Magali

Ingredients: 1/4 cup unsalted butter, melted 3 cloves garlic, minced 2 tablespoons freshly squeezed lemon juice, or more, to taste Zest of 1 lemon 4 tilapia fillets Salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves   Preparation: Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish […]

Ingredients: 400 g d’épinards6 œufs20 cl de crème allégée1 oignon100 g de fetaselpoivre Préparation : D’abord chauffer votre four à 200°, huilez un moule à quiche ou à tarte, émincez l’oignon, lavez et coupez les épinards. Ensuite faites chauffer une poêle avec un peu d’huile à feu moyen-vif et faites revenir les oignons. Une fois

Ingredients: Zest of 10 organic lemons 1 (750ml) Bottle of vodka or pure grain alcohol 800 ml water 500 g sugar   Preparation: Remove the lemon peel with a vegetable peeler and trim off the white from the peels. Place peels in a 2-quart pitcher where they will swim in the vodka. Cover the pitcher

Ingredients (for 8 patties): 1 kg ground beef 3 cloves garlic minced 2 tablespoons minced onion 1 tablespoon Worcestershire sauce 1 tablespoon mustard 1 teaspoon salt 1 1/2 teaspoons fresh ground pepper

Ingredients: 170g Corn 125g Chicken 3 cups Chicken broth 4 tbsp. Rice wine 1tsp. salt 1 tbsp. Corn starch 1 Egg white Spring onions Ginger ½ tsp. sesame oil ½ tsp. soy sauce   Preparation: Place the drained corn in the mixing bowl. 10 sec/speed10. Reserve in a bowl. Place chicken in the mixing bowl.

Ingredients: 230 g Butter (I have an irrational prejudice against margarine, but I suppose it would work!) 115 g Castor Sugar 230 g Plain Flour 115 g Corn flour pinch of salt   Preparation: Cream the butter and sugar till light and fluffy Add the flour, corn flour and salt and knead together with your

Bolognese classico: TM6 1 Knoblauchzehe 150 g Knollensellerie in stücken 150 g Möhren in Stücken 100 g Zwiebel geachtelt 20 g Öl 600 g Hackfleisch gemischt 150 g Rotwein 200 g Rinderfond 120 g. Tomatenmark 1 Dose stückige Tomaten 400g 2 Lorbeerblätter 1 ¼ TL Salz ¾ TL Pfeffer ¾ TL Zucker Knoblauch, Sellerie, Möhren,

Zutaten: 5 kg schwere Pute etwas Salz etwas Pfeffer 3 große Gemüsezwiebeln 1 Stange Lauch 250 g Räucherspeck 100 ml Calvados 3 große Boskoop Äpfel Zubereitung: Den Backofen bei Ober- Unterhitze auf 200°C vorheizen. Bereite nun die Pute vor, indem Du die oft in der Karkasse aufbewahrten Innereien herausnimmst. Die Zwiebel und die Äpfel schälen.

Préchauffez le four à 160 °C. Calculez le temps de cuisson. Plus votre poitrine de dinde sera grosse, plus elle va mettre de temps à cuire. Lorsque vous rôtissez la dinde à 160 °C, vous devez compter environ 25 minutes de cuisson pour 500 grammes [4]. Pour une petite poitrine de dinde de 2 à

Ingredients: 4 Tbsp. unsalted butter 1 onion chopped 1 carrot peeled and chopped 1 rib celery chopped ¼ cup all-purpose flour 14 oz. chicken broth low sodium 14 oz. beef broth low sodium 1 bay leaf ½ tsp. dried thyme Salt and pepper to taste Instructions: In a 10-inch skillet, melt butter over medium-high heat.

Ingredients: 12 ounces fresh cranberries 1 cup granulated sugar 1 cup fresh orange juice Instructions: Place cranberries in a strainer and rinse. Then pick through them for any bad cranberries. Remove any sticks or stems. Combine ingredients in a large saucepan over medium-high heat, stirring occasionally. As the cranberry sauce comes to a boil, the

Ingredients: 2 cups cubed butternut squash (approximately 1 inch cubes) 2 cups small Brussel sprouts 2 red onion thinly sliced 2/3 cup chopped bacon/pancetta 3 tbsp. olive oil 1 tbsp. balsamic vinegar 2 tsp. Dijon mustard 1 tsp. thyme 1/4 tsp. salt 1/2 tsp. pepper Instructions: Preheat the oven to 200 °C. To prep the

Butter Flaky Pie Crust: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup butter, chilled and diced 1/4 cup ice water In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and

Ingredients (4 to 6 persons): 200g medium-sized shrimps, shelled, (or chicken) marinated with:2 garlic cloves1 tsp fish sauceGrounded black pepper 50g tamarind paste, mixed with 1 ½ cup boiling water (tamarind juice)2 shallots, thinly sliced3 stalks fresh lemon grass, only white part50 g carrot, thinly sliced, cut into sticks1 large ripe tomato, cut into wedges1

50% Sugar + 50% Water (for cocktails)

Tamarind paste 50g + Water 1½ cup Put both ingredients in a small pot and cook at medium low heat for 10 minutes. Put it in a jar and keep in refrigerator.

