Cauliflower fried in butter. Cauliflower in wine batter. Cauliflower with vegetables.

Why is curly vegetable so valued?

For cauliflower to have pleasant taste, bacon and onion, which are naturally chopped and cut into small cubes, should be heated in a pan with oil and served. Here fresh boiled kohl is given. To enable him to cook, the sink floor must now be filled with water to allow the cauliflower to be bitten. Subsequently, everything can be mixed with pepper, salt and grated nutmeg. Subsequently, the cauliflower needs another five minutes. A sharp knife can be used to check if the cabbage has the desired consistency.

Once the cauliflower is ready for the recipe, it can be removed from the pan. The pan is then filled with enough oil and reheated. Now the egg is added to the mass. Now this can be obtained over the cauliflower and garnished with some onions.

Cauliflower fritters

If already cooked cooked cauliflower is used, it can be heated briefly in the onion-bacon mass and then removed again. The remaining stages of work are similar to the above recipe. Vegetarian, creative and homemade. Thus, current culinary trends can be described in keywords. More and more people are ditching meat and discovering new vegetables and herbs. There are the wildest mixes: fruits go with vegetables, sweet salty and Asia with Europe. Hybrid food is one of these new trends.

In addition, consumers are increasingly relying on homemade ones to be recreated, assembled and cured. Do It Yourself also arrived in big cities and in rented fields after dinner. Style smoothies, avocado, kiwi and mango are mixed as a starter. There is a quinoa salad with parsley pesto - for those who want to try the gluten-free Inca raza grain. the chef serves Vegetarian Cauliflower Curry as the main course: vegetables from the garden, Indian spices and Asian noodles.

And finally, a pear chutney made from cured fruit with a cranberry nut florist. Bjorn Freitag is trying to help and is very practical advice: from the customer's small pepper to a proper sharpening knife. The head chef reveals so many secrets of his cooking. Ralf Roesberger from Rommerskirchen will also be happy to provide you helpful tips for the garden. The chef knows and appreciates self-service in his country tours.

Preparation: All ingredients are added to a high-frequency mixer and finely mashed. Depending on taste, taste with some olive oil and consume immediately. Preparation: Boil the quinoa in salt water and heat at low temperature for 20 minutes. And then pour it out. Cut the whole vegetable into cubes and fry in a pan with olive oil. Then place the quinoa in the pan and mix well. Pour the parsley from the stem for 5 minutes and cool in ice water.

Cauliflower curry with baked noodles

Then mix very finely with vegetable oil, pine nuts and a pinch of salt in a flash hacker. Pure cauliflower, cut into slices and fry in a pan with ghee, season with salt and a pinch of sugar, with lid closed until al dente over medium heat own juice. In parallel, dissolve the curry paste with sesame oil at a low temperature, with vegetable flavor. knock lemongrass with the back of a knife so that the fibers break apart, giving together with lime leaves in the broth and 10 min.

Simmer gently. Add cream and reduce curry sauce slightly. Remove lemongrass and lime leaves. Heat up the frying oil and bake the noodles thoroughly. Bring ketchup and plums. Serve baked noodles with fried cauliflower and curry sauce. Garnish with plucked coriander leaves.

Pear Chutney with Cranberry Hazelnut Florentine

Peel the pears, remove the kernels and chop the fruit. Peel pear cubes in peanut butter along with star, anise and cane sugar and a pinch of salt, pear balsamic vinegar and grape juice, pluck the lemon thyme and add it and cook for about 20 minutes until a large compote forms. Let the margarine melt, stir in rice flour until smooth, then add sugar maple syrup and almond milk and stir until homogeneous mass. Add chopped nuts and dried cranberries and stir.

Then line a baking sheet with baking paper and place the mass on the baking sheet with a damp spoon in the form of a single "thaler". Prepare cookies and serve with pear chutney. Chicken stuffed with fresh cheese, dried tomatoes and onions with fried dill and zucchini vegetables.

Mix in a small bowl fresh cheese, garlic, dried tomatoes and onions and sprinkle with black pepper. Using a teaspoon, scoop the stuffing into the chicken breast bag and seal it with a cocktail braid. Place in a small oven dish and cook in the oven for 20-25 minutes until the thickest part of the chicken breast is translucent. While the chicken is cooking, heat the skillet. Mix olive oil and lemon juice and spread over vegetables. Saute the vegetables on each side for one to two minutes until they are browned.

