Deutsch

Home

Auto

Katzen

Modellbau

Veggie

Urlaub

Chili a la Benny
Serves 6:

  • 5-6 medium onions, chopped
  • 3-4 cloves of garlic, chopped
  • 1 tsp cumin
  • 1 tsp cayenne-pepper (chili powder)
  • 1 tsp paprika
  • 2 tsp curry powder
  • 1 tsp ginger
  • 2 big cans of beans (kidney beans, haricot beans or black beans)
  • 1 can/tin of sweet corn
  • salt, pepper, salsa-sauce, Tomato-ketchup
  • 1 pot of creme fraiche
  1. Fry the onions and the garlic.
  2. Add the beans, corn, ketchup and salsa sauce.
  3. Simmer for 15-20 minutes.
  4. Season to taste with the spices.
  5. Serve with a rim of rice on a plate and add a tbsp of crème fraiche.

Rice

  • 3 bags (125 g / 4 oz each) rice
  1. Cook the rice till soft and press it into a tin.
  2. Leave it about 10 minutes before turning out.

Banana ragout
Serves 4:

  • 2 onions (180 g / 6 oz), chopped
  • 2-3 cloves of garlic, chopped
  • 1 yellow bell pepper
  • 1 chilli, seeded and chopped
  • 180 g / 6 oz tomatoes
  • 30 g / 1 oz butter
  • tsp salt
  • 2 medium sized bananas, peeled and sliced
  • tsp cardamom or cumin
  • tsp pimento
  • tsp paprika
  • tsp curry powder
  • grated zest of 1 lemon
  1. Scald, peel and chop the tomatoes.
  2. Fry the onions and the garlic in butter and mix with the other vegetables, add salt to taste and cook for 5 min. in a closed saucepan.
  3. Add the bananas, stand about 1-2 min., then flavour with the spices, the grated lemon zest and salt.

Spinach on Rice
Serves 4:

  • 1 onion, chopped
  • 1 tbsp oil
  • 2 cups of rice
  • 4 cups of vegetable soup
  • 100 g / 3 oz strong Gouda cheese, chopped
  • 1 packet deep-frozen spinach (450 g / 1 lb)
  1. Brown the onion in oil in a heat resistant dish. Add the rice and brown till transparent. Add the vegetable soup.
  2. Mix the cheese into the rice.
  3. Place down the spinach deep-frozen as a block in the middle of the rice. Cover with a top or tin foil.
  4. Cook with 200 C / 400F for about 40-45 minutes in the oven.

Vegetarian Paella
Serves 4:

  • 3 onions, chopped
  • 1 clove of garlic, chopped
  • 200 g / 7 oz button mushrooms, cut into quarters
  • 200 g / 7 oz rice
  • 4 tsp vegetable soup ( instant)
  • saffron
  • 3 tomatoes, sliced into quarters
  • 1 red, yellow and green bell peppers, chopped
  • 1 can/tin (285 g/ 10 oz) corn
  • 1 can/tin (280 g/10 oz) peas
  • salt
  • pepper
  1. Heat the oil. Brown the mushrooms and take out. Steam the onions and garlic in the oil. Add rice and brown the rice for short time. Add l / 3 cups of water to, bring to the boil and add the vegetable soup and saffron.
  2. Add the bell peppers, tomatoes, corn, peas and the browned mushrooms about 10 min. before end time to the rice and mix. Brown all together. Flavour with salt and pepper.

Creole rice with pineapple
Serves 4:

  • 300 g / 11 oz round-grain rice
  • 3 onions, chopped
  • 2 celery stalks, cut into long pieces
  • 2 celery stalks, cut into fine strips
  • 4 tomatoes, chopped
  • 1 green, red and yellow bell peppers
  • 1 bunch of straight parsley, chopped
  • 400 g / 14 oz pineapple, chopped
  • sunflower oil
  • salt, pepper, cayennepepper, sweet paprika-powder
  • l / 3 cups of vegetable soup
  1. Heat the oil and fry the rice about 2 minutes. Add onions, powder and cayennepepper and fry about 3 minutes.
  2. Add vegetable soup and cook on low heat about 15 minutes (with Parboiled rice or 45-50 minutes with natured rice).
  3. Peel the pineapple and chop without the stalk.
  4. Mix the bell peppers, celery pieces and tomatoes into the rice. Cook all together about 10 minutes. Flavour with salt and pepper. Add the pineapple and decorate with parsley and the celery strips.