Ingredients (for 2): 2 tbsp. Fish sauce¼ tsp Palm Sugar 2 tsp Tamarind juice 2 tsp Lime juice  Rice Powder/Chili Powder/Coriander leaves

Ingredients (for 2): 140 g  Rice noodles 140g (dried noodles)4 Prawns (60g)¼ cup Tofu/Bacon, cut in small pieces (30g) (or chicken)1 tsp. Garlic, minced2 tbsp. Shallots2 Eggs1 cup Bean sprouts (70g)½ cup Chives (80g)3 tbsp. Vegetable oil3 tbsp. Vegetable oil Ingredients for Sauce: 4 tbsp. Fish sauce (60 ml)3 tbsp. Palm Sugar (45 ml) or

Zutaten: 120 g Butter, weich, in Stücken 125 g Zucker 1 TL Vanillezucker 3 Eier 250 g Milch 250 g Mehl 1 TL Backpulver 1 Prisen Salz Puderzucker zum Bestäuben Zubereitung: Waffeleisen vorheizen. Butter, Zucker, Vanillezucker und Eier in den Mixtopf geben und 30 Sek./Stufe 5 verrühren. Milch, Mehl, Backpulver und Salz zugeben, 10 Sek./Stufe

Ingrédients: 4 filets de poisson blanc 4 échalotes 1 gousse d’ail 10 cl de vin blanc Persil Chapelure 1 filet de jus de citron 1 filet huile d’olive Sel et poivre Préparation: Préchauffer le four à 180°C. Hacher l’ail, les échalotes et le persil. Faire revenir à feu doux l’ail et l’échalote. Ajouter le vin

Zutaten: 600 g Schweinefilet – gerne Bio 12-15 Scheiben Frühstücksspeck (Bacon) 250 ml Schlagsahne, mind. 30% Fett – fettreduzierte Produkte sind NICHT empfehlenswert 200 g Crème fraiche, mind. 30% Fett – fettreduzierte Produkte sind NICHT empfehlenswert 20 g Tomatenmark 15 g Petersilie 1-2 EL Senf – Sorte nach Wahl, z.B. Dijon, mittelscharf oder scharf 2-3

  Ingrédients: 300 à 400 g de crevettes cuites 400 ml de lait de coco 2 tomates (sans la peau) coupées en morceaux 1 oignon émincé 1 c. à café de gingembre moulu 2 gousses d’ail 1 piment rouge séché 1 c. à café de piment en poudre 1 c. à café de curcuma en

  Ingredients (4 Pers): 3 packages yakisoba noodles or boiled Chinese egg noodles 1 carrot 1/4 of a small cabbage 1/4 pound thinly sliced pork 1/3 cup yakisoba sauce / Worcestershire sauce or seasoning packages which come with yakisoba noodles Beni-shoga (red pickled ginger) Ao-nori (dried green seaweed) Vegetable oil for frying Preparation: Cut the

50 ml Whiskey 20 ml Lime Juice 100 ml Ginger Ale 2 slices of Ginger Lime wedges

  Ingredients: 700g Cod fillet pieces (4–6 pieces) 5 garlic cloves, peeled and minced 1/4 cup chopped fresh parsley leaves Lemon Juice Mixture 5 tbsp. fresh lemon juice 5 tbsp. Private Reserve extra virgin olive oil 2 tbsp. melted butter For Coating 1/3 cup all-purpose flour 1 tsp ground coriander 3/4 tsp sweet Spanish paprika

  Ingredients (for 2): 100 to 200g roast beef or sealed beef fillet. 6 cherry tomatoes, cut in quarter 1/2 cucumber, sliced 1/2 red onion (or 2 to 3 Shallot) 1/2 cup celery Leaves mint leaves Dressing ingredients 3 tablespoons fish sauce 3 tablespoons lime (or lemon) Juice 1 tablespoon sugar Depending on your taste

  Ingredients (4 pers.): 400g chicken breast (2 pieces) 3 lemon grass, white parts 6 slices galangal 8 kaffir lime leaves 4 coriander roots, lightly crushed 2 L water Soup Sauce 3 tablespoons fish sauce 4 tablespoons tamarind juice (lime juice as substitute) 1 tablespoon sugar 2 cups Thai sweet basil leaves 2 small chilies

