Celeriac puree with red cabbage and lamb

No potatoes for this equally good celeriac puree. Served with lamb chops and red cabbage it is a mouth-watering dish. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

2 rack of lamb approx. 500 g each

salt

pepper

1.25 l of olive oil

1 bunch of parsley

900 g of celeriac

1 liter of milk

50 g of butter

500 g of ready-made red cabbage

60 g of pomegranate grains

Freind's kitchen recipes, Veal liver madeira.

How to proceed

Preparation:

ca. 45 minutes

Cooking:

ca. 15 minutes

Rest:

ca. 10 minutes

Total time:

1 h 10 min

Preheat the oven to 160 ° C. Season the rack of lamb with salt and pepper and brown the meat in a little oil on all sides for approx. 5 minutes. Finish cooking in the oven for approx. 15 minutes. Switch off the oven, open the door and let the meat rest for approx. 10 minutes.

Meanwhile, coarsely chop the parsley and blend it with the remaining oil. Salt. Cut the celeriac into cubes and boil them in salted water for approx. 20 minutes. Drain and let it drain. Blend the celery with the milk and butter. Salt. Reheat the red cabbage.

Cut the lamb chops between the bones and serve with the celeriac purée and red cabbage. Garnish with the pomegranate seeds and drizzle with parsley oil. You may be interested to read susumelle recipe/ millefeuille cake with cream.

Quark eyes

Made with a delicate quark paste, these sweet golden morsels look like little eyes with their fruit jelly pupils. try also this Belgian endive and broccoli salad recipe too.

Ingredients

Sweet pastry For 55 pieces

250 g of flour

100 g of sugar

1 sachet of vanilla sugar

1 teaspoon of baking powder

100 g of rapeseed oil

250 g of semi-fat quark

120 g of fruit jelly, for example from currant

Freind's kitchen recipes, Soup with apples.

How to proceed

Preparation:

ca. 35 minutes

Baking for pan:

20-25 minutes

Cooling and drying

Total time:

1 h 40 min

Preheat the oven to 180 ° C. Quickly mix by hand, or with an electric mixer, the flour with the sugar and vanilla sugar, the yeast, the oil and the quark until a homogeneous paste is obtained. Shape into balls the size of a hazelnut and place them on a baking sheet lined with baking paper. With one finger, make a deep hollow in the center of each ball. Mix the jelly until it becomes nice and smooth, transfer it to a pastry bag and cut off the tip of the pocket. Sprinkle the jelly into the hollows. Brown the quark eyes in the center of the oven for 20-25 minutes. Remove from the oven and add a little more gelatin in the recesses. Allow to cool and then dry the cookies on a rack. You may be interested to read italian apple cake recipe/ asparagus cake recipe.

Useful tips

These cookies are especially delicious when served warm.

Once cool, sprinkle the cookies with icing sugar.

In a cookie box and cool, the quark eyes will keep for approx. 1 week.

Croque Monsieur

A typically French snack that combines two slices of toast bread spread with mustard, cheese, ham and an egg, to be enjoyed freshly baked. try also this lentil cappuccino recipe too.

Ingredients

Small meal For 4 people

8 slices of brioche bread toast

40 g butter, soft

4 teaspoons of mustard

250 g of Emmentaler or Gruyère

8 slices of cooked ham, for example country ham

1 large egg

0.5 dl of milk

pepper from the pepper mill

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation:

ca. 15 minutes

Cooking in the oven:

ca. 12 minutes

Total time:

27 min

Toast the bread and let it cool. Preheat the oven to 200 ° C. Spread the butter and mustard on the slices of bread. Cut 200 g of cheese into slices and coarsely grate the rest. Fill the toast with cheese and ham and complete with the second slice of bread. In a deep dish, beat the egg with the milk. Season with pepper. Pass the toasts one after the other in the egg and milk mixture. Arrange them on a baking sheet lined with parchment paper and sprinkle with grated cheese. Bake them in the center of the oven for approx. 12 minutes. Serve immediately. Serve with a salad. You may be interested to read sago coconut cookies recipe/ homemade pomegranate liqueur.

Avocado and apple smoothie

An apple for the freshness, an orange for the sweetness and an avocado for the creaminess and here is ready in the blink of an eye a delicious and velvety smoothie. try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Beverage For 4 glasses of 2.5 dl

1 avocado, chilled

1 apple, chilled, e.g. Jazz

4 blond oranges, chilled

ca. 3 dl of cold water

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation: approx. 15 minutes

Halve the avocado, pit it and remove the pulp from the peel. Cut the apple into quarters without peeling it, core it and cut it into small pieces. Peel the oranges and cut the pulp into small pieces. Blend all the ingredients until you get a thick smoothie. Serve immediately. You may be interested to read chestnut cookies recipe/ coffee roll cake.

