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Rissoni with Caramelized Onions and Blue Cheese

: Rissoni with Caramelized Onions and Blue Cheese

I have great pasta book and since Petra was of bread and roses this recipe so much "gerost" has, I nachgekocht it . I Danish blue cheese used in cheese and I was much too bitter and intense in flavor. Maybe it tastes better with Gorgonzola. I had been bought ready fried onions and tomatoes on the court and that fits really great.

Ingredients 500 grams Rissoni (Rison) 30 grams butter

3 Tbsp. Olive oil

4 onions, sliced

180g blue cheese 100g mascarpone

140 grams of spinach leaves, chopped

Source: The Great Pasta Cookbook Könemann or dente bread and roses

The Rissoni in a large pot of boiling salted water until al. Drain well and put back into the pot. Meanwhile dieButter and the olive oil in a large cast-iron pan erhitzen.Die onions over low heat 20-30 minutes until golden brown karamelisieren.Mit a slotted spoon from the pan and lift Küchenkreppabtropfen. Mix the blue cheese with the mascarpone and the Zwiebelnin a bowl. The cheese with the spinach to mix and give diePasta. Season with salt and black pepper and serve.

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carrot pasta with pumpkin seed pesto

that healthy food can taste good, too, proves this recipe. Super Yummy! I have mingled with the other 4 tablespoons pesto cream fraiche, then the pesto a bit creamy and there is more sauce.

Serves 6
15 carrots, sliced planed
2 cups water
1 teaspoon bouillon extract
500 g whole-wheat pasta
2 bunch basil
6 garlic cloves
1 lemon, grated rind
4 tablespoons Parmesan
fresh
ground pepper 4 tablespoons pumpkin seeds 2 tablespoons olive
or pumpkin seed oil

4 tablespoons creme fraiche

carrots in broth 5-7 minutes not to boil. Whole wheat noodles cook, then strain type to the carrots. Basil leaves, garlic, lemon zest, Parmesan, pepper, pumpkin seeds and pumpkin seed oil in a tall mixing vessel fill. Broth of the carrot puree into mixing vessel and everything. Creme fraiche stir. Carrots and mix with the pasta sauce.

Source: naturkost.de

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Marzipan Pineapple Cake

for the blog event Cupcakes I was too late. Nevertheless, here's my recipe, a marzipan cake and pineapple in a 18 cm springform pan. The cake tastes nice and juicy, unfortunately, was the baking time and temperature specified very inaccurate. The best of the cake at 200 degrees 50 Minutes. The fruits I have been in place the dough on the dough. The proposed glaze in the recipe I omitted and, instead, only icing on the cake.



Conclusion: Very quickly made and delicious.



Pineapple Marzipan Cake



flour
100 g 25 g 40 g
meal


sugar 1 tsp, baking powder crossed out

100 g marzipan


100 g butter or margarine,
melted 1 small. Can / n
pineapple pieces

powdered sugar


Drain the pineapple, the juice. The marzipan into small pieces or grate with flour, meal, sugar and baking powder mix well. Then pour the butter and stir with a hand mixer just good. Finally, the drained pineapple chunks unterrühren.Den dough into a 18 cm springform pan and bake at 200 degrees about 50 minutes.

Source: Chef