Rabbit pounds

Rabbit leg meat with borlotti beans, corn kernels, peppers and tomatoes for a tasty and substantial chilli. try also this strawberry cheesecake slice recipe too.

Ingredients

Main course For 4 people

3 rabbit legs of 200 g each

500 g of canned pinto beans

140 g of canned corn kernels

2 peppers

3 cloves of garlic

1 large onion

2 tablespoons of peanut oil

ca. 1 tsp hot pepper mixture e.g. Hot Red Chili Mix

salt

800 g canned peeled tomatoes

½ bunch of parsley or coriander

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation:

ca. 30 minutes

Cooking:

ca. 40 minutes

Total time:

1 h 10 min

Remove the meat from the rabbit legs and cut into approx. 1 cm. Drain the beans and corn and rinse them with cold water. Cut the peppers into four pieces and remove the seeds.

Coarsely chop the garlic and onion. Brown the rabbit in the oil. Add the onion and garlic and brown them briefly. Sprinkle with the chilli mixture and salt. Add the beans and corn, then the tomatoes. Cook with the lid on for 10 minutes. Place the peppers on the chilli and continue cooking with the lid on over low heat for approx. 30 minutes. Season with salt and garnish with aromatic herbs. You may be interested to read sago coconut cookies recipe/ homemade pomegranate liqueur.

Belgian endive salad with saffron vinaigrette

A salad with yellow tones and an unusual taste. Crunchy Belgian goes well with apple cider vinegar, apple, saffron and chopped pistachios. try also this Moroccan coffee recipe too.

Ingredients

Appetizer For 4 people

1 pinch of saffron stigmas

4 tablespoons of water

½ sour apple, for example, Braeburn

¼ of a bunch of mixed aromatic herbs, such as parsley and chives

3 tablespoons of apple cider vinegar

8 tablespoons of sunflower oil

salt

pepper

600 g of Belgian endive

20 g of pistachios

Freind's kitchen recipes, Soup with apples.

How to proceed

Preparation:

ca. 30 minutes

Rest:

ca. 30 minutes

Total time:

1 h

Lightly pound the saffron stigmas. Add a little water, leave to macerate for approx. 30 minutes then filtered. Remove the core of the half apple and cut the fruit into cubes. Chop the herbs and mix them with the apple and vinegar. Add the filtered water and oil. Season the vinaigrette with salt and pepper. Depending on the size, cut the endive heads in half or in four parts. Arrange the salad on the plates and dress it with the vinaigrette. Shell the pistachios, chop them coarsely and spread them over the salad. You may be interested to read healthy yogurt cake recipe/ skyr cake with blueberries.

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.