Chocolate Fondue

Chocolate Fondue Good but not as good as many i have tried ! Easy to make though Nice Chocolate Fondue.

Ingredients:

For 4 servings

250 ml cream

200 g milk chocolate

200 g dark chocolate

1 package vanilla sugar

1 banana

1 apple

2 slices pineapple

200 g strawberries

2 kiwi

Method - Chocolate Fondue

1 The cream in a saucepan, chop the chocolate small and dissolve slowly with stirring. Vanilla sugar Stir and keep warm.

2 The banana and the apple peel, cut the banana into thick slices, remove seeds and cut the apple into slices. The crushed fruit with lemon juice Drizzle.

3 pineapple slices into bite-sized pieces. Wash the strawberries, entkelchen and drain. Peel the kiwis and cut into pieces.

4 The fruit decoratively on plates and the chocolate fondue to serve.

Preparation time: 25 minutes

Per serving approximately 777 kJ kcal/3265

11 g protein, 51 g fat, 69 g KH

Chicken wings with lemon dip

Chicken wings with lemon dip is a really tasty, even better if you leave the wings to marinate overnight.

Ingredients:

For 4 servings

2 tablespoons soy sauce

2-3 garlic cloves

1 tablespoon honey

Juice of 1 lemon

Salt, pepper

10 large chicken wings

1 banana

200 g crème fraîche

2 tablespoons cream

1 / 2 lemon

about 2 tablespoons honey

Method - Chicken wings with lemon dip

1 To make the marinade of soy sauce in a bowl. Peel the garlic and through a press. Add the honey with the lemon juice, season with salt and pepper and mix well.

2 chicken wings cut in the joint and upper and lower wings overnight covered in the marinade can be drawn.

3 Set the oven to 225 ° C preheat. The Chicken Wings place in a roasting pan.

4 Bake in preheated oven at 225 ° C. Roast for about 30 minutes until they are crispy.

5 For the dip puree until smooth with the banana and the sour cream and cream. Wash the lemon hot, dry and rub the skin thin. Lemon And squeeze of lemon juice and zest add to the dip.

6 The dip to taste with honey and serve with the chicken wings.

Preparation time: 20 minutes (plus marinating and Roasting time)

About 518 kJ per serving kcal/2174

27 g protein, 37 g fat, 18 g KH

Confetti pasta salad

Confetti pasta salad is Very easy and just perfect for lunch or dinner, my favourite meal.

Ingredients:

For 4 servings

500 g pasta

8 tbsp oil

5 cherry tomatoes

1 yellow bell pepper

200 g smoked turkey breast

3 spring onions

2 carrots

Salt, pepper

4 tablespoons vinegar

4 tablespoons strong broth

4 tablespoons cream

Method - Confetti pasta salad

1 pasta according to package directions , Cook deter, drain and drain well. Toss with 1 tablespoon oil. The tomatoes Clean, wash and cut in half. The pepper Clean and wash and cut in half, then remove the stem and seeds and chop into small pieces.

2 turkey breast into small cubes. The spring onions Clean, wash and cut into rings. Peel the carrots, chop into small pieces and sauté until al dente in 1 tablespoon oil, spring onions add and sauté for 2 minutes. Season with salt and pepper.

3 Everything vegetables with the drained pasta mix. For the dressing, the remaining oil with the vinegar, the broth and stir the cream. Season with salt and pepper.

4 dressing ingredients in a bowl mix and at least 1 hour achieved before. The salad before serving, taste again with salt and pepper.

Preparation time: 30 minutes (plus time to drag)

Per serving 590 kJ kcal/2478

30 g protein, 10 g fat, 93 g KH

Fish sticks skewers

Fish sticks skewers i served it with oven chips and salad. The kids even enjoyed it and they have been reluctant to fish.