Bell peppers with Tomatoes and rice
Serves 4:

  • 3 medium onions, chopped
  • 2 tbsp oil
  • 125 g / 4 oz rice
  • 3 tsp vegetable soup (instant)
  • 2 medium tomatoes, chopped
  • 50 g / 2 oz grated parmesan cheese
  • 4 big bell peppers (yellow, red, green)
  • 200 g / 7 oz button mushrooms, sliced
  • 100 ml / 7 tbsp milk
  • about 2 tbsp light sauce thickening
  • 1 bunch of chives, chopped
  1. Brown half of the onions in 1 tbsp oil. Add rice and fry. Add l / 8 fl oz water and cook. Add 2 tsp vegetable soup. Cover and cook over low heat for about 20 minutes.
  2. After half of the cooking time, add the tomatoes to the rice. Add the parmesan cheese.
  3. Cut the top off the bell peppers, clean and wash. Fill the rice into the peppers. Cover with the top and lay in a greased baking tin. Mix 1 tsp vegetable soup with 1/8 l / 4 fl oz hot water and fill in the baking tin. Cook in a pre-heated oven at 175 C / 350 F for about 35-40 minutes.
  4. Brown the mushrooms with the rest of the onions in 1 tbsp oil. Add the milk and bring to the boil. Add the sauce thickening and bring to the boil. Add the chives. Serve with the bell peppers.

Vegetable olive with rice-filling
Serves 4:

  • 8 leaves white cabbage or Chinese cabbage
  • l- l (8 fl oz - 16 fl oz) vegetable stock
  • 4 tbsp cream

Filling:

  • 200 g / 7 oz cooked round-grain rice
  • 4 tbsp chopped tomatoes
  • 1 clove of garlic, chopped
  • 1 chilli, chopped
  • 2 tbsp green olives, chopped
  • 2 tbsp walnuts, chopped
  • 80 g / 3 oz Feta cheese, crumbled
  • 1 tsp thyme
  • salt
  • pepper
  1. If necessary throw the outside leaves away, then remove the other leaves carefully.
  2. To shape the leaves, blanch them.
  3. Cool down with icy water, to keep the colour. After that dry them on a tea towel. Cut the middle rib flat.
  4. Mix the rice with the tomatoes, garlic, chilli, olives, walnuts and crumbled feta cheese and flavour with thyme, salt and pepper.
  5. Fill the leaves with the filling and roll up from the small side. If necessary tie with thread. Brown in hot oil and add vegetable soup and cream. Cook about 20-30 minutes.

Tip: If there is any of filling left, you can cook Patties a la Karin.


Patties a la Karin

Form flat balls with the rest of the filling from the vegetable olives and brown in hot oil. Spread the rest of the cheese and let it melt.


Bell peppers with
cheese filling and vegetable rice

Serves 4:

  • 4 red bell peppers
  • 200 g / 7 oz feta-cheese
  • 1 egg
  • 2 tbsp sour cream
  • 3 tbsp olive oil
  • pepper
  1. Heat the oven to 180C / 350F. Wash and dry the bell peppers. Cut in half lengthwise and take out the seeds.
  2. Mash the cheese and mix with the egg and the sour cream. Stir till creamy.
  3. Fill the cheese mixture into the bell peppers.
  4. Sprinkle oil on the bell peppers and flavour with pepper. Lay the bell peppers in a baking dish with the opening at the top. Bake about 30-40 Min.

