Daily kitchen:
What am I cooking today? 100 delicious recipe ideas
Fast food
Reproduction, translation, processing or similar acts for commercial gain and resale or other publications are not permitted without the written consent of the authors.
Copyright © 2016 - Bernhard Long
All rights reserved.
CONTENT
Standard dishes recipe ideas for what I cook today?
Rump steak with tomatoes and arugula
Aubergine bake with tomatoes, cheese parmesan and mozzarella cheese
cheese ham noodle pie with gorgonzola and Crumb Crust
Shrimp on cucumber salad with oranges oranges lime sauce
Vegetarian cabbage rolls with color green kernels walnut stuffing
Fast turkey pork cutlet with peach cucumber salsa sauce
bacon potato soup with breakfast
Red cabbage potato gratin with goat cheese
Steamed cod with mustard sauce
French shepherd salad with goat cheese toast
Beef stew in sour cream with mushrooms and pasta
Colorful mango fruit coleslaw with small sesame chips
Pasta with tomato sauce and smoked
Spicy stew with pears, beans and smoke meat on easy way
Wirsing lasagna with tomato sauce
Onion soup with gratinated cheese baguette bread
Celery potato gratin with soy cream
floes Baked filet in carrots Coat
Serbian Rice meat with turkey, paprika vegetables and tomatoes
Ribbon pasta with radicchio salad in a creamy ham sauce
flame-cake with prosciutto and arugula
Colorful coleslaw with smoked meat
pointed cabbage Waldorf salad with pork
Colorful vegetable soup with noodles
Vegetarian Nasi Goreng with scrambled eggs
sauce tofu meatballs with yogurt
Ham wrap bread "Hawaii"
Chorizo pasta with egg cream
Potato soup with poultry sausages
Oakleaf garden cress salad with bacon and blue cheese
Fried tofu mushroom vegetables in lettuce leaf
Kohlrabi gratin pasta with peas and courgettes
Chef's salad with cheese, ham and eggs
Pasta with lamb meatballs and eggplant, tomatoes and sultanas
Pea soup with small Cabanossi
Asparagus ham omelet with potatoes and parsley
Small meatballs in pita bread with mint cheese and crudités
polenta pizza
Stuffed turkey rolls in tomato sauce
Carrot kohlrabi gratin with herb quark
Tofu Vegetable saucepan with potatoes
Potato turnip vegetable casserole
Turkey turnip saucepan with star anise and turkey meat
Fish bolognese with vegetables
Corn salad with Swiss cheese and honey mustard dressing
Green beans vegetable pasta sauce with pesto and pine nuts
Sweet potato and coconut soup with chicken cubes fire sharp
Rocket salad with olive crostini and paprika vegetable vinaigrette sauce
Creamy mushroom soup with mushrooms, porcini mushrooms and thyme
Spicy mozzarella cheese pasta with sun dried tomatoes, oregano spice and pine nuts
Fruity chicken skewers with curry spice coriander yogurt
Baked rosemary potatoes with mushroom vegetables
Chicken pasta with sage and tomatoes
Fish fillets with almond crust on melted cherry tomatoes
Rice soup Greek style with lemon eggs Mix
clod fillet in orange sauce with rice and corn salad
Fried hake with wild rice and leek tomatoes
Spaghetti Carbonara la
Rice pudding with kiwi fruit sauce
Potato cheese pizza with sage and onions
Red white skewers with cherry tomatoes and mozzarella cheese
Lasagna with cream cheese
sauce Poached eggs with herb yoghurt
Chicken mushroom skewers with chilli spice oil
Stuffed small cucumber with tomato cream cheese
Spicy onion meatballs with potato salad
Stuffed peppers with herb rice
Oranges Tomato soup with cream rosettes
Foam omelet with spinach and sprouts
Pasta shells in tomato sauce with anchovies and marjoram
Roasted salmon fillets in mustard cream sauce
sauce Spicy fish cakes with orange tomato salsa
Turkey pepper steak in fine cream sauce
Sesame fish sticks with spicy cucumber salad
sauce Baked vegetable sticks with yogurt herbs
Creamy zucchini pasta with parmesan
Lukewarm pasta cucumber salad with fried shrimps
Vegetarian chili spice with bulgur and vegetables
Green fish curry spice with tilapia, romanesco vegetables and coconut milk
Filled baguette bread with paprika vegetable herb quark
Meatballs in tomato sauce
Cold avocado cucumber soup with seaweed caviar and yoghurt
Spicy fish vegetables saucepan with rice
Semolina pudding with berry sauce
Szeged turkey goulash with sour kraut and paprika vegetable
Thai mussel pot with coconut
Vegetable Sushi with nori seaweed
Tomato tuna pizza with black olives and basil
Pasta with spinach and cheese
Gnocchi zucchini skillet with cherry tomatoes and parmesan
Seafood Paella with saffron and vegetables
Corn paprika vegetable casserole Mexican style
Tuna pasta salad with dried tomatoes and arugula
Confetti Couscous with creamed vegetables
Stuffed lettuce leaves with chicken and green beans
Seafood pizza with fennel and orange
Tepid rice cakes with avocado cream
Black squid pasta with tomato and white wine
Strapper maximum with beef smoked meat
Fish cakes with potato salad
Ingredients for 2 meals
½ bunch of arugula (about 50 grams)
10 cherry tomatoes (on the vine)
1 sprig of rosemary
½ lemon
1 large spoon of olive oil
1 large spoon rapeseed oil or sesame oil (refined)
1 double sirloin steak (about 375 grams)
little sea salt
freshly ground black pepper
The preparation
clean rocket with water, brushing and spin dry. Remove coarse stems and chop leaves into bite-size pieces.
