After 40 minutes, take the bushhammered egg custard from the water bath and allow to cool, so that it is fixed.
Meanwhile, 12 peeled asparagus tips from crushing and quarters lengthwise. freeze or boil remaining asparagus and use, for example, for a salad.
Cook asparagus tips in a little slightly seasoned with salt and sugar water for 3-5 minutes. Asparagus drain, taking care to collect the cooking water. Asparagus deter short cold.
Line a sieve with a kitchen towel. The asparagus stock through cloth and sieve into a saucepan, pour boiling pans, pour the collected water to cook and keep warm.
To solve the omelette out of shape, drive along with a sharp knife at the edge of the mold. overthrow egg custard on a working board and chop in large cubes 1 centimeter. warm egg custard and asparagus in the soup and bring clear Asparagus soup in warmed deep dishes on the table.
A bit of advice
Peeled asparagus you can easily freeze raw. If you want to then prepare it, simply enter the frozen asparagus directly into hot water and cook as usual.
Per serving: 97 kcal
Asparagus classically prepared with Hollandaise
Asparagus is a real Light product of Mother Nature. Although it consists mostly of water and contains only 13 calories per 100 grams, it is a marvel of flavor and taste! Quite incidentally he also supplies vitamin C, beta-carotene and potassium - more you can not ask.
Serves 4 meals
1 kg white asparagus
Pinch of salt
1 teaspoon sugar
25 grams butter
400 milliliters light Hollandaise
The preparation sequence
Rinse asparagus cold. short start with a peeler under the tip of the asparagus and peel the shell thin.
After peeling the lower woody ends from crushing to see even threads remain, must be nachgeschält.
Asparagus with kitchen string to 4 bundles tie until further use in a wet cloth wrapped Store cool. (The shells can be used for soups on.)
Abundant Bring salted water to a boil and add sugar and butter.
pour in asparagus bundle over medium heat 13-15 minutes cooking, simmer.
Cooked asparagus take out, preferably on a plate Asparagus with hollandaise drizzled bring to the table.
A bit of advice
Serve new potatoes with asparagus and eat it with the shell. For directly beneath hide many vitamins and minerals. You also get as a supplementary dose of fiber.
Per serving: 172 kcal
Easy Hollandaise (based on yoghurt)
Hollandaise as hip Gold? Not with this variant, because that comes thanks to the yoghurt base with far fewer calories than the original full-bodied on the table. And at the same time provides protein!
Serves 4 meals
30 grams of yoghurt butter
½ lemon
3 eggs
½ tsp medium mustard
100 milliliters of vegetable stock (glass)
150 grams of yogurt (1.5% fat; room warm)
Pinch of salt
white pepper
The preparation sequence
Melt the butter in a small saucepan, melt Cauldron and set aside. express lemon.
A wide saucepan, Cauldron fill about halfway with water. Heat the water until it evaporated, but not boiling.
Separate the eggs, egg yolks and mustard and vegetable stock in a blow boiler (pan, boiling pan with round bottom) give (proteins otherwise use). so set the beat kettle on the hot water that it does not touch the water.
Whip the egg-mustard mixture with a whisk or the whisk of a hand mixer until it is creamy and light.
Successively only tablespoon the room warm yogurt, then the melted butter in a thin stream embezzled.
Season with 1-2 teaspoons of lemon juice, salt and pepper. Hollandaise again penetrate briefly. Place in a preheated gravy boat, and go immediately to the table.
A bit of advice
Very important for the success: yogurt and butter should definitely be at room temperature, will clot the Hollandaise. For the same reason the gravy boat must be preheated - or enter the Hollandaise directed at the warm asparagus.
Per serving: 122 kcal
Cabbage in soy cream with red pepper seasoning
Cabbage is easier to digest than the strong cabbage. The light green and sweeter cabbage contains vitamin C and bioactive substances such as sulfides, flavonoids and carotenoids. They fight free radicals and protect cells.
Ingredients for 2 meals
½ small cabbage (so about 300 grams)
2 small onions
1 tablespoon canola oil
1 tablespoon paprika (noble sweet)
160 milliliters soy cream
100 milliliters of classic vegetable
3 stalks dill
Salt and freshly ground pepper
The preparation sequence
Clean cabbage, clean water, if necessary, eliminate the stalk in a wedge shape and chop the cabbage into thin strips. Peel the onions and chop into fine strips.
Oil in a saucepan, Cauldron heat, cook onions over medium heat glazed. Pointed cabbage and continue to cook for 3 minutes.
With paprika sprinkle soy cream and broth pour. Cook over medium heat for 8-10 minutes.
Meanwhile clean Dill in water, shake dry, pluck flags and finely shred. At the end of cooking seasoning the cabbage with salt and pepper and stir in the dill.
A bit of advice
Children are not large vegetable fans generally. In a creamy sauce, as here the soy cream, even the little ones like the cabbage. Preparing also can be kohlrabi, cabbage, cauliflower and broccoli.
Per serving: 208 kcal
Spicy spinach with onions, garlic and soy cream
Power green-white: spinach contains vitamins C, E and A, intercept reliable cell damaging free radicals. Because of its richness in folic acid and iron he does incidentally pregnant and breastfeeding women particularly well. The soy cream supplies here in addition to protein.
Ingredients for 2 meals
300 grams of spinach (frozen)
1 onion
1 clove of garlic
1 tablespoon oil
Salt and freshly ground pepper
2 tablespoons chicken stock
200 milliliters soy cream
nutmeg
The preparation sequence
Thaw spinach. Meanwhile, onion and garlic, peel and finely shred.
express the thawed spinach well and chop