Free recipes blog

Ingredients:

6 fish fillets
3 carrots, sliced
3 leeks, sliced
1 cup white wine
1 cup water
1/4 butter stick
Salt and pepper

Preparing:

Season fish with salt and pepper.
Fry in butter and reserve.
Fry in the same skillet, leek and carrots for 5 minutes.

Add the white wine and cook over medium heat until it evaporates.
Add water and the fish and cook for 10 more minutes.

Ingredients:

1 l vegetable broth
350 g broccoli
350 g potatoes, diced
1 leek, sliced
1 celery stalk, sliced
1 garlic clove minced
1 bay leaf
Salt and pepper

Preparing:

Separate broccoli and cut stems thicker.
Simmer for 15 minutes stems with the leek, celery, garlic, potatoes, bay leaf and vegetable broth.
Add broccoli, let boil and cook for 5 more minutes over low heat.
Aside from heat and allow to cool.

Remove the bay leaf and liquefy soup.
Place the soup in the fire again, season with salt and pepper and serve.

Ingredients:

12 oz chicken into pieces
6 oz fettuccine
1 oz dried shiitake mushrooms
1 cup chinese peas
12 mini carrots, peeled
4 leeks, into strips
2 garlic cloves, mashed
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp chopped fresh ginger fine
1 tbsp of cornstarch

Preparing:

Place the mushrooms with 1 cup hot water and let stand for 15 minutes.
Drain, sliced and remove the stems.
Add the cornstarch in the mushrooms liquid reserved.

Cook pasta according to directions, drain and keep warm.

Mix chicken, sherry, soy sauce, ginger and garlic and let marinate for 5 minutes.
Fry peas and carrots in a wok with oil for 3 minutes.
Add leeks, cook for 1 minute and remove vegetables from wok.

Add the chicken mixture and fry for 4 minutes.
Add in the center of the wok cornstarch and cook for 3 minutes.
Incorporate vegetables, mushrooms and pasta.
Mix well and cook for 2 minutes.

Ingredients:

2 cups water
2 cups chicken broth
1 cup potato cubes in line
1 cup yogurt
1 cup sliced fresh mushrooms
1/2 cup chopped leek
1/2 cup chopped onion
1/4 cup minced fresh chili pepper
4 cloves garlic, chopped
2 tbsp chopped parsley
1 tsp soy sauce
Salt and pepper

Preparation:

Cooking potatoes and leek in water.
Liquefy potatoes along with the chicken broth and mushrooms.

Fry onion, chili pepper and garlic.
Add the liquid, yogurt and spices.
Allow to boil and serve with parsley.

Ingredients:

250 g sliced mushrooms
125 g risoni pasta
45 g butter
4 cups vegetable broth
1/2 cup cream
2 fine sliced leeks
2 tbsp chopped thyme
1 tbsp mustard seeds

Preparing:

Melt butter in a pot.

Add the leek and the mustard seeds and cook for 5 minutes.
Add mushrooms and the thyme and cook for 5 more minutes.
Add the broth and the pasta and bring to the boil.

Lower the fire and cook for 15 more minutes.
Add the cream and cook for 5 more minutes.