Recipes with Red onion, thinly sliced

Gazpachosalat

Lay the vegetables layered with crumbled bread in a glass bowl. Whip the marinade together and pour it over. The salad should preferably take 1 hour before serving.

Potato pizza with onion and goat cheese

The yeast is crumbled in the lukewarm milk and stirred with sugar and salt. The bowl is covered with film and placed in a warm place for 10 minutes. In a large bowl bowl, mix mash, flour, parsley, salt and pepper with yeast mixture. The dough is taken on a

Tortilla with potatoes and onions

Heat the oil in a pan over medium heat and season potato cloves and onion until the potatoes are tender for 8-10 minutes, with frequent stirring. Whip egg, cream cheese and salt in a medium sized bowl. Pour them top potato mixture on the forehead. Turn the

Quinoasalat with red onions, raisins and carrots

Bring the quinoa into a dry saucepan and warm it until it starts to shred a little and scent of nuts. Turn down the heat and gently dry the quinoa until all the seeds are golden. Bring the water directly into the pan and simmer for 12-15 minutes. Until all the

Bean soup with chili

Cooking time: 25 min. Heat a frying pan. Put a tortilla on a cutting board. Mix the beans with chulisauce and spread 1/4 of the mixture on the tortilla. Dries 1/4 cheese, onions, mushrooms, peppers, chili and coriander over. Cover with another tortilla.

Salad with tandoori-fried chicken, melon and mintcr

how to do it Put tandoori and chicken in a bag and shake thoroughly. Stir the fillets in the fat for 5-6 minutes on each side of the medium heat. Blend Cremefine and mint for a green cream - use a spelled blender or chop the coin very well and mix it with C

Salad with tandoori chicken, watermelon and mint cream

Bring chicken and tandoori into a bag, close and shake well to spread the spice on the meat. Stir the fillets 5-6 minutes on each side of the medium in Becel liquid. Blend Becel Cooking 7% and mint leaves for a green cream. Use a spelled blender or chop the

Creamy carrot soup II

Bring vinegar and sugar to a boil and cook until the sugar is dissolved. Pour the brine over the onions and let them soak for at least 30 minutes. Cut the carrots in skiverog cook them well until tender in broth flavoured with thyme, about 25 minutes. Remove