The BEST Sauce Anyone Can Make
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten!
In wenigen Minuten kochen! Ein frisches Gemüserezept zum Mittag- oder Abendessen. Das Rezept ist sehr einfach und lecker. Meine Familie liebt dieses Essen wirklich, besonders die Mädchen! Dieses Gericht ist sehr aromatisch und nicht teuer. Sie können dieses Rezept für ein Treffen mit Ihren Freunden vorbereiten. Dieses Gericht ist diätetisch und für Vegetarier geeignet! Ich habe dieses Rezept entdeckt! Gesundes und billiges Essen, schnelles und einfaches Rezept, das jeder von euch machen kann! Sehr gesundes Essen! Koch mit mir!
Reckpt und Zutaten:
2 Zucchini
1 Aubergine
2 Paprika
Zum Bestreuen
Semmelbrösel 40 g / 1/2 Tasse
Parmesan 40 g / 1/2 Tasse
Salz 1 TL
Basilikum 1 TL
Thymian 1 TL
3 Knoblauchzehen
Olivenöl
Im Ofen / 45 Minuten / 200C / 400F /
5 Tomaten
Salz
Mozzarella
Im Ofen / 20 Minuten / 205C / 400F /
Parmesan
Guten Appetit
Ich hoffe, Sie genießen alle Rezepte, Sie können sie mit Ihren Freunden in sozialen Netzwerken teilen und mir Ihre Fragen schreiben oder einfach ein Emoticon hinzufügen. Dies ist sehr wichtig für die Entwicklung meines Kanals.
#Alle Rezepte
#Rezepte
#Gemüserezept
En
Why didn't I know this recipe before? healthy and cheap food in 10 minutes!
Cook in minutes! A fresh vegetable recipe for lunch or dinner. The recipe is very simple and tasty. My family really loves this food especially the girls! This dish is very aromatic and inexpensive. You can prepare this recipe for a meeting with your friends. This dish is dietetic and suitable for vegetarians! I discovered this recipe! Healthy and cheap food, quick and easy recipe that any of you can make! Very healthy food! Cook with me!
Stretching and ingredients:
2 zucchini
1 eggplant
2 peppers
To sprinkle
Breadcrumbs 40 g / 1/2 cup
Parmesan 40 g / 1/2 cup
Salt 1 tsp
Basil 1 tsp
Thyme 1 tsp
3 cloves of garlic
olive oil
In the oven / 45 minutes / 200C / 400F /
5 tomatoes
salt
Mozzarella
In the oven / 20 minutes / 205C / 400F /
Parmesan
Good Appetite
When you really feel like pizza at home! Try this Amazing Neapolitan Style Pizza
The closest thing you will find to a Neapolitan pizza in a domestic home oven. Normally, to achieve the perfect pizza base Neapolitan style, you need a very hot oven such as a powerful commercial electric or a woodfired oven. Pizzas should be cooked in 60-90 seconds in a 430C°-480C° (800F°-900F180
°) oven, that is hot!!! Domestic home ovens are lucky to get half that amount of heat. If you’re lucky enough to own a pizza oven, this recipe is still an excellent pizza base to use in super hot ovens. You will be amazed at the results, in any type of oven!
So, what makes a good Neapolitan pizza base? It is the raised swollen edges, softness in the crust, fluffy texture with toasted spots on the outside. It should not weigh more than 280grams 35cm in diameter and be approx. 0.25 centimetres thick. Now don’t worry too much about specifications, this is for home use it, doesn’t matter, it’s just a guideline.
For the base, I use a starter called “poolish”, made from mixed yeast, water and flour, I also use a little honey to help feed it. It is then proved in the fridge overnight; long cold proofing, 8 to 24 hours is the secret to any good pizza base. Plus you won’t feel as bloated afterwards.
The pizza is cooked twice, once covered in a pan with steam and then finished under your oven grill (Broiler). This method gets you closest to the real deal of a Neapolitan pizza base
If you want to keep your pizza dough for the next day, no problem, simply retighten pizza dough into round balls and place in oiled or floured covered container in the fridge. To use the next day, remove from fridge and bring back to room temperature before use. Continue as per recipe.