Ginger and lime herbal tea

A tea to warm even the coldest days! It is ready in no time and you need only four ingredients: water, ginger, lime juice and honey. try also this wurst and cheese cannoli recipe too.

Ingredients

Beverage For 8 dl

ca. 35 g of ginger

8 dl of water

1 lime

1 tablespoon of honey

Preparation: approx. 5 minutes

Infusion: 5-10 minutes

Total time: 15 min

Freind's kitchen recipes, pumpkin and almond cake.

How to proceed

Slice the ginger without peeling it. Bring the water to a boil, add the ginger. Remove the pot from the heat and leave the herbal tea to infuse for 5-10 minutes. Squeeze the lime and pour the juice into the infusion. The herbal tea should preferably be drunk hot. You may be interested to read moroccan coffee recipe/ healthy yogurt cake.

Salami chips

The bold salami chips are flavored with thyme and chilli leaves and ... they also show off as a crunchy salad. try also this beef salad bowl recipe too.

Ingredients

Aperitif For 4 people

150 g of salami slices

½ teaspoon of granulated cayenne pepper

2 sprigs of thyme

Freind's kitchen recipes, Baked raclette cheese sandwiches.

How to proceed

Preparation:

ca. 10 minutes

Cooking in the oven:

ca. 20 minutes

Total time:

30 min

Heat the convection oven to 150 ° C. Spread the slices of salami on a baking tray lined with parchment paper, Sprinkle with the chilli and the thyme leaves. Place in the center of the oven and let the salami dry for approx. 20 minutes, until crunchy. Let it cool down.

Useful tips

Spread the salami chips on a serving dish along with various vegetables for appetizer, such as eg. dried tomatoes, artichokes, onions with balsamic vinegar and mushrooms. Enjoy with a stone oven baguette and a tomato tapenade. You may be interested to read spicy tuna couscous recipe/ baked pumpkin with speck.

Brie and pear flowers with lentil salad

The strudel dough arranged in a flower arrangement with brie and pears is placed on the lentil salad. Prepared in advance, it is ideal for delighting guests. try also this pastel de nata recipe too.

Ingredients

Main course For 8 people

for 8 baking dishes of 2 l

butter for the molds

240 g strudel dough, 8 sheets

400 g of brie

2pere, for example Kaiser

1 tablespoon of lemon juice

4 tablespoons of walnuts

2 tablespoons of liquid honey

500 g of green lentils

400 g of leeks

1 dl of olive oil

8 tablespoons of apple cider vinegar

salt

pepper

pepper with flowers

Freind's kitchen recipes, Baked raclette cheese sandwiches.

How to proceed

Preparation:

ca. 30 minutes

Finish:

ca. 30 minutes

Total time:

1 h

Preparation max. 1 day in advance: butter the molds. For each mold, divide 1 sheet into four parts and arrange them in the molds one on top of the other, staggering them slightly. Cut the brie into cubes of approx. 2 cm. Halve the pears and remove the core. Cut them into wedges and sprinkle them with a little lemon juice. Distribute the brie and pears in the molds. Wrap in cling film and refrigerate. Coarsely chop the walnuts and toast them lightly. Mix them with honey and set aside. Boil the lentils in plenty of water for approx. 20 minutes. Drain and let them drain. Meanwhile, cut the leeks into strips. Mix the leeks with the lentils, oil and vinegar. Season with salt and pepper. Cover the salad with cling film and refrigerate.

Finishing: heat the oven to 170 ° C. Remove the foil and cook the brie flowers in the center of the oven for approx. 25 minutes. Remove from the oven and unmold carefully. Sprinkle with walnut honey. Season with flower pepper. Heat the lentil salad and serve it with the brie and pear flowers. You may be interested to read chestnut cookies recipe/ sago coconut cookies.

Variations of bruschetta

Bruschetta are great at brunches, parties and buffets. Why not try them in three original variations, eg. with brie, mushrooms, ham and salmon with wasabi nuts? try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Aperitif For 4 people

12 slices of baguette

With brie and mushrooms

40 g of brie de Meaux

100 g of mixed mushrooms in a bag

2 teaspoons of peach and maracuja jam

2 teaspoons of pomegranate seeds

With Pata Negra and cooked ham

2 tablespoons of fresh cheese, for example with lemon thyme

2 slices of Pata Negra

2 slices of very thinly sliced ​​cooked ham

1 sprig of thyme

black pepper, for example Lampong

With salmon and wasabi peanuts

20 g of wasabi peanuts

100 g of royal salmon

lemon to serve

1 sprig of dill

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation: approx. 20-25 minutes

Brown the fat-free bread slices in a pan for approx. 2 minutes per side. Remove them from the pan and let them cool.

