akon kitchen

This scenic cake requires no baking. It is prepared with a base of crumbled cantuccini and white chocolate that wraps a cream of coconut milk. Grapefruit wedges complete this delicacy. try also this sea buckthorn and orange juice recipe too. Ingredients Sweet pastry For 6 pieces for 1 cake tin of approx. 22 cm Ø 250 g of cantuccini 200 g of white chocolate 4 sheets of gelatin 2 dl of coconut milk 2 dl of semi-fat cream 40 g of sugar 2 grapefruit, for example pink 1 tablespoon of brown sugar Freind's kitchen recipes,  Beetroot tzatziki with sesame . How to proceed Preparation: ca. 30 minutes Refrigeration: ca. 2 hours Total time: 2 h 30 min Put the cantuccini in a bag for frozen foods and crumble them with a rolling pin, or grind them in a food processor. Break up the chocolate and melt it in a bowl in a double boiler. Mix the melted chocolate with the cantuccini. Line the pan with baking paper. Pour the cantuccini and chocolate mass into the pan and with a spoon distribute it on t

Under the layer of cream, inside these rolls of baked dough hides an appetizing filling of cauliflower, spinach and ricotta. Enjoy your meal! try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people for 1 baking dish of approx. 26 cm Ø 250 g of cauliflower 2 tablespoons of olive oil 125 g of spinach 250 g of ricotta 50 g of grated Parmesan cheese ½ bunch of parsley 1 lemon salt pepper from the pepper mill 1 tablespoon of olive oil for the mold 2 rolls of fresh pasta of 125 g 2 dl of semi-fat cream 1 tablespoon of sesame seeds for garnish Freind's kitchen recipes,  Cream of pear potato soup . How to proceed Preparation: ca. 40 minutes Cooking in the oven: ca. 30 minutes Total time: 1 h 10 min For the filling, divide the cauliflower into rosettes and chop them. Brown them in oil over medium heat for approx. 5 minutes. Chop the spinach coarsely, add them and continue cooking for 2 minutes. Let it cool down. Mix the vegetables with the ricotta and Parm

A rich and flavorful soup made with fresh vegetables and meat, wine and spices - like in the old days. You can enjoy the boiled meat with the soup or use it for a sauce for pasta. try also this lentil cappuccino recipe too. Ingredients Main course For 4 people 450 g of vegetable soup, e.g. onion, leek, carrot, celeriac 700 g of oxtail in pieces, to be ordered from the butcher, to be ordered in advance from the Migros butcher salt pepper 2 tablespoons of butter for roasting 1 tablespoon of tomato paste 1 tablespoon of honey 1 tablespoon of sweet paprika 1.5 l of red wine 1.3 l of beef broth, boiling 3 cloves 1 bay leaf 2 sprigs of parsley 30 g of butter 30 g of flour 2 tablespoons of Worcestershire sauce Freind's kitchen recipes,  Cream of pear potato soup . How to proceed Preparation: ca. 30 minutes Simmer: ca. 1-2 hour Total time: 2 h 30 min Cut the vegetables into cubes. Season the meat with salt and pepper. Heat the roasting butter in a bratt pan and brown the meat for approx.

A light soup prepared with carrots, celeriac, cabbage and leeks. To be enjoyed with grated cheese and, to taste, a spoonful of crème fraîche. try also this sea buckthorn and orange juice  recipe too. Ingredients Small meal For 4 people 800 g of vegetables, e.g. carrots, celeriac, cabbage, leek, e.g. carrots, celeriac, cabbage, leek 2 cloves of garlic 2 tablespoons of rapeseed oil 1.2 l of vegetable stock salt pepper from the pepper mill 50 g of grated gruyère 4 tablespoons of crème fraîche Freind's kitchen recipes,  pastel de nata. How to proceed Preparation: approx. 30 minutes Chop the vegetables separately. Chop the garlic. Heat the oil in a large pan and sauté the garlic, carrots and celeriac for approx. 2 minutes. Deglaze with the vegetable stock and simmer the soup for approx. 5 minutes. Add the cabbage and leeks and continue cooking for another 10 minutes. Season with salt and pepper. Serve the soup and sprinkle it with cheese. If you like, enjoy it with a spoonful of creme f