Tag Archives: apple spread

Meatballs with Sauce Liege

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Meatballs with Sauce Liege
Ingredients: 2 meatballs, 2 onions, 300 ml water, 1 vegetable stock cube, 2 tablespoons apple spread, 30 grams raisins,

Number of persons: 2

Preheat the oven to 180 degrees. Bak 2 meatballs around brown in hot butter. Place the meatballs in an ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Fry 2 chopped onions until onions are soft and slightly browned in the remaining fat. Add 300 ml water, 1 crumbled vegetable stock cube, 2 tablespoons apple spread and 30 grams raisins. Bring to the boil. Cook over low heat 20 minutes until thickened. Serve the meatballs with the sauce Liege. Serve with fries and a salad. Enjoy!

Meatbal with Sauce Liège

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Meatbal with Sauce of Liège
Ingredients: 2 meatballs, 2 onions, 2 tablespoons vinegar, 300 ml water, 1 beef stock cube, 3 tablespoons apple spread, 30 grams raisins,

Number of persons: 2

Preheat the oven to 180 degrees. Bak 2 meatballs around brown in hot butter. Place the meatballs in a baking dish. Place the baking dish about 30 minutes in the preheated oven. Fry 2 chopped onions until soft and slightly browned in the remaining fat. Add 2 tablespoons vinegar and cook over low heat. Add 300 ml water, 1 crumbled beef stock cube, 3 tablespoons apple spread and 30 grams raisins. Bring to the boil. Cook over low heat 20 minutes until thickened. Serve the meatballs with the sauce Liege. Serve with fries and salad. Enjoy!

Meatballs with Sauce Liège

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Meatballs with Sauce Liège
Ingredients: 3 meatballs, 2 onions, 2 tablespoons vinegar, 300 ml water, 1 beef stock cube, 3 tablespoons apple spread, 30 grams raisins,

Number of persons: 3

Preheat the oven to 180 degrees. Bak 3 meatballs around brown in hot butter. Place the meatballs in a baking dish. Place the baking dish about 30 minutes in the preheated oven. Fry 2 chopped onions until soft and slightly browned in the remaining fat. Add 2 tablespoons vinegar and cook over low heat just. Add 300 ml water, 1 crumbled beef stock cube, 3 tablespoons apple spread and 30 grams raisins. Bring to the boil. Cook over low heat 20 minutes until thickened. Serve the meatballs with the sauce Liège. Serve with fries and salad. Enjoy!

Meatballs with Sauce Liège

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Meatballs with sauce Liège
Ingredients: 3 meatballs, 2 onions, 2 tablespoons vinegar, 380 ml ​​fond (1 jar), 3 tablespoons apple spread, 30 grams raisins

Number of persons: 3

Preheat oven to 180 degrees. Place 3 meatballs in a baking dish. Place the baking dish approximately 30 minutes in the preheated oven. Fry 2 chopped onions until soft and slightly browned. Add 2 tablespoons vinegar and cook over low heat. Add 380 ml fond, 3 tablespoons apple spread and 30 grams of raisins. Bring to the boil while stirring. Cook over low heat 20 minutes to thicken. (if it is not so thick just add 1 tablespoon cornstarch and water)> Serve the meatballs with the sauce Liege. Serve with French fries and a salad. Enjoy!

Marrowfat Peas with Pork Escalope and Apple Spread

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Marrowfat Peas with Pork Escalope and Apple Spread
Ingredients: 1 onion, 2 pork escalopes, salt, pepper, 1 jar marrowfat peas, 1 apple, 1 1/2 tablespoon apple spread,

Number of persons: 3

Bake 1 chopped onion in hot butter until tender. Add 2 sliced ​​pork escalopes and cook the pork escalopes brown. Sprinkle with salt and pepper. Add 1 jar marrowfat peas, 1 diced apple and 1 1/2 tablespoon apple spread. Let it all simmer for about 10 minutes on medium heat. Enjoy!

Potatoes from the oven and Stuffed Pork

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Potatoes from the oven and Stuffed Pork
Potatoes from the oven
Ingredients: 400 g potatoes, 1 shallot, potato herbs, oils,

Preheat oven to 200 degrees. Cut 400 grams of cubed potatoes (do not peel). Divide the potatoes into a baking dish. Spread over the potatoes 1 chopped shallot. Sprinkle potatoes with herbs. Mix with a little oil. Put the potatoes about 30 minutes in the preheated oven.

Stuffed Pork
Ingredients: 2 pork escalopes, 4 slices bacon, 2 tablespoons apple spread, 1 chipolata sausage,

Preheat oven to 200 degrees. Crush 2 pork escalopes. Place on each pork escalopes 2 slices of bacon. Brush each cutlet with 1 tablespoon apple spread. Remove the skin from a chipolata sausage, cut it in half and place both pork escaloeps. Fold the pork escalopes and prick it with a toothpick. Place the stuffed pork escalopes in a baking dish. Place the baking dish about 25 minutes in the preheated oven.Enjoy!

Marrowfat Peas with bacon and apple

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Marrowfat Peas with bacon and apple
Ingredients: 250 grams diced bacon, 1 onion, 1 leek, potato seasoning, 1 jar marrowfat peas (drained), 2 tablespoons apple spread, 1 apple,

Number of persons: 2

Bake 250 gram diced bacon crispy. Add 1 onion and 1 sliced ​​leek until the onion is soft. Add potato seasoning to taste. Add 1 jar of drained marrowfat peas and 2 tablespoons apple spread. Let it all simmer 10 minutes. Add 1 peeled and diced apple. Heat through. Serve with potatoes or white rice. Enjoy!