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Goldenfood galerie
CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GÄNSEBRUST MIT RÖSTKARTOFFELN VOM BLECH 3. Überschüssiges Schmalz vom Fleischsaft abschöpfen. Im Idealfall bleibt nur eine Menge von etwa 4–5 EL Schmalz auf dem Blech zurück. Die Röstkartoffeln mit Zwiebel um die Gänsebrust herum verteilen und bei gleichbleibender Hitze 50–60 Minuten weiterbraten. Während des Garvorgangs die Kartoffeln mehrmals umrühren und die FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: GALERIE - GOLDENFOODGoldenfood galerie
CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GÄNSEBRUST MIT RÖSTKARTOFFELN VOM BLECH 3. Überschüssiges Schmalz vom Fleischsaft abschöpfen. Im Idealfall bleibt nur eine Menge von etwa 4–5 EL Schmalz auf dem Blech zurück. Die Röstkartoffeln mit Zwiebel um die Gänsebrust herum verteilen und bei gleichbleibender Hitze 50–60 Minuten weiterbraten. Während des Garvorgangs die Kartoffeln mehrmals umrühren und die FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash GOOSE BREAST WITH GARLIC Method. 1. Score the goose breast skin diagonally on both sides. Season the meat with salt and stuff it with garlic cloves halved lengthways. Lay the goose breast in a roasting tin skin side down and roast it in the oven on medium heat (180 ºC; 165ºC in fan oven) for 1H 25M - 1H 50M, depending on the breast’s thickness. Meanwhile flip and bast it several times. ROAST GOOSE WITH BROWN CHESTNUT GRAVY Method. 1. Score the breast skin of the goose in a criss-cross pattern.Rub the meat inside and outside with the spices and the orange zest.Fill the peeled onion and chopped carrots into the bird’s cavity.. 2. Preheat the oven to 250°C. Roast the goose at this temperature for 15 minutes, then turn off the oven. GOOSE LEG WITH BLUEBERRY GLAZE Method. 1. Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. GOOSE BREAST MEATLOAF WITH OATS Method. 1. Bring the water with flavour powder aboil.Pour in the oats, cover, remove the pot from the stove and allow the oats to swell.When the oats have cooled down, squeeze them a little bit.. 2. Chop the goose breast and mince it together with the soaked oats.Mix well the minced meat and oats with the eggs, season the mass with salt, pepper, marjoram, finely-chopped onion and bashed garlic. BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. SAGE-ORANGE DUCK WITH BROWN ALE GRAVY Method: 1. Wash the duck and tap it dry. Score the breast skin with a diagonal pattern. 2. Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.. 3. Next day, cut the oranges into segments.Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. CRISPY GOOSE BREAST WITH TABBOULEH Method. 1. Score the goose breast skin diagonally on both sides. Sprinkle salt and pepper on the meat and season it with finely chopped rosemary. Sear it skin side down in a hot frying pan. GOLDENFOOD - LIBA ÉS KACSA MAGYARORSZÁGRÓLTRANSLATE THIS PAGE Kedves Látogató! Tájékoztatjuk, hogy a goldenfood.de honlap működésének biztosítása, látogatóinak magasabb szintű kiszolgálása, látogatottsági statisztikák készítése, illetve marketing tevékenységünk támogatása érdekében cookie-katalkalmazunk.
EGÉSZSÉG ÉS TÁPLÁLKOZÁS A Goldenfood libamell vasban és rézben gazdag, és kiváló cinkforrás. A humán szervezet számára nélkülözhetetlen ásványi anyagnak minősül a cink, a réz és a vas, hiszen ezek fontos szerepet játszanak a szervezet természetes védekezőképességének fenntartásában, illetve fokozásában. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood fresh and frozen duck and goose, premium products fromHungary!
ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ CLASSIC GOOSE LEGS WITH BRAISED CABBAGE Method. 1. Salt goose legs, rub them with marjoram, and lay them in a high-sided roasting tray.Pour a glass of water underneath, cover with aluminium foil and roast the GALERIE - GOLDENFOODGoldenfood galerie
GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GÄNSEBRUST MIT RÖSTKARTOFFELN VOM BLECH Beim Servieren können die Röstkartoffeln mit Zwiebel auch mit grünem Paprika und einer Tomate ergänzt werden, so wird das Gericht noch leckerer und farbiger. FOKHAGYMÁS LIBAMELL Kedves Látogató! Tájékoztatjuk, hogy a goldenfood.de honlap működésének biztosítása, látogatóinak magasabb szintű kiszolgálása, látogatottsági statisztikák készítése, illetve marketing tevékenységünk támogatása érdekében cookie-katalkalmazunk.
GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood fresh and frozen duck and goose, premium products fromHungary!
ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ CLASSIC GOOSE LEGS WITH BRAISED CABBAGE Method. 1. Salt goose legs, rub them with marjoram, and lay them in a high-sided roasting tray.Pour a glass of water underneath, cover with aluminium foil and roast the GALERIE - GOLDENFOODGoldenfood galerie
GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GÄNSEBRUST MIT RÖSTKARTOFFELN VOM BLECH Beim Servieren können die Röstkartoffeln mit Zwiebel auch mit grünem Paprika und einer Tomate ergänzt werden, so wird das Gericht noch leckerer und farbiger. FOKHAGYMÁS LIBAMELL Kedves Látogató! Tájékoztatjuk, hogy a goldenfood.de honlap működésének biztosítása, látogatóinak magasabb szintű kiszolgálása, látogatottsági statisztikák készítése, illetve marketing tevékenységünk támogatása érdekében cookie-katalkalmazunk.
GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash GOOSE BREAST WITH GARLIC Method. 1. Score the goose breast skin diagonally on both sides. Season the meat with salt and stuff it with garlic cloves halved lengthways. Lay the goose breast in a roasting tin skin side down and roast it in the oven on medium heat (180 ºC; 165ºC in fan oven) for 1H 25M - 1H 50M, depending on the breast’s thickness. Meanwhile flip and bast it several times. GOOSE BREAST MEATLOAF WITH OATS Method. 1. Bring the water with flavour powder aboil.Pour in the oats, cover, remove the pot from the stove and allow the oats to swell.When the oats have cooled down, squeeze them a little bit.. 2. Chop the goose breast and mince it together with the soaked oats.Mix well the minced meat and oats with the eggs, season the mass with salt, pepper, marjoram, finely-chopped onion and bashed garlic. ROAST GOOSE WITH BROWN CHESTNUT GRAVY Method. 1. Score the breast skin of the goose in a criss-cross pattern.Rub the meat inside and outside with the spices and the orange zest.Fill the peeled onion and chopped carrots into the bird’s cavity.. 2. Preheat the oven to 250°C. Roast the goose at this temperature for 15 minutes, then turn off the oven. CRISPY GOOSE BREAST WITH TABBOULEH Method. 1. Score the goose breast skin diagonally on both sides. Sprinkle salt and pepper on the meat and season it with finely chopped rosemary. Sear it skin side down in a hot frying pan. SAGE-ORANGE DUCK WITH BROWN ALE GRAVY Method: 1. Wash the duck and tap it dry. Score the breast skin with a diagonal pattern. 2. Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.. 3. Next day, cut the oranges into segments.Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the GOOSE LEG WITH BLUEBERRY GLAZE Method. 1. Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. ROAST DUCK IN RED WINE 1. Cut the bacon into 1/2 cm cubes. Throw the bacon cubes into a frying pan, add some oil and render the fat on low heat.. 2. Finely chop the onions, 3. and sauté them with the crackling ham for 6 JÓASSZONY-STYLE” CHICKEN DRUMSTICKS 1. Rinse the chicken drumsticks thoroughly. Rub them with the seasoning for roast chicken, add oil, cover and refrigerate for an hour. Place the drumsticks, the onion slices, bay leaves and garlicinto a
GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GALERIE - GOLDENFOODGoldenfood galerie
GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GALERIE - GOLDENFOODGoldenfood galerie
GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash GOOSE BREAST WITH GARLIC Method. 1. Score the goose breast skin diagonally on both sides. Season the meat with salt and stuff it with garlic cloves halved lengthways. Lay the goose breast in a roasting tin skin side down and roast it in the oven on medium heat (180 ºC; 165ºC in fan oven) for 1H 25M - 1H 50M, depending on the breast’s thickness. Meanwhile flip and bast it several times. SAGE-ORANGE DUCK WITH BROWN ALE GRAVY Method: 1. Wash the duck and tap it dry. Score the breast skin with a diagonal pattern. 2. Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.. 3. Next day, cut the oranges into segments.Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. ROAST GOOSE WITH BROWN CHESTNUT GRAVY Method. 1. Score the breast skin of the goose in a criss-cross pattern.Rub the meat inside and outside with the spices and the orange zest.Fill the peeled onion and chopped carrots into the bird’s cavity.. 2. Preheat the oven to 250°C. Roast the goose at this temperature for 15 minutes, then turn off the oven.HERB BUTTER CHICKEN
1. Mix the chopped herbs well with the soft butter until they are evenly distributed. Then place the mixture into a piping bag. 2. With your fingers, slowly separate the chicken’s skin from the meat to create a pocket and pipe the herb butter under the skin of thechicken.
BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2.GOOSE LEGS IN BEANS
Method. 1. Before cooking, soak the beans in cold water for a night. Peel and finely chop the onions and garlics. 2. After having removed the skin, brown the goose legs in oil, then put them aside.Sauté the onions and garlic in the remaining fat for 1-2 minutes, then add a little water (ca. 100 ml) to it.. 3. GOOSE LEG WITH BLUEBERRY GLAZE Method. 1. Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. SPRING CHICKEN RAGOUT 1. Rinse the chicken breast fillets and tap them dry with a paper kitchen towel. Cut the meat into thin strips, salt and pepper and mixall well with oil.
FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GALERIE - GOLDENFOODGoldenfood galerie
GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GALERIE - GOLDENFOODGoldenfood galerie
GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash GOOSE BREAST WITH GARLIC Method. 1. Score the goose breast skin diagonally on both sides. Season the meat with salt and stuff it with garlic cloves halved lengthways. Lay the goose breast in a roasting tin skin side down and roast it in the oven on medium heat (180 ºC; 165ºC in fan oven) for 1H 25M - 1H 50M, depending on the breast’s thickness. Meanwhile flip and bast it several times. SAGE-ORANGE DUCK WITH BROWN ALE GRAVY Method: 1. Wash the duck and tap it dry. Score the breast skin with a diagonal pattern. 2. Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.. 3. Next day, cut the oranges into segments.Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. ROAST GOOSE WITH BROWN CHESTNUT GRAVY Method. 1. Score the breast skin of the goose in a criss-cross pattern.Rub the meat inside and outside with the spices and the orange zest.Fill the peeled onion and chopped carrots into the bird’s cavity.. 2. Preheat the oven to 250°C. Roast the goose at this temperature for 15 minutes, then turn off the oven.GOOSE LEGS IN BEANS
Method. 1. Before cooking, soak the beans in cold water for a night. Peel and finely chop the onions and garlics. 2. After having removed the skin, brown the goose legs in oil, then put them aside.Sauté the onions and garlic in the remaining fat for 1-2 minutes, then add a little water (ca. 100 ml) to it.. 3. GOOSE LEG WITH BLUEBERRY GLAZE Method. 1. Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. CRISPY GOOSE BREAST WITH TABBOULEH Method. 1. Score the goose breast skin diagonally on both sides. Sprinkle salt and pepper on the meat and season it with finely chopped rosemary. Sear it skin side down in a hot frying pan. ROAST DUCK WITH SOUR CHERRIES Method. 1. Cut the duck into 12 pieces. Salt and put aside the cuts. Dice the bacon. Peel the vegetables, finely chop the onion and slice the carrot and the parsnip. 2. Sear the bacon with 3 tbsp oil, then add the onions first followed by the vegetables, and roast them. FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: GALERIE - GOLDENFOODGoldenfood galerie
CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GÄNSEBRUST MIT RÖSTKARTOFFELN VOM BLECH 3. Überschüssiges Schmalz vom Fleischsaft abschöpfen. Im Idealfall bleibt nur eine Menge von etwa 4–5 EL Schmalz auf dem Blech zurück. Die Röstkartoffeln mit Zwiebel um die Gänsebrust herum verteilen und bei gleichbleibender Hitze 50–60 Minuten weiterbraten. Während des Garvorgangs die Kartoffeln mehrmals umrühren und die FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: GALERIE - GOLDENFOODGoldenfood galerie
CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GÄNSEBRUST MIT RÖSTKARTOFFELN VOM BLECH 3. Überschüssiges Schmalz vom Fleischsaft abschöpfen. Im Idealfall bleibt nur eine Menge von etwa 4–5 EL Schmalz auf dem Blech zurück. Die Röstkartoffeln mit Zwiebel um die Gänsebrust herum verteilen und bei gleichbleibender Hitze 50–60 Minuten weiterbraten. Während des Garvorgangs die Kartoffeln mehrmals umrühren und die FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. ABOUT US - GOLDENFOOD Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. GOOSE BREAST WITH GARLIC Method. 1. Score the goose breast skin diagonally on both sides. Season the meat with salt and stuff it with garlic cloves halved lengthways. Lay the goose breast in a roasting tin skin side down and roast it in the oven on medium heat (180 ºC; 165ºC in fan oven) for 1H 25M - 1H 50M, depending on the breast’s thickness. Meanwhile flip and bast it several times. BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. ROAST GOOSE WITH BROWN CHESTNUT GRAVY Method. 