Recipes with Red onion

Red Peppers Soup a la Kafton

Preheat a grill pan. Clean the peppers for the core and cut them into square pieces. Then put them on the hot grill pan. Lay the peppers with the skins side down and leave them to lay until the skin is grilled partially black. Then turn the peppers on the fore

Tomato Soup

1. Bring a saucepan with water in a boil. Cut the flower out of the tomatoes and cross a cross at the opposite end. Place the tomatoes in the boiling water for 2 seconds and then in cold water. Then the tomatoes are just glaring. Then cut the tomatoes into squ

Chicken meat in curry

1. Cut the meat into thin strips. (Put it in the fridge. 2. Peel the carrot, arrow onions, cleanse the porridge and blame the squash. 3. Cut all the vegetables in julienne. 4. Put the meat in hot oil at high heat in a saucepan / wok. 5. Add curry and squee

Greek Lasagna

Brown the meat in a saucepan. Chop the red onions as fine as they are pulled and cut the 12 olives into rings. Forge the red onion, Olive and the peeled tomatoes together with the browned meat. Let it simmer for 5 minutes. Squeeze the garlic in the pan. Add th

Haricot's Verts salad with mustard dressing

Mix mustard, honey, balsamic, garlic, pepper and oil and gently mix it together Nip the beans and blanch them in lightly salted water (no more than they are still crispy) and let They subsequently cool off. Chop red onion and split tomatoes in quarters.

Delicious Wok dish with chicken and vegetables

Cut chicken fillets for approx. 1 cm thick slices. Warm the wok (pan) well and pour approx. 1 tablespoon of olive oil in. Let the chicken strips fry until they are cooked, make sure they do not burn or become too dark or hard in it. It does not matter if t

Crisp breakfast salad

The salads are arranged. Then cut thinly sliced ​​apples, red onions and spring onions sprinkled over the salad with cranberries and almonds. The dressing is made by stirring cream fry and shelf blossom juice.

Club Sandwich

1. Peel the parmesan on a fine grater and sprinkle it into 8 oval bunks on a baking sheet with baking paper. The layer must not be too thick (max 2 mm), but must be completely covering. Bake the so-called touilles in the oven at 180 degrees until they are gold