I adore these One Pot recipes because you can combine them as you like. Why are they called One Pot? Because all the ingredients go into a wok, and you can use a deep pan, too. Preparation is very quick and easy for us, who have and do not have a lot of time.
INGREDIENTS :
500 g of pasta
1 l of vegetable stock
200 ml of cooking cream
2 cloves of garlic
¼ small spoon of chilli flakes
1 big onion
600 g of frozen mixed vegetables (broccoli, carrot, cauliflower)
4 spoons of oil
200 g of pancetta
250 g of canned corn
½ small spoon of pepper
100 g of pine nuts
100 g of parmesan cheese
salt
PREPARATION :
1 . peel the onion and cut it into small cubes …
2 . cut the pancetta into small pieces …
3 . heat the oil in the wok …
4 . add onion and garlic and cook for 3 – 4 minutes …
5 . add pancetta and keep cooking for 3 – 4 minutes …
6 . add vegetables, pasta, pepper, salt according to your taste, vegetable stock and cooking cream …
7 . stir and cover the wok …
8 . when pasta boils, reduce the heat and cook for 10 minutes, but it always depends on pasta you use. Stir occasionally …
9 . after ten minutes add parmesan and corn, stir well and cook for 2 – 3 minutes …
10 . at the end add chilli flakes and pine nuts and stir well …
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Accordion Bread with Spices
Simple, soft, aromatic, this accordion bread is magnificent. I always prepare it with grill and all our friends are delighted. You can determine the flavour of this bread on your own, because you can put your favourite spices into the butter
INGREDIENTS FOR DOUGH:
750 g of flour
400 ml of water
1 packet of yeast
1 spoon of sugar
3 tea spoons of salt
5 spoons of oil
TOPPING:
125 g of herb butter
2. OPTION FOR TOPPING :
125 g of butter
2 tea spoons of smoked red pepper ( spice )
chilli
1 – 3 clove of garlic
PREPARATION:
1 . put sugar into warm water, crumble the yeast, mix it well and dissolve in the water …
2 . leave the yeast in a warm place to let it activate …
3 . in the meantime prepare all other ingredients in a bowl and when the yeast has activated, make a smooth, soft dough that does not stick to your hands …
4 . form the dough into a ball …
5 . oil the bowl a bit, put the dough back into the bowl and oil it a little to avoid drying …
6 . leave the dough in a warm place to double its size …
7 . form the dough into a rectangle with thickness 0.5 cm, coat it with butter of room temperature, so it can be spread on the dough easily. Cut the dough in strips cca. 7 cm wide …
8 . take the dough from the worktop and put the beginning of the dough on your palm. Moving the hand where you keep the end of the dough, you go towards and backwards, folding it in the shape of an accordion. LOOK AT THIS PROCEDURE IN THE VIDEO …
9 . oil a baking tray a bit (a smaller one) and line the bread one by the other. You MUSTN’T push the dough too close, because it needs space when rising…
10 . cover the dough with transparent foil and leave it in a warm place for some 15 minutes …
11 . put the bread into a well heated oven at 180 degrees and bake it for cca. 30 minutes …
TIP:
You can add your favourite spices into the butter: curcuma, oregano, chilli, thyme, red pepper – mild, hot or smoked, garlic, parmesan cheese, etc …
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Summer Rolls
If you are fond of vegetables, then this is a top recipe for you, and if you are not, you are likely to become one when you try these vegetable summer rolls, peanut dip goes extremely well with them. The dip gives special charm to this recipe, as its taste suits vegetables perfectly. Combination of various tastes is likely to make you a vegetable fan, but do not forget that this peanut dip, which is obligatory.
