Recipes with Oil

Riveret

Chop or tear all vegetables and then place them in a frying pan. Mix grated cheese and rasp enough to cover the surface in a fairly thick layer. When the vegetables have fallen together, season with thyme, salt and pepper. 4 eggs are poured onto the surface an

Broccoli salad (mums)

Cut the broccoli into small bunks. Rinse them and dry them in a whisper. Shake sunflower seeds on a pan with a little salt and oil until golden. Shake the bacon until it is crispy, take it off and drizzle the kitchen roll. Chop half a red onion and mix

Potato Leek Soup

Cut / chop / cut all vegetables and season them in a hot pot of oil for 5-10 minutes. Then bring the water with the broth, a parsley tin and thyme and simmer for approx. 20-30 min. Until the potatoes are tender and spice well with plenty of salt and pepper. St

Pastitsuo

Pasta is cooked, dripped and served in rasp of sprinkled oven dish. The onions are chopped well Beef and onions are exchanged in a pan (oil), after which the tomatoes are added (with liquid), seasoned with salt and pepper. Turning to low heat. Pour over the

Pita bread with potatoes and beef

Peel the potatoes and slice them into small fine terns, cut the radishes in fine tern and the cucumber fine tern. Put oil in a thick pot and fry the meat, then add garlic and potatoes. Pour water and simmer for 25-30 minutes until the potatoes are tender. S

Spicy noodle soup

Prepare noodles, let go of dough, cut into smaller pieces. Chop onions, celery and chop the greens with the meat in oil. Add broth, tomato, sambal oelek and cumin saucepan. Boil the soup approx. 5 min. Turn the noodles in, taste with salt, pepper and soya and

Greek meatballs in tomato marinated 02

Meatballs Mix all the ingredients and style for half an hour. Form the dough with a spoonful of large round buns and sprinkle them golden in fat at low heat for a total of about 8 minutes. tomato Marinade Blend or purge the peeled tomatoes and half the liqu

Stegben in the pot

Dip your legs dry with kitchen roll and spice them with salt and pepper. Brown the legs a few at a time on all sides in a saucepan. Spread flour and turn the legs until they have soaked the flour. Pour broth over and bring laurel leaves and simmer under low