Küchenlatein

Ingredients

Source

Directions

Peel onions and dice. Wash vegetables and peel if necessary. Wash parsley. Fry onions in butter until translucent.

Remove skin from chicken and rinse. Give chicken in to the crock pot. Add vegetables, fried onions, herbs and spices. Add water until the chicken is covered. Put on lid and cook on "LOW" for 6 - 8 h until the meat begins to fall from the bone. Drain through a sieve and bring to the boil again, fill hot into twist-off-bottles.

:Slow Cooker 6,5 l
:Preparation time 15 min
:Cooking time: 6 - 8 h
:Setting: low

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Ingredients

Source

Directions

Heat a large saucepan over medium heat. Add the oil, onion, garlic, bay leaves and thyme and cook for 4-5 minutes or until the onion is tender. Add stock, chicken, potato and rice, bring to the boil and cook for 10-12 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside. Cook for a further 5 minutes or until the rice is cooked and the potato is tender. Shred the chicken, return to the pan and add the broad beans, salt and pepper. Cook for a further 2 minutes or until the chicken and broad beans are warmed through. Serve soup topped with parsley. .

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Ingredients

Source

Directions

Bring cherries, water, sugar, tapioca pearls and cinnamon stick to a boil and simmer for about 20 min. until the tapioca is almost completely translucent. Leave to cool.

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Ingredients

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Directions

Mix the plain and strong flours with the salt in a large bowl. Using a mortar and pestle, or a blender, grind the almonds to a creamy paste with the sugar and 100g of the water, then beat in the remaining water and the yeast. Stir this liquid in with the dry ingredients and mix it all together until you have a soft, sticky dough. Scrape any dough from your fingers into the bowl, then cover and leave for 10 minutes.

Rub 1 tsp of corn or olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a tsp of oil. Return the dough to the bowl and leave for a further 10 minutes. Remove the dough, knead once more on the oiled surface, returning the shape of the dough to a smooth, round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm (21-25°C) place.

Oil and flour a deep loaf tin (10 x 18cm). Lightly flour the worksurface and shape the dough into a baton. This time, however, tap the ends in before rolling it back and forth to form a smooth cylinder the same length as the tin. Drop the dough seam-sideupwards into the tin, and leave to rise for 1,5 hours or until doubled in height. If you're using a Pullman tin, add the greased lid at this point. Preheat the oven to 210°C/410°F/gas mark 6 1/2. For an open top loaf, lightly dust the dough surface with flour. For a closed Pullman loaf, just check that the dough nearly touches the lid. Bake in the centre of the oven for 25 minutes, then reduce the heat to 190°C/375°F/gas mark 5 and bake for a further 20 minutes, until the loaf is a good golden-brown. Leave to cool on a wire rack.

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Zutaten

Quelle

Zubereitung

1. Heat the grapeseed oil in a large pan. Once the oil is hot, add the shallots, ginger, garlic, chilli, fennel seeds and cardamom. Cook over a medium heat for 3 mins. Add the fennel, finely chopped coriander and Pernod (if using) and cook for 2 mins or until most of the Pernod has evaporated. Add the coconut milk and 200 ml of water. Bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until the fennel is tender.

2. Add the soy sauce, lime juice and sweet chilli. If the mixture is a bit too thick, add a dash of water. Serve piping hot, garnished with a few coriander leaves.

:PREP 20 mins
:COOK 25 mins
:PER SERVING 432 kcals, protein 5g, carbs 16g, fat 39g, sat fat 29g, fibre 3g, sugar 13g, salt 2.29g

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Ingredients

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Directions

1. Make the sauce and base. Heat oven to 220 °C/fan 200°C/gas 7. Heat half the oil in a pan, add onions, sugar and vinegar. Gently cook, stirring occasionally, for 30 mins until lightly caramelised.

2. Spread tomato sauce over the pizza, then cook for 5 mins for thin base, 10 mins for thick. Spoon over onions. Using a vegetable peeler, peel long, thin strips lengthways from the courgette, then toss in the remaining oil. Arrange over the onions with the Brie and walnuts. Season, return to the oven, then cook for a further 5 mins until golden.

:PREP 10 mins o COOK 40-45 mins
:PER SERVING (4) 463 kcals, protein 16g, carbs 46g, fat 25g, sat fat 8g, fibre 4g, sugar 11g, salt 0.86g

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Ingredients

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Directions

Place the plum tomatoes, onion and garlic in a large roasting tin, then drizzle with the oil. Cook for 30 mins until charred at the edges. Transfer the tomato and onion mix to a food processor with the tomato puree and sugar, process to a smooth paste, then season to taste.

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Ingredients

Source

Directions

1. Heat oil in a large pan. Cook the garlic, ginger and chilli for 3 minutes until fragrant.

2. Add the spices and cook for a couple of minutes, then add the coriander stalks, lentils, tomatoes and stock. Bring to a simmer and stir in the tamarind paste. Simmer for 20 minutes until lentils are tender, then blend until completely smooth.

3. Chop the coriander leaves and mix together with the yoghurt. Swirl into the soup before serving.

:Per serving: 107 kcalories, protein 7,4g, carbohydrate 17,9g, fat 1,2 g, saturated fat 0,1g, fibre 3,3g, salt 0,61 g
:EASY
:Ready in 30 mins

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Zutaten

Quelle

Zubereitung

1. Heat the butter in a large skillet over medium heat. When it is melted, add the onions and celery and cook, stirring occasionally, until the celery has softened an the onion is lightly browned, about 10 minutes. Transfer to the slow cooker. Add the barley and water; stir to combine. Cover and cook on LOW until the barley very tender, 5 to 6 hours.

2. Stir in the buttermilk. Cover and cook on HIGH until the soup is thorough] hot, about 30 minutes longer. Season with salt and pepper. Just before serving, stir in half the herbs. Sprinkle the remaining herbs over the individual bowls as garnish.

:COOKER SIZE: 3,5 l
:PREP.TIME: 15 mins
:SETTINGS AND COOK TIMES: LOW for 5 to 6 hours, then HIGH for 30 minutes

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