chicken leg with potatoes, thyme and rosemary in the oven. 
Monday, April 14, 2008
Wednesday, April 9, 2008
Lotta Topp - Stone Clan
shrimp with orange and saffron sauce
pasta, pasta
For 2 persons: 2 untreated juice oranges, 1 / 2 chilli pepper, 1 clove garlic, 300g green asparagus (I have now taken a pepper and 3 carrots), 250g garganelli, salt, olive oil, 1 large pinch saffron threads 1 teaspoon cornstarch, about 10 shrimp (shelled, deveined), pepper, brown sugar, 1 stem basil.
fine For the sauce 1 / 2 Orange Bowl, the rub. Squeeze out all oranges (about 200 ml of juice should arise). The chilli in half lengthwise, remove seeds and cut into fine dice. Finely chop the garlic. Peel the asparagus in the bottom third, trim the ends. The Spergel in 3 to 4 cm long pieces. Pasta in plenty of boiling salted water until al dente. 1 tablespoon oil in a pan, fry chilli and garlic, then add orange juice, add asparagus (or other vegetables), all simmer 3 to 4 minutes open. Mix the saffron in 2 tablespoons hot water. Mix cornstarch with cold water, for the saffron liquid Orange-Chilli-Soßßegeben, bring to the boil. 1 tablespoon olive oil in a pan, fry the shrimp on each side briefly. Orange sauce with salt, pepper and sugar. Serve with pasta and basil leaves plucked off.
I've already cooked with various vegetables, but the best thing we tasted me with asparagus or broccoli. 
pasta, pasta
For 2 persons: 2 untreated juice oranges, 1 / 2 chilli pepper, 1 clove garlic, 300g green asparagus (I have now taken a pepper and 3 carrots), 250g garganelli, salt, olive oil, 1 large pinch saffron threads 1 teaspoon cornstarch, about 10 shrimp (shelled, deveined), pepper, brown sugar, 1 stem basil.
fine For the sauce 1 / 2 Orange Bowl, the rub. Squeeze out all oranges (about 200 ml of juice should arise). The chilli in half lengthwise, remove seeds and cut into fine dice. Finely chop the garlic. Peel the asparagus in the bottom third, trim the ends. The Spergel in 3 to 4 cm long pieces. Pasta in plenty of boiling salted water until al dente. 1 tablespoon oil in a pan, fry chilli and garlic, then add orange juice, add asparagus (or other vegetables), all simmer 3 to 4 minutes open. Mix the saffron in 2 tablespoons hot water. Mix cornstarch with cold water, for the saffron liquid Orange-Chilli-Soßßegeben, bring to the boil. 1 tablespoon olive oil in a pan, fry the shrimp on each side briefly. Orange sauce with salt, pepper and sugar. Serve with pasta and basil leaves plucked off.
I've already cooked with various vegetables, but the best thing we tasted me with asparagus or broccoli.
Tuesday, April 8, 2008
Ww Points For Kettle Corn Sweet
Asian beef salad with sole
energy boost
150-200g Rinderfiler (may substitute pork, shorter cooking time), peanut oil (or peanut butter), 1 small head of lettuce, 2 green onions, if you like some carrots, fresh cilantro, 2 tablespoons sesame seeds, roasted
Dressing: 2 tablespoons sesame oil 3 tablespoons soy sauce Juice of one lime (I've already did with Sandornsaft or orange juice), 1 / 2 tsp grated ginger, 1 / 2 chili pepper, freshly ground pepper.
chilli, remove seeds and finely chop, with the ingredients for the dressing, stir and season with pepper. Lettuce, spring onions, grate carrots and coriander transfer to plates. Oil in a grill pan to smoking point. Fillet steak with a little peanut oil (peanut butter) and rub seasoning. On each side 3-4 minutes (the pig just 2 minutes) sear, then let rest covered with aluminum foil few minutes. Distribute dressing over the salad, place the fillet on the salad. Quick and delicious 
energy boost
150-200g Rinderfiler (may substitute pork, shorter cooking time), peanut oil (or peanut butter), 1 small head of lettuce, 2 green onions, if you like some carrots, fresh cilantro, 2 tablespoons sesame seeds, roasted
Dressing: 2 tablespoons sesame oil 3 tablespoons soy sauce Juice of one lime (I've already did with Sandornsaft or orange juice), 1 / 2 tsp grated ginger, 1 / 2 chili pepper, freshly ground pepper.
