arakshaka cook

Toasted milk sandwiches give consistency to the apricot flan with egg and quark cream. A timeless dessert thanks to frozen apricots. try also this lentil cappuccino recipe too. Ingredients Sweet meals For 4 people butter for the pan 3 butter rolls of approx. 65 g 600 g of frozen apricots 60 g of sugar 2 eggs 300 g of semi-fat quark 1 dl of milk 1 tablespoon of cornstarch 1 teaspoon of vanilla paste 2 tablespoons of flaked almonds powdered sugar to sprinkle Freind's kitchen recipes,  Cabis salad . How to proceed Preparation: ca. 40 minutes Cooking in the oven: ca. 25 minutes Total time: 1 h 5 min Preheat the oven to 200 ° C. Butter the pan. Cut the sandwiches into slices approx. 1 cm and toast them. Halve the apricot halves. Arrange the fruit and bread in layers in the buttered dish. Froth the sugar with the eggs for approx. 5 minutes. Add the quark, milk, starch, vanilla paste and continue stirring until a homogeneous mass is obtained. Pour the mass over the bread and fruit. Sprin

A trio of typically Italian delicacies: tender burrata, cooked lentils flavored with balsamic vinegar and salami. A great appetizer. try also this chocolate cake without flour recipe too. Ingredients Appetizer For 4 people ½ onion 200 g of brown lentils 6 tablespoons of olive oil 3 dl of vegetable broth salt pepper 8 tablespoons of aged balsamic vinegar 1 burrata of approx. 150 g (see tip) fleur de sel to sprinkle 80 g of salami a piece Freind's kitchen recipes,  Cabis salad . How to proceed Preparation: ca. 40 minutes Cooling down Total time: 1 h 10 min Chop the onion and add it to the broth with the lentils and half of the oil. Bring to a boil and simmer over medium heat for approx. 30 minutes. Season with salt and pepper. Let it cool down. If there is still cooking liquid left, drain it. Before serving, flavor the lentils with the addition of a little vinegar. Remove the burrata from the package and with a sharp knife cut it into four parts. Arrange the pieces of burrata on the

A light dish based on fish fillets in rolls, stuffed with spinach, served with a paprika zabaglione that gives the dish a touch of refinement. try also this polenta gnocchi with gorgonzola recipe too. Ingredients Main course For 4 people 2 tablespoons of flaked almonds 1 clove of garlic 1 tablespoon of HOLL rapeseed oil 500 g of frozen leaf spinach, thawed before use nutmeg salt pepper 1 onion 8 fish fillets of approx. 130 g each, for example zander ½ lemon 4 dl of fish stock or vegetable broth 2 eggs ½ teaspoon of spicy paprika Freind's kitchen recipes,  Beetroot tzatziki with sesame . How to proceed Preparation: approx. 45 minutes Toast the almonds in a fat-free pan until they lightly brown. Crush the garlic and add it to the oil. Squeeze the spinach and let it dry in the oil. Flavor with nutmeg, salt and pepper. Halve the onion and cut it into thin slices. Distribute it in a gratin dish. Preheat the oven to 180 ° C. Season the fillets with salt and pepper. Add the finely grated

A Graubünden specialty to warm up those long winter days. An appetizing soup made with vegetables, dried meat, barley, broth and parsley. try also this  greek cake  recipe too. Ingredients Main course For 4 people 1 onion 1 carrot 100 g of celeriac 100 g of leek 100 g of Graubünden dried meat in one piece 2 tablespoons of butter 80 g of pearl barley 1 liter of vegetable broth salt pepper 1 dl of semi-fat cream ½ bunch of parsley Preparation: ca. 40 minutes Simmer: ca. 1 hour Total time: 1 h 40 min Freind's kitchen recipes,  beef salad bowl. How to proceed Peel the onion and chop it. Halve leek lengthwise without cutting the base. Pass it under running water and wash the leaves and remove the base. Wash the carrot and celeriac and peel them. Cut the carrot, leek and celery into approx. 4 mm. Cut the dried meat into approx. 4 mm. Melt the butter in a large skillet. Add the vegetables and dried meat and sauté over medium heat for 2 minutes. Add the barley and fry it for 2 minutes. Wet