With brie and mushrooms

Cut the brie into slices. Briefly brown the mushrooms in the oil. Spread the brie on 4 bruschetta and distribute the mushrooms. Garnish each bruschetta with ½ teaspoon of jam and pomegranate grains and serve.

With Pata Negra and cooked ham

Spread the fresh cheese on 4 bruschetta. Fill two with Pata Negra and two with cooked ham. Chop the thyme over it and sprinkle with pepper.

With salmon and wasabi peanuts

Chop the wasabi nuts. Stuff the remaining bruschetta with salmon and sprinkle with peanuts. To taste, serve with lemon wedges and dill. Accompanied with olives with feta in oil.

You may be interested to read susumelle recipe/ millefeuille cake with cream.

Trio of caramelized almonds

Scent of caramelized almonds... and it's immediately party! We tried to make them even more interesting with a pinch of piment, chocolate and cinnamon. try also this croque monsieur and croque madame recipe too.

Ingredients

Dessert For 350 grams

Candied almonds

0.75 l of water

175 g of sugar

200 g of almonds

With turmeric and piment d'espelette

1 tablespoon of turmeric

1 teaspoon of piment d’espelette, in specialty shops

With chocolate

2 tablespoons of chocolate powder

With vanilla and cinnamon

1 sachet of vanilla sugar

1 teaspoon of cinnamon

Freind's kitchen recipes, Veal liver madeira.

How to proceed

Preparation:

ca. 25 minutes

Cooling down

Total time:

55 min

Candied almonds

Bring the water and sugar to a boil in a large pan. Add the almonds and, stirring constantly, cook over medium heat, until the sugar becomes dry. Keep mixing. The sugar, after dissolving in a whitish liquid, begins to stick to the almonds. Continue stirring until the sugar adheres to the almonds forming the crunchy layer of caramel. Finally, flavor the almonds with the respective ingredients.

With turmeric and piment d'espelette

Stir in the turmeric and the piment d'espelette. Spread the almonds on baking paper and let them cool.

With chocolate

Stir in chocolate powder. Spread the almonds on baking paper and let them cool.

With vanilla and cinnamon

Stir in the vanilla and cinnamon. Spread the almonds on baking paper and let them cool.

Useful tips

Caramelized almonds are a perfect little gift for guests. Pack them in paper bags and sealed with a ribbon.

In a dry place, caramelized almonds can be kept for at least two weeks.

You may be interested to read healthy yogurt cake recipe/ moroccan coffee.

Scallops on a bed of leeks with bacon vinaigrette

Scallops au gratin with a mixture of bread, bacon and oil: those looking for a fish appetizer with which to amaze their guests at dinner have found it! try also this lentil cappuccino recipe too.

Ingredients

Appetizer For 4 people

400 g of leeks

6 slices of bacon to roast

1 small clove of garlic

3 tablespoons of white wine vinegar

2 tablespoons of sunflower oil

herb salt

1 slice of toast bread

½ teaspoon of sweet paprika

12 scallops

Freind's kitchen recipes, Soup with apples.

How to proceed

Preparation:

ca. 25 minutes

Gratin:

8-10 minutes

Total time:

35 min

Cut the leeks into 10 cm pieces, halve them lengthwise and cut them into strips. Blanch them in a little water for 2 minutes. Drain and pass under cold water.

Cut the bacon into small pieces. Brown them in a fat-free pan until crispy. Remove the bacon from the heat and set aside 1 tbsp. Mash the garlic and add it to the remaining bacon. Pour in the vinegar and oil. Stir in the leek and season with herb salt.

Preheat the oven to 200 ° C. Cut the slice of bread into cubes. Mix with the reserved bacon and season with herb salt and paprika. Rinse the scallops and pat them dry. Distribute them in a baking dish and sprinkle them with oil. Sprinkle them with the bacon and bread mixture. Grate the scallops in the top of the oven for 8-10 minutes. Serve with the leek salad. You may be interested to read bostrengo recipe/ salmon with green peppercorn sauce.

Meringues with fruit and lemon cream

A delicious dessert of meringues and whipped cream flavoured with lemon curd. All served on a plate and sprinkled with meringue crumbs, diced mango, passion fruit and raspberries. To be enjoyed in two. try also this Burratina on corn cream recipe too.

Ingredients

Dessert For 2 people

1 dl of full cream

2 tablespoons of lemon curd, in speciality stores

1 passion fruit

½ mango

a few frozen raspberries

6 mini meringues

Freind's kitchen recipes, Baked raclette cheese sandwiches.

