jayena food

A Mediterranean dish that combines veal tail with scallops in a saffron-scented broth. An unusual combination that tastes like holidays. try also this pastel de nata recipe too. Ingredients Main course For 4 people 2 shallots 200 g of mushrooms, z. B. Edelpilzmischung 2 cloves of garlic 400 g of veal pigtails 8 scallops, approx. 35 g each salt pepper 4 tablespoons of olive oil 2 dl of fish stock 2 dl of brown background 1 box of 350 mg saffron stigmas 1 dl of semi-fat cream ½ bunch of parsley Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: approx. 40 minutes Chop the shallots. Cut the mushrooms into bite-sized pieces, the garlic into thin slices, the meat into approx. 2 cm. Season the meat and the scallops with salt and pepper. Heat the oil in a large pan. Brown the diced meat and the scallops for approx. 1 minute, remove everything from the pan and set aside on a plate. In the same pan, sauté the mushrooms, shallots and garlic for approx. ...

This ready-to-use drink, with pink grapefruit juice and white wine, decorated with rosemary and blackberries, is an ideal fresh aperitif for the holidays. try also this lentil ragu pasta with pumpkin recipe too. Ingredients Beverage For 4 glasses of 2 dl 4 pink grapefruits 3 dl of white wine 4 sprigs of rosemary ice cubes to serve blackberries to decorate Freind's kitchen recipes,  chocolate cake without flour. How to proceed Preparation: approx. 10 minutes Squeeze the grapefruits. Mix the grapefruit juice with the wine. Spread into glasses and add the sprigs of rosemary and ice cubes. Garnish with blackberries and serve immediately. You may be interested to read  susumelle recipe/  savoury vegetable cake recipe.