warm dish | Lost in the Kitchen - Part 6

16th May2013

Parsnip Spinach Gratin

by marie

(4 servings)

Peel and slice 500 grams of parsnips.
	Cook the parsnip slices for five minutes in water steam.
In a pan with one tablespoon of vegetable oil cook one diced onion and two sliced sand leeks translucent.
	Add 500 grams of frozen spinach and let it cook slowly.
When the spinach is defrosted spice it with a pinch of nutmeg and salt and pepper to taste.
	Layer parsnips and spinach in a greased oven dish.
Cover with 100 grams of grated cheese.
	Mix 200 grams of crème fraîche, two eggs and five tablespoons of milk.
Pour the egg mixture on the gratin.
	Bake the gratin at 200 degrees Celsius for 30 minutes.

Category : warm dish

14th May2013

Asian Pasta with Chicken

by marie

(3 servings)

Roast two sliced chicken breasts with one tablespoon of flour in two tablespoons of vegetable oil.
	Place the roasted chicken in a big pot and cook it slowly.
Roast four spring onions and garlic in the chicken pan.
	Add three peeled and sliced carrots and roast them in three minutes.
Wash and cut half of an Chinese cabbage and add it to the vegetables.
	Put the roasted vegetables to the chicken in the pot.
Add 200 grams of mung bean sprouts and one can of bamboo to the vegetables.
	Let the vegetables simmer for 5-10 minutes.
Cook 250 grams of egg noodles in lots of salt water.
	Stir fry the noodles with three tablespoons soy sauce, three tablespoons lemon juice, one tablespoon ketchup and one teaspoon of sambal.
Serve the noodles with the vegetables.

Category : meat, warm dish

11th May2013

Chicken with Herbal Crackling

by marie

(2 servings)

Cut two chicken fillets into slices and pound them into cutlets.
	On one plate mix five tablespoons of bread crumbs, one teaspoon of garlic powder, one teaspoon of parsley, one teaspoon of rosemary, one teaspoon of thyme and one teaspoon of sage. Put two tablespoons of flour onto another plate and whisk one egg on a third plate. Coat the cutlets with breadcrumbs by first dredging them in flour, then in egg and afterwards in the breadcrumbs.

In a pan heat two tablespoons of vegetable oil and roast the cutlets gently.
	Serve with pasta and carrots.

Category : meat, warm dish

09th May2013

Mozzarella stuffed Eggplant

by marie

(2 servings)

Wash and slice one eggplant into six to eight slices.
	In a big pan heat two tablespoons of vegetable oil together with one tablespoon of garlic powder and two twigs rosemary.
Roast the eggplant slices in the spiced oil.
	Cut one ball of mozzarella into slices and put one slice on each eggplant slice, then fold in the eggplant slice.
Deglaze the spiced oil with one can of diced tomatoes and add the stuffed eggplants.
	Let the tomato sauce simmer for 10 minutes until the mozzarella is melted.

Category : side dish, warm dish

04th May2013

Baked Tomatoes with Feta

by marie

(2 servings)

Cut a cross into eight tomatoes each.
	Place the tomatoes in a oven dish and spice them with one teaspoon of tarragon, one teaspoon of marjoram, one teaspoon of rosemary and salt and pepper to taste.
Add 250 grams of diced Feta cheese and sprinkle with one tablespoon of olive oil.
	Bake at 200 degrees Celsius for 20 minutes.
Serve with cooked pasta.

Category : quick dish, side dish, warm dish

02nd May2013

Beet Root with Chickpeas and Sesame Chicken

by marie

(3 servings)

Cook one peeled and diced onion translucent in one tablespoon of vegetable oil.
	Add 500 grams of precooked peeled and diced beet root and one can of chickpeas and let it simmer for 10 minutes.
Add 150 grams of crème fraîche, one handful of dreid parsley and salt and pepper to taste.
	In a pan with two tablespoons of vegetable oil roast three salted and peppered chicken breast together with three tablespoons of sesame.
Serve the roasted chicken on top of the beet root and chickpeas.

Category : meat, quick dish, warm dish

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