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For Rama Cremefine, Theresa and Benjamin from gernekochen.de face a real challenge: a 3-course meal, each with only three main ingredients and one of them always a product of the Rama Cremefine Range. Just in time for the beginning of spring and the upcoming Easter days can be braked with their great recipe creations so.

Theresa and Benjamin von gernekochen.de

Recipe Creation 1

Appetizer: sweet potato with curry cream and salmon + a vegetarian alternative

Ingredients for 4 persons:

  • 2 medium sweet potatoes
  • To use 200 g of Rama creamfine such as crème fraîche
  • 100 g smoked wild salmon (thinly sliced) or alternatively an avocado

In addition:

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  • 2 teaspoons dried chives
  • 1 tsp. Drink. thyme
  • 1 tsp of sugar
  • 1/2 tsp pepper
  • 1 teaspoon oregano
  • 1 tsp curry
  • 1 tsp paprika sweet
  • some oil

Preparation:

  1. Mix all seasonings, except the oil, with Rama Cremefine to a smooth cream and refrigerate.
  2. Peel the sweet potatoes and cut them lengthwise into slices approx. 0.5 - 1 cm thick.
  3. Fry this over medium heat in a little oil. They should be nicely browned from both sides and soft in the middle.
  4. Finally, spread the sweet potato slices with the curry cream and put the salmon on top
  5. Alternative: slice the avocado, place on the curry cream and season with salt and pepper.

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 254/1041
  • Protein (g): 8 carbohydrates (g): 20
  • of which sugar (g): 5, 8
  • Fiber (g): 2
  • Fat (g): 15
  • of which saturated fatty acids (g): 4, 8
  • Salt (g): 0, 1

Theresa and Benjamin von gernekochen.de

Recipe Creation 1

Main course: Beef tenderloin in a red wine-creamy-sauce with tagliatelle

Ingredients for 4 persons:

  • 800 - 1000 grams of potatoes
  • 600 g beef fillet
  • 250 ml Rama Cremefine for cooking (15% fat)
  • 500 g tagliatelle

In addition:

  • 100 ml of red wine
  • 400 ml cattle stock
  • 2 teaspoons sugar
  • salt
  • pepper
  • some oil

Preparation:

  1. Put a pot of water on the noodles.
  2. Make a pan really hot and then fry one third of the meat from one side for 1 minute WITHOUT stirring, turn the meat once and sauté again. Now put the meat on a plate and fry the second and then the third third so hot.
  3. Deglaze the pan with the red wine and the stock, add the sugar and let it simmer for about 10 minutes, simmering.
  4. Then salt the water, put the pasta in the water and the meat in the sauce and let it grow on the smallest flame.
  5. When the noodles are ready, drain them and add the creamy fines to the sauce and meat in the pan and stir well.
  6. Season the sliced ​​with salt and pepper and arrange with the tagliatelle.

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 724/3029
  • Protein (g): 42
  • Carbohydrates (g): 87
  • of which sugar (g): 4
  • Fiber (g): 2
  • Fat (g): 19
  • of which saturated fatty acids (g): 6
  • Salt (g): 0.7

Theresa and Benjamin von gernekochen.de

Recipe Creation 1

Dessert: Chocolate mousse with Amarena cherries

Ingredients for 4 persons:

  • 50 g couverture (bitter / bitter)
  • 750 ml Rama Cremefine for whipping or 750 ml Rama Cremefine for whipping confectioner quality
  • 4 Amarena cherries and some liquid

Preparation:

  1. On the evening before, or at least 4-5 hours before consumption, grate the couverture or cut it to a small size and add 500 ml of Rama Cremefine to a metal bowl.
  2. Now heat them on a water bath and stir until the chocolate coating has completely dissolved.
  3. It's best to try it for a while, if the whole thing is not sweet enough for you to add some sugar.
  4. Now let the mass cool in the refrigerator for at least three hours.
  5. Now add the remaining 250 ml of Rama Cremefine to a nice cream, then do it with the chocolate cream.
  6. For serving both creams best in piping bag, first pour the chocolate cream into a glass, then the whipped Rama Cremefine on it, a Amarena cherry and about 1-2 tsp liquid of Amarena cherries to do so.