Remember that a pizza is actually a small bread roll, some tomato and topping and cheese. Therefore if you use fresh quality ingredients, it’s no different than eating a salad roll with cheese. The pizzas you buy from a lot of franchise restaurants are very unhealthy due to the amounts of cheap oil, inferior flour and loaded with sugars, plastic cheeses and other additives not required. So don’t worry, genuine or homemade pizza is not an unhealthy food!
Enjoy Neapolitan Pizza at Home today!
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Best Mini Quiche Recipe - Mushroom Spinach and Feta Mini Quiches
This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe:
Mushroom Risotto in 60 seconds #shorts
#shorts #mushroomrisotto #risotto
My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will ever taste – minus the cream of course! Using wild porcini mushrooms, fresh parsley and a sprinkle of parmigiano cheese you barley need any ingredients to recreate this Northern Italian dish in your own kitchen…and wait until you taste it! Trust me, it’s not hard and once you realise that you’ll never order it out again! Try it with your own favourite ingredients and let me know what you choose…
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Two sheet pan shrimp dinners | asparagus & sweet corn, chickpeas & leeks
Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: | Home try-ons are offered in the U.S. only.
***ASPARAGUS + CORN RECIPE, FEEDS 2-3***
1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies)
1 lb (454g) asparagus
2 ears fresh sweet corn
2-3 shallots
2-3 garlic cloves
1 lemon
salt, pepper, oil and spices (I used garlic powder, onion powder and smoked paprika)
fresh herb for garnish (I used lemon balm but parsley would be good)
If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size.
Trim off the woody ends of the asparagus and put them on a sheet pan. Peel and chop the garlic and zest the lemon — put all that on the asparagus. Peel the shallots, cut them into a few large chunks and don't trim of the part at the base that holds the layers together — put them on the sheet pan. Shuck the corn — you can put it on the pan now or halfway through the cooking depending on how cooked you like it.
Peel and devein the shrimp if they weren't already, blot them dry and put them on the sheet pan. Season them with whatever spices you want and a little salt (most shrimp are pretty salty already). Season the asparagus and the shallots. Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer.
Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. If you want your corn just warmed up and barely cooked, put it in now. Everything should be cooked after 3-4 more minutes.
Scatter over some fresh herb and squeeze on some lemon juice — I recommend eating right off the tray, to keep everything warm.
***CHICKPEAS + LEEKS RECIPE, FEEDS 4***
1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies)
1 15.5 oz (439g) or thereabouts can of chickpeas
2 big leeks (the thicker the better)
1 red chili (very optional)
tzatziki (store bought or homemade from my recipe below)
salt, pepper, oil and spices (I used whole mustard seeds, celery seeds and chili flakes on the shrimp, and harissa powder on the chickpeas)
fresh herb for garnish (I used purple basil but cilantro or dill would be good)
If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size.
Peel the top layer or two off the leeks, since they tend to have a lot of dirt underneath them, and trim off the green tops. Rinse off the stalks and start cutting them into thick rounds from the top. If you still see dirt between the layers, toss those rounds out and keep cutting down the stalk — the dirt is usually only near the top. Put the leak rounds on your sheet pan. Thinly slice the chili and put those slices on the leeks.
Peel and devein the shrimp if they weren't already and put them on the sheet pan. Drain and rinse the chickpeas and put them on the pan. You can use the same paper towel to blot the shrimp and the chickpeas dry on the pan. Season everything with whatever spices you want — I used some cracked whole mustard seeds, celery seeds and chili flakes on the shrimp, harissa powder on the chickpeas and salt & pepper on the leeks. Only put a little salt on the shrimp and the chickpeas — they're probably already salty.
Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer. I put the chili slices on top of my leek slices to the chilis would char.
Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. Everything should be cooked after 3-4 more minutes.
Scatter some fresh herb over the pan and drizzle with tzatziki (you might need to loosen up store-bought tzatziki with milk or water to get it to a drizzling consistency) — I recommend eating right off the tray, to keep everything warm.
***TZATZIKI DRIZZILING SAUCE RECIPE***
1 English cucumber
1-2 garlic cloves
1 lemon
1 cup (237mL) plain yogurt, ideally Greek-style
a little fresh dill and/or lemon
salt, pepper and olive oil
milk or water to achieve a drizzling consistency
Sorry, YouTube won't allow me enough characters here to write out the recipe. Just watch the video, and don't bother squeezing out the cucumber juice like I did.