Ingredients:

For 4 servings

15 Fish Sticks

Butter for frying

12 peach halves a. d. Dose

1 chopped onion

1 chopped garlic clove

3 tablespoons oil

200 ml tomato ketchup

1 tablespoon chopped parsley

100 g double cream

2-3 tablespoons milk

grated rind and juice 1 / 2 untreated

Lemon

Salt, pepper

Sugar

some lemon balm

Method - Fish sticks skewers

1 fish sticks about 3 cm long pieces cut it into a pan with some butter until golden brown. The peaches in slices and alternating with the little fish stuck on skewers.

2 For the dip spicy onion and garlic in oil, ketchup Stir in the parsley.

3 For the cheese dip the cream cheese with milk, lemon juice and stir. Season with salt, pepper and sugar. Stir in chopped lemon balm.

Preparation time: 25 minutes (plus cooking time)

About 209 kJ per serving kcal/881

6 g protein, 10 g fat, 23 g K

Banana Hack skewers

Banana Hack skewers excellent base idea can swap and change for any occassion. lets go party..

Ingredients:

For 4 servings

1 clove garlic

500 g ground beef

3 bananas

2 eggs

4 tablespoons breadcrumbs

1 teaspoon mustard

1 tsp paprika, sweet

4 drops Tabasco

40 g butter

2 small onions

Tomato sauce 1 package (about 300 ml)

1 small mango

Salt, pepper

Sugar

Juice of 1 / 2 lemon

1 / 2 bunch flat-leaf parsley

Method - Banana Hack skewers

1 clove garlic peeled, small diceand provide for ground beef. 1 banana Peel and mash with a fork and add.

2 The eggs with the bread crumbs and knead including mustard, season to taste with the mass of the spices. With wet hands, form small balls of it and fry in hot butter brown on all sides, remove and drain.

3 Peel the onions for 2 sauce and fry in the dripping, which passed the tomatoes to sauté. Mango peel, cause stone, flesh into small cubes and fold into the tomato sauce. Season with salt, pepper, sugar and lemon juice. Wash the parsley and shake dry and chopped mix with the sauce.

4 Peel bananas and cut into 3 Remaining slices with lemon juice Drizzle. The dumplings, alternating with the banana slices onto the skewers.

5 Serve the skewers into the sauce.

Preparation time: 25 minutes (plus cooking time)

Per serving approximately 538 kJ kcal/2258

32 g protein, 29 g fat, 37 g KH

Herring salad with apples and walnuts

Herring salad with apples and walnuts I have made these many times now, and they are always popular. They take a little time to assemble, but are well worth it.

Ingredients:

For 4 servings

6 eggs

5 cooked beetroot

500 g cooked potatoes

300 g sausage meat

250 g cucumbers

2 onions

2 apples

200 g walnuts

500 g pickled herring after herring salt

Art

300 g mayonnaise

3 tablespoons chopped chives

Method - Herring salad with apples and walnuts

1 hard boil eggs, peel and put off, then chop the 2 eggs small. The beets, potatoes, sausage and pickles in 5 mm cubes.

2 Peel and chop onions. The apples, wash and dry, remove seeds then dice into 5 mm wide . Cut Roughly chop the walnuts.

3 The herring in half lengthwise and cut into 1 cm wide pieces.

4 All the ingredients to mix up all the eggs carefully. Something cucumber water including quantities and all covered it sit overnight in the refrigerator . Let

5 On the next day, the mayonnaise with 3 tablespoons warm water, stir and toss with the salad.

6 The remaining eggs in half, garnish the salad with it and with the chopped chives . Sprinkle

Preparation time: 35 minutes (plus time to drag)

About 1185 kJ per serving kcal/4977

E 56 g, 91 g fat, 37 g KH

Pasta salad

Pasta salad is always popular in our house. So easy and so yummy. healthy and yummy, the only prob i had is is makes an enormous bowl, good for leftovers the next day but next time will probably cut recipe in half

Ingredients:

For 4 servings

250 g pineapple

250 g pickled cucumbers

250 g apples

250 g onion

1 diced red bell pepper

250 g uncooked spaghetti fork,

250 ml cream

2 cooked chicken legs

Salt, pepper

Chili powder

green pumpkin seeds

Method - Pasta salad

1 pineapple and cucumber into small cubes. Peel the apples and onions, apples, remove seeds and chop both small. Pineapple, cucumber, apples and onions, peppers and spaghetti fork mix. Pour the cream.