1. Score the breast skin of the goose in a criss-cross pattern.Rub the meat inside and outside with the spices and the orange zest.Fill the peeled onion and chopped carrots into the bird’s cavity.. 2. Preheat the oven to 250°C. Roast the goose at this temperature for 15 minutes, then turn off the oven. SAGE-ORANGE DUCK WITH BROWN ALE GRAVY Method: 1. Wash the duck and tap it dry. Score the breast skin with a diagonal pattern. 2. Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.. 3. Next day, cut the oranges into segments.Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. GOOSE LEG WITH BLUEBERRY GLAZE Method. 1. Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. ROAST DUCK WITH SOUR CHERRIES Method. 1. Cut the duck into 12 pieces. Salt and put aside the cuts. Dice the bacon. Peel the vegetables, finely chop the onion and slice the carrot and the parsnip. 2. Sear the bacon with 3 tbsp oil, then add the onions first followed by the vegetables, and roast them. GOLDENFOOD - LIBA ÉS KACSA MAGYARORSZÁGRÓLTRANSLATE THIS PAGE Kedves Látogató! Tájékoztatjuk, hogy a goldenfood.de honlap működésének biztosítása, látogatóinak magasabb szintű kiszolgálása, látogatottsági statisztikák készítése, illetve marketing tevékenységünk támogatása érdekében cookie-katalkalmazunk.
GÄNSEBRUST MIT RÖSTKARTOFFELN VOM BLECH 3. Überschüssiges Schmalz vom Fleischsaft abschöpfen. Im Idealfall bleibt nur eine Menge von etwa 4–5 EL Schmalz auf dem Blech zurück. Die Röstkartoffeln mit Zwiebel um die Gänsebrust herum verteilen und bei gleichbleibender Hitze 50–60 Minuten weiterbraten. Während des Garvorgangs die Kartoffeln mehrmals umrühren und die GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood fresh and frozen duck and goose, premium products fromHungary!
GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash GALERIE - GOLDENFOODGoldenfood galerie
BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the CLASSIC GOOSE LEGS WITH BRAISED CABBAGE Method. 1. Salt goose legs, rub them with marjoram, and lay them in a high-sided roasting tray.Pour a glass of water underneath, cover with aluminium foil and roast the GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood fresh and frozen duck and goose, premium products fromHungary!
GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash GALERIE - GOLDENFOODGoldenfood galerie
BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the CLASSIC GOOSE LEGS WITH BRAISED CABBAGE Method. 1. Salt goose legs, rub them with marjoram, and lay them in a high-sided roasting tray.Pour a glass of water underneath, cover with aluminium foil and roast theABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the SAGE-ORANGE DUCK WITH BROWN ALE GRAVY Method: 1. Wash the duck and tap it dry. Score the breast skin with a diagonal pattern. 2. Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.. 3. Next day, cut the oranges into segments.Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. VANILLA-SCENTED GOOSE BREAST Method. 1. Score the goose breast skin. Sprinkle salt on the breast side. Open and scrape a vanilla pod and rub the meat with vanilla seeds.Wrap the breasts inGOOSE LEGS IN BEANS
Method. 1. Before cooking, soak the beans in cold water for a night. Peel and finely chop the onions and garlics. 2. After having removed the skin, brown the goose legs in oil, then put them aside.Sauté the onions and garlic in the remaining fat for 1-2 minutes, then add a little water (ca. 100 ml) to it.. 3. GOOSE LEG WITH BLUEBERRY GLAZE Method. 1. Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. SPANISH CHICKEN DRUMSTICK FILLETS 1. Salt and pepper the chicken drumstick fillets and place them into a roasting tin. 2. Wash and slice the oranges, lemons and limes. Slice the ginger, the chilli pepper and coarsely chop the parsley. FOKHAGYMÁS LIBAMELL Kedves Látogató! Tájékoztatjuk, hogy a goldenfood.de honlap működésének biztosítása, látogatóinak magasabb szintű kiszolgálása, látogatottsági statisztikák készítése, illetve marketing tevékenységünk támogatása érdekében cookie-katalkalmazunk.
