okra and shrimps
Ingredients for 4 meals
260 grams of onions ( so. 60 grams)
3 cloves of garlic
2 red peppers ( so. 160 grams)
2 rods celery ( so. 75 grams)
8 chicken sub owls
Salt and pepper from the mill
2 large spoon olive oil
425 grams of tomato (socket)
800 milliliters of broth of chicken
200 ml white wine or vegetable broth
1 small spoon cumin
75 grams of rice
160 grams of okra
4 large shrimp ( so. 80 grams kitchen finished)
The preparation process
Peel the onions and garlic and crushing.
Peppers, districts, core and clean water. Then at about 1 centimeter cubes crush.
Celery in clean water, del ennoble in thin slices and crush.
Chicken legs, rinse and pat dry the skin with a sensor connector. The legs with salt and freshly ground pepper, pepper.
The oil in a large saucepan and the legs is around fry. Remove and set aside.
Onions, garlic, peppers and celery in the pot. Over a medium heat for 3 to 4 minutes while stirring sauté.
Crush tomatoes in a bowl and in the pot. Stock and white wine pour with the cumin seasoning and bring everything to the boil.
Stir in rice, clubs and covered at medium heat for 20 minutes stew.
Okra in clean water, cleaning, in 1 cm wide pieces of crushing and in the pot. Further 25 30 minutes stew.
Shrimp rinse, dry it and 5 minutes before the end of the cooking time in the soup. Salt and pepper from the mill, seasoning and on the table.
Sauerkraut soup with apples, leek and sour cream
Ingredients for 4 meals
1 leek (so. 100 grams)
2 small cloves of garlic
175 grams of sour cabbage
2 large spoon oil
1 Large spoon (noble sweet paprika powder)
1 small spoon cumin
200 ml dry apples sparkling wine (or natural cloudy apple juice)
2 stalks marjoram
2 small bay leaves
400 ml classic vegetable broth
2 small sour apples
Salt and pepper from the mill
3 large spoon of sour cream (so. 60 grams)
The preparation process
Leeks in water clean, utmost sheet removed. Leek cross in 5 millimeter wide rings crush.
Peel and finely chop the garlic.
Sour cabbage something drain and coarsely .
Heat the oil in a pan. The leeks and garlic is at medium heat sauté 1 minutes.
Sour cabbage , 1 minutes steaming, with paprika powder and cumin showered.
With the Apple sparkling wine or. Apple juice Delete from.
Marjoram in water to clean and with the laurel leaves in the pot. Vegetable Broth pour this and bring to a boil. At medium heat for 10 minutes of cooking.
In the meantime , clean apples in water areas and core. Chop into small pieces and 10 minutes to the soup, continue to cook 20 minutes. At the end of the cooking time, add salt and pepper from the mill, seasoning and prepare with sour cream.
Black Bean Soup with pepper tofu
Ingredients for 6 meals
475 grams of black beans
2 onions (so. 100 grams)
2 cloves of garlic
2 rods celery (so. 160 grams)
1 red pepper (so. 250 grams)
3 large spoon olive oil
2 liter vegetable broth classic
2 small spoon cumin
1 large spoon curry powder
2 bay leaves
2 large spoon tomato
275 grams of pepper tofu
1 biologically lime
Salt and pepper from the mill
The preparation process
The beans in cold water overnight soaking.
The beans on the next day drain and drain well.
Peel the onions and garlic finely and cubes.
Celery in clean water, cleaning, if necessary delete ennoble and in 1 centimeter cubes crush. Pepper in two halves, seed crushing in water clean and in 1 centimeter cubes crush.
1 1/2 Big Spoon oil in a saucepan. Onions, garlic, celery and peppers is 3 minutes colorless sauté.
Beans. Vegetable Broth pour this and heat.
With a foam trowel the ascending foam skimming and over a medium heat for about 1 1/2 hours with low heat cooking; after 1 hour of cumin, curry powder, bay leaves and tomato.
Laurel leaves from the bean soup eliminate. Half of the bean soup in a tall container, tank, tank and puree, then back in the pot.
Tofu in 2 centimeter cubes crush. From the lime juice 2 large spoon expressions.
The rest of the oil in a frying pan coated heating and the tofu is from all sides until golden brown. For the bean soup. The bean soup with lime juice, salt and freshly ground pepper, pepper.
Mediterranean tomato soup with basil and lemon yogurt
Ingredients for 4 meals
1 lemon
300 grams of yogurt (0.3% fat)
Salt and pepper from the mill
1 vegetables (onion so. 250 grams)
2 cloves of garlic
4 stems of basil
2 cans of peeled tomatoes ( so. 800 grams)
2 large spoon olive oil
700 milliliters of Mediterranean vegetable broth
150 milliliters soy cream
Knife tip sugar
The preparation process
Lemon hot rinse, dry and the shell fine rub. With yoghurt, a little salt and pepper from the mill in a bowl mix.
The best yogurt several hours over night in a sieve lined coffee filter drain.
Peel the onion and garlic. Finely chop the onion. Crush the garlic.
Clean the basil in water, shake dry, 1 stalk pluck off the petals and set aside.
Canned tomatoes in the box or in a bowl of crush.
Heat olive oil in a pot. The onion and garlic