Kartoffeln vom blech tim mälzer

Aus der Sendung “Tim Mälzer kocht!” 24.10.2009, 15:30 Uhr, ARD. Doraden innen und außen unter fließend kaltem Wasser waschen und gründlich trocken tupfen. Die Haut leicht einschneiden. Kartoffeln gründlich waschen und in ½cm dicke Scheiben schneiden. 4 El Öl auf einem Backblech verteilen, die Kartoffelscheiben nebeneinander darauf legen und salzen. Die Doraden auf die Kartoffeln legen. Mit Paprikapulver und Salz würzen und mit dem restlichen Öl beträufeln. Die Zitronen halbieren und die Enden abschneiden. Auf das Backblech setzen und auf jede Hälfte 1 Tl Zucker geben. Fenchel putzen, längs in ½cm dicke Scheiben schneiden und zwischen den Fischen verteilen. Mit Pfeffer würzen. Im heißen Ofen bei 220 Grad auf der unteren Schiene. 20-25 Min. braten (Umluft nicht empfehlenswert). Zubereitung “In Salz gebackene Rote Bete” (60 Minuten) Rote Bete putzen. Salz und Eiweiße mischen, ⅓ davon in eine Auflaufform (am besten mit Backpapier ausgelegt) geben. Die Rote Bete darauf setzen. Zitronenschale dünn abschälen. Zitronenschale, Rosmarin, Knoblauch und Minze auf die Rote Bete geben. Die übrige Salzmischung darüber verteilen und gut festdrücken. Im heißen Ofen bei 180 Grad (Umluft 160 Grad) auf der mittleren Schiene 45 Min. backen. Das Salz am besten mit einem Messerrücken aufklopfen, die Rote Bete herausnehmen und vom anhaftenden Salz befreien. Jede Sendung gibt es nach Ausstrahlung für 7 Tage in der ARD MEDIATHEK. (Aus: “Tim Mälzer kocht!” ARD, Samstag, 24.10.09, 15:30 Uhr / mit freundlicher Unterstützung von essen&trinken Für jeden Tag, Fotos: Matthias Haupt ) Huch, keine Kommentare mehr hier? Stimmt. Aber hier geht’s zum Gästebuch .

Kartoffeln vom blech tim mälzer

Aus der Sendung “Tim Mälzer kocht!” 10.10.2009, 15:30 Uhr, ARD. Zubereitung (45 Minuten) Kartoffeln schälen, in sehr dünne, evtl. halbe Scheiben schneiden oder hobeln. Zwiebeln fein würfeln. Öl in einem Topf erhitzen, Zwiebeln und Lorbeer darin bei mittlerer Hitze 2 Min. dünsten. Brühe zugießen und stark einkochen. Kartoffeln, Sahne und Milch zugeben und offen bei mittlerer Hitze 30 Min. kochen, dabei mit Salz, Pfeffer und Muskat würzen. Unter dem heißen Backofengrill in 5-6 Min. knusprig und goldbraun gratinieren. Sofort servieren. (Aus: “Tim Mälzer kocht!” ARD, Samstag, 10.10.09, 15:30 Uhr / mit freundlicher Unterstützung von essen&trinken Für jeden Tag, Fotos: Matthias Haupt ) Huch, keine Kommentare mehr hier? Stimmt. Aber hier geht’s zum Gästebuch . Yahoo Search. This page describes our privacy practices with respect to Yahoo Search and Yahoo Assistants. Information Collection & Use Practices. 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