Mains recipes

Moussakka

The aubergines are cut for approx. 0.5 cm thick slices sprinkle with salt and pull approx. 10 min. The eggplant is diced with a piece of paper roll. The eggplant is placed in a frying pan. The meat sauce is prepared Meat sauce: The onions (in small tern

French stuffed ham rolls

Whip the whole egg with cream and pepper to the scrambled eggs and put into a pan with the melted butter. For low heat, lighten the egg mass and stir slowly and quietly in the mass. When it is like a slightly uneven cream, the pot is taken from the heat and th

Falafel 02

Put the chickpeas in soft overnight. Let them run into a doorstep. Arrow and chop onion and garlic. Run all ingredients in a blender until the dough is firm and soft. Let the chickpeas stand for 4-6 hours at room temperature. Form small, rather flat bowl

Chicken pea with peach

Cut onion and peaches ice cubes. Mix them with chopped tomatoes and chilisovs. Put the chicken thighs in a refractory dish. Sprinkle them with salt and pepper and benefit the peach mixture over the chicken thighs. Place the dish in a hot oven for 45 minutes at

Stewed seafood cup

Cut the skin on the side of the jaw where the skin has been sitting away. Hold onto the skin, cut away from yourself along the board with a sharp knife. Bring salt and pepper on the jaws and put them in butter for a couple of minutes on each side. Take the jaw

Sea bass medalillons with mussel sauce and potato soufflé

The jaws are dripped with a little lime juice and baked in butter for 2 minutes on both sides. Season with salt and pepper. The mussels are well cleaned and steamed under high heat under the lid in the sautéed onion, added with wine and water. Shake the pan du

Exotic sea bag

Ask the fishmonger to fill the fish and remove the obstacles. If you are using fillets, cut them into 2 cm thick slices. The arrow and chin went well. The suite slipped into a pan in the oil. Put the fish pieces in the pan together with the glue, cut into thin

Sea Cheesecake with red pesto and steamed spinach

Saute the peppers in oil for quite low heat to the peppers are very tender. Blend them with walnut kernels to a smooth pesto, taste it with salt and pepper (can be made up one day in advance). Turn on the oven at 220 degrees Celsius. oven. Bring the cape