stir fry - 283 przepisów (strona:14/19)

flour Heat some oil in a frying pan. Finely dice pepper and fry in oil. Add tomatoes, salt, pepper, herbs and simmer over low heat for about 10 minutes. Finally, thicken with corn flour (pour 1/2 glass of the sauce into a glass, add the flour, thoroughly stir and add back to the saucepan, stir again). Cook for a while

lentils, drain off. Heat oil, finely chop onion and garlic, fry for a while. Add pumpkin, pour in water slightly above pumpkin surface. Cook until pumpkin is soft. Next add basmati and lentils. Blend well. Add cream, season to taste with lemon juice, wine, salt and pepper. Stir well. Serve sprinkled with roasted pumpkin seeds. /* Style Definitions */ table.MsoNormalTable {mso-style

extra juice from the zucchini with your hands. Gently stir all ingredients (the zucchini mixture has to be thick, if it isn’t – add a bit more flour; if it’s too thick – add a bit more milk). Heat oil, use 1 tbs mixture for 1 fritter, fry on both sides, 3 minutes per side. In a certain world

whites with pinch of salt to stiff peaks and gently stir in the egg yolk dough. Transfer mixture into pastry bag or plastic bag and cut off one corner. In a sall saucepan (18 cm in diameter) heat the oil and squeeze in the dough in a thin stream. Fry until nice golden brown and transfer on paper towels. Sprinkle

olive oil and butter in a big frying pan and fry potato slices until golden. Place them in a bowl and cover to keep warm. Place spinach in the same frying pan, add seasoning mixture, season with salt and pepper and cook until water has evaporated (5-10 minutes). Stir potatoes with spinach. Sprinkle with herbs and serve

vegetables. Add finely chopped mushrooms (e.g. with a blender) and fry them for a short while. Next add spinach and simmer over low heat for a few minutes (or longer) until most of the water has evaporated. Add finely diced feta and season to taste with salt and pepper. Stir well and stuff the crêpe s with the filling

pepper Boil rice. Heat oil in a wide saucepan. Fry finely chopped onions and garlic. Cut peppers, chili and celery sticks. Place them in the saucepan. Cook over low heat for 5 minutes. Next add tomatoes, concentrate and seasonings. Simmer for 10 more minutes. Put aside and add rice. Stir well and serve immediately

Season the chicken with salt and pepper and fry, skin side down, for about 10 minutes, until the skin is golden and crisp. Remove from the dish and set aside. Add the pancetta and cook until golden, then remove and set aside with the chicken. Heat the remaining oil and stir in the onion, carrot, celery, bay leaves and rosemary

onion. Heat oil in a wide saucepan. Fry vegetables. Carefully pour in water (slightly above the surface of vegetables), add allspice grains, bay leaves and cook until soft (between ten and twenty minutes). Add garlic and cook for 1 more minute. Season with salt and pepper. Put aside. Add cream, stir and sprinkle with lots of greens. You can also

Slice aubergine thinly. Heat olive oil and fry all slices over low heat (sprinkle each with salt and pepper and po ur in some extra olive oil so that the slices don’t burn). Place slices on a plate. Mix yoghurt and dill in a big bowl, add aubergine slices and stir. Sprinkle with chives and keep in the fridge

tofu, dice it thinly and fry in oil (if you use feta, dice it thinly). Roast sunflower seeds in a dry frying pan. Place dried tomatoes on a paper towel (let if absorb the liquid) and then chop them finely. Add tofu/feta, sunflower seeds and dried tomatoes into the bowl. Stir gently. You can sprinkle the salad with some

thickly diced soy protein. Also fry. Next add: bay leaves and allspice grains, pour in the wine and add a few tablespoons of soy sauce. Cook over low heat between ten and twenty minutes until the peppers have softened.  Pour a few tablespoons of liquid into a mug and add corn flour, stir thoroughly. Pour the mixture into

medium pan, and fry the onions until translucent.Add sugar, bay leaves and allspice berries. Simmer on a small heat for a minute.Add a pinch of salt, tomato paste, vinegar, raisins, pinch of ginger and pinch of turmeric.Simmer for 3-4 minutes, or until the onion will be soft. Stir it from time to time. Leave it to cool.Cut herrings into

plate. Heat rapeseed oil and fry mushrooms, carrots and red bell pepper for a short while. Put aside for a minute, pour in a little water and simmer over low heat between ten and twenty minutes (until veggies are soft and a bit crunchy, too). Add garlic and ginger. Season with soy sauce and stir. Sprinkle with chives and sesame

water, stir, so they won’t stick to each other, and boil until they’ll float on the surface. Drain them. Preheat the pan with some oil in the same time when you take care of the water for gnocchi. First put the onion on the pan and glaze it, then add the chanterelles and fry them until