Tag Archives: carrots

Stuffed backed duck served with pearl barley

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Hi,

Cold, winter days are an inspiration for eating something warm and satiating.

This dish is pretty time-consuming; that’s why I recommend to make it just on weekends 😉

backed duck

Ingredients (for 4 people):

–          Pearl barley

–          Carrots for salad (you can choose any salad)

–          Parsley

–          2kg duck

–          1 apple

–          1 onion

–          4 small carrots

–          2-3 pieces of green celery

Marinade:

–          2tbsp. oil

–          1tsp. cayenne pepper

–          1tbsp. thyme

–          1tbsp. marjoram

–          1tsp. salt

–          1/2tsp. colour pepper

Know-how:

  1. Stuff duck with peeled, chopped apple and onion. Pour marinade over the meat.
  2. Bake with chopped carrots and green celery in baking foil for about 2hours in 180oC.
  3. Once backed, collect the sauce, add backed carrots and celery, and process in blender.
  4. Reduce the sauce.
  5. Serve with pearl barley and salad. Decorate with parsley.

Enjoy your dish!!! 🙂

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backed duck with pearl barley and carrots

Greetings,

OnMyDish.wordpress.com

 

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Black lentil soup

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Hi,

It’s a great starter… I like it solo, with macaroni or with toasts. As decoration, I decided for French cheese. Any other cheese like mild Gouda would taste great as well.

Ingredients (for 4 people):

– One liter of water

– 100g black lentils

– 1 1/2 onion

– 2 small carrots

– 1/2 tsp. salt to taste

– 1/2 jar tomato in vinegar

– 1 big garlic clove

– 4tsp. sour crème

– 100-150g tagliolini or any other macaroni can be substituted with toasted bread for example with Philadelphia white cheese spread and garlic

– French cheese

Know-how:

  1. Boil 1 liter of water.
  2. Soak lentils for half an hour and rinse with water.
  3. Add black lentils, chopped onion and peeled carrots to boiling water.
  4. Add salt and tomatoes; cook for 20 minutes. Then blend all ingredients.
  5. Press 1 garlic clove and cook for 10 minutes.
  6. In the meantime cook macaroni or toast bread.
  7. Add chili powder to make it spicier. Salt and pepper for seasoning if still needed.
  8. Once your soup is done, cool it down for couple of minutes and add 4tsp of sour crème. One teaspoon per bowl.
  9. Decorate with cheese.

     

Enjoy your meal!

*OnMydish.wordpress.com*

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Tagliolini with vegetable strings and walnuts

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Hello,

Make your pasta colourful and rouse! This time I decided for tagliolini which is a variation of tagliatelle (an Italian pasta). Tagliolini has long and cylindrical shape in contrast to flat shape of tagliatelle. I thought matching flat and round structures will be a nice differentiating detail that will make my pasta more exciting. Both tagliatelle and tagliolini are great for thick sauces but also for less rich ones. To enrich taste and give it a luxury tint I decided to add walnuts.

Ingredients (for 2 people):

– 250g tagliolini

– 1 garlic clove

– 1 zucchini

– 3 carrots

– Pesto

– Parmigiano

– Walnuts, 4 per person

– Olive oil

– Salt to taste

Know-how:

  1. Peel off carrots and cut lengthwise into thin slices.
  2. Slice in the same way zucchini (with skin).
  3. Cook vegetables without salt.
  4. At the same time cook tagliolini.
  5. Press garlic and fry until start gets brown.
  6. Cooked and drained tagliolini mix with fried garlic.
  7. Drain vegetables and lay down on tagliolini.
  8. Top with a tablespoon of pesto.
  9. Decorate with walnuts and sprinkle with olive oil and Parmigiano.
  10. Salt to taste if needed.

Let me know what you think of this recipe:)

If you are interested in my other posts, I encourage you to make use of “Post Index”   where you can locate and learn about all the posts on my blog.

*Enjoy your meal* OnMyDish.wordpress.com