  Ingredients (for 4): 400g Minced Chicken breast (or pork) 3 to 5 Small chili, finely chopped (depending on taste) 4 cloves Garlic, finely chopped 1/2 tsp. white pepper 1/2 medium size Onion, cut in small cubes 1 medium  size Green/red/yellow pepper (large fresh red chili), cut in small cubes, optional 1/4 cup (60ml) Chicken

  Ingredients: (4 pers. as a part of a multicourse meal) Filling: 150g ground pork +150g Prawn, roughly minced (Sichuan only Pork) 1 tsp. grated ginger 1 egg, beaten 1 tsp. Shaoxing wine 1 tsp. light soy sauce 1/2 tsp. sesame oil 1/4 tsp. salt 1/4 tsp. grounded white pepper 3 tbsp. finely sliced spring

  Ingredients: (4 pers. as a part of a multicourse meal) 100g ground pork 2 tsp Shaoxing wine or sherry 1 tsp corn starch a pinch of salt 1L water 5g wood ear mushroom 5g dried shiitake mushroom, soaked and cut into thin strips 60g each carrot cut into thin matchstick strips 60g bamboo shoots

  Ingredients: (4 pers. as a part of a multicourse meal): 500g Chicken legs, cut into small pieces with/without bones Marinade: 1 tablespoon soy sauce 1/2 tablespoon Shaoxing wine 1 teaspoon salt 1 teaspoon grated ginger + liquid 1 tablespoon potato starch coat the chicken before flying 2 cloves of garlic, thinly sliced 10-30g or

Ingredients: 500 g chicken thighs (bite size pieces) 2 tablespoons soy sauce 2 tablespoons sake 1 teaspoon grated ginger 1 teaspoon grated garlic Pinch Salt and pepper Potato starch (or flour), for coating Vegetable oil, for deep-frying 1 lemon (optional) Preparation: In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage

Ingredients: 3-4 large potatoes, sliced into wedges 4 tablespoons olive oil 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons Italian seasoning 1/2 cup shredded parmesan cheese Preparation: Preheat oven to 200 °C. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss

  Ingredients (2 persons): 120g green papaya, unripe 50g cherry tomato, cut 4 wedges 25g snake or long beans, cut into 2.5 cm 1 tablespoon dried shrimp 25g roasted peanuts 1-2 cloves garlic 1-2 (depends) small red chilies 1 1/2 tablespoons palm sugar 1 tablespoon fish sauce 1 1/2 tablespoons lime juice Instructions: Peel the

  Ingredients (for 2): 1 (large one) or 2 (small one) Mango 200g (1 cup) Sticky rice (Glutinous rice) (1/2 cup of white + 1/2 cup of black) 2/3 cup Coconut milk 1 table spoon Palm sugar 1/2 teaspoon Salt (or 1/4) 1/2 teaspoon Roasted sesame, optional Instructions: Peel the mango skin and slice along

Ingredients: 3/4 cup coconut milk 1/2 to 1 tablespoon Thai red curry paste 4 tablespoons crushed peanut (or peanut butter) 1tablespoon palm sugar 1 1/2 teaspoons salt 1 tablespoon cooking oil Instructions: Combine oil, stir the curry paste until fragrant and then add a half of the coconut milk (3/8 cup) and place over medium

  Ingredients (for 4): 1kg Chicken Fillet or Breast, skinless Marinade | Thermomix (for double portion): 4 Garlic cloves, chopped 3 Coriander roots, chopped 1 teaspoon White Pepper 2 Shallots, chopped (or red onion) 1.5cm Ginger, chopped 1 tablespoon Palm Sugar 3/4 teaspoons Salt 1/2 tablespoon Ground Cumin (Cumin Seeds slightly roasted) 1/2 tablespoon Ground

  Ingredients (4 person): Okonomiyaki Batter: 200g All Purpose Flour (50g/person) 250cc Water (62.5cc/person) 1 tbsp. Japanese Soup Stock (Dashi) 200g Chinese Yam (50g/person) Little Salt Others 500g Chopped Cabbage 1 Egg Little Red pickled Ginger Topping 200g Thin Sliced Pork Mayo Okonomiyaki Sauce (sweetened Worcester Sauce) Dried Bonito Flake Seaweed powder Preparation: Peel Chinese

