Family Food

Kohlrabi salad with meat, an easy and simple salad to prepare, perhaps to use the leftovers of the boiled meat from the servant before. The grated cabbage is mixed with the meat in chunks and seasoned with a mustard and quark sauce. Ingredients Main course For 4 people ½ bunch of mixed aromatic herbs, eg. chives and mint 2 cloves of garlic 3 tablespoons of sweet mustard 5 tablespoons of semi-fat quark 6 tablespoons of herbal vinegar 1 l of rapeseed oil salt pepper 1 kg of kohlrabi 400 g of roast beef or sliced ​​boiled meat How to proceed Preparation: ca. 40 minutes To taste, set aside some herbs for garnish. Finely chop the remaining ones. Add the crushed garlic. Mix with the mustard, quark, vinegar and oil. Salt and pepper. Remove the skin from the kohlrabi and grate it with the rösti grater. Cut the boiled meat into bite-sized pieces. Mix it with the kohlrabi and the sauce. To taste, garnish with the herbs set aside and serve. You may be interested to read the pumpkin and courgette

Is polenta left over? Great! Cut into squares and placed on a bed of spinach and carrots, the cold polenta is au gratin in the oven with ricotta and cheese. Ingredients Main course For 4 people 600 g of polenta 1 onion 1 carrot of approx. 100 g 100 g of cottage cheese 30 g of grated cheese salt pepper 1 tablespoon of olive oil 300 g of spinach How to proceed Preparation: ca. 20 minutes Gratin: ca. 20 minutes Total time: 40 min Cut the polenta into squares. Peel the onion and chop it. Peel the carrot, divide it in four lengthwise and cut it finely. Mix the ricotta and cheese. Season with salt and pepper. Heat the oil in a pan. Let the carrot and onion soften approx. 5 minutes. Wash the spinach and let them drain. Add them to the carrot and let them dry with the lid until they collapse. Transfer the vegetables to a baking dish. Season with salt and pepper. Place the polenta on the vegetables. Spread with ricotta. Place the dish in the centre of the oven. Preheat the oven at 200 ° C (top

How original this fish in puff pastry as the main course, appetizer or finger food! The deflated zander is served with dill mayonnaise. Ingredients Savoury pastry For 4 people 4 fillets of zander of 140 g salt pepper 4 leaves of ribs 2 rectangular puff pastries already flattened of 320 g 1 egg 1 tablespoon of poppy seeds 1 bunch of dill 80 g of mayonnaise 3 tablespoons of plain yoghurt How to proceed Preparation: ca. 30 minutes Cooking in the oven: ca. 20 minutes Total time: 50 min Rinse the fillets in cold water and pat them dry with kitchen paper. Cut the fillets in half and season with salt and pepper. Remove the rib leaves from the stems. Blanch in salted water for approx. 30 seconds. Pass them under cold water. Preheat the oven to 200 ° C. Wrap 1 half-fish fillet in a piece of rib leaf. Divide the puff pastry into four parts. Arrange 1 zander roll on a piece of puff pastry. Fold the dough in half. Press the edges well and arrange the deflated pieces on a baking tray lined with par

A classic of Swiss cuisine: potato knöpfli on a bed of ribs flavoured with butter. The pan-fried golden onions sprinkled on top? Unmissable! Ingredients Main course For 4 people 250 g of flour 1 teaspoon of salt 2 eggs 1.5 l of milk 1 litre of sparkling mineral water 450 g non-cooked potatoes salt pepper nutmeg 500 g of ribs 2 onions 4 tablespoons of butter How to proceed Preparation: ca. 40 minutes Pour the flour and salt into a bowl. Incorporate the beaten eggs with milk and mineral water. Knead the dough until bubbles form. Finely grate the potatoes. Squeeze them well and add them to the dough. Season with salt, pepper and nutmeg. Remove the rib leaves from the stems. Cut the stems into approx. 1 cm, the leaves in bite-sized pieces. Halve the onions and cut them into thin slices. Brown the onions in a pan without adding fat and set aside. Boil the stalks of the coasts in salted water for approx. 2 minutes. Add the leaves and continue cooking for 1 minute. Remove the ribs with a slot

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