- 170 g of Polenta
- 800 ml water
- 2 tablespoons “Vegeta”
- ½ l tomato paste
- 1 onion
- 1 chopped clove of garlic
- little white wine
- 10g butter
- 2 tablespoons oil
- mushrooms
- a little lemon juice
- oregano and parsley as desired
Polenta with mushrooms
Ingredients
2
40
PREPARATION
In 800 ml of boiling water put 2 tablespoons of "Vegeta" and then pour polenta in water and stir constantly over low heat for about 2-3 minutes. Pour the ready polenta in a greased round mould.Fry the chopped onion in oil. Then add finely chopped garlic and white wine and fry briefly. Allow to boil until the liquid has evaporated. Then put chopped tomatoes, add sugar and "Vegeta" and cook them at low heat for about 20 minutes.Heat 10g butter and 2 tablespoons butter. Add the mushrooms. Pour the lemon juice and fry them briefly. Add finely chopped garlic, oregano and a spoon of "Vegeta" and fry until the liquid has evaporated. Finally add freshly chopped parsley. Cut the cooled and thickened polenta in 8 pieces. Bake it with the remaining oil and butter on both sides until they get golden yellow colour.
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INGREDIENTS 1 Wholemeal bread with sunflower seeds 3 pieces of sausage, finely chopped into cubes 2 tablespoons olive oil 1 finely chopped medium onion 2 cloves of garlic ½ teaspoon dry sage or mint 500 ml chicken broth 200 g grated yellow cheese salt and ground black pepper
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“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE
For the dough: 180 g Cake flour pinch of salt 60 ml boiling water 1 teaspoon instant coffee 60 g cocoa 60 ml sour cream 60 ml milk 150 g softened butter 200 g sugar 2 eggs 1 tablespoon vanilla extract For the chocolate cream: 100 g chocolate 100 ml milk 40 g butter at […]
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SWEET CAKE WITH ZUCCHINI
300 g Extra white flour type 400 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teapoon cinnamon ½ teaspoon ground dry ginger ½ teaspoon nutmeg slightly minced carnation 3 eggs 120 g carrot puree (boiled and mashed carrots) 150 g sugar 120 ml cooking oil (or melted butter) 60 ml water 1 bag of vanilla […]
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“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE
For the dough: 300 g Cake flour 125 ml sparkling water 2 tablespoons cooking oil pinch of salt 150 g butter or margarine For the filling: 1 jar of apricot compote (only halves nicely dried with a kitchen towel) 3 tablespoons apricot jam 2 tablespoons sugar 1 yolk whipped with 1 teaspoon milk for coating
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