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04-2013

Baked leg of lamb


For 4 portions 80 gcarrots 60 g parsnips 80 g celeriac 1 onion 1 bunch of thyme 3 cloves of garlic Salt Pepper 1.25 kg leg of lamb (if frozen, thawed) 4 tablespoons of olive oil 500 ml tomato juice 500 ml meat stock Preparation 1. Peel the carrots, parsley and celery...
03-2013

Hake with peas and asparagus


Ingredients 4 filets of hake of 200 grams, Salt, Pepper, Flour to Apply, 1/8 l white wine, 1/8 l Fish- orvegetable stock, 2 tablespoons olive oil, 2 shallots, 1 garlic clove, finely chopped, chopped parsley, 250g clams, cleaned, 200 g green peas, boiled, 200 g asparagus spears, cooked Preparation 1....
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