Noodles with 4 sauces
DIFFICULTY
easy
easy
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
7
- 1 Onion
- 40 g streaky smoked bacon
- 2 Tomatoes
- 200 g Calf's liver
- 2-3 Sage leaves
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g chunky tomatoes
- 7-10 Tbsp a few squirts of lemon juice
- 1 Garlic clove
- 1 Onion
- 375 g Carrots
- 1 TABLESPOON Sesame
- 1 TEASPOON Walnut oil
- 3/8 l Vegetable broth
- 1 TABLESPOON Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Soy sauce
- 1 potty Chervil
- 400 g Turkey Breast
- 6 Apricot halves (from the can)
- 2 Spring onions
- 1 Garlic clove
- 40 g Cashew nuts
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Flour
- 1-2 TEASPOONS Curry
- 6 TABLESPOONS Apricot juice (canned)
- 100 g Whipped cream
- 100 ml Milk
- 200 g green asparagus
- 2 shallots or 1 small onion
- 1 TABLESPOON Butter or margarine
- 200 g fine uncooked veal sausage
- 50 ml White wine
- 100 g Whipped cream
- 400 ml Vegetable stock
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS sauce thickener
- 2 TABLESPOONS grated parmesan cheese
- 150 g Gnocchi noodles
- 150 g r
- 150 g green ribbon noodles
- 150 g Narrow ribbon noodles (Linguini)
- 7-10 Tbsp Salt
Directions
- 1
Per portion (with 6 people) approx. 970 kJ/ 4070 kcal. E 49 g/ F 43 g/ KH 94 g. Per portion (with 8 persons) approx. 3060 kJ/ 730 kcal. E 36 g/ F 32 g/ KH 71 g
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