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 669/2813
  • Protein (g): 6.5 Carbohydrates (g): 14.78
  • of which sugar (g): 9
  • Fiber (g): 0
  • Fat (g): 64
  • of which saturated fatty acids (g): 58
  • Salt (g): 0

Theresa and Benjamin von gernekochen.de

Recipe Creation 2

Appetizer: spinach cream soup

Ingredients for 4 persons:

  • 300 g of spinach
  • 250 ml Rama Cremefine for cooking 7%
  • 30 g of Parmesan

In addition:

  • 1 clove of garlic
  • 2 shallots
  • 1/2 l vegetable stock
  • 1/2 tbsp sugar
  • 5 tbsp white wine
  • margarine
  • salt
  • pepper
  • some nutmeg

Preparation:

  1. Peel the shallots and garlic and then cut into small pieces.
  2. Clean spinach and set aside.
  3. In a larger pot, marinate in the margarine, the shallots and garlic glassy and put the spinach in the pot.
  4. Once this has collapsed, deglaze with the broth and simmer for 5 minutes.
  5. Now puree the soup with a blender until it has a nice consistency and the spinach is small.
  6. Grate the parmesan, season with the sugar, white wine and nutmeg.
  7. Add Rama Cremefine 7% to the soup, bring to a boil and season to taste with salt and pepper.

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 161/661
  • Protein (g): 7
  • Carbohydrates (g): 5
  • of which sugar (g): 3
  • Dietary fiber (g): 1.5
  • Fat (g): 12
  • of which saturated fatty acids (g): 7
  • Salt (g): 0

Theresa and Benjamin von gernekochen.de

Recipe Creation 2

Main course: lamb salmon on port wine sauce with La Ratte potatoes

Ingredients for 4 persons:

  • 2 lamb salmon
  • 1 kg of La Ratte potatoes
  • 100 ml Rama Cremefine for cooking 15%

In addition:

  • 150 ml of port
  • 1 sprig of rosemary
  • 2 cloves of garlic
  • 1 shallot
  • 500 ml cattle stock
  • salt
  • pepper
  • 2 tsp margarine
  • sugar

Preparation:

  1. The lamb salmon we cooked sous vide. Clean the lamb salmon, pepper and vacuum with garlic, rosemary and 2 tbsp.
  2. Then cook the lamb at 58 ° C for 2 hours in the Sous Vide device.
  3. After about one hour, sauté the shallot in 1 tsp margarine and deglaze with the port.
  4. Let it reduce and gradually infuse with the rear while you take care of the potatoes. Within the hour, a strong sauce should be created.
  5. Half an hour before the potatoes clean and put in plenty of salt water.
  6. After the 2 hours, take the meat from Sous Vide Garer, add about 4 tablespoons of meat juice to the sauce and wrap the lamb in aluminum foil.
  7. Drain the potatoes, cut in half and fry with the cut surface in a hot pan with some margarine.
  8. Now roast the meat in another hot pan on the highest heat.
  9. Refine the sauce with Rama Cremefine and season with salt, pepper and sugar.
  10. Finally, cut the lamb and serve with the potatoes on the sauce.

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 480/2001
  • Protein (g): 22
  • Carbohydrates (g): 48
  • of which sugar (g): 10
  • Fiber (g): 4
  • Fat (g): 16
  • of which saturated fatty acids (g): 4
  • Salt (g): 0.5

Theresa and Benjamin von gernekochen.de

Recipe Creation 2

Dessert: Egg liqueur with mango

Ingredients for 4 persons:

  • 60 ml eggnog
  • 2 x 250 ml Rama creamfine for whipping up confectioner's quality
  • 1 mango

In addition:

  • 1 tablespoon of sugar
  • 50 g of powdered sugar

Preparation:

  1. Mix the eggnog and the Rama creamfine to whip.
  2. Stir in the 50 g powdered sugar and then put it into the ice cream maker for 60 min.
  3. In the meantime, corer the mango and peel and puree with 1 tablespoon sugar to a smooth mass.
  4. When the ice in the ice maker is done, you fill it in a large bowl, put the mango puree on top and stir it roughly into the ice so that there are swirls of ice and mango everywhere. Then give this mass again to solidify in the freezer.

Energy and nutrient content per serving:

  • Energy (kcal / kJ): 510
  • Protein (g): 5
  • Carbohydrates (g): 28
  • of which sugar (g): 14
  • Dietary fiber (g): 0.5
  • Fat (g): 40
  • of which saturated fatty acids (g): 37
  • Salt (g): 0

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