2 The chicken meat off the bones, small pieces and mix with the other ingredients. With salt, freshly ground Pepper and chili powder to taste.

3 The salad can be drawn at least 1 hour before serving and sprinkle with pumpkin seeds.

Preparation time: 35 minutes (plus time to drag)

Per serving approximately 628 kJ kcal/2635

25 g protein, 30 g fat, 65 g KH

Swabian Potato Salad

Swabian Potato Salad was refreshing, a nice change to a normal potato salad. loved it so did other members of my family great with a Swabian Potato Salad.

Ingredients:

For 4 servings

1 kg potato salad

80 ml vinegar

80 ml oil

Salt, pepper

250 ml hot beef stock

3 small onions

1 small cucumber

Method - Swabian Potato Salad

1 Wash and peel a potato, and almost no cooking, then drain and cool slightly. Slice the potatoes. Mix the vinegar with oil and season with salt and pepper.

2 Marinade over the sliced potatoes Injection molding. Then pour the hot broth over it. Peel the onions, finely chop and add to potatoes.

3 cucumber Clean, wash and cut in half lengthwise. With a spoon

Remove the seeds and cut the cucumber into thin slices. Mix all the ingredients carefully, but do not stir.

4 Place the lettuce, cover, draw at least 2 hours at room temperature. Let

Preparation time: 30 minutes (plus cooking time and time to drag)

Per serving 310 kJ kcal/1302

6 g protein, 13 g fat, 41 g KH

Mussels in parsley sauce

Mussels in parsley sauce it is a simple pleasures, I also like to use Pernod instead of white wine serve with crusty bread.

Ingredients:

For 4 servings

3 shallots

100g Serrano ham

2 tablespoons olive oil

1 tablespoon flour

150 ml dry white wine

1 teaspoon mustard

2 tablespoons coarsely chopped parsley

Salt, pepper

1 kg ready to cook mussels

Method - Mussels in parsley sauce

1 Peel and chop shallots. Ham cut into thin strips. Heat oil and shallots with ham in it

about 10 minutes until soft.

Stir flour and cook for 2 including 2 minutes more. Pour in wine, stir mustard and parsley and simmer including 5 minutes.

Add the mussels, cover and 3 pan over high heat. Everything about 5 minutes

And cook until the mussels open, stir a few times. Serve the mussels in the sauce.

Preparation time: 20 minutes (plus cooking time)

Per serving approximately 322 kJ kcal/1355

34 g protein, 10 g fat, 18 g KH

Prawns in pepper

Prawns in pepper it is very fantastic, My partner absolutely loved them. I followed the instructions exactly, but would probably increase the salt and piri piri in the next batch, just to liven up the flavours a little

Ingredients:

For 4 servings

3 pickled roasted peppers

1 red pepper

5 garlic cloves

about 4 tablespoons bread crumbs

Salt, pepper

20 large shrimp

1 egg

2 ½ tablespoons flour

100 ml milk

Oil for frying

Method - Prawns in pepper sauce

1 pepper Drain and cut into small pieces. Wash the peppers, and cut in half, then the stem and remove the seeds and chop into small pieces.

2 garlic peel. With peppers and pepperoni fine puree. So many white bread crumbs add to the sauce easily bound is. Season with salt and pepper.

3 Peel shrimp, remove the tail not. Whisk egg and flour until smooth. Gradually stir in milk. Shrimp pass through the egg mixture and fry for 5 minutes in hot oil. Remove and drain. Serve with the pepper sauce.