How to proceed

Preparation: approx. 10 minutes

Whip the cream firmly, mix it with the lemon curd. Halve the passion fruit. Peel the mango, remove the pulp from the stone and cut into cubes. Spoon the lemon cream onto a large plate in a decorative way. Crumble 2 meringues and spread them on the plate. Arrange the frozen raspberries, diced mango, passion fruit and some whole meringue in a decorative way on the plate. You may be interested to read puff pastry peach pie recipe/ lentil cappuccino.

Baked carrots with tomato and almond sauce

Baked carrots with tomato and almond sauce, bake and serve with a sauce of dried tomatoes and toasted almonds, these carrots are both a side dish and a mouth-watering appetizer.

Ingredients

Side dish For 4 people

500 g carrots, for example of various colours or new ones

salt

pepper

6 tablespoons of olive oil

½ bunch of thyme

4 tablespoons of almonds

4 dried tomatoes in oil

How to proceed

Preparation:

ca. 10 minutes

Cooking in the oven:

ca. 25 minutes

Total time:

35 min

Preheat the oven to 200 ° C. Depending on the size, halve the carrots lengthwise and distribute them on a baking sheet lined with baking paper. Season with salt and pepper and sprinkle with half the oil. Add a little thyme and cook the carrots in the centre of the oven for about 25 minutes.

Meanwhile, coarsely chop the almonds and toast them in the remaining oil. Add a few sprigs of thyme, season with salt and pepper and leave to cool. Chop the tomatoes in oil and mix them with the almonds. Serve the carrots with the tomato and almond pesto.

Lentil spaghetti with toasted vegetable carbonara

Lentil spaghetti with toasted vegetable carbonara quick & easy: with roasted vegetables, such as beets, celeriac and pumpkin, lentil spaghetti becomes a light, vegan and lactose-free dish.

Ingredients

Main course For 2 people

200 g of raw beets

200 g of celeriac

200 g of pumpkin

3 tablespoons of olive oil

½ bunch of thyme

salt

pepper

150 g of yellow lentil spaghetti

1 egg

3 tablespoons of grated Parmesan cheese

How to proceed

Preparation: approx. 20 minutes

Cut the beets, celeriac and pumpkin into cubes. Heat the oil in a large pan and sauté the vegetables with a few sprigs of thyme over medium heat for 10 minutes until they are golden in colour. Season with salt and pepper.

Meanwhile, cook the lentil spaghetti al dente in boiling salted water and drain, keeping a little cooking water. Transfer the spaghetti back to the pot, beat the egg and add it to the spaghetti with a little Parmesan, possibly adding a little cooking water, until the sauce becomes creamy. Incorporate part of the browned vegetables. Serve the pasta, garnish with the remaining vegetables and sprinkle with the remaining Parmesan. You may be interested to read healthy yogurt cake recipe/ skyr cake with blueberries recipe/ Burratina on corn cream recipe/ Cabis salad recipe.

Potato and cheese dumplings on cranberry sauce

Who can resist the charm of vegetarian cuisine? Potato and cheese dumplings on a bed of leeks. All served with cranberry sauce. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

400 g of floury potatoes

300 g of leeks

1 eggs

100 g pepper raclette cheese

100 g of cranberries in a jar

1 dl of water

2 teaspoons of corn starch

salt

pepper

120 g of flour

40 g of butter

1 dl of vegetable broth

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation: approx. 45 minutes

Cut the potatoes into 2 cm cubes and boil them in a little water for approx. 20 minutes. In the meantime, halve the leeks lengthwise and cut them into strips approx. 3 mm. Beat the egg. Cut the cheese into cubes.

Drain the potatoes and let them rest for 5 minutes. Bring the cranberries to a boil with the water. Mix the starch with a little water and add it to the blueberries. Simmer the sauce until it binds. Season with salt and pepper and set the sauce aside.

Add the cheese, egg and flour to the potatoes. Season with salt and pepper and mix everything. Bring the water to a boil. Wet your hands and make 4 gnocchi per person of approx. 25 g each with the potato mixture. Boil the gnocchi for approx. 2 minutes in boiling water. As soon as they rise to the surface, take them out with a slotted spoon and set them aside.

Heat half of the butter in a pan and let the leek dry briefly. Add the vegetable broth and simmer for 2 minutes. Heat the remaining butter in another pan and briefly brown the potato and cheese gnocchi. Reheat the sauce. Serve the gnocchi on the leeks and garnish with the sauce. You may be interested to read spicy tuna couscous recipe/ italian apple cake.