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80K views · 6.8K reactions | 😍 KRAUTFLECKERL sind LIEBE 🫶🥬🍝 Einer der besten österreichischen Klassiker, die‘s gibt, oder!? 😄 #motioncooking #krautfleckerl #austriancuisine #österreichischeküche | Gerhard Dragschitz

Krautrouladen mit Kartoffelpuffer | Alex und Christopher stehen wieder zu euren Diensten. 😃 Diesmal haben die beiden nochmal ein herbstliches Gericht für euch. 🍂🍽️ 𝐊𝐫𝐚𝐮𝐭𝐫𝐨𝐮𝐥𝐚𝐝𝐞𝐧 𝐦𝐢𝐭... | By Best of Zillertal | Nice to have you back. Today we are back, Christopher and I are always at your service. What are we gonna do today? Something autumnal about herb wraps with potato puffer. We made apple roast on top. Costs another Christopher, huh? War gut. It was just the potato and today we're making puffers. I'll tell you how it goes, but now we're starting to move on. What abundance do we need for our herb growers, of course bark and pork. There we cut an onion knob and bacon a little fine together, yes there are those who let it all be done in rough pieces and then mix it. But we don't need that, because when it comes to the herb wrap, it's what's inside that counts. Look, the Röschma is around now. You need the heat there. Lets get this going, huh? Onion with bacon. The bacon gives us a wonderful aroma. Probably our spectrum. This is crazy, isn't it? And and this is the taste we need less salt and the sweetness you have inside, this earthy herbal liqueur. Gewaltig, ja? It's already starting to smell good. Add garlic garlic to the end yes Not to freeze that he doesn't get bitter to us, yes, the whole story. Right. Hä? And that one in the ring. Was man noch dazugeben? A bit of a Majoran, then I have a guat a Majoran up there in my shroud, look. Nice one rebel. And it's all good, look outside, we'll still have a nice heat. We'll let them cool down a bit before they give it to Paschierten, yes? And there in the pantel in Heiko more or less. And that's actually smart cooking, but we know that anyway, don't we? Mhm. That's where I cut root vegetables. There they come now, if oaner wants to add a celeryaner. I now have a young onion, a little onion, don't cut too fine, yes, and there are only carrots. We'll just let that go there. Now that the temperature goes back, very, very important, do not roast Slowly roast. Warum? Most people know this. Then the flavors come out best. I'll just leave that in there now and we'll already take care of the herb wrap. Kraut Rolanen, like in Vienna, we often did it with the licks, eh, sauna herbs. This is like a sauerkraut, whether it's hidden in the whole head is also good, but we do it like this look a wonderful sausage gray we cut there and then we dissolve the outer leaves nicely. And in that how do we get a delicious dish to cook very easily, it can be so easy. Ich bin sowieso überrascht, weil wir das grad machen, weil zu uns sagen, für die Deutschen sagen sie auf, die oder wie viel Leihdienst zuschauen. Thank you so much again. Now we need 100 of me, have to imagine, Christopher who comes with camping where? Can you imagine that? There's a German from the federal front door, right? And he watches every video. Just like to see, what's your name? Gambling like a musician. Greetings, greetings and that's all already here, isn't it? When people watch this everywhere. Look, put salt in the water. Now we're rehearsing them, right? I have the outer leaves, of course, the sizes. You have to or tell me blanching in kitchen language, but if you're interested, cook down a bit, yeah? Because when wrapping it breaks, yes and we don't know that and if that's a bit curly, then we can then grease it, wrap it, make it, if it's a salad later you find a Christopher there, in short, that's right, right? Ja ja Voting. Pretty well sokoch knows that they just leave them on. I'm going to put that now let's go out there to roll. Yes, Ski speaks, the herb is already relatively robust, that would have been very hot, yes? So now we're going to cut off the power, right? Honestly, it works. Herrlich. This and hell bist. That's it, that's it, this is something from the Pescho. There's a bit of printing there, look, and we're already getting there, eh? I'm already curious to see what she looks like. Yes, especially, I say he has to taste, yes? And his stuff, that's a bit forgotten in everything. This is nothing at all, nothing difficult. We make them a little smaller now, so that they go faster. But now we have to finish this beforehand, because there is the mixture for Schierte, look. Ja. Christopher, we'll add the whole thing to it. Ja. Yes, then I'll get soaked in. She should be really well thought out. Wasser. In the water, yes, filing cold water. That's what makes that's the fluffy one, the fluffy one, yes many do it then only with brussel or thing, that's never so plum, yes and that comes to express well, look, give me your real handiwork, yes. Now we'll give dazuai and you a totter, that would be fitting. Important, of course, salt, zack, zack. A little spice then a few brussel already, we give one and then mix the whole thing. On the major I can also enter a little bit. Ha? All the time good. You have to hold a little when you say concealer is great, right? Ja. A bit of boxing, but that's what I feel the most. And you see, look, that's different masses. Heavy feelings. The koa of course, when someone like that says, ah, I don't want to make a herb, anyway. Stuffed peppers is a good thing. Or just pretend it fits. This always fits. Really, a good thing is already fluctuated, it can't be more fluid, yes, you can