Aussie Style Calamari
Marinated Salmon in a Sauce
Seafood Soup
Spicy Veal Rolls
Chicken Rolls
Cream of Cauliflower Soup
Warm Ajvar Sandwiches
Greek Salad
Meat Balls
Spaghetti with Zucchini and Pine Nuts
Spinach Soup with Feta Cheese
Chicken Spread
Pasta with Basil Leaves
Seafood Salad
Veal in Almond Sauce
Tomato and dill soup
Thai Chicken
Stewed Veal with Mushrooms
CHRISTMAS EVE COD RISOTTO
Veal Paprikash
Stuffed beefsteak
Bruschetta Bread
Poached Eggs with Butter and Asparagus
Stewed Fillet with Cream
SQUID-INK PASTA WITH PRAWNS AND CHILLI
Mussels “Buzara”
Chicken and Vegetable Skewers
Spaghetti with tuna
Sesame Chicken
Chicken with Mediterranean sauce
Zucchini Rice
Cheese Bites
Cod with Vegetables
Caldo Verde Soup
Chicken, Mushrooms and Bamboo stir fry
Chicken Sticks
Chilli con carne
Chickpea salad
Oven Baked Fish
Capsicum and Eggplant Salad
Mushroom Risotto
Turkey Paste
Pizza for dad
Gnocchi in Spinach sauce
SPECIAL BREAST OF DUCK
Macaroni with Rocket Leaves
Prawns with Wine
Rice with caviar
Zucchini Bruschetta
Groper à la Beli
Calamari and Pasta Cartoccio
Chicken and Zucchini Stir Fry
Chicken à la Grecque
Seafood and Caviar Salad
Waldorf Salad
Potato Dumplings
Vegetable Omelette
Venetian Style Liver
Chicken and Mushroom Stir Fry
More recipes with this mood
For a better taste and aroma, marinate the fish fillet in Vegeta, olive oil and lemon rind. This way the taste will spread through the recipe and when adding the garlic, wine and cream, it will complete the spaghetti.
Ingredients
- 500 g fish fillets (hake or sea perch)
- 2 teaspoons Vegeta Gourmet Stock Powder
- 3 tablespoons olive oil
- ½ teaspoon grated lemon rind
- 250 g spaghetti
- ½ teaspoon salt
- 2 garlic cloves, crushed
- 50-100 ml white wine
- 250 ml light cooking cream
- 1 tablespoon parmesan cheese, grated
- 1 tablespoon parsley, chopped
Preparation For this recipe you only need imagination!
Simple 4 Persons35 min
- 1 Using a paper towel dry the fish fillets well. Cut them into cubes, put in a bowl and sprinkle with Vegeta Gourmet Stock Powder. Pour over olive oil, sprinkle with lemon rind and mix. Let stand for about 10 minutes.
- 2 Cook the spaghetti in boiling, salted water.
- 3 Pour the olive oil, previously used in marinating, in a pan and heat up on medium heat. Fry the fish cubes briefly. Add garlic and wine and simmer until the wine evaporates (about 5-10 minutes). Pour in the cream, add spaghetti and stir well.
- 4 Sprinkle with chopped parsley and parmesan cheese. Ready to serve.
Advice
Using Vegeta Stock in a marinade brings out the natural flavour of ingredients. Use Vegeta in marinades while preparing any meat or fish prior to frying, barbecuing or baking.
Don't be a cluck (chicken) and solve the quiz!