GÄNSEBRUST MIT RÖSTKARTOFFELN VOM BLECH Beim Servieren können die Röstkartoffeln mit Zwiebel auch mit grünem Paprika und einer Tomate ergänzt werden, so wird das Gericht noch leckerer und farbiger. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
ABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GALERIE - GOLDENFOODGoldenfood galerie
GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
ABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GALERIE - GOLDENFOODGoldenfood galerie
ABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. SAGE-ORANGE DUCK WITH BROWN ALE GRAVY Method: 1. Wash the duck and tap it dry. Score the breast skin with a diagonal pattern. 2. Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.. 3. Next day, cut the oranges into segments.Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. VANILLA-SCENTED GOOSE BREAST Method. 1. Score the goose breast skin. Sprinkle salt on the breast side. Open and scrape a vanilla pod and rub the meat with vanilla seeds.Wrap the breasts in SPANISH CHICKEN DRUMSTICK FILLETS 1. Salt and pepper the chicken drumstick fillets and place them into a roasting tin. 2. Wash and slice the oranges, lemons and limes. Slice the ginger, the chilli pepper and coarsely chop the parsley. Add them all to the fillets. Pour some orange juice in the roasting tin and put it into the preheated oven. Roast the meat at a temperature ofGOOSE LEGS IN BEANS
Method. 1. Before cooking, soak the beans in cold water for a night. Peel and finely chop the onions and garlics. 2. After having removed the skin, brown the goose legs in oil, then put them aside.Sauté the onions and garlic in the remaining fat for 1-2 minutes, then add a little water (ca. 100 ml) to it.. 3. GOOSE LEG WITH BLUEBERRY GLAZE Method. 1. Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. GÄNSEBRUST MIT RÖSTKARTOFFELN VOM BLECH 3. Überschüssiges Schmalz vom Fleischsaft abschöpfen. Im Idealfall bleibt nur eine Menge von etwa 4–5 EL Schmalz auf dem Blech zurück. Die Röstkartoffeln mit Zwiebel um die Gänsebrust herum verteilen und bei gleichbleibender Hitze 50–60 Minuten weiterbraten. Während des Garvorgangs die Kartoffeln mehrmals umrühren und die FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
ABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. GALERIE - GOLDENFOODGoldenfood galerie
CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
ABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. GALERIE - GOLDENFOODGoldenfood galerie
CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash GOOSE BREAST MEATLOAF WITH OATS Method. 1. Bring the water with flavour powder aboil.Pour in the oats, cover, remove the pot from the stove and allow the oats to swell.When the oats have cooled down, squeeze them a little bit.. 2. Chop the goose breast and mince it together with the soaked oats.Mix well the minced meat and oats with the eggs, season the mass with salt, pepper, marjoram, finely-chopped onion and bashed garlic. BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. SAGE-ORANGE DUCK WITH BROWN ALE GRAVY Method: 1. Wash the duck and tap it dry. Score the breast skin with a diagonal pattern. 2. Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.. 3. Next day, cut the oranges into segments.Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. ROAST GOOSE WITH BROWN CHESTNUT GRAVY Method. 1. Score the breast skin of the goose in a criss-cross pattern.Rub the meat inside and outside with the spices and the orange zest.Fill the peeled onion and chopped carrots into the bird’s cavity.. 2. Preheat the oven to 250°C. Roast the goose at this temperature for 15 minutes, then turn off the oven. GOOSE LEG WITH BLUEBERRY GLAZE Method. 1. Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. CRISPY GOOSE LEGS WITH PUMPKIN Carefully mix the pumpkin with the lentils, season with oregano and soy sauce. The stew is ready to serve. Whoever wants can also season it with turmeric. 4. Remove the meat from the goose legs and cut it into 2.5 cm cubes. Put the meat cubes into a frying pan and gently brown them on some heated oil. Scoop it on the pumpkin-lentil stew andserve.
