Recipes, Food Photos & Discussion at Nibbledish

Lentil and Bulgur fritters with goat farmer cheese

Sun, 23 Dec 2007 02:09:15 +0100

Cook the lentils with the bay leaves for 15 min. in water and orange juice. Peel the onion and finely dice it. Glaze it with the sugar in olive oil and 1 tbsp. of water. Mix onion and bulgur with the lentils and their cooking liquid and leave the mixture…

Sashimi of sea bass Italian style

Fri, 07 Sep 2007 06:39:26 +0100

Cut the filleted fish in ultra-thin slices by making long, oblique slashes with a big, very sharp knife. Arrange the slices on a big heat-resistant plate. Sprinkle generously with fleur de sel and pepper recently crushed an a mortar. Chop the cress and sprinkle it over the fish. Heat the…

Spinach Ricotta Gnocchi with chili pepper and sage butter

Tue, 14 Aug 2007 07:30:12 +0100

Wilt the water dripping spinach in a hot pan. Then rinse it in very cold water. Squeeze the water out and chop the spinach finely. Purée the spinach, 50 g butter, ricotta, eggs, 1/2 clove of garlic with salt, pepper and nutmeg in a food processor. Then mix it with…

The American Dream: New York Cheesecake

Fri, 10 Aug 2007 05:23:39 +0100

Grease a springform pan with smooth butter. Roast the nuts in a pan without any oil, leave them to cool down, and chop them in a food processor. Melt the butter. Chop the rusk in the food processor and mix it with sugar, the nuts and the melted butter. Coat…

Flavour to nibble: Herb & spice bars

Fri, 03 Aug 2007 01:30:44 +0100

Mix liquid butter and white wine at a ratio of 1:1. Cut the dough sheets in squares of approx. 23 cm by 17 cm. Put some of the butter-and-wine-mixture on one half of the sheet. Place small leaves of herbs at the edge of the sheet and salt the coated…