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    Daily kitchen: What am I cooking today? - 100 delicious recipe ideas Fast food
    Daily kitchen: What am I cooking today? - 100 delicious recipe ideas Fast food
    Daily kitchen: What am I cooking today? - 100 delicious recipe ideas Fast food
    Ebook212 pages1 hour

    Daily kitchen: What am I cooking today? - 100 delicious recipe ideas Fast food

    By Bernhard Long

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    About this ebook

    Rump steak with tomatoes and arugula
    • Aubergine bake with tomatoes, Parmesan and mozzarella
    • Ham noodle cake with gorgonzola and crispy crust
    • Shrimp on cucumber and orange salad with orange and lime sauce
    • Vegetarian savoy cabbage with green core walnut filling
    • Fast turkey with peach and cucumber salsa
    • Potato cream soup with bacon
    • Red cabbage potato gratin with goat's cheese
    • Steamed cod with mustard sauce
    • Beef ragout in sour cream with mushrooms and pasta
    • French herring salad with goat cheeses
    • Colorful mango cabbage salad with mini sesame chips



















































































































































































































































































    • Pasta with tomato sauce and smoked tofu
    • Piquant stew with pears, beans and cassafers in an easy way
    • savoy-lasagne with tomato sauce
    • Onion soup with baked cheese baguette
    • Celery potato gratin with soy cream
    • Baked loaf fillet in carrot coat
    • Serbian rice with turkey, pepper and tomatoes
    • Ribbon noodles with radicchio in creamy ham sauce
    LanguageEnglish
    Publisherepubli
    Release dateFeb 3, 2017
    ISBN9783741889141
    Daily kitchen: What am I cooking today? - 100 delicious recipe ideas Fast food

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      Book preview

      Daily kitchen - Bernhard Long

      Standard dishes recipe ideas for what I cook today?

      Rump steak with tomatoes and arugula

      Ingredients for 2 meals

      ½ bunch of arugula (about 50 grams)

      10 cherry tomatoes (on the vine)

      1 sprig of rosemary

      ½ lemon

      1 large spoon of olive oil

      1 large spoon rapeseed oil or sesame oil (refined)

      1 double sirloin steak (about 375 grams)

      little sea salt

      freshly ground black pepper

      The preparation

      clean rocket with water, brushing and spin dry. Remove coarse stems and chop leaves into bite-size pieces.

      Clean tomatoes with the vine with water, then drain well.

      clean rosemary with water, shake dry, pluck and chop needles. From half a lemon 1 small spoon squeeze juice. Rosemary with olive oil and citrus juice mix.

      The steak of any existing fat and sinews, rinse and pat dry. Refined oil (eg rapeseed oil or sesame oil) heat in a frying pan and fry the steak in it from both sides with very strong heating sharp.

      take steak from the skillet, wrap in aluminum foil and let rest 5 minutes.

      Meanwhile, simmer the tomatoes with moderate heating for about 2 minutes in the frying fat.

      Remove the steak from the foil and crush across the grain into slices. Place on a baking tray or an ovenproof plate and sprinkle with the rosemary mixture. Add salt and pepper.

      Put tomatoes on the meat slices and everything in heated, preheated oven at 250 ° C (fan: I do not recommend, gas mark 4 - 5) heat on the bottom shelf level about 5 minutes. take out, sprinkled with arugula and bring to the table.

      Aubergine bake with tomatoes, cheese parmesan and mozzarella cheese

      Serves 4 meals

      3 eggplants (about 900 grams)

      Salt and freshly ground pepper

      75 grams Parmesan

      1 bunch basil

      Olive oil (for the mold)

      500 milliliters flash tomato sauce

      100 grams of mozzarella cheese

      The preparation

      Clean eggplants with water, dry and chop into 1.5 centimeter thick slices. Salt lightly and let them go on kitchen paper for 10 minutes.

      Melanzani dab and heavy grilling in a heated grill pan on each side. remove and pepper and set aside.

      parmesan finely grate. clean basil with water, shake dry and the leaves pluck.

      A baking dish of about 1 liter of fat volume. provide little tomato sauce on the top layer aside. Apply a thin layer of tomato sauce in the shape and sprinkled with a little cheese.

      A layer eggplant slices sprinkled over it and with a little basil. In this order, the ingredients fill until they are exhausted.