Clean tomatoes with the vine with water, then drain well.
clean rosemary with water, shake dry, pluck and chop needles. From half a lemon 1 small spoon squeeze juice. Rosemary with olive oil and citrus juice mix.
The steak of any existing fat and sinews, rinse and pat dry. Refined oil (eg rapeseed oil or sesame oil) heat in a frying pan and fry the steak in it from both sides with very strong heating sharp.
take steak from the skillet, wrap in aluminum foil and let rest 5 minutes.
Meanwhile, simmer the tomatoes with moderate heating for about 2 minutes in the frying fat.
Remove the steak from the foil and crush across the grain into slices. Place on a baking tray or an ovenproof plate and sprinkle with the rosemary mixture. Add salt and pepper.
Put tomatoes on the meat slices and everything in heated, preheated oven at 250 ° C (fan: I do not recommend, gas mark 4 - 5) heat on the bottom shelf level about 5 minutes. take out, sprinkled with arugula and bring to the table.
Serves 4 meals
3 eggplants (about 900 grams)
Salt and freshly ground pepper
75 grams Parmesan
1 bunch basil
Olive oil (for the mold)
500 milliliters flash tomato sauce
100 grams of mozzarella cheese
The preparation
Clean eggplants with water, dry and chop into 1.5 centimeter thick slices. Salt lightly and let them go on kitchen paper for 10 minutes.
Melanzani dab and heavy grilling in a heated grill pan on each side. remove and pepper and set aside.
parmesan finely grate. clean basil with water, shake dry and the leaves pluck.
A baking dish of about 1 liter of fat volume. provide little tomato sauce on the top layer aside. Apply a thin layer of tomato sauce in the shape and sprinkled with a little cheese.
A layer eggplant slices sprinkled over it and with a little basil. In this order, the ingredients fill until they are exhausted.
Available for sale or distribute the deferred tomato sauce and parmesan.
mozzarella cheese tear into small pieces and spread on the surface. Aubergine bake on the oven rack, medium insertion level, in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2 3) immediately bring to the table bake about 30 minutes and.
Ingredients for 6 meals
400 grams Long pasta (preferably wholegrain)
2 onions
250 grams of cooked ham
4 sprigs of thyme
250 grams of soy cream
75 grams gorgonzola cheese
4 eggs (size M)
Salt and freshly ground pepper
4 large spoons breadcrumbs (40 grams)
25 grams butter
The preparation
Cook macaroni according to package directions in plenty of salted water. deter cold and drain well.
While the pasta is cooking, peel onions and finely dice. Ham cubes.
Laying; Half of noodles circle in a round baking pan (possibly form fat 22 centimeters in diameter).
distribute ham and onions on it, leaving around to form an edge wall of 2 centimeter width freely.
The freed edge with some of the remaining pasta place, as with pasta and ham stuffing renders a layer form. Then enter the remaining noodles circle it.
Thyme clean with water, shake dry, pluck and chop leaves. smooth mix soy cream, gorgonzola cheese and eggs with the kitchen blender.
place 1 large spoon thyme aside, stir the rest into the cheese mixture.
Mixture with salt and pepper from the mill and pour over the pasta. In the heated, preheated oven on the oven rack at 170 ° C (fan: 150 ° C, gas mark 2) bake on the 2nd shelf position from the bottom a total of 45 minutes.