Rice:

  • 1 cup of rice
  • 1 red onion
  • 2 spring onions
  • 1 tomato
  • 180 g / 6 oz button mushrooms
  • mixed herbs Provencale
  1. Brown the rice and add 2 cups of water, cook about 20 min.
  2. Peel and wash the onions. Wash, clean and chop the spring onions and the button mushrooms. Wash, clean and chop the tomato.
  3. Heat the oil and brown the onion. Add the button mushrooms and the spring onions. Cook about 3-4 min. Add the tomato and the herbs.
  4. Mix with the rice

Anke's stir fry rice
Serves 2:

  • 2 zucchini, sliced into small sticks
  • 1 leek, sliced
  • 4-6 carrots, peeled and sliced into small sticks
  • 180 g / 6 oz mung bean sprouts/soy bean sprouts
  • 100 g / 3 oz natural- and wild rice mixture
  • 1 tsp oil
  • 200 ml / 7 fl oz coconut milk
  • 1 tbsp yellow curry paste
  1. Cook the rice like according to the instructions.
  2. Heat the oil in a wok, add curry paste and coconut milk and bring to boil. Add the carrots and cook about 2 minutes. Add the zucchini and cook 2 minutes. Add the leek and cook 2 minutes again. Add the sprouts. Mix together everything.
  3. Finally add the cooked and drained rice and mix together and serve.

Filled kohlrabi
Serves 4:

  • 150 g / 5 oz natural and wild rice mixture
  • salt
  • pepper
  • 4 medium kohlrabi
  • 2 tomatoes, chopped
  • 2 tomatoes, slicied into strips
  • 2 tbsp deep frozen 8-herbal mix
  • 4 cubes low fat cream cheese with mixed herbs
  • sweet paprika powder
  • 2 onions, chopped
  • 500 g / 1 lb sieved pureed tomatoes
  • 1 pinch of sugar
  1. Cook the rice in vegetable soup for about 25-30 minutes. Peel the kohlrabi and cook in saltwater about 15-20 minutes. Take out of the water and cut off the top. Remove the centre and chop.
  2. Mix the herbs with the rice, the chopped tomatoes and the cream cheese. Flavour with salt, pepper and sweet paprika powder. Fill the mixture into the scooped out kohlrabi.
  3. Heat the sieved pureed tomatoes. Add the chopped kohlrabi, the sliced tomatoes and the onions. Flavour with salt, pepper and sugar and put in an ovenproof dish with the stuffed kohlrabi.
  4. Bake the kohlrabi with the sauce in a pre-heated oven with 175C / 350 F for about 15-20 minutes.

Carrot curry with banana sauce
Serves 4:

  • 1 tsp oil
  • 1 kg / 2 lb carrots, peeled and chopped
  • 250 ml / 8 fl oz vegetable stock
  • 2 bananas, peeled
  • 1 tsp curry powder
  • salt
  • pinch of lemon zest
  1. Heat the oil in a saucepan. Brown the carrots. Add the vegetable stock and cook covered for about 5 minutes.
  2. Mash the bananas with a fork and add. Cook for 5 minutes.
  3. Flavour with curry powder, salt and lemon zest.
  4. Serve with rice.

Colourful bell pepper frying pan
Serves 2:

  • 170 g / 6 oz whole wheat rice
  • 1 onion, chopped
  • 1 tbsp tomato paste
  • 1 clove of garlic, chopped
  • 3 Turkish bell peppers (orange, red, yellow), chopped
  • 1 blue/purple bell peppers (changes colour to green with cooking), chopped
  • 2 tomatoes, chopped
  • 1 tsp olive oil
  • hand full of basil, chopped
  • 4 rosemary leaves, chopped
  • 1 triangle cream cheese "bell pepper"
  • salt
  • pepper
  • 10 g / oz sun flower seeds
  1. Cook the rice for about 25 minutes.
  2. Heat the oil. Brown onions, garlic and tomato paste. Add bell peppers and brown. Add 25 ml water. Add the tomatoes and cook for about 5 minutes. Add the cheese and melt.
  3. Add the rosemary and the basil to the vegetables. Flavour with salt and pepper. Add the rice.
  4. Roast the sunflower seeds without fat in a saucepan and spread on the mixture and serve.

