Tag Archives: rosemary

Italian Stew

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Italian Stew
Ingredients: 600 g lean beefsteak, salt, pepper, 1 large onion, 3 garlic clove, 100 grams smoked ham (Schwarzwalder Schinken), thyme, rosemary, oregano, basil, 3 tablespoons balsamic vinegar, 1 can diced tomatoes, 200 ml water,

Number of persons: 3

Cut 600 grams beef into cubes. Sprinkle with salt and pepper. Fry the diced beef brown in hot butter. Add 1 chopped onion, 3 chopped garlic cloves and the following Italian herbs: thyme, rosemary, oregano and basil. Bake 5 minutes. Add 3 tablespoons balsamic vinegar. Boil 1 minute. Add 1 can diced tomatoes and 200 ml of water. Bring to a boil.Leave it for about 2 1/2 hours with the lid on the pan on low heat. Enjoy!

Braised Beef

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Braised Beef
Ingredients: 600 grams beef, salt, pepper, flour, 1 onion, 2 garlic cloves, 250 grams diced bacon, rosemary, 1 carrot, 250 grams mushrooms, splash of red wine, 1 tin tomato puree, 400 ml stock,

Number of persons: 4

Season 600 grams diced beef with salt, pepper and a little flour. Bake the diced beef brown in hot butter. Remove from the pan and set aside. Bake in the remaining butter 1 chopped onion with 2 finely chopped garlic cloves, 125 grams diced bacon and rosemary until the onion is soft. Add 1 sliced ​​carrot and 250 grams sliced ​​mushrooms. Bake until the mushrooms are soft. Add a splash of red wine and let the alcohol evaporate. Put the beef back into the pan. Add 1 tin tomato puree and 400 ml stock. Bring to the boil. Place the lid half on the pan and put about 1 1/2 hours on a low heat. Get the last 30 minutes the lid of the pan so the sauce can thicken. Serve with Flemish fries and a salad. Enjoy!

Pasta with Beef Stew

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Pasta with Beef Stew
Ingredients: 600 grams beef, 1 onion, 2 garlic cloves, 125 grams diced bacon, rosemary, 1 carrot, 250 grams mushrooms, dash red wine, 1 tin tomato puree, 400 ml stock, 1 bay leaf, spaghetti,

Number of persons: 4

Preheat oven to 200 degrees. Bake 600 grams diced beef brown in hot butter. Remove from the pan and keep aside. Bake in the remaining butter 1 chopped onion with 2 finely chopped garlic cloves, 125 grams diced bacon and rosemary until the onion is soft. Add 1 sliced carrot and 250 grams sliced mushrooms. Bake them until the mushrooms are soft. Pour a dash of red wine and let the alcohol evaporate. Put the meat back into the pan. Add 1 tin tomato puree and 400 ml stock. Bring to the boil. Add a bay leaf. Place the pan with the lid on at least 30 minutes in the preheated oven, remove cover the last 5 minutes of the pan so the sauce can thicken (or do this here at the fire). Meanwhile, prepare the pasta in boiling salted water. Serve the beef stew with spaghetti. Enjoy!

Canelloni with Spinach, Tomato and Chees Sauce

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Canelloni with Spinach, Tomato and Chees Sauce
Ingredients: 2 onions, 2 garlic cloves, 1 teaspoon chilli jam, 2 tomatoes, rosemary, dash of red wine, 1 can diced tomatoes, 1 tin tomato puree, 1 bay leaf, 300 grams spinach, 500 grams minced beef, 50 ml cream, 150 grams grated cheese, 2 eggs, salt, pepper, 50 grams butter, 50 grams flour, 500 ml milk, fresh lasagna sheets,

Number of persons: 3

Tomato Sauce: Bake 1 chopped onion with 1 finely chopped garlic clove and 1 teaspoon chilli jam until the onion is soft. Add 2 peeled and diced tomatoes and some rosemary and cook briefly. Add a dash of red wine and let the alcohol evaporate. Then add 1 can diced tomatoes and 1 tin tomato puree. Bring shortly to boil, then reduce the heat, add a bay leaf and let it simmer for about half an hour. Remove the bay leaf.

Cannelloni Filling: Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add gradually 300 grams spinach and let it shrink. Spoon the spinach from the pan and cut it fine. Put new oil in the pan and fry 500 grams minced beef until brown. Pour any excess fat from the pan. Remove the pan from the heat and stir in 50 ml cream, 50 grams grated cheese, 2 eggs and the spinach. Season to taste with salt and pepper.

Preheat the oven at 180 degrees.

Cheese Sauce: Melt 50 grams butter. Add 50 grams flour and fry briefly. Gradually add 500 ml of milk. When the sauce has the desired thickness you remove the pan from the heat. Stir in 100 grams grated cheese through. Season to taste with salt and pepper.

Put the tomato sauce in a baking dish. Spoon the spinach mixture on the lasagne sheets and make a roll of each lasagne sheet. Place the lasagna rolls in tomato sauce. Pour the cheese sauce over the cannelloni so everything is covered. Place the baking dish about 20 minutes in the preheated oven. Enjoy!

Penne with Mushrooms and Marsala

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Penne with Mushrooms and Marsala
Ingredients: penne, 200 grams turkey, 2 garlic cloves, 300 grams mushrooms, rosemary, 1 tin tomato puree, 250 ml marsala, 50 ml water, salt,

Number of persons: 2

Cook the penne al dente in boiling salted water. Fry in hot oil 200 grams diced turkey to brown. Scoop it from the pan and keep aside. Put new oil in the pan and fry 2 finely chopped garlic cloves and 300 grams sliced mushrooms until the mushrooms are soft. Then add 1 tin tomato puree, 250 ml marsala, rosemary, 50 ml water and the turkey and stir until the sauce has thickened to half. Season with salt. Drain the penne, and stir through sauce. Serve with grated cheese if you like. Enjoy!

Minced Beef with Summer Vegetables

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Minced Beef with Summer Vegetables
Ingredients: 150 grams minced beef, 1 onion, 2 garlic cloves, thyme, rosemary, 1 large zucchini, 100 ml water, 1 cube vegetable stock, 1 can diced tomatoes, 125 grams corn, 2 tablespoons tomato ketchup, 1 tablespoon balsamic vinegar,

Number of persons: 3

Bake 150 grams minced beef brown in hot butter. Add 1 chopped onion, 2 finely chopped garlic cloves, thyme and rosemary and stir fry a minutes or 5. Add 1 diced zucchini and stir-fry 5 minutes. Then add 100 ml water, 1 crumbled vegetable bouillon cube, 1 can diced tomatoes, 125 grams corn, 2 tablespoons tomato ketchup and 1 tablespoon balsamic vinegar. Let it simmer on medium heat for about 10 minutes. Serve with baked potatoes. Enjoy!

Fusilli with Mushroom-Cheesesauce

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Fusilli met Champignon-Kaassaus
Ingredients: fusilli, salt, 4 chipolata sausages, 1 onion, thyme, rosemary, 250 grams mushrooms, 125 ml cream, 1 teaspoon mustard, 75 grams grated cheese,

Number of persons: 2

Cook the fusilli in boiling salted water until al dente. Bake 4 chipolata sausages around brown in hot butter. Remove the sausages from the pan and fry in remaining butter 1 chopped onion with thyme and rosemary (to taste). Add 250 grams sliced mushrooms and stir-fry until it is tender. Cut the chipolata sausages into slices and put it back into the pan. Add 125 ml cream, 1 tablespoon mustard, 75 grams grated cheese. Let the cheese melt and serve with the mushroom-cheese mixture. Sprinkle some extra grated cheese over it. Enjoy!