Free recipes blog

Ingredients:

600 g beef tenderloin, cut into pieces
200 g sliced mushrooms
1 cup vegetable broth
100 ml cream, light
1 chopped onion
1 garlic clove minced
1 tbsp tomato puree
1 tbsp mustard

Preparing:

Cook the onion and garlic in 1 tbsp vegetable broth.
Add loin pieces and cook until they change color.
Add the mushrooms, tomato puree, mustard and the remaining broth and cook for 20 minutes.
Incorporate the cream, cook for 10 more minutes and serve.

Ingredients:

200 g beef fillet, in piece
55 g Parmesan cheese, shaved thinly
4 tbsp chopped fresh parsely
4 tbsp extra virgin olive oil
2 tbsp lemon juice
Lemon slices, to garnish
Salt and pepper

Preparing:

Cut the beef fillet into a wafer-thin slices and arrange on 4 individual serving plates.

Pour the lemon juice in a small bowl and season to taste with salt and pepper.
Beat in the olive oil and pour the dressing over the beef.
Cover with plastic wrap and set aside for 15 minutes to marinate.

Serve with Parmesan cheese and sprinkle with parsley.

Ingredients:

3 kg beef loin with little fat
1/2 cup cream
2 tbsp spicy horseradish cream sauce
1 tbsp pepper
3/4 tsp salt
1/2 tsp mustard

Preparing:

Sprinkle salt and pepper on the beef.
Place on a baking tray to roasting with the fat side up.
Cook to 170°C (350°F) for 2 hours.

Whip the cream until soft peaks obtain.
Add cream horseradish and mustard in the souroundig¡ng form.

Bathe the beef with the sauce and serve.

Ingredients:

250 g baby beef
5 ounces natural yogurt
6 sprigs of fresh mint
2 sprigs of rosemary
2 tbsp feta cheese
1 tsp salt
1 tsp black pepper

Preparing:

Mix the yogurt with mint, rosemary, salt and pepper and refrigerate for 2 hours.

Cook the beef for 7 minutes.

Put sauce on the plate and then the beef.
Bathe with feta cheese.

Ingredients:

800 g red beans
400g tomato paste
150 of LekkerLand Barva Mild cheese
25 g butter
2 onions chopped
1 chili pepper, chopped
2 cubes beef broth
Pinch of spicy (Tabasco)

Preparing:

Cook the onion and sweet pepper in butter.
Add the tomato paste, beff cubes and a half liter of water.
Let boil and add the beans and spicy.
Serve with cheese squares.

Ingredients:

2 cups pre-cooked rice
1 cup nuts
1 cup raisins
1 cup chopped celery
1/4 cup white wine
4 garlic cloves chopped
2 envelopes beef broth
1 bar margarine
1 onion chopped
1 tbsp curry
1 tsp cinnamon powder
1 tsp thyme powder
1/2 tsp powdered cloves
Lemon zest

Preparing:

Mix in a pot wine, thyme, curry, cloves, broth, cinnamon, raisins and lemon peel.
Allow to boil under low fire.

Toast the nuts in margarine in a frying pan.

Besides, in a saucepan mix 4 cups of water, garlic, celery and onion.
Add the rice when it boils.
Add nuts, stirring with a fork as it begins to dry out.
Incorporate the mixture of spices.

Leave to dry and covered with the fire off.
Season with salt and pepper.

Ingredients:

Bread of your preference
Ham
Corn beef
Cheese
Pickles
Mustard
Butter

Preparing:

Open the bread by half.
Place the mustard, cheese, ham, corn beff, pickles and close.

Varnish with butter.
Place into a waffles maker until gilding.