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QimiQ
Benefits
Creamy indulgent taste with less fat
Dressings made with QimiQ cling better to salads
No separation of added liquids
Reduces discoloration
Reduces skin formation
Bain-marie and freezer stable
15
easy
Ingredients for 10 portions
For the frittata
100
g
QimiQ Sauce Base
800
g
Egg(s)
Salt and pepper
30
ml
Olive oil
100
g
Onion(s),
finely chopped
200
g
Potatoes, peeled,
finely diced
50
g
Red bell pepper(s),
finely diced
10
g
Parsley,
finely chopped
50
g
Chorizo,
finely chopped
For the dressing
100
g
QimiQ Classic
400
ml
Tomato juice
20
ml
Red wine vinegar
30
ml
Olive oil
10
ml
Lime juice
Tabasco sauce
15
g
Garlic,
finely chopped
10
g
Cilantro / coriander,
finely chopped
Cumin,
ground
Salt and pepper
For the vegetables
300
g
Bell pepper(s)
300
g
Zucchini
300
g
Eggplant
300
g
Tomato(es),
firm
Salt and pepper
Method
1.
For the frittata, preheat the oven to 300° F. Add the QimiQ Sauce Base to the eggs, season to taste and mix well.
2.
Sauté the onion and potato in olive oil until tender to the bite. Add the peppers, parsely and Chorizo and continue to fry for 1 minute. Add the egg mixture, pour into a greased oven proof dish and bake in the hot oven until firm to the touch.
3.
For the dressing, blend all the ingredients together until smooth and chill for approx. 3 hours. Whisk smooth to use.
4.
For the vegetables, season well and grill until tender to the bite. Marinate with the dressing and serve warm with the hot frittata.