CRISPY DUCK BREAST WITH GRILLED THYME-SEASONED OYSTER Method. 1. Half the duck breast, score the skin, sprinkle pepper over it, and rub it with marjoram and roughly chopped rosemary massaging the spices into the skin, than place it into a bowl. FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
ABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. GALERIE - GOLDENFOODGoldenfood galerie
CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Roast Goose with Brown Chestnut Gravy. Recipes details. One-Pan Goose Breast. Recipes details. Crispy Goose Breast with Tabbouleh. Recipes details. Ginger-Sage Goose Breast Carpaccio. Recipes details. Orange-marinated Goose Breast. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Duck recipes. Duck breast fillet boneless, skin on – fresh or frozen. Duck recipes. Duck leg boneless, skin on - fresh or frozen. Duck recipes. Duck wing drummette – fresh or frozen. Duck recipes. Duck breast boneless, skin on - fresh or frozen. Duck recipes. CONTACT US - GOLDENFOOD.DE Goldenfood Deutschland GmbH: DE – Nordparkstrasse 30 D-03044 Cottbus Phone: +49 (0) 355 4857 9620 e-mail: HEALTH AND NUTRITION A recent analysis says that Goldenfood goose breast is a great source of iron, copper and zinc. Iron, copper and zinc are indispensable minerals for the human body, as they play an important role in maintaining and boosting its natural defences. GOLDENFOOD - GOOSE AND DUCK FROM HUNGARY Goldenfood - Goose and duck from Hungary. „The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”. /Jean Anthelme Brillat-Savarin (1755-1826), French epicureand gastronome/.
ABOUT US
Goldenfood „The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.” /Jean Anthelme Brillat-Savarin (1755-1826), French epicure and gastronome/ We absolutely agree with the lawyer-author-politician who gained famed as a gastronome. GALERIE - GOLDENFOODGoldenfood galerie
CLASSIC GOOSE LEGS WITH BRAISED CABBAGE If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven. 3. For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices. 4. Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 – GOLDENFOOD - GANS UND ENTE AUS UNGARNTRANSLATE THIS PAGE Goldenfood lebensmittel - Frische und gefrorene Enten und Gänse, Premiumprodukte aus Ungarn! GALLERIES - GOLDENFOOD Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms, Pictures. Chili-Ginger Duck Leg with Honey Pumpkin Mash GOOSE BREAST MEATLOAF WITH OATS Method. 1. Bring the water with flavour powder aboil.Pour in the oats, cover, remove the pot from the stove and allow the oats to swell.When the oats have cooled down, squeeze them a little bit.. 2. Chop the goose breast and mince it together with the soaked oats.Mix well the minced meat and oats with the eggs, season the mass with salt, pepper, marjoram, finely-chopped onion and bashed garlic. BARLEY-BEAN ONE-POT MEAL (“RITSCHERT”) Method. 1. Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil. 2. SAGE-ORANGE DUCK WITH BROWN ALE GRAVY Method: 1. Wash the duck and tap it dry. Score the breast skin with a diagonal pattern. 2. Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.. 3. Next day, cut the oranges into segments.Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. ROAST GOOSE WITH BROWN CHESTNUT GRAVY Method. 1. Score the breast skin of the goose in a criss-cross pattern.Rub the meat inside and outside with the spices and the orange zest.Fill the peeled onion and chopped carrots into the bird’s cavity.. 2. Preheat the oven to 250°C. Roast the goose at this temperature for 15 minutes, then turn off the oven. GOOSE LEG WITH BLUEBERRY GLAZE Method. 1. Sprinkle salt and pepper on the goose legs and place them in a high-sided roasting tray that hardly fits the goose legs. Pour a glass (200 ml) of water underneath, cover the tray with aluminium foil and roast the goose legs in the oven on somewhat lower than medium heat (170 ºC; on 155 ºC in fan oven) for ca. 1H 50M. CRISPY GOOSE LEGS WITH PUMPKIN Carefully mix the pumpkin with the lentils, season with oregano and soy sauce. The stew is ready to serve. Whoever wants can also season it with turmeric. 4. Remove the meat from the goose legs and cut it into 2.5 cm cubes. Put the meat cubes into a frying pan and gently brown them on some heated oil. Scoop it on the pumpkin-lentil stew andserve.
CRISPY DUCK BREAST WITH GRILLED THYME-SEASONED OYSTER Method. 1. Half the duck breast, score the skin, sprinkle pepper over it, and rub it with marjoram and roughly chopped rosemary massaging the spices into the skin, than place it into a bowl. FOKHAGYMÁS LIBAMELL A libamell bőrét mindkét oldalon átlósan bevagdossuk. A húst megsózzuk, hosszában félbevágott fokhagymagerezdekkel megtűzdeljük. Bőrös oldalával lefelé tepsibe fektetjük és sütőben, közepes lánggal (180 ºC; légkeveréses sütőben 165 C) a vastagságától függően 1 óra 25 –* hun
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