Remove from skillet and serve with chicken breast. Heat oil in a medium saucepan, add green onion and fry for 2 to 3 minutes on low heat until soft and golden brown. Add the garlic, ginger, spices, and cauliflower and sauté for another two to two minutes, until the cauliflower is golden and starts to smell. Add the tomatoes and simmer for 3-4 minutes, the sauce should be thick and lightly cooked. Add the okra and simmer again for two minutes until tender.

Mix yogurt, cucumber and mint for Raita. Sprinkle curry with coriander leaves, served with reita. It's Sunday and you want a delicious roast? Then you only have the right recipe here. This roast is something completely different. With dried tomatoes and liquid core cheese absolute taste buds. Although guests come for dinner because you can cook it well.

Cheeseburger fried with the nutritional value of cauliflower buffer

Preparation Time: 60 minutes Difficulty: Average Portion: 3. Proportion 300g The following nutritional values ​​are calculated.

Fried Cheeseburger with Cauliflower Buffered Ingredients

Cut dried tomatoes a little. finely chop the onion, cut the other rings, set the ring aside. Mix tomatoes and onions with minced meat. Side the bacon slices side by side to lay out in a rectangle and spread the chopping tomato and onion mixture on it. Put a piece of cheese on it and wrap well with minced meat. Jobs press together, fat must be completed around it once. bake for 45 minutes, all on a plate in a preheated oven at 175°C At the same time, cut the gherkins small and set aside.

Cauliflower with egg and breadcrumbs in a frying pan

Lightly fry the onion rings in a frying pan with a small amount oils. Attention: If quickly black and bitter! Lay on a paper towel to let the oil be sucked in and leave the ring to cool. grate a small cauliflower or chop in a blender. eggs and cream cheese mix thoroughly with cauliflower crumbs. Season with salt, pepper and herbs. To do this, each approximately a tablespoon of the full mixture into the hot skillet. Bake on each side for 2-3 minutes until golden brown.

Get the roast out of the oven and cut into larger pieces the same in the sixth. Pour two pieces onto a plate, sprinkle with onion rings and chopped cucumber and enjoy along with the cauliflower buffers. Dried tomatoes on small pieces and place in a bowl. Cut one of the onion into cubes and add to the tomatoes. Cut the other into rings and set aside.

Mix both well with minced meat. Lay the bacon together in a rectangle, spread the minced meat over it and put a piece of cheese in the middle. Now add the meat and cheese mixture and wrap the bacon strip around it. Press the holes together well. baking whole on a sheet at 175°C for approximately 45 minutes.

At the same time, fry the onion rings in a pan with a little oil. Attention: be quickly black and bitter! Give the finished onion rings to a paper towel and leave it there to cool. Cut a small cucumber and set aside.

Cut fresh cabbage. Either using a grater or put in a blender. Add two eggs and cream cheese and salt, pepper and herbs to the cauliflower. Mix everything and maybe season again after. Buffer in hot pan with a little oil fry. For each buffer, approximately one tablespoon of the mixture per saucepan and fry for 2-3 minutes until golden brown on both sides.

Cut cooked roast into 6 equal slices, sprinkle with onion rings and chopped cucumber and enjoy with cauliflower buffers. Bon appetit and, as always, I would be glad if you let me know how it tested you! It belongs to pseudoscience and provides high quality protein. Sepia is the most common type of squid and a popular part of Asian and Mediterranean cuisine.

Ingredients for 4 people: 400 g sepia, peeled 100 g white quinoa 200 ml stock ½ small green onions ½ cauliflower olive oil 1 lemon 50 g peanuts 4 sprigs coriander salt, cayenne pepper. To cook cauliflower as a slice in a pot, you need to take advantage of evenly spaced stalks. In addition, vegetables get much more flavor when sautéed compared to cooking. The quinoa and cauliflower mixture can also be stored in the refrigerator and not consumed until the next day. Training.

cut the sepia sharp knife for thin stripes and colds. Whisk the quinoa in a small, oil-free saucepan over medium heat. Add a tablespoon of olive oil and add finely chopped green onions. Allow to sauté quickly, simmer with broth, boil quickly and soften it at low temperature. Strain the broth and chill the quinoa.

Cauliflower in a pan with semolina

Spread out the cauliflower to form a disc 2 to 3 cm thick with all the rosettes still hanging from the middle stem. Cut this pan into olive oil in the pan on both sides. Finely chop the individual florets of the remaining cauliflower to about the same size as the couscous. How it's done, the video shows "cauliflower".