Alles voor een geslaagde avond gourmetten. Gourmetten: wat heb je nodig + (lekkere) tips. Een compleet boodschappenlijstje en handige tips.
Gourmet Vegan Recipes, gourmet vegan food, elegant vegetarian recipes, fancy vegan recipes, vegan fine dining ideas, elegant veggie recipes
With only 6 ingredients, this Balsamic Glazed Carrots recipe makes any meal look gourmet. Tender and sweet, these carrots melt in your mouth.
Seared scallops over parsnip puree - start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.
Fish-fragrant sauce doesn't actually have any fish in it, but its sweet, sour and spicy elements are traditionally used to cook Sichuan fish dishes and give this dish its name.
Simple elegance defines this luscious French Lemon Tart with a buttery tart shell baked around a silky lemon curd. It's a dessert for all seasons! VIDEOS YOU MAY ALSO LIKE For as long as I
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.
Make these irresistible roasted shallots. The five key ingredients for making this glossy glaze are Worcestershire sauce, honey, balsamic vinegar, butter and honey! The glaze works with other vegetables too.
Called by different names in Germany's various regions, Kartoffelpuffer, or potato pancakes, are easy to make and are absolutely delicious!
Een héél eenvoudig recept.
One of Germany's most famous and delicious dishes, Rouladen are beef roulades filled with bacon, onions, mustard and pickles, then browned and simmered in an incredibly rich and flavorful gravy.
Flotte Lotte* oder feines Sieb*
The best pantry recipes to make from minimal ingredients that you already have in your fridge. Make the most of quarantine with these tasty dinners!
I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we mig
This easy homemade New York-Style Bagel recipe is simply the best! Basic pantry ingredients transform into deliciously chewy freshly made New York bagels.
A chocolate chestnut tiramisù in essence, chestnut mascarpone whipped cream tops a gluten-free cocoa and chestnut flour chiffon cake soaked with coffee rum syrup. Heaven.
This month (November) Asian Food Fest No. 2 has landed to the country of Thailand. There are so many dishes I would like to try out too a...
This is extremely satisfying and useful.
Made with mashed and shredded potatoes, bacon, onions, cream, and eggs, German Potthucke is a savory baked loaf you can serve as a starchy side.
Need some fat free potato recipes that are gourmet? I’m pretty much trying to keep you covered over here. Now I didn’t do the potato cleanse diet so I’m not 100% sure what’s…
Fancy Vegan Recipes for dinner parties, elegant vegan recipes for entertaining, Fancy Vegan foods, vegan dinner party foods
Hard to believe that it was a week ago that I debuted my new series – Friday Night Bites. Time just goes by way too fast. I am excited to share my second installment of this fun series. A Crostini is one of my all time favorite appetizers. With the pure simplicity and endless possibilities of toppings, it is the perfect appetizer. A two to three bite wonder. If you are busy person like me and work 50 to 60 hours per week, a Crostini is a simple appetizer that you can throw together in no time. You can almost shop your refrigerator and pantry to come up with a creative Crostini. Last Friday we ended up having guests join us for our tradition. We enjoyed a cheese platter and multiple bottles of wine. It was an impromptu gathering, so I shopped the refrigerator and pantry for the cheese platter ingredients. I realized later that I had all of the ingredients for this Roasted Tomato Burrata Crostini but with my time constraints getting home late from work and the guests had already arrived, it would not have been feasible. I did however make it over the weekend and enjoyed each bite. A few months ago I attended the SF Chefs event in San Francisco and went to the Sommeliers Blind Tasting Seminar. Essentially there were three master sommeliers at the front of the class who evaluated each wine and put their best guess out to the group. My friend and I would guess along with them and actually correctly identified 5 out of 6 of the wines. I have to admit that my friend is in the wine business but I was holding my own. Smile. One of the wines that we tasted was Nipozzano Riserva Chianit Rufina DOCG 2008 from Castello di Nipozzano. With the Italian flair of the Crostini, I thought this wine would be a perfect pairing. It hosts a deep purplish color. The nose envokes scents of sour cherry, raspberry and dried plum. Next you experience an aroma of black pepper, vanilla, cocoa powder and espresso bean. The finish is smooth and endless and extremely well balanced. A winning choice! Hope that you enjoy this Friday Night Bite and wine pairing! Roasted Tomato Burrata Crostini Makes 12 Baguette, 12 half inch slices Olive oil Salt Pepper 2 Garlic cloves Pesto (see recipe below or use store bought) Burrata 12 Grape tomatoes Roasted Tomatoes Preheat the oven to 350 degrees. Cut each grape tomato in half and place onto a baking sheet cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 to 30 minutes. Remove and let cool. Crostini To make the Crostini, slice the baguette into 12 slices that are about ½ inch thick. Brush each side with olive oil. Place onto a cookie sheet and bake for about 10 minutes at 350 degrees. Check to make sure they do not get too dark. Should be golden brown on both sides. Flip at 5 minutes to ensure even cooking. Remove from the oven and rub the raw garlic clove on the top of each Crostini. Assembly To assemble cut about a tablespoon of the burrata and spread onto each Crostini. Next spoon about 1 to 2 teaspoons of pesto on top of the burrata. Add 2 of the tomato halves on top of the pesto. Sprinkle with a touch of salt. Serve immediately and enjoy!! Basil Pesto Sauce 2 C. Fresh basil leaves, packed tightly ½ C. Parmesan cheese, freshly grated 1/3 C. Pine nuts, toasted ½ C. Olive oil 3 Garlic cloves, smashed Salt and pepper to taste Use a food processor to make this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves. Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on. Continue to pulse until the mixture is smooth. Taste and then season with salt and pepper. Place into an airtight container immediately so the bright green color remains. Refrigerate until ready to use.
Unser Rezept für vegane Linsenschnitzel aus roten Linsen ist super schnell und einfach. Die veganen Schnitzel schmecken Kindern & Gästen und sogar kalt.
Tossed in a honey mustard vinaigrette, these roasted spiralized beets are super healthy, easy to make and taste phenomenal!
