Publicité
Les langues disponibles
Les langues disponibles
Pinch of paprika, salt, pepper
Cut potatoes into cubes and mince the onion. Melt the butter in a large pan,
add potatoes and onion. Brown them for 5 minutes while stirring. Put aside
some broccoli florets for decoration, add the remaining broccoli to the pan.
Add cheese and vegetable broth. Bring the ingredients to a boil and reduce
the heat and cook for 25 minutes until potatoes are cooked. Blend the soup
until smooth and add cream and seasoning to taste. Boil the reserved broccoli
florets in boiling salted water for 7 minutes. Pour soup into plates, decorate
with the reserved broccoli, sprinkle with paprika.
Cream of pumpkin and squash soup
Pumpkin - 900g
Squash - 750g
Bulb onion - 125g
Garlic - 1 clove
Dried coriander seeds - 1 teaspoon
Buffer - 125g
Vegetable broth from cubes - 600ml
Milk - 500ml
Salt, block pepper powder - to taste
A bit of sour cream and herbs for decoration.
Cut the pumpkin and the squash into cubes, cut the onion into rings, mince
the garlic, crush coriander seeds. Place all ingredients onto a baking sheet
and coat them with melted butter, put into a hot oven (180°C) for 20 minutes.
Place cooked vegetables, hot broth and milk into the blender in portions and
process until smooth, pour into plates, decorate with greens, add sour cream.
Serve with croutons.
Pancakes
Flour - 200-300g
Eggs - 2-3 pieces
Milk – 1 Liter
Vegetable oil - 2 table spoons
Baking powder
Vanilla sugar
Salt, sugar to taste
Pour milk into the blender, add eggs, add the baking powder, salt, sugar
and vanilla sugar. Process until smooth then gradually add the flour in small
portions. Afterwards add vegetable oil. Process the mixture in the blender
until it resembles the thickness of pouring cream. Bake pancakes in a oiled
hot frying pan. Pancakes should be served hot with butter, sour cream or jam.
Cold Gazpacho soup
Tomato juice – 4 cups
Olive or vegetable oil – 2 tablespoons
Vinegar – 2 tablespoons
Salt – 1 teaspoon
Black pepper – to your taste
Mid-sized peeled tomatoes cut into four parts – 4
Peeled onions cut into four parts – 1
Sliced green pepper – 1,2
Put butter and half of the vegetables, two cups of tomato juice and vinegar
into the blender jar Cover with the lid, blend using the pulse mode. Pour the
mixture into a large container. Do the same to the remaining vegetables and
juice. Pour the mixture into the same container and stir. Serve with greens
and croutons.
Egg-plant paste
Egg-plants – 2
Garlic – 1 clover
Olive oil – 1,2 cups
Juice of one lemon
Salt – 1 teaspoon
Black pepper – to your taste
Bake the unpeeled egg-plants for 1 hour. Let them cool down and scoop
out the pulp using a spoon. Put the pulp into the blender, cover with the lid
and blend for about 10 seconds. Add garlic, lemon juice, oil and black pepper.
Blend again for about 5 seconds. Cool before serving and serve with chives,
parsley and toasts.
9
Publicité