see, that's how it lifts, yes. Ja. And then look, stay there. How can we get this in there, look? That's what we've done and look, let's dry a bit. We are clean, of course. No, san ma do, do mer now yes like he so exactly so a little bit more bills that people just kama, yes? Jetzta. Come on, look. Where ma a little twice a little and you do, right? I'll tell you one more thing. We'll put that on that now, right? We'll put that up there, see. Yes is never speechless fast. Schau. That's good, isn't it? Is it just possible? Okay. It is that simple. Cooking is so hard, eh? This is a Gaudi. Zack, zack. And with the opening down yes. Don't roast underneath, anyway, you don't need all that, right? We're doing one of these. And then we shove it in our ears at 180 degrees. This takes about twenty minutes. Saft Ja? And now we're nailing it. One hundred and eighty degrees, I think, 20 minutes. This will do. Getting a little up with the temperature. It's a little faster, you can cross my cross there. Here we go, make the buffers. We're going there today, right? Because a buffer is not a grill, yes, the grill. As I said, you can already do it, the Swiss make it, only the raw potatoes and the small ones are already inside. Here in Austria you like to be on the buffer, yes. That's the superlokal finished in Vienna. That's a beer place with my brother. They drive the buffers. Swiss House, pretty awesome. But better. Look I got your thing now. I need my rub on. Where did I go now? Hä? Oh yeah right look. In there, look inside. Actually, how to be careful not to touch the fingers of a saw. From sweating too. But I know, no price. Here we go. I don't need them all in. I only want that, because that's a wonderful thing. If someone says I don't want meat, who eats this, add a little salt to it, right? Then, of course, did we stab a sour space? Because right, yeah. You've been working with me for a long time. I have a little something there we have the acid inside. Then in that case we add very little to it, because I still have a bit of the potato, that doesn't matter at all, we add a bit of an onion, yes, a bit of freshly cut. Mhm. Sven Noah wants some garlic, anything can give one, right? And the bread has to be called now, let's go into some freshly cut garlic. Das ma. And split or grill. They are. You can make it even fatter. That's right, everyone can do at home as they want, he can do even more fat, I have to get a little fat then That's what we have at home and grandma did that. With apple mousse, applesauce on top or cranberries, right? Mhm. Nur die Buchpferde. Yes, that's actually our own court again. The janitor. Homemade food. I'll just stick to it on the pledge. Yes. Stay nice on it. We shall see now. That's why they're supposed to swim a bit so she can stuff the egg a bit while I'm sublimation a bit, right? Then turn around, there simma net with Look sikaro ready again always right for cooking Cool. Hä? Of course, let's leave it all out, make sweat beads, but what do you not do as a gift? Really great. We need to get crunchy already. The frying pan is too hot, huh? That has to be said. Then it's not that the outside only appears and the inside the earth from the. He's not good. Everything with feeling. By the way, one came to the roulade. Ja. Otherwise we can the Das will now take about twenty minutes. He still has a bit of upper heat to get it like this. Ja. Cherry, puffer, now done, now, that's how they should be. A little right, we say. Ja. Get out of the ground, huh? Here, clean as always. Let's play again, you like it, right? Pretty cool. Now clean up a bit. Now look, cleaned and the herb wraps are ready. Take a look at yours. Hm, that smells wonderful. Unbelievable. Put those on there, look. Make yourself a little heat or not a little. We'll leave that one there. We need heat now. Then we'll leave them like that. Ah so so mog i dich. That's right, yeah. You just need it in a sauce. This just fakes everything up for you, doesn't it? Exactly, look, that's why we added the vegetables before, right? Mind of mind. Made some tomatoes, not too many, yes. You have to roast Kua for that. Now hamma, all the flavors of the vegetables are no longer talking about. Some of your vegetables in there, huh? Delete that. A bissle Weißwein ab Ne? Up until now. Let's cook this one more time. The flea quietly tastes a little like a poodle bar, anyway. A little pepper, a little salt. Letting it cook in. There's no bonding in there, feel a wonderful juice. Success again, huh? What do you say? This is to be praised. They fetch. You need to have this. Give it a go. When you cook it so clean. Of course, you smell very young after that, right? You have to fix it all the way. Already now. How wonderfully juicy. Perfekt, du. Flaumig. Mhm. Saftig. Would you like to check this out. Gewaltig. Speechless. Speechless. That'll make plum, yes, of course. But the taste in there, yes you you deserve that. Ja? And now watch out, now it's showering a bit, there's the sauce, we're cooking the flobe. Wake up here, look for yourself. Now we go, look, and we'll still glaze that on top of it. Take a look at this. The buffers then. What are we going to put on that? Pretty much, eh? That you also make a huash. That was already buffa. Fits. And now, finally, it's only upwards, right? Now that's a must-have meal, right? Now you can pull that over. Check out the juice She's up here. Agrauto-land, how are Bilderbuchstedt? Puffer, says thank you, not only me but Christopher also says thank you for being there. Until next time. And good luck.

