stir fry - 704 przepisów (strona:40/47)

chop them in a blender. Heat oil in a big saucepan and fry chopped veggies. Add cauliflower, millet, pour in water and cook until vegetables and millet are soft. Next, pour in coconut milk, season to taste with salt and black pepper, add lovage and greens. Stir

sausages into slices (about 0.5cm), dice onions, chopp garlic finely and fry in a small amount of fat. 2. When the sausages are browned, season with pinches of salt, pepper and ground sweet pepper. 3. Put in a bowl and set aside to cool. 4. Stir sausage with herbs and Apetina Honey and Mustard Cheese. Whole: 1. Split

garlic, oregano and bay leaves in a large frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat. Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until(...)aside. Rinse the aubergine under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper. Cook the potatoes in boiling water

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

minutes until many bubbles appear on the surface of it. 4. Stir in the baking powder to the batter - mix thoroughly / blend and set aside, covered, for another 15 minutes. 5. Sprinkle the frying pan with fat or dissolve a little fat and heat it up. 6. Fry baghrir in a size of regular pancakes, remembering not to spread

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

minute. Add the pressed garlic, paprika and eggplant. Fry for about 3 minutes, until the vegetables are slightly soft. Pour in canned tomatoes, add cumin crushed in a mortar, smoked paprika and sugar. Season with salt and pepper. Stew for 4-5 minutes over low heat. Then, stir in a handful of spinach. Make two holes in the tomatoes

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

grate the chocolate on the large grater. Stir until ingredients are combined. Put the dough into a pastry bag. Preheat a large non-stick frying pan and brush a thin layer of oil with a brush. Squeeze small pancakes about 3 cm from the sleeve and fry after 1 minute on both sides

pinch of salt until a stiff foam and gently stir in the dough until a uniform consistency is obtained. 7. Leave to rise for 45 minutes. 8. Heat oil in a saucepan and put portions of the dough with a spoon, scooping from the edges of the bowl. 9. Fry pancakes until gold on both sides, drain from excess

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

young beets and lemon juice - cook for 2-3min. 3. Dice onion finely, chop garlic and fry on hot pan with oil. 4. Add the herbs and ground pepper to the fried onion - mix. 5. Add dry rice to the pan, fry for a few seconds until it begins to be glassy and pour in the wine. 6. Pour(...)gradually hot beet brew (with cooked vegetables) into the rice until the rice is soft. 7. Add grated finely cheese and butter pieces - stir until dissolved. 8. Season with salt and pepper to taste. Enjoy

ends. Peel spring onions, chop them and fry  in butter  in a big frying pan for a few minutes. Pour in wine, add asparagi and cook until wine has almost entirely evaporated. Remove from heat. Prepare the sauce: mix yoghurt with eggs, season with salt, both types of peppers, stir in chopped dill and grated cheese. Pour