stir fry - 704 przepisów (strona:41/47)

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

gnocchi dumplings Method: 1. Cut the onion into thin strips and chop the garlic finely - fry everything in oil in a deep frying pan/pot. 2. Cut the pepper into thin strips and add to the onion along with cumin, ground pepper and thyme - fry everything for 2-3 minutes. 3. Pour in the canned tomatoes, water and milk - cook covered(...)minutes. 4. Add corn, honey and gnocchi and cook for 10 minutes until the gnocchi are soft. 5. Remove the pot from the heat and stir in the fresh spinach, then season with salt and pepper to taste. Enjoy

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

everything into a smooth dough. 3. Fry thin crepes on a small amount of oil. Mint béchamel: 1. Melt butter in a saucepan. 2. Add 300ml of milk to the butter and heat it up. 3. Mix the flour thoroughly with the remaining milk and pour into the milk in a saucepan - stir constantly until the sauce thickens

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

peeled beetroot. 2. Fry the greens in butter until they wilt. 3. Add the herbs, add water and cook until the beetroot softens, then evaporate the excess water. 4. Remove the pan from the heat, season with honey, salt, pepper and lemon juice. -set aside to cool. 5. When the filling has cooled slightly, stir in the cream and spread

powder - combine into a smooth mass. 3. Form patties from the mixture, coat in breadcrumbs and fry until golden on both sides in clarified butter or oil - about 3-4 minutes on each side. Sauce: 1. Wash and slice the mushrooms and fry in oil. 2. Add the diced onion and chopped garlic. 3. When the mushrooms release juice(...)everything until the vegetables are soft and the sauce thickens slightly (if it is too thick, add a little water). 4. Remove the finished sauce from the heat and stir in the parsley. 5. Place the warm potato patties on the hot sauce and serve. Enjoy

saucepan. Fry onion and garlic. After a while add zucchinis, broccoli flowerettes, bay leaves and allspice grains. Pour in water slightly above the surface of vegetables. Cook until soft. At the end of cooking add wild beans, season with salt and black pepper. Remove from heat, take out bay leaves and allspice grains. Stir in coconut milk and blend. Sprinkle

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

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

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