After 30 minutes of baking the cake with breadcrumbs sprinkled and sit on the knobs of butter. Cover pie with foil and bake at the same heating on.
let rest 10 minutes before cutting on cake. With residual thyme sprinkled bring to the table.
Ingredients for 6 meals
500g large shrimp (ready to cook)
3 Biologically oranges (about 100 grams)
1 Biologically cucumber (350 grams)
2 small romaine lettuce hearts
3 stalks tarragon
1 Biologically lime
Salt and freshly ground pepper
4 large tablespoons of olive oil
2 small spoons of coriander seeds
black peppercorns
The preparation
Peel 2 oranges so that the shell and all white skin is removed. mince orange slices. Cut the rest of the orange in half and squeeze.
Cucumber peel, cut lengthwise in half, remove seeds with a spoon and chop into very thin slices.
clean lettuce hearts with water, spin dry and chop into bite size pieces.
clean tarragon with water, shake dry, pluck leaves and chop coarsely. place in a bowl with lettuce, cucumber and orange slices.
Cut lime in half and squeeze. 1 large spoon lime juice, 3 large spoon orange juice, some salt and pepper from the mill and embezzled the olive oil.
Cut the shrimp lengthwise little. Remove the black intestine threads, shrimp briefly rinse and pat dry well.
Coriander and pepper crush or chew briefly flash hackers from the mill in a mortar. Shrimps as with sprinkled.
Prawns grilled on the hot grill or in a grill pan on each side about 45 seconds. Then lightly salt.
The sauce with the salad mix, bring shrimp out on the table and bring to the table.
Serves 4 meals
2 onions
3 large tablespoons of olive oil
75 grams Green crushed seeds
500 milliliters of vegetable broth
30 grams of walnut kernels
1 sprig of thyme
1 stalk parsley
40 grams Parmesan
1 egg (size M)
Salt and freshly ground pepper
4 leaves Wirsing (large)
2 carrot (about 200 grams)
1 leek (about 250 grams)
1 large spoon curry powder
130 milliliters soy cream
The preparation
Peel the onions and chop finely. Onions 1/2 big spoon fry oil in Fig.1. Green crushed seeds add and sauté briefly.
With 250 milliliters broth delete from, and then bring to a boil. Cover and allow to swell at a small heating for half an hour. Remove from the saucepan and leave little cool.
While the color green kernels swells, the chop walnuts. clean thyme and parsley with water, shake dry, pluck off the leaves and chop finely. parmesan rub.
color green kernels, walnuts and herbs with eggs and parmesan mix. Season with salt and pepper.
Savoy leaves for 3 minutes in boiling salted water cook (blanch), remove, rinse with cold water, drain and pat dry with kitchen paper.
Clean carrot with water, peel and chop into fine strips (julienne). clean leeks with water, clean and cut into rings.
Savoy leaves spread, cut out the thick midribs wedge.
color green seeds spread on the leaves and roll up, thereby turn the pages easily, because does not fall out with the filling. tie with kitchen string or stuck with chopsticks.
Residual Heat oil in a roasting pan. Fry the rolls around and take out.
give carrots and leeks in the roasting pan and sauté. With spice curry sprinkled and pour the remaining broth.
give rolls back into the roasting dish on the vegetables and simmer covered at average heating 30 minutes.
take rolls out and keep warm. Bring the sauce to the boil vegetables. Soy cream and cook 4 5 minutes. Season with salt and pepper. Set rolls in the sauce, and go immediately to the table.
Ingredients for 2 meals
2 turkey pork escalope (about 170 grams)
1 large peach (about 130 grams)
1 Biologically cucumber (about 200 grams)
2 big spoon of white balsamic vinegar
Salt and freshly ground pepper
1 pinch of chilli flakes
2 large tablespoons of olive oil
1 large spoon rapeseed oil
4 sprigs dill herbs
The preparation
clean peach with water, cut in half, remove the stone and chop the flesh finely.
clean cucumber with water, dry and finely chop.
dill herb clean with water, shake dry and chop coarsely.
Mix vinegar with salt, pepper, chilli flakes and olive oil. Peach, cucumber and mix dill herbs.
Turkey pork schnitzel Rinse, pat dry with paper kitchen and season with salt and pepper.
Heat canola oil in a nonstick skillet and pork cutlets and fry on each side for about 2 minutes. The turkey pork cutlet with peach cucumber salsa sauce bring to the table.