Recipes from Wocobook

Cold Rice salad with shrimp and ham

Cut the tomatoes into small cubes. Cut the sheet celery into thin strips across. Dip the peas if they are frozen, do not boil. Mix the rice with ham, shrimp and all the vegetables. Whip the oil and lemon juice with the spices and sprinkle it over the salad. De...

Stuffed Whole Cream Patty

Make the dad of the meat, the eggs, the pears and the onion, sliced ​​and sliced ​​for half an hour, bacon in cubes, chopped chestnuts, potatoes in small cubes, finely chopped parsley and garlic. Season with salt and pepper.

Fill the piglets with the dad. S...

Quail egg with aioli

Aioli: Stir egg yolk, salt, vinegar, crushed garlic and mustard together in a bowl. Add the oil under strong whipping, first dropwise in a thin jet. Whip until mayonnaise is thick. Beat and put the quail eggs in boiling water. Let the eggs boil for 3-4 minutes...

Gratinated leaf celery

Enable the page counter and restore them. In the middle and serve them in a small greased and rasped refractory dish. Melt butter in a pan, add the chopped onion and season it. Bring the flour in and then cream and pineapple plus juice. Sprinkle if necessary. ...

Coconut Sambol

Mix all the ingredients together and taste it. Must be flamingo flavored and slightly crisp in taste as well as taste onions. A delicious accessory that comes across the meat dish when you sit at the table. Delicious combined with chutney and yogurt salad...

Creole noodle salad

The oranges are peeled and divided into both. Mix banana slices with the cracked coconut, orange boats and juice. The peanuts are easily shaken on a dry forehead. The brown skin is rubbed off and the peanuts are chopped roughly and mixed in the salad. Mix the ...

Mushroom salad on salad

Clean the mushrooms with a brush and cut them into small terns. Finely chopped mustard and parsley gently shake in a little butter. Add the mushrooms, season with salt and pepper and let the dish sautere on the forehead for approx. 5 minutes until the liquid h...

Uova strapazzate con funghi porcini

Cut the hats into thin slices. Remove the tomato kernels and cut into sixths. Mix the eggs with cream or milk. Season with salt and pepper. Parsley turns in. Press white. Stir the mushrooms in oil and butter and add tomato and squeezed garlic. Seasoned and kep...