nuts cakes
Mini Chocolate cake with a colorful Smarties
Chocolate cake with chili spice
Gingerbread cakes with glow wine
Chocolate cake with macadamia nuts
Chocolate cake with cream filling
Olives Feta Cheese Cake with butter Milk
Bacon potato cakes with cheese and parsley
Cakes with spider web for Halloween
Surimi cakes with Parmesan cheese
Kiwi fruit tart with white chocolate
Mini herbal cakes with roasted onions
The most beautiful winter cake baking recipes of the season
Orange Meringue Brioche
Bread recipes recipe ideas for freshly baked bread from the oven tubes
Rye sourdough bread
Winter salads recipe ideas for refined fit maker full of vitamins
Orange fennel salad with honey-mustard vinaigrette
Ingredients for 4 meals
2 large spoon pine nuts
2 small fennel tubers (so. 400 grams)
1 red onions
1 biologically Orange
3 4 stems of parsley
2 large spoon fruit vinegar
1 small spoon Dijon mustard
2 small spoon runny honey (e.g. Acacia honey)
Salt and pepper from the mill grams
2 large spoon good oil (e.g. Walnut oil)
The preparation process
Tip to the portions to be increased by +1 reference value ¼ of the ingredients.
The pine nuts in a frying pan without fat golden brown. Fennel in water to clean, cleaning and eliminate the stem. Fennel in fine stripes planing or grinding. Onions, into two halves crushing, into very fine strips planing or grinding.
For the vinaigrette orange in clean water and pat dry. The dish with a Zesten Tear in thin strip. Orange peel so that the white skin will be completely removed. Fillets Between the isolating skins to extract, juice this field. Juice from the press release hides.
Clean the parsley in water and shake dry. Leaf crush. Vinegar, orange juice, Shell, Parsley, mustard and honey mix. Salt and pepper from the mill, seasoning. Oil including beat. Fennel, onion, Orange Vinai-grette fillets, pine nuts and mix. With salt and freshly ground pepper to taste.
Sharp beetroot salad with grapes and walnuts
Ingredients for 4 meals
600 grams of red beet Tubers
7 large spoon oil
160 grams of green seedless table grapes
75 grams of walnut core halves
1 red chili
50 So the young leaf spinach
1 Bed Daikon or shiso cress
1/2 small white radish (so. 250 grams)
6 large spoon brighter balsamic vinegar
Salt and pepper from the mill
Knife tip sugar
The preparation process
Beetroot in clean water, shells, Coarse shredding. Beetroot with 1/2 small spoon of salt knead seasoning, something, 2 large spoon stir in oil. So the 1 hour marinade.
Clean the grapes in water, dry it in two halves crush. Walnut kernels coarsely. Chili spice cleaning, clean in water, in rings crushing, the cores to eliminate. Clean the spinach in water, drain. From the garden cress bed chopping. Radish shells in water to clean, lengthwise into two halves crush. With a peeler longitudinal