Kohlrabi vegetable pan
Serves 4:

  • 120 g / 4 oz whole wheat rice
  • 1 kg / 2 lb kohlrabi, peeled and chopped
  • 225 g / 8 oz vegetarian soy sausage
  • 30 g / 1 oz flour
  • juice of lemon
  • 3 stalks flat parsley, chopped
  • salt
  • pepper
  • 225 g / 8 oz button mushrooms, chopped
  • 150 g / 5 oz peas, frozen
  • 150 g / 5 oz sour cream
  • lemon balm, sliced
  1. Cook the rice according to the packet instructions for about 25 minutes.
  2. Cook the kohlrabi in l salt water for about 10 minutes.
  3. Add the peas and the mushrooms and cook for about 5 minutes.
  4. Mix the flour with some cold water, stir into the vegetable mixture and bring to boil while stirring.
  5. Add the sour cream. Flavour with salt, pepper and lemon juice.
  6. Skin the sausage, cut lengthwise and slice. Add the sausageand the lemon balm.
  7. Drain the rice. Mix rice and parsley.

Carrot and Rice Bake
Serves 1-2:

  • 60 g / 2 oz brown rice
  • 250 ml / 8 fl oz vegetable stock
  • 1 onion, chopped
  • 250 g / 9 oz carrots, peeled and grated
  • 1 tsp lemon juice
  • salt
  • pepper
  • nutmeg
  • 1 bunch of parsley, chopped
  • 1 egg
  • 2 tbsp grated low-fat cheese
  • tsp oil to grease the oven dish
  1. Brown the rice in a saucepan without fat, add the vegetable soup and simmer for about 15 minutes.
  2. Mix the onions, carrots and the rice and simmer again for 15 minutes. If necessary add some vegetable stock.
  3. Flavour with lemon juice, salt, pepper and nutmeg and add the parsley.
  4. Separate the egg yolk and the egg white. Mix egg yolk and cheese and mix with the rice. Beat the egg white until stiff and add.
  5. Fill the mixture into a greased ovenproof dish and bake in a pre-heated oven at 180 C / 350 F for about 10 minutes.

Mediterranean rice with feta
Serves 1:

  • 60 g / 2 oz whole-wheat rice
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 1 tsp olive oil
  • 1 red bell pepper, chopped
  • 2 tbsp tomato paste
  • 2 tomatoes, skinned and chopped
  • oregano, dry
  • 4 rosemary leaves
  • salt
  • pepper
  • bell pepper powder, sweet
  • 1 handful of basil leaves, chopped
  • packet (90 g / 3 oz) of low-fat feta cheese
  1. Cook the rice about 25 minutes.
  2. Heat the oil. Brown the onion, garlic, bell pepper and tomato paste. Add the tomatoes and if necessary add 2 tbsp of water.
  3. Flavour with oregano, rosemary, salt, pepper and bell pepper powder and simmer for about 5 minutes.
  4. Sprinkle the basil on the vegetables. Crumble the cheese over the rice and serve.

Pumpkin Risotto with walnut
Serves 2

  • 1 onion, chopped
  • 400 g / 14 oz Hokkaido Pumpkin (seeds, chopped into - inches)
  • 600-800 ml ( 1 pint / 2 cups - 1 pints / 3 cups) boiling hot vegetable stock, keep warm
  • 1 tbsp butter
  • 5 tbsp oil
  • 150 g / 5 oz risotto rice
  • 100 ml / 6 tbsp white wine
  • stalks of 5 parsley, chopped
  • 2 tbsp walnuts, chopped
  • 50 g / 2 oz grated Parmesan cheese
  • salt
  • pepper
  1. Brown the onion in butter and 1 tbsp oil. Add the pumpkin and the rice for 2 minutes. Add the white wine. Wait till it has been absorbed by the rice.
  2. Add the vegetable stock until the rice is coverd. Boil with medium heat for about 25 minutes. Don't forget to stir!
  3. When the rice absorbs the vegetable stock, add new warm vegetable stock!
  4. Mix parsley and walnuts with 4 tbsp oil.
  5. Mix the cheese with the rice and flavour with salt and pepper. Serve with the walnut and parsley mixture.

English

Home

Automobile

Cats

Model construction

Veggie

Vacations

up