Filter
Reset
Sort ByRelevance
BLACK_CAT52
Summery stimpstamp with a hogweed of smoked sausage
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Bring a pot of water to the boil and add the smoked sausage.
-
Let the water return to the boil, then turn off the heat and let it soak for ten minutes.
-
Remove the sausage from the water and let it rest on the cutting board for another five minutes.
-
Cut the smoked sausage into twelve pieces of equal length.
-
Cut the top and bottom of each onion, cut the middle into two thick slices.
-
Pierce three pieces of onion and three pieces of sausage on the pickles.
-
Put in the oven for another five minutes until the onion is warm.
-
In the meantime, heat the puree in a large non-stick frying pan.
-
Peel the apple and cut into small cubes.
-
Mix the apple cubes with the lemon juice and the grated zest.
-
Add the apple mixture to the puree together with the endive and butter and heat for five minutes.
-
Serve the bear claws on the stimpstamp with the mustard separately.
-
15 minMain dishquick-cooking macaroni, winter carrot, traditional olive oil, macaroni vegetables, mix for macaroni, sifted tomatoes in a pack, tap water, Gouda aged cheese 48,vegetable macaroni with cheese cubes
-
15 minMain dishtraditional olive oil, Dutch beef balls, Provencal wok vegetable, pasta sauce sugo basil, fresh spaghetti all'uovo, fresh basil, ricotta,super fast spaghetti with beef balls
-
25 minMain dishleeks, butter, margarine, garlic, oregano, flour, flour, warm milk, mature cheese, nutmeg powder, frozen salmon,baked salmon with au gratin
-
45 minMain dishchicken thigh, olive oil, dried oregano, chili powder, dipped broad beans, bacon, lettuce varieties, young beetroot, tomato, radish, walnut, fresh mint, full yogurt, garlic, lemon juice, olive oil,salad from the vegetable garden
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it