Preparation time: 20 minutes (plus cooking time)

About 223 kJ per serving kcal/937

35 g protein, 5 g fat, 8 g KH

Gazpacho

Gazpacho is were delicious. Very favoursome. A big hit for a pre Chinese new year dinner party

Ingredients:

For 4 servings

3 slices white bread

4 onions

2 cloves

300 g cucumber

500 g tomatoes

3 large bell peppers

600 ml tomato juice

400 ml of cold vegetable broth

Juice of ½ lemon

4 tablespoons olive oil

Salt, pepper

Method - Gazpacho

1 The bark of white bread, small cubes, and up to 3 tablespoons soaking in cold water, then put carefully.

2 Peel the onions and garlic, Finely chop the onions and set aside 3 tbsp.

3 Remaining onions with the garlic and expressed white bread puree.

4 The Cucumber Peel, wash and chop into small pieces. The tomatoes for 30 seconds with boiling water, then Peel, halve and remove seeds. The pepper Clean and wash and cut in half, then remove the stem and seeds and chop.

5 add the vegetables to 5 to 3 tablespoons for garnish each with the bread sauce. Everything with the tomato juice, broth, lemon juice oil and puree. Season with salt and pepper and set covered overnight in the refrigerator.

6 Before serving the soup mix with about 500 ml of ice-cold water. Soup in a drinking glass and fill with vegetables and croutons served sprinkled.

Preparation time: 35 minutes (plus baking time)

About 245 kJ per serving kcal/1030

6 g protein, 13 g fat, 24 g KH

Pork in Garlic Sauce

Pork in Garlic Sauce is an easy marinated and sauces, try to serve for special events.

Ingredients:

For 4 servings

8 garlic cloves

500 g Pork

3 tablespoons olive oil

Salt, pepper

2 tablespoons dry sherry

1-2 tablespoons green olive paste

6 tomatoes

parsley to garnish

Method - Pork in Garlic Sauce

1 Peel the garlic and chop finely. The meat parry and cut into 2 x 2 inch cubes.

2 The olive oil in a large frying pan to smoking point. The meat with the garlic in it all around cook about 5 minutes, until it can be cooked.

3 The meat cubes with salt and pepper and add along with the sherry. Remove the meat cubes, arrange on a plate and keep warm.

4 Place the meat juices with 150 ml of water to the boil. The olive paste , stirring and let it boil down fat. The sauce over the meat cubes and serve spread.

5 Wash tomatoes, dry, quarter and place it on the plate. Wash the parsley and shake dry the meat and garnish it.

Preparation time: 35 minutes

About 192 kJ per serving kcal/804

29 g protein, 7 g fat, 3 g KH

Stuffed peppers with Hack

Stuffed peppers with Hack nice for fathers day recipe, good and very side dish recipe.

Ingredients:

For about 30 pieces

2 chopped onions

Olive oil for frying

4 garlic cloves

3 tomatoes

1 tablespoon flour

1 tablespoon tomato paste

2 tablespoons chopped parsley

150 ml white wine

Salt, pepper

3 slices white bread

125 ml beef stock

300 g ground beef

6 large red bell peppers

Butter for the mold

Method - Stuffed peppers with Hack

1 oven to 225 ° C preheat. For the sauce 1 onion in a little oil fry, peel the garlic and squeeze the half. Peel tomato and chop small and add to the onion. Let everything simmer. Flour and tomato paste and 1 tablespoon parsley Stir. Cook 1 minutes. Wine Pour 100 ml of water with salt and pepper. Simmer for 20 minutes covered.

2 For the filling 2 soak bread in broth. Remaining onion, remaining garlic and parsley in oil 4 minutes . Braise Hack fry until it is crumbly. Expressed fold in white bread, salt and pepper and cook 4 minutes more.

3 Bottom of the peppers cut, Core and wash. Fill with mixture Hack, and press firmly into a greased baking dish . Share Remaining filling for sauce. Peppers in the oven for about 30 minutes bake. Before serving, cut into slices.

Preparation time: 35 minutes (plus baking time)

Per piece about 246 kJ kcal/1034

3 g protein, 25 g fat, 3 g KH

Stuffed peppers with dried cod

Stuffed peppers with dried cod is a very nice creating appetizer, great for St patrick and chinese new year time.