      Available for sale or distribute the deferred tomato sauce and parmesan.

      mozzarella cheese tear into small pieces and spread on the surface. Aubergine bake on the oven rack, medium insertion level, in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2 3) immediately bring to the table bake about 30 minutes and.

      cheese ham noodle pie with gorgonzola and Crumb Crust

      Ingredients for 6 meals

      400 grams Long pasta (preferably wholegrain)

      2 onions

      250 grams of cooked ham

      4 sprigs of thyme

      250 grams of soy cream

      75 grams gorgonzola cheese 

      4 eggs (size M)

      Salt and freshly ground pepper

      4 large spoons breadcrumbs (40 grams)

      25 grams butter

      The preparation

      Cook macaroni according to package directions in plenty of salted water. deter cold and drain well.

      While the pasta is cooking, peel onions and finely dice. Ham cubes.

      Laying; Half of noodles circle in a round baking pan (possibly form fat 22 centimeters in diameter).

      distribute ham and onions on it, leaving around to form an edge wall of 2 centimeter width freely.

      The freed edge with some of the remaining pasta place, as with pasta and ham stuffing renders a layer form. Then enter the remaining noodles circle it.

      Thyme clean with water, shake dry, pluck and chop leaves. smooth mix soy cream, gorgonzola cheese and eggs with the kitchen blender.

      place 1 large spoon thyme aside, stir the rest into the cheese mixture.

      Mixture with salt and pepper from the mill and pour over the pasta. In the heated, preheated oven on the oven rack at 170 ° C (fan: 150 ° C, gas mark 2) bake on the 2nd shelf position from the bottom a total of 45 minutes.

      After 30 minutes of baking the cake with breadcrumbs sprinkled and sit on the knobs of butter. Cover pie with foil and bake at the same heating on.

      let rest 10 minutes before cutting on cake. With residual thyme sprinkled bring to the table.

      Shrimp on cucumber salad with oranges oranges lime sauce

      Ingredients for 6 meals

      500g large shrimp (ready to cook)

      3 Biologically oranges (about 100 grams)

      1 Biologically cucumber (350 grams)

      2 small romaine lettuce hearts

      3 stalks tarragon

      1 Biologically lime

      Salt and freshly ground pepper

      4 large tablespoons of olive oil

      2 small spoons of coriander seeds

      black peppercorns

      The preparation

      Peel 2 oranges so that the shell and all white skin is removed. mince orange slices. Cut the rest of the orange in half and squeeze.

      Cucumber peel, cut lengthwise in half, remove seeds with a spoon and chop into very thin slices.

      clean lettuce hearts with water, spin dry and chop into bite size pieces.

      clean tarragon with water, shake dry, pluck leaves and chop coarsely. place in a bowl with lettuce, cucumber and orange slices.

      Cut lime in half and squeeze. 1 large spoon lime juice, 3 large spoon orange juice, some salt and pepper from the mill and embezzled the olive oil.

      Cut the shrimp lengthwise little. Remove the black intestine threads, shrimp briefly rinse and pat dry well.

      Coriander and pepper crush or chew briefly flash hackers from the mill in a mortar. Shrimps as with sprinkled.

      Prawns grilled on the hot grill or in a grill pan on each side about 45 seconds. Then lightly salt.

      The sauce with the salad mix, bring shrimp out on the table and bring to the table.

      Vegetarian cabbage rolls with color green kernels walnut stuffing

      Serves 4 meals

      2 onions

      3 large tablespoons of olive oil

      75 grams Green crushed seeds

      500 milliliters of vegetable broth

      30 grams of walnut kernels

      1 sprig of thyme

      1 stalk parsley

      40 grams Parmesan

      1 egg (size M)

      Salt and freshly ground pepper

      4 leaves Wirsing (large)

      2 carrot (about 200 grams)

      1 leek (about 250 grams)

      1 large spoon curry powder

      130 milliliters soy cream

      The preparation

      Peel the onions and chop finely. Onions 1/2 big spoon fry oil in Fig.1. Green crushed seeds add and sauté briefly.

      With 250 milliliters broth delete from, and then bring to a boil. Cover and allow to swell at a small heating for half an hour. Remove from the saucepan and leave little cool.

      While the color green kernels swells, the chop walnuts. clean thyme and parsley with water, shake dry, pluck off the leaves and chop finely. parmesan rub.

        color green kernels, walnuts and herbs with eggs and parmesan mix. Season with salt and pepper.

      Savoy leaves for 3 minutes in boiling salted water cook (blanch), remove, rinse with cold water, drain and pat dry with kitchen paper.

      Clean carrot with water, peel and chop into

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