cooking hadawatha

Darling, the coffee is ready - but this time it's different. Because coffee is used to marinate rabbit meat which, combined with parsnips puree, creates a contrast of particular taste. try also this sea buckthorn and orange juice recipe too. Ingredients Main course For 4 people 2 tablespoons of coffee beans 2 tablespoons of olive oil 600 g of rabbit fillets salt pepper 1 teaspoon of aniseed 500 g of parsnips 2 tablespoons of raw sugar 40 g of butter 2 dl of vegetable broth 3 sprigs of thyme ½ lemon 0.5 dl of cream 2 dl of the brown background 1 teaspoon of corn starch Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: ca. 40 minutes Cooking in the oven: ca. 10 minutes Marinade: ca. 20 minutes Total time: 1 h 10 min Reduce the ground coffee Finely crush the coffee beans in the mortar and mix half with the oil. Brush the rabbit fillets with the coffee flavoured oil, season with salt and pepper and let the meat marinate for approx. 20 minutes. Ad...

Those who like to have something in their teeth will be thrilled with the parsnip soup which is enriched with pomegranate grains and chopped walnuts. try also this croque monsieur and croque madame recipe too. Ingredients Main course For 4 people 800 g of parsnips 1 onion 2 cloves of garlic 4 tablespoons of olive oil 1.5 l of vegetable broth 2 dl of cream salt ½ pomegranate 50 g of walnuts ½ bunch of chervil Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: ca. 20 minutes Simmer: ca. 30 minutes Total time: 50 min Cut the parsnips into slices of approx. 5 mm, chop the onion and garlic and fry the three ingredients in the oil for approx. 2 minutes. Add the broth, put the lid on and simmer for approx. 30 minutes. Add the cream, blend and salt. Shell the pomegranate. Coarsely chop the walnuts and lightly toast them in a pan. Serve the soup and garnish with the pomegranate seeds and toasted walnuts. Decorate with a few chervil leaves and sprinkle ...