Schwierigkeitsgrad
Die meisten unserer Rezepte sind einfach. Manche sind etwas herausfordernder: Und zwar jene, die als mittel oder fortgeschritten bewertet sind.
Arbeitszeit
Dies ist die Arbeitszeit, die du benötigst, um diese Mahlzeit zuzubereiten.
Gesamtzeit
Dies ist die Zeit, die benötigt wird, um das Gericht von Anfang bis Ende zuzubereiten: Marinieren, Backen, Kühlen usw.
Portionen
Dies zeigt an, auf wie viele Portionen dieses Gericht zugeschnitten ist.
Zutaten
Potato sauce
- 90 g olive oil
- 130 g roasted red peppers, preserved (see tip)
- 2 garlic cloves
- 1 red chilli, fresh
- 240 g floury potatoes, cut in pieces (1-2 cm)
- 3 - 5 threads saffron, to taste
- 250 g water
-
1
chicken stock cube
oder 1 tsp chicken stock paste, homemade - 1 tsp salt
- 1 pinch ground pepper
Harissa paste
- 30 g cumin seeds
- 20 g coriander seeds
- 150 g roasted red peppers, preserved
- 2 fresh red chillies, deseeded
- 2 garlic cloves
- 1 tsp salt
Fish stew
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 garlic clove
- 1 red chilli, fresh
- 110 g onions, cut in pieces
- 140 g celery, cut in pieces
- 2 - 3 threads saffron, to taste
- 50 g olive oil
- 1 pinch salt
- 1 pinch ground pepper
- 600 g water
-
1
tsp chicken stock paste, homemade
oder 1 chicken stock cube (for 0.5 l) - 360 g tomatoes, cut in pieces
- 200 g celeriac, cut in thin slices
- 10 g fresh coriander leaves, plus extra, chopped, to garnish
- 300 g floury potatoes, cut in pieces (approx. 2-3 cm)
- 400 g white fish fillet, skinless, cut in pieces (5 cm)
- 250 g mussels, fresh, cleaned
- 2 tbsp lemon juice
- bread, sliced, toasted, to serve
- Nährwerte
- pro 1 portion
- Kalorien
- 2004.2 kJ / 479 kcal
- Protein
- 24 g
- Kohlenhydrate
- 30 g
- Fett
- 29 g
In Kollektionen
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