14K views · 42 reactions | Hähnchen, Lauch und Sauce – diese Hähnchen-Spätzle-Pfanne bringt cremigen Genuss auf den Teller und ist in kurzer Zeit servierfertig. 🥘🍴 🛒 Du brauchst: 👉 700 g Spätzle, 400 g Hähnchengeschnetzeltes, 350 g Lauch, 20 ml Schlagsahne, 150 g Frischkäse, 20 ml Weißwein, 80 g Zwiebeln, 50 ml Speiseöl, 1 TL Salz, 1/2 TL Pfeffer, 1 Prise Muskatnuss, Röstzwiebel (optional) 💡 Das ganze Rezept findest du auf unserer Homepage (Link in Bio) und in unserer heutigen Story.️ #EinfachTasty #EinfachTastyRezept #SpätzlePfanne #Pfannengericht #SchnelleRezepte #ComfortFood | Einfach Tasty

920K views · 8.8K reactions | I put ground meat on top of the potatoes and see how delicious it is | I put ground meat on top of the potatoes and see how delicious it is | By I'm Diego | Facebook

325K views · 9.6K reactions | Sadece 2 Malzemeli Unsuz Glutensiz KetojenikSağlıklı Poğaça🇬🇧Recipe in English👇only 2 ingredients•Ketogenic •Dışı çıtır içi yumoş •Çok kolay ve çok lezzetli bir tarif 4 tane için; 🥚4 Yumurta akı 🧀150 g Mozzarella peyniri (rendelenmis) 🌿Kekik (isterseniz, bence çok yakışıyor) Fırını 200 derecede ısıtıyoruz. Fırın çok sıcak olmalı. Videodaki gibi yumurta aklarını sertleşene kadar çırpıyoruz, Mozzarella ve istediğiniz baharatları ekleyip spatula yardımıyla karıştırıyoruz ve bekletmeden tepsiye koyup sıcak fırında üzeri kızarıncaya kadar (fırın kapağını hiç açmadan) yaklaşık 25 dakika pisiriyoruz… 👌Lezzetine bayılacaksınız 🇬🇧 Flourless with Only 2 Ingredients Gluten-free ketogenic Healthy bread - Crispy on the outside, soft on the inside - A very easy and very delicious recipe 4 grains; 🥚4 egg whites 🧀150 g Mozzarella cheese (grated) 🌿Thyme (if you like, I think it goes well with it) Heat the oven to 200 degrees. The oven must be very hot. Add a pinch of salt to the egg whites and whisk until stiff, add the Mozzarella and the spices you want, mix with the help of a spatula, put it on the tray without waiting and bake in a hot oven for about 25 minutes (without opening the oven door) until the top is browned... 😋You will love it . . . . . . #glutensiz #kiloveriyorum #fibromiyalji #abnehmenohnezuhungern #diyabettebeslenme #ketojenikdiyet #glutenfrei #glutenfree #ketogenic | ℍ𝕖𝕒𝕝𝕥𝕙𝕪 𝕃𝕚𝕗𝕖 ♡ 𝕊𝕒ğ𝕝ı𝕜𝕝ı 𝕐𝕒ş𝕒𝕞

465K views · 1.8K reactions | Der geniale Trick, der Ihre Art, Fleisch zuzubereiten, verändern wird! Zutaten: Blätterteig: 700 g Senf: 30 g Prosciutto: 100 g Zwiebel: 100 g Pilze: 200 g Salz: 4 g schwarzer Pfeffer: 4 g Käse: 150 g Schweinefilet: 1 St schwarzer Pfeffer: 4 g Salz: 4 g Eier: 1 St | Cookrate - Deutschland

