meat | Lost in the Kitchen

02nd Apr2014

Stuffed Peppers with Bruschetta

by marie

(4 servings)

Mix 500 grams of minced meat with 150 grams of diced Feta cheese, one bunch of chopped parsley, one teaspoon of paprika powder and salt and pepper to taste.
	Stuff the mixture into six halved pointed peppers.
Place the stuffed peppers on a oven tray, spatter them with one tablespoon of olive oil and bake them for 30 minutes at 180 degrees Celsius.
	Dash (blanch) one diced onion with hot water, remove the water and add 300 grams of diced tomatoes, 300 grams of diced cucumber and salt and pepper to taste.

Bake four slices of bruschetta bread for two minutes.
	Dash each slice of bruschetta bread with olive oil and spread a quarter of the vegetable mixture on top, then bake the bruschetta for about 5 minutes.
Serve the stuffed peppers together with the bruschetta.

Category : appetizer, meat, quick dish, warm dish

1 Comm

18th Jul2013

Barbeque Marinade

by marie

(for 500 grams of pork chops)

In a bowl mix one teaspoon of mustard, one tablespoon of vinegar, two tablespoons of honey and six tablespoons of olive oil.

Add one teaspoon of salt, pepper, granulated garlic, paprika, sage, thyme each and two chilli.

Put four pork chops, four rosemary twigs and the marinade in a plastic bag, close it, shake it and leave it in the fridge for at least four hours before barbequing the pork chops.

Category : meat

0 Comm

11th Jul2013

Feta Stuffed Chops with Courgettes

by marie

(2 servings)

Cut 125 grams of Feta and one tomato into four slices and spice the Feta slices with salt, pepper and some fresh parsley and top with one tomato slice.
	Cut pockets into four chops with a large knife and stuff each chop with one feta package.
In a pan heat up two tablespoons of vegetable oil and roast the chops from both sides. Then remove the chops from the pan and cook one diced onion translucent.

	Add one sliced courgette and roast it gently.
Place the chops on top of the courgette slices, cover the pan and let it simmer for 15 minutes.
	Condense the vegetable and meat juices with a mixture of one tablespoon of starch, four tablespoons of water and salt and pepper.
Serve the vegetables and meat with cooked pasta.

Category : meat, warm dish

0 Comm

06th Jul2013

Polenta Pizza with Asparagus

by marie

(2 servings)

Bring two cups of milk and 125 grams of samp to a boil.
	Soak the polenta for 5 minutes and season with salt and nutmeg.
Spread the polenta on a baking paper covered baking tray, cover with 30 grams of grated Parmesan cheese and let it cool down.
	Peel 500 grams of green asparagus an cut away the ends.
Roast the sliced asparagus in two tablespoons of vegetable oil together with one teaspoon of granulated garlic.

	Place the roasted asparagus, 250 grams of sliced tomatoes and 125 grams of diced mozzarella on the polenta and bake it for 15 minutes at 200 degrees Celsius.

Add 5 slices of Parma ham and 10 grams of grated Parmesan cheese and grill the polenta pizza for additional 5 minutes.
	Serve with fresh basil.

Category : meat, warm dish

0 Comm

25th Jun2013

Pea Mushroom Ragout

by marie

(2 servings)

Shell 400 grams of peas.
	In a large pot mix two tablespoons of melted butter and one tablespoon of flour.
Deglaze with two cups of asparagus stock.
	Add one cup of cream, the shelled peas and one teaspoon of tarragon, salt and pepper each and let it simmer for 10 minutes.

Add one glass of drained mushrooms and heat them for about 5 minutes.
	Serve the ragout together with a handful of roasted chicken breast slices.

Category : left-over dish, meat, quick dish, soup, warm dish

0 Comm

28th May2013

Plum Bacon Cake with Chives

by marie

(1 cake)

In a bowl mix 150 grams of flour and one tablespoon of baking powder.
	Add one glass of milk, 100 millilitres of vegetable oil and three eggs.
Fold in 100 grams of grated cheese, 100 grams of diced dried plums, 200 grams of diced bacon, one handful of sliced chives and salt and pepper to taste.
	Fill the dough in a loaf pan and bake the cake at 160 degrees Celsius for 45 minutes.