red lentil soup - homemade instant mix (Stable for 6 months)

 

 

 6 large glasses à 475 ml (one glass 4 servings)

800g red lentils
400g long grain rice
130g sundried tomatoes, finely chopped
4 tbsp smoked paprika
2 tablespoons sweet paprika powder
2 tablespoons ground cumin
2 tablespoons salt
1 tablespoon garlic granules
1 tablespoon cayenne pepper
180 g vegetable stock granules





1. To prepare these glasses spread (a good idea as a gift) all the ingredients evenly over six screw-cap wide mouth à 475 ml content. When layers of the lenses begin then rice and so on. The finished lenses screw tight.

2. Add to each glass a label with the cooking instructions.

INSTRUCTIONS FOR lentil soup:
2 tablespoons olive oil
1/2 diced onion
1 carrot
1 diced celery
750 ml water (à glas of instant soup)

The oil over medium heat in a large saucepan. Add the onion and stir-fry until translucent. Add carrots, celery and the content of the glass and fry for 1-2 minutes. Pour the water, bring to a boil and reduce the heat slightly. Simmer about 30-35 minutes, until the rice and lentils are tender. Serve immediately. As a side dish, I recommend a slice of bread.

Enjoy your meal and a lot of fun to prepare and give away.

 


 

The Stars of Balkan cuisine made in Austria ...

Cecapcici

Ingredients:

2 onions
2 cloves garlic
1 tablespoon parsley
500g minced beef (or half beef, half-lamb)
Salt, homemade spice mix from the mill
2 tablespoons olive oil
1 tsp paprika sheep
Some tbsp olive oil for frying
Red onion rings for garnish
Ajavar (spice paste), mustard, possibly fried potatoes or tomato salad for serving.


Preparation:

Onions chop. Garlic and chop Petersiele. Mix all ingredients and season the ground. About 2 hours to marinate.

Then small rolls are shaped and fried in olive oil or grilled (3-5 minutes per side).

To serve the Red onion rings are sautéed in clarified butter, and pour over the finished cevapcici. As side dishes are fried potatoes or tomato salad, I recommend.
 

Good luck and

Enjoy your meal!!!

sorry that it took me so long...

I have a delicious recipe for you that fits very well to the summer ... even if he is not so really arrived in Austria ...

Freistädter Beer Bread Soup (time about 30 minutes)

INGREDIENTS:
3 handful of stale bread, cut into cubes (no matter what, rye bread tastes best)
40g butter
150 g onion
1 carrot
1 clove garlic
1 ½ l Beef soup od. Vegetable broth
125 ml beer (your favorite beer, or if you have the previous day a little leftover)
per ½ fennel seeds and cumin
1 tsp dried lovage
2 tablespoons chopped mint
Salt and pepper

PREPARATION:
1. The bread cubes in a pan fry with 20 g frothy butter and set aside.
2. Onion peel and cut into rings. Peel carrots and cut into slices. Garlic finely chop.
3. In a saucepan, heat the remaining butter, sauté onion, carrot and garlic in light brown and deglaze with beer. Pour soup with fennel (or Brotgewürz), caraway, lovage, salt and pepper. Cook for about 10 minutes, then giving the bread cubes in the soup. Distribute in plates and sprinkle with mint.
I wish you all a good appetite and good luck !!! 

Roast beef á la kacheline (4 servings)

Ingredients Roast beef:


600 g roast beef
4 tablespoons olive oil
4 tablespoons balsamic
6 tablespoons mustard



Ingredients tomato-onion sauce:


250 g tomatoes
1 onion
4 sprigs rosemary
vegetable broth



Preparation roast beef:

Clean the meat fro. Olive oil, balsamic vinegar and mustard mix and then marinate the roast beef with it. After that season well. The meat at 150 ° C for about 40 minutes in the oven, then slice thinly and serve immediately.



Preparation roast beef:


Make the meat ready for cook . Olive oil, balsamic vinegar and mustard mix and then marinate the roast beef with it. After that season well. The meat at 150 ° C for about 40 minutes in the oven, then slice thinly and serve immediately.



Preparation tomato-onion sauce:


Onion fry until soft in butter oil. The rosemary and the quartered tomatoes, douse with balsamic vinegar and let boil down to allow the acid evaporates. Fill with broth and let simmer over low heat. At the end, add a little mustard and possibly liquid and let simmer everything that it produces a smooth sauce.



The finished tomato-onion sauce serve with finely sliced roast beef and some fresh horseradish. Enjoy the Roast beef leftovers for supper or breakfast that's delicios too. Enjoy to eat...

hello again...

my way to make the perfect pita bread:

* 500 g of wheat flour
* 2 level tsp salt
* 1 heaped tsp sugar
* 3 tablespoons olive oil
* ½ cube of yeast
* 300 ml lukewarm water

 

All at a workable dough together and let go for about 1 hour in a warm place. Preheat the oven to 180 ° C. The dough after suspension with hands knead, then divide into 8 portions and roll into balls, then flatten slightly. Place the dough on a baking sheet and bake before even with a little olive oil (I always make me some pizza spice into the oil -> flavor) coat. Bake on the middle rack about 4-5 minutes. You should not accept any color and remain soft.

Hope I wrote it for granted. Enjoy the meal!