| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | butter |
| 1 klein | Onion chopped |
| 1 klein | Carrot chopped |
| 1 | Stalk celery chopped |
| 1 Esslöffel | tomato paste |
| 1 Tasse | Skinned and chopped tomatoes |
| 2 | eggs |
| 1 Esslöffel | parsley chopped |
| | salt |
| | black pepper freshly ground |
| 2 Tasse | nuts finely chopped |
|
Melt the butter in a pan; add the onion, carrot and celery and cook until softened. Add the tomato paste and tomatoes and cook for 5 minutes.
Put the eggs, parsley and salt and pepper to taste in a bowl and beat well. Stir in the nuts and vetetables.
Transfer to a greased 3- 3/4 cup ovenproof dish, place in preheated hot oven (425F) and bake for 30 to 35 minutes.
Turn out and garnish with onion rings, parsley, and cucumber slices. Serve hot with vegetables and sauce, or cold with salad.
Arielle@Taronga.Com
(Stephanie Da Silva)
|
|
Anmerkungen zum Rezept:
keine |
