grams of North Sea shrimps (kitchen finished)
160 grams of yogurt (0.1% fat)
Salt and pepper from the mill
Liquid sweeteners (on request)
The preparation process
Parsnips in water clean, shells and sliced crush.
Finely chop the onion and shells.
Vegetable broth in a saucepan . Parsnips and diced onion and covered at low heat for 18 20 minutes simmer, cooking.
In the meantime chervil rinsing, shake dry and pluck off the petals. Crab Meat in a sieve and rinse and drain.
Half of the kerbels into the soup. With a hand blender fine pureeing and electric stove .
3 large spoon the pureed soup below 100 grams of yogurt, then stir in the soup and use the hand blender mix again. With the salt and pepper from the mill from the mill and to request a few drops of sweetener tastes. With the crab prepare, rest of the yogurt subjected to and with the remaining chervil decorating.
Tomato soup with roasted buckwheat
Ingredients for 2 meals
3 onions ( so. 60 grams)
2 cloves of garlic
1 carrot (100 grams)
3 branches of thyme
2 rods celery ( so. 60 grams)
175 ml vegetable stock
1 Kilogram of ripe tomatoes
30 grams of buckwheat
2 large spoon olive oil
12 Sage leaves
Salt and pepper from the mill
The preparation process
Onions and garlic peel and chop into small cubes.
Clean carrot in water, shells and also small cubes. Thyme in water, shake dry and clean the leaf pluck.
Celery in clean water, cleaning, if necessary delete ennoble in thin slices and crush.
Onions, garlic , celery, carrot vegetables and thyme with the broth in a pot with strong heat heating . Reduce the heat and covered with small heat for 10 12 minutes to simmer.
In the meantime the tomatoes into clean water, stem approaches wedge-shaped cut out and tomatoes in cube crush.
To the broth and cook for 10 minutes further covered.
While the soup cooking, the buckwheat in a frying pan without fat golden brown and leave to cool.
Oil in a small frying pan to heat up and the sage leaves chunks short frying (Attention, sprays!). With a foam trowel remove and drain on kitchen paper.
The Soup with a hand blender and puree through a fine sieve into a 2. Dish. Heat again briefly, season with salt and pepper. With buckwheat sprinkled with fried sage decorating and on the table.
Green chickpea soup with scrambled eggs crostini
Ingredients for 4 meals
3 onions ( so. 60 grams)
1 garlic clove
2 large spoon olive oil
800 ml vegetable stock
250 grams of chopped spinach (refrigerated)
½ Federal flat leaf parsley
3 stems of basil
4 eggs (size M)
2 large spoon Ajwar (vessel, container, glass)
265 grams of chickpeas (socket)
8 slices wholemeal baguette (so. 100 grams)
Salt and pepper from the mill
½ small spoon ground coriander
4 small spoon of sour cream (on request)
The preparation process
Peel the onions and garlic. Onions and chop into two halves in cube crushing, crushing garlic.
1 large spoon Heat olive oil in a pot. Onions and garlic glassy sweating. 150 ml vegetable broth to heat up and covered at low heat for about 5 minutes steaming.
The frozen spinach in the pan, heat and everything covered at low heat for a further 5 minutes simmer, cooking.
Now Rinse parsley, shake dry, the leaf pluck and coarsely . Rinse the basil also shake dry and pluck off the petals.
The eggs in a small bowl with ajwar and 2 large bucket water mix and salts. The Chick peas in a sieve and rinse and drain.
The baguette slices on a baking tray and under the heated, preheated grill of the oven golden brown.
Remaining vegetables Broth with chickpeas and parsley for vegetables and heat up again. The Soup with salt, pepper from the mill, from the mill and coriander tastes and keep warm. If you like, you can also the soup with a hand blender puree. This makes them very soft.
The rest of the olive oil in a frying pan coated heating. The blended eggs and at medium heat sticks. Always slide from edge to center. The scrambled eggs on the baguette slices with basil leaves and distribute documents. The soup with the rest of the chick peas and sprinkled on request with sour cream prepare. To prepare scrambled eggs crostini.
Peppers Polenta soup with cheese
Ingredients for 2 meals
3 yellow peppers (so. 600 grams)
500 ml vegetable stock
60 grams of maize meal
1 twig of rosemary
2 onions (so. 100 grams)
1 garlic clove
2 small spoon olive oil
60 grams of cheese of sheep (9 % fat absolute)
2 stems of basil
Salt and pepper from the mill
Paprika powder (rose sharply)
The preparation process
Peppers into two halves , seed crushing in water clean and in strips crush.
Vegetable Broth heat. Maize meal with a whisk in the broth stir. Rosemary branch and half of the sweet pepper strips to heat up and covered at low heat for about 12 minutes simmer, boil, stirring occasionally.
In the meantime Peel onions and garlic. Dice onions, garlic into thin slices crush.
Heat the olive oil in a frying pan. Rest of the peppers, onions and garlic and covered at low heat for about 8 minutes steaming.
Sheep's Cheese with a fork to crumble. Clean the basil in water, shake dry and pluck off the petals, size sheets coarsely.
Rosemary branch from the soup. Soup with a hand blender and puree with salt, pepper from the mill, from the mill and paprika powder tastes. Stewed peppers and season with salt and pepper to taste.
Soup with steamed sweet pepper strips to prepare. With basil leaves and the crumbles sheep cheese sprinkled.
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