

- February 07, 2021

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

- February 06, 2021

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

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