Ingredients (4 persons): Daikon (large white radish) Mizuna 2 tbsp. roasted white sesame seeds 2 tbsp. boiled and dried baby sardines Dressing: 4 tbsp. Sesame oil 1 tbsp. Soy Sauce 1/2 tsp Salt Juice of 1/2 Lemon Preparation: Cut Mizuna in 4-5cm pieces. Cut Daikon into thin sticks, same size as the Mizuna. Put cut

  Ingredients: 3 rice cooker cups uncooked Japanese short grain rice (3 rice cooker cups = 540 ml) Water 2 inch kombu (dried kelp) (2″ =5 cm) (or ½ tsp Konbucha) (optional – but it will give nice aroma!) Homemade Sushi Vinegar: ⅓ cup rice vinegar (⅓ cup = 80 ml) 3 Tbsp. sugar 1½

For approx. 50 – 60 pcs. For the dough: 1 kg wheat flower 1 – 2 cups water Mix the flour with the water and work until getting nicely even dough Make 2 cm thick dough strings and put aside. For the filling: 500 g (lean) meat 1 TSP grated ginger 1/2 tsp salt 2

Ingredients for 23cm cake pan: Kinshi-Tamago egg crepes 3-4 eggs a little bit Salt Sushi Rice 5 cups rice (1cup=180g) 7 table spoons of vinegar 7 table spoons of sugar 2 tee spoon of salt Filling Canned tuna steak in water (240g) 6 table spoons of soy sauce 3 table spoons of sake 1 table

Ingredients: 1 block medium firm tofu 4 Tbsp. potato starch oil Soba tsuyu 100cc Water 300cc (if not using soba tsuyu, 1cup dashi, 2 Tsp soy sauce and 2Tsp mirin) For toppings: Daikon radish Green onion Ginger Bonito (katsuobushi) Preparation: Wrap the tofu with 2-3 layers of paper towels and place another plate on top.

Ingrédients: 4 cuillères à soupe de farine 1 cuillère à soupe de cacao non sucré 2 cuillères à soupe de sucre en poudre 1 œuf 3 cuillères à soupe de lait 45 g de beurre 100 g de pâte à tartiner type Nutella Préparation: Beurrez 2 tasses moyennes ou 1 grande qui passe au micro-onde.

  Zutaten (4 Pers): 800 g Rosenkohl Salz 50 g Walnusskernhälften 1 EL Öl 100 g Frühstücksspeck Pfeffer Zucker   Zubereitung: Rosenkohl putzen, waschen, am Stiel kreuzweise einschneiden. Rosenkohl in kochendem Salzwasser 8–10 Minuten köcheln. Rosenkohl abgießen und abtropfen lassen. Walnüsse nach Belieben kleiner hacken. Öl in einer beschichteten Pfanne erhitzen. Speck darin unter Wenden

Zutaten: 1 küchenfertige Gans (4,5-5 kg) Salz Pfeffer je 1 TL getrockneter Majoran und Beifuß 2 Kartoffeln 3 Äpfel 1 Bund Suppengemüse 2 Zwiebeln Sahne oder Crème fraîche nach Belieben Küchengarn Zubereitung: Den Backofen auf 200° vorheizen. Die Gans innen und außen waschen, trocknen, innen mit Salz, Pfeffer und den Kräutern würzen. Die Kartoffeln halbieren

Ingrédients (6 pers): 500 g de brocolis 250 g de pommes de terre 3 c. à soupe de crème fraîche muscade sel, poivre Préparation : Faites bien cuire les brocolis et les pommes de terre. Les réduire en purée, à l’aide d’une fourchette ou d’un écrase purée. Ajoutez la crème fraîche à la purée, la

  Ingrédients (4 pers) : 4 pavés de saumon frais de 150 g chacun 4 belles clémentines non traitées 4-8 demi-rondelles de citron jaune non traité pour la décoration 12 baies roses concassées pour la décoration 20 peluches de persil frais pour la finition Huile d’olive Sel, poivre au goût Préparation : Préchauffez le four

Zutaten: 100 g gemahlene Mandeln 100 g Gemahlene Leinsamen 1 Päckchen Backpulver 4 rohe Eier 250 g Joghurt 1/2 TL salz 1 Prise Muskatnuss Zubereitung: Backofen auf 180 Grad vorheizen. Alle Zutaten vermischen. Kastenform mit Backpapier auslegen, Teig (ziemlich flüssig), einfüllen und 60 Minuten backen.

Ingrédients (6 persones): Pudding aux fruits rouges 400 ml de lait de coco 100 ml de lait végétal (soja, amande…) 1 1/4 càc de gálatine en poudre ou 3 petites feuilles 6 c. à soupe de graines de chia 2 c. à soupe de miel 400 g de fruits rouges 2 c. à soupe de