INGREDIENTS :
1 avocado
1 carrot (a bigger one)
1 cucumber
200 g of maize
½ yellow, red and green bell pepper
1 courgette (a smaller one)
1 chicory
200 g of mixed salad
150 g of glass noodles
Rice paper (1 package of 12 pieces)
FOR THE DIP :
130 g of peanut spread (creamy)
juice of ½ lime
80 ml of water
3 spoons of agave syrup (or aronia
syrup and floral honey will also do)
1 piece of ginger (1 cm )
1 clove of garlic
3 spoons of soy sauce
ADDITIONAL INGREDIENTS :
food colouring (if wished)
PREPARATION :
1 . wash the vegetables and cut them into narrow strips, cubes or spirally, as wished …
2 . pour boiling water over glass noodles and add food colouring immediately (colouring is not obligatory, you can leave the noodles transparent) and let it stay for 5 to 10 minutes (read the instructions on the packaging) …
3 . in the meantime prepare the dip …
4 . grate the ginger, chop the garlic, juice the lime and put all the dip ingredients together, stir well and mix with a hand blender. Put the dip aside to continue the preparation …
5 .strain the glass noodles, wash them with cold water and oil them a bit to avoid their sticking together …
6 . oil the tray where you will line your ready rolls…
7 . dip the rice paper in warm water and take it out immediately, put it on the worktop and leave for a few seconds, so that it becomes elastic and flexible …
8 . line vegetables and glass noodles in the middle (any order will do) and wrap up …
9 .fold one side over the vegetables and close the left and right sides inwards and then just roll (roll slowly because rice paper is very sticky and cannot be rolled again if wrapped in a wrong way) LOOK AT THAT PROCEDURE ON THE VIDEO! …
TIP :
If you do not want to use food colouring, you can make some juice by boiling vegetables and pour it over the glass noodles to get various colours (noodles do not get such an intense colour as they do with food colouring and they get some taste of juice, too) .
You can put some smoked salmon or cooked chicken together with vegetables into your summer rolls or you can change the vegetables and use the ones you prefer.
If covered, summer rolls can be kept in the fridge for 2 to 3 days.
If you expect guests, put all the ingredients and a bowl with warm water on the table, so that everybody can fill their summer roll as they like.
I have taken the recipe for the peanut dip from the blog Sallys Welt .
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Finger-food – Filled Crackers and Tomato
Are you celebrating something? Maybe somebody’s birthday, are you having a party or awaiting friends for a meeting to watch a good film? Whatever it is, finger-food is there for you, but it will also suit well for guys who will spend their evening watching a football match.
BASIC INGREDIENTS FOR THE FILLING :
1 red bell pepper
1 onion
500 g of Feta cheese
300 g of milk spread
THE FIRST VERSION FOR THE FILLING :
1 ½ tea spoon of chives
1 g of pepper
50 g of tuna pieces ( canned)
THE SECOND VERSION FOR THE FILLING :
½ of avocado
1 – 3 cloves of garlic
THE THIRD VERSION FOR THE FILLING :
chilli
1 tea spoon of smoked red pepper (spice)
ADDITIONAL INGREDIENTS :
cherry tomato
salty crackers
PROCEDURE :
1 . clean the bell pepper and garlic and cut them into small squares …
2 . wash the tomato, cut off a smaller part of the top (to get a cover from the tomato), make the bottom even, so that the tomato can stand, and then take out the pulp with circular movements. Leave it aside to prepare the filling …
3 . put Feta cheese and milk spread in a bowl and press well with a fork, then add red bell pepper and onion and mix well …
4 . divide the filling in three equal parts …
5 . put chives, pepper and tuna into the first one and mix well …
6 . put the cleaned avocado and garlic into the second one and chop the ingredients well in a blender …
7 . put the chilli and smoked pepper into the third one and mix well …
8 . put all three fillings into decorating bags separately, and fill the tomato with avocado filling (because this filling is somewhat thinner), put the cover on the tomato and fill the crackers with other two fillings …
TIP :
You can prepare the filling a day before and store it in the fridge, but fill the crackers just before serving, so that they do not get soft.
Instead of tomato you can use whatever you like e.g. fresh cucumbers, baguette or you can put the filling on a chicory leaf etc…
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