154K views · 1K reactions | 4 pommes de terre et tous les voisins demanderont la recette ! | 4 pommes de terre et tous les voisins demanderont la recette ! Ingredientes: beurre doux: 80 g huile d’olive : 10 ml pommes de terre: 4 pc sel: 3 g... | By Savoureux.tv | Facebook

19K views · 80 reactions | Tafelspitz mit Meerrettichsoße 🥩😋 📌Mit Rezept Das ausführliche Video zur Zubereitung findest du jetzt auf YouTube, abonniere unseren neuen Channel: @einfachkochen 👍 🗒️ Unsere Zutaten: **Für den Tafelspitz** 800 g Tafelspitz 1 Bund Suppengemüse (Sellerie, Karotten, Lauch, Petersilie) 1 Zwiebel 1 EL Salz 2 Lorbeerblätter 5 schwarze Pfefferkörner **Für die Meerrettichsoße** 50 g Butter 40 g Mehl 100 ml Milch 300 ml passierte Tafelspitz-Brühe ¼ TL Salz 1 Prise Pfeffer 1 Prise geriebene Muskatnuss 50 g Meerrettich aus dem Glas ½ Zitrone (für den Saft) #einfachkochen #tafelspitz #tafelspitzvonoma #omasrezepte #rindertafelspitz | dasKochrezept

3.6M views · 38K reactions | I learned this trick from a butcher! This is the only way I cook meat | I learned this trick from a butcher! This is the only way I cook meat Ingredients: onion: 400 g (14 oz) black pepper: 1 g (0 oz) salt: 4 g (0.1 oz) soy... | By Cookrate | Learned this trick from a butcher. Cut the onion into thin slices. Season the onion with black pepper, salt. And soy sauce. Cut the pork into thick slices. In a pan with vegetable oil, melt the butter. Put the meat to fry. Season with salt. And black pepper. Fry for seven minutes on both sides. Put the meat on the onion. Mix the vegetable oil with honey. Lemon juice. Mustard, salt, and black pepper. Pour the sauce over the meat. Cover with aluminum foil. Bake for 40 minutes. Cut the potatoes into pieces. Pour water over the potatoes. Season with salt. Boil the potatoes for 30 minutes. Bring the butter to a boil with garlic. Milk. And rosemary. Pour over the puree. Crush into puree. I

1.3M views · 118K reactions | Au Gratin Potatoes 📕Recipe here: ❂ Ingredients: 2.5 lb Yellow Potatoes 200g. Bacon 1 Yellow Onion 50g. Cruyere cheese 50g. Fontina cheese 50g. Parmesan cheese 2 cups Heavy Cream 1 Roasted head of Garlic 2 Tbsp Butter Salt/Pepper to taste Fresh Thyme Chives ❂ Cooking process: ⁃ Preheat oven to 400˚F. Grease a casserole dish. ⁃ Grate 2mm thinly slice potatoes – using a mandolins. ⁃ Fry bacon with onions. ⁃ Grate three cheeses. ⁃ Combine Gruyere, Fontina, Parmesan cheeses and heavy cream. Add fried bacon with onions, roasted garlic, salt/ pepper and fresh thyme. ⁃ Add sliced potatoes and toss-together. ⁃ Put in a baking dish, cover with foil and put in the oven for an hour. ⁃ After an hour, remove the foil and bake until golden brown. ⁃ Sprinkle with chives. #potatoes #potatorecipes #creamypotatoes #augratinpotatoes #augratin #food #foodporn #cooking #recipes #easyrecipes #foodie #quickrecipes | AL Dante Channel | Food Cinematography

1.9M views · 6.4K reactions | Ein Trick und das Fleisch schmilzt auf der Zunge wie Butter! Zutaten: Schweinekotelett: 1 kg schwarzer Pfeffer: 7 g Salz: 10 g geschmolzener Käse: 150 g Zwiebel: 1 St Pilze: 100 g schwarzer Pfeffer: 3 g Salz: 5 g Mozzarella: 150 g Eier: 1 St Mayonnaise: 100 g schwarzer Pfeffer: 3 g Salz: 3 g | Cookrate - Deutschland | Facebook

668K views · 4.5K reactions | Rinderschmorbraten | Rinderschmorbraten Ich liebe Schmorgerichte, weil man sie gut vorbereiten kann (bereits am Vortag) und weil sie gelingsicher und gar nicht schwer zu... | By Barbara Prantl | Facebook

806K views · 1.6K comments | Das Geheimnis saftiger und zarter Rouladen! 🔥👨‍🍳😋 #roulade #rouladen #rouladenliebe #winteressen | By grill-kenner.de | Facebook