Ingredients:

For 4 servings

300 g Bacalao (dried cod)

1 jar small pickled pepper

4 chopped garlic cloves

5 tbsp chopped parsley

5 tbsp olive oil

Method - Stuffed peppers with dried cod

1 A cod in cold water to soak for at least 12 hours in between change the water.

2 can then drain cod and pull apart. Paprika Drain in a colander. Half of the garlic with the fish and 3 tablespoons parsley 3 tablespoons oil until about 10 minutes. Some of the Paprikasud mix well.

3 peppers fill it. Heat the remaining oil, Fry remaining garlic and parsley in it and spread it over the peppers.

Preparation time: 20 minutes (plus soaking)

About 201 kJ per serving kcal/844

14 g protein, 16 g fat, 2 g KH

Trout mousse with green pepper

Trout mousse with green pepper is for easters day recipe. nice and very fabulous recipe.

Ingredients:

For 4 servings

12 sheets white gelatin

4 smoked trout fillets, about 400 g

250 ml cream

1 / 2 bunch dill

1 / 2 bunch chives

1 / 2 bunch parsley

1 tablespoon pickled green peppercorns

Salt, pepper

2 tablespoons lemon juice

80-10 slices

Black bread

some salmon caviar, for garnish

Method - Trout mousse with green pepper

1.Soak the gelatin according to package a label for 10 minutes in cold water, The trout fillets into small pieces, then mash with half the cream. The mass through a sieve. Stir remaining cream underneath.

2. The herbal wash, dry shake and chop, put some dill for garnish aside. Remaining herbs with the green pepper in the fish mass . Stir Season with salt, pepper and lemon juice.

3. gelatine and at low Heat, dissolve and mix with some of the fish mixture and then stir the whole mass.

4. A small shallow dish (about 750 ml) interpreted liberally with plastic wrap. Fill with fish mixture and smooth out. Cover with foil and refrigerate overnight leave to set.

5 terrine turn out onto a plate and cut into slices, quarter slices and serve on rye bread slices quartered. Garnish with remaining dill and caviar.

Preparation time: 20 minutes (plus cooling time)

Per serving approximately 308 kJ kcal/1292

25 g protein, 22 g fat, 3 g KH

Boiled Beef with Green Sauce

Boiled Beef with Green Sauce is an ST PATRICKS DAY RECIPES and THANKSGIVING RECIPES a holly holly season recipe

Ingredients:

For 4 servings

Salt

800 g boiled beef

2 large carrots

1 leek

175 g celery

1 parsley root

1 onion

10 eggs

2 tablespoons wine vinegar

250 ml canola oil

Sugar

10 Herbal e.g. Dill, watercress, parsley, chervil, borage, tarragon, Pimpernell, lovage, sorrel, lemon balm, chives

Method - Boiled Beef with Green Sauce

1 2 liters of water with 1 teaspoon salt to a boil, simmer meat in it for 2 hours. Vegetable soup Clean, wash and coarsely chopped add 30 minutes before end of cooking.

For the sauce 2 hard-cook eggs, peel and dissolve the yolks. The yolks through a sieve into a bowl of stress with the vinegar, salt and oil mix smooth. Season with salt and sugar spicy. Chop the egg whites, add and fold.

3 The herbal wash and dry, shake the leaves from the stems

pluck and chop. Mix the herbs with the other ingredients to a sauce. The meat Drain, cut into thin slices, roll up and are stuck with a wooden skewer. Boiled beef rolls with the cold sauce.

Preparation time: 20 minutes (plus cooking time)

Per serving approximately 698 kJ kcal/2930

E 62 g, 47 g fat, 7 g KH

Stuffed peppers

Stuffed peppers looks great and very vegetarian recipe, make it easy and tasty Stuffed peppers

Ingredients:

For 4 servings

2 onions

2 tablespoons olive oil

250 g short grain rice

1 bunch green onions

per 1 bunch dill and parsley

a few mint leaves

3 tomatoes

Salt, pepper

12 light green peppers

Oil for the form

Method - Stuffed peppers

1 onion peel, chop and fry in 2 tablespoons olive oil. The washed, well-drained rice and sauté stirring below 10 minutes.

