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