chilli, remove seeds and finely chop, with the ingredients for the dressing, stir and season with pepper. Lettuce, spring onions, grate carrots and coriander transfer to plates. Oil in a grill pan to smoking point. Fillet steak with a little peanut oil (peanut butter) and rub seasoning. On each side 3-4 minutes (the pig just 2 minutes) sear, then let rest covered with aluminum foil few minutes. Distribute dressing over the salad, place the fillet on the salad. Quick and delicious
Monday, April 7, 2008
Christian Wedding Vote Of Thanks
parsleys
Edler Fish with fine grade
sole 400 g for two, a little flour for dusting, salt and pepper, olive oil, butter 2 tablespoons capers, 100 ml chicken broth, juice of one lime.
the olive oil in a frying pan and fry until golden brown in seasoned flour turned-fish fillet. Fish from the pan and keep warm. set pan over medium heat back on the stove and melt the butter and allow to foam. Add the chicken broth and simmer 3-4 minutes.
lime juice, capers and parsley (I love cilantro) and stir the sauce and season with salt and pepper.
the sole at the plate and give it to the sauce. With boiled potatoes and steamed asparagus, a poem. 
Edler Fish with fine grade
sole 400 g for two, a little flour for dusting, salt and pepper, olive oil, butter 2 tablespoons capers, 100 ml chicken broth, juice of one lime.
the olive oil in a frying pan and fry until golden brown in seasoned flour turned-fish fillet. Fish from the pan and keep warm. set pan over medium heat back on the stove and melt the butter and allow to foam. Add the chicken broth and simmer 3-4 minutes.
lime juice, capers and parsley (I love cilantro) and stir the sauce and season with salt and pepper.
the sole at the plate and give it to the sauce. With boiled potatoes and steamed asparagus, a poem.
Wednesday, April 2, 2008
Price For Topsy Turvy Cake
Less talk more cooking!
Asian salmon (2 persons)
2 salmon fillets, marinade: peanut oil, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tsp grated ginger, 1 / 2 chilli, noodles: 200 g rice noodles, 2 tablespoons soy sauce, chilli, carrot, bunch coriander
The ingredients for the marinade to give it some of the marinade in a shallow dish, the salmon in it and make contact for 20 minutes in the refrigerator. Salmon out of the marinade, place on a baking sheet with aluminum foil and bake at high temperature for 3 minutes grilling. Drizzle fish with remaining marinade and grill for 2 minutes. Carrot into thin long strips, boil pasta. Carrots soy sauce with a little oil and chilli in a frying pan when the carrots are al dente noodles in the stir it with. Serve with the salmon. 
Asian salmon (2 persons)
2 salmon fillets, marinade: peanut oil, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tsp grated ginger, 1 / 2 chilli, noodles: 200 g rice noodles, 2 tablespoons soy sauce, chilli, carrot, bunch coriander
The ingredients for the marinade to give it some of the marinade in a shallow dish, the salmon in it and make contact for 20 minutes in the refrigerator. Salmon out of the marinade, place on a baking sheet with aluminum foil and bake at high temperature for 3 minutes grilling. Drizzle fish with remaining marinade and grill for 2 minutes. Carrot into thin long strips, boil pasta. Carrots soy sauce with a little oil and chilli in a frying pan when the carrots are al dente noodles in the stir it with. Serve with the salmon.
Tuesday, April 1, 2008
Free Brushes Martini Psp
market fresh herbs and vitamins
romaine lettuce with orange segments
1 romaine lettuce (head or iceberg lettuce), 2 to 3 oranges, 1 red onion, 1 bunch radishes, 2 tablespoons white wine vinegar, 1 / 2 teaspoon mustard, salt, pepper, 3 tablespoons olive oil.
wash lettuce, spin dry, cut into bite-size pieces. Orangenmit a sharp knife to peel an apple, cut off all white. Then cut out along the inner skins fillets. Catch juice. Onion into thin rings, slice the radishes. Vinegar, mustard, pepper and 3 tablespoons orange juice stir. The oil suppressed. Lettuce, radish and onion rings with the dressing mix. Orange segments distributed over the salad.
tastes wonderfully fruity and is quick to prepare. 
romaine lettuce with orange segments
1 romaine lettuce (head or iceberg lettuce), 2 to 3 oranges, 1 red onion, 1 bunch radishes, 2 tablespoons white wine vinegar, 1 / 2 teaspoon mustard, salt, pepper, 3 tablespoons olive oil.
wash lettuce, spin dry, cut into bite-size pieces. Orangenmit a sharp knife to peel an apple, cut off all white. Then cut out along the inner skins fillets. Catch juice. Onion into thin rings, slice the radishes. Vinegar, mustard, pepper and 3 tablespoons orange juice stir. The oil suppressed. Lettuce, radish and onion rings with the dressing mix. Orange segments distributed over the salad.
tastes wonderfully fruity and is quick to prepare.
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