2 spring onions, wash and chop. Herbal Clean, wash and shake dry, then chop small. Give everything to the onions and mitsch tumors.

3 tomatoes 30 seconds with boiling water peel and chop into small pieces. Tomatoes as ingredients in the pan

enter and continue simmer. When the liquid is absorbed by the rice, season with salt and pepper. Auf200 ° F. oven.

4 Wash the peppers, and a cover . Cut Stem and remove seeds and fill with the rice mass. Place in a greased baking dish and bake about 1 hour.

Preparation time: 30 minutes (plus baking time)

Per serving 350 kJ kcal/1470

9 g protein, 7 g fat, 61 g KH

Tomatoes with eggplant caviar

Tomatoes with eggplant caviar for easters day recipe.

Ingredients:

For 4 servings

500 g eggplant

8 tomatoes

8 basil leaves

3 garlic cloves

4 tablespoons olive oil

1 teaspoon lemon juice

Salt, pepper

Aluminum foil

Oil for the film

Method - Tomatoes with eggplant caviar

1 Preheat oven to 150 °. Baking tray line it with aluminum foil and brush with oil. Wash the eggplant and remove stem, then halve lengthwise.

2 Place cut side down on baking sheet and bake about 1 hour. Then eggplant flesh solved with a spoon from the shells.

3 tomatoes clean, wash and uncapping, Hollow out tomatoes. Tomato pulp eggplant with meat and washed Basil puree. Garlic

Peel and through a press, mix with oil and lemon juice. Salt and pepper, and serve to fill tomatoes with the lid.

Preparation time: 20 minutes (plus baking time)

Per serving 160 kJ kcal/675

3 g protein, 13 g fat, 8 g KH

Stuffed Grape Leaves

Stuffed Grape Leaves is for easters day recipe

Ingredients:

For 4 servings

500 g ground beef

1 chopped onion

4 tablespoons long-grain rice

1 egg, 100 g butter

1 / 2 bunch chopped mint

1 / 2 bunch chopped parsley

4 tablespoons lemon juice

3 garlic cloves

Salt, pepper

4 tablespoons beer

20-40 vine leaves

400 ml vegetable stock

Method - Stuffed Grape Leaves

1 Hack with onions, rice, egg, 20 g butter, Herbs and lemon juice and knead. Peel the garlic through a press and salt and pepper and knead. If the mass is too firm, knead in a little beer.

2 wine leaves in salted boiling water for 1 minute, drain and put off. Place on each grape leaf 1 tablespoon mince, turn sides and roll up firmly.

3 In a large pot, melt remaining butter and cover the bottom of the pot with the remaining grape leaves. Roll Pour on top and broth. Everything about 2 hours to simmer slowly.

Preparation time: 25 minutes (plus cooking time)

Per serving 490 kJ kcal/2058

28 g protein, 40 g fat, 7 g KH

Tomates Jemistes

Tomates Jemistes is for easters day recipe, nice appetizer recipe.

Ingredients:

For 4 servings

8 tomatoes

1 onion

1 chopped garlic clove

1 pinch of oregano

3 tablespoons olive oil

50 g pine nuts

40 g raisins

1 / 2 bunch chopped basil

2 tablespoons chopped parsley

Salt, pepper

250 g cooked rice

Method - Tomates Jemistes

1 Preheat oven to 175 ° C. Wash the tomatoes, and uncapping. Tomatoes hollow out, drain flesh into small cubes. Peel and chop.

2 onions, garlic and oregano in 2 tablespoons olive oil sauté 7 minutes. Pine nuts raisins and fry for 5 minutes. Fold in herbs, salt and pepper. Mix with diced tomatoes and rice.

3 tomatoes with this mixture fill. Replace the lid, brush with remaining oil and bake 25 minutes.

Preparation time: 45 minutes

Per serving 175 kJ kcal/735

5g protein, 11 g fat, 14 g KH