3 small carrots vegetables (so. 250 grams)
2 stalks sage
Salt and pepper from the mill
30 g Parmesan cheese
225 grams of wholemeal soup noodles
The preparation process
Beans in a colander, cold rinse and drain. Peel the onions and garlic finely and cubes.
Fine bacon cubes. Heat the olive oil in a pot, bacon and onions is at medium heat while stirring slowly glassy sweating.
The garlic and 1 more minutes , stirring, sauté. Pour in the broth and bring to a boil.
Clean the vegetables carrots in water, shells and in 1 centimeter cubes crush. In the boiling broth and over a medium heat for 20 minutes simmer, cooking.
Sage in clean water, shake dry, pluck leaves and fine grinding, with the beans into the soup and simmer for 5 minutes, cooking. Soup with salt and freshly ground pepper to taste. Parmesan cheese grate finely.
Now noodles according to product description or product description or packing instructions in plenty of salted water simmer, cooking, drain in a sieve and shortly before the damage to the soup. With the fresh grated parmesan cheese prepare. Whoever is creamy mag, pureed about half of the soup, before the noodles, and gives the puree back into the pot.
Clear asparagus soup with eggs stitch
Ingredients for 4 meals
2 eggs (size M)
50 milliliters of soy cream
Salt and pepper from the mill
½ bunch of parsley
800 milliliters of broth of chicken
2 kg of white asparagus
Knife tip sugar
The preparation process
Eggs, Soy cream, salt and pepper from the mill, with the hand blender short mixing.
Parsley in clean water, shake dry, leaves pluck, coarsely ground and in the eggs .
A small casserole form (so. 250 milliliter ) may apply grease with a little oil and pour in the egg mass. A roaster, large enough that the mold will fit well into 1 2 centimeters high fill with hot water. Mold in it, on an oven and rust in the heated, preheated oven tubes, kitchen stove at 150°C (with air circulation is not recommended for gas: manual control to 1 2) in so. 40 minutes (sticks).
In the meantime broth with 500 milliliters of water in a pot of Giessen. Clean the asparagus in water and shells. The shells to the broth. Cut the asparagus ends and also to do so. At medium heat to bring to a boil and cook for 10 minutes. Pot from the stove and take 30 minutes.
After 40 minutes the Hard eggs stitch remove from the bath and cool, so he set.
In the meantime 12 peeled shoots the tips cut off and longitudinal districts. Remaining asparagus freezing or cooking and for example for a salad.
Asparagus tips in a little lightly with salt and sugar spiced water 3 5 minutes to cook. Asparagus pouring the cooking water field. Asparagus short cold quenching.
A screen with a kitchen towel . The Asparagus fund through the kitchen cloth and sieve into a pot of Giessen, the collected cooking water and keep warm.
For the eggs cast from the form to solve with a sharp knife at the edge of the form along. Eggs spur on a working board drops and in 1 centimeter cubes crush. Eggs stub and asparagus in the heat and the clear soup asparagus soup in warmed deep plates to prepare.
Beef Curry soup with potatoes, coconut and peanuts
Ingredients for 4 meals
760 grams of beef from the hip
2 onions
2 large spoon rapeseed oil
2 large bucket dimension Aman
275 ml coconut milk (9 % fat)
150 milliliters of coconut water (Tetra Pak)
200 milliliters of broth of chicken
300 grams of hard boiling potatoes
2 lime leaves
30 grams of peanut core
½ Lime
1 large spoon Thai fish sauce
Pinch of salt
Basil (for garnish)
The preparation process
Beef and veal in 2 centimeter cubes crush. Peel the onions and chop into thick strips.
Heat the oil in a pan, onions is stirring at medium heat 4 5 minutes sauté. Dimension Aman and sauté for 2 more minutes.
Meat and 4 5 minutes roast.
Coconut milk, coconut water and liquid to heat up and 60 minutes stew.
In the meantime peel potatoes, cleaning and in 2 centimeter cubes crush. Until further use in water. Lime leaves in the water clean.
After 20 minutes the lime leaves for meat.
15 minutes before the end of the cooking time and drain the potatoes in the pot.
Peanuts in a dry frying pan gently roast. Lime expressions. Clean the basil in water, shake dry, leaf pluck.
Beef Curry with a little lime juice and fish sauce tastes. If necessary, lightly salt. Spicy Curry into bowls and something with the peanuts and basil sprinkled prepare. This is the natural rice.
Japanese noodle soup with teriyaki chicken breast
Ingredients for 2 meals
2 chicken breasts (so. 300 grams)
2 large spoon teriyaki sauce
1 large spoon rice wine
250 grams of fresh udon noodles (or 100 grams of dried)
2 small spoon sesame oil
3 spring onions
130 grams of mung bean sprouts
1 small spoon rapeseed oil
600 milliliters of broth of chicken
4 stalks coriander
A little soy sauce (on request)
The preparation process
Clean the chicken breasts in water, dry it in teriyaki sauce and rice wine and at least 1 hour covered with cling film and leave in the fridge (marinade).
Noodles with product description or packing instructions cooking, drain, hold briefly in cold water (quenching), with the sesame oil mix and set aside.
Spring onions cleaning, clean in water and in fine rings crush. Mung bean sprouts in a colander, cold rinse and drain well.
Rapeseed oil in a frying pan heavy heat, chicken breasts is from each side 4 5 minutes roast.
In the meantime, bring the stock to the boil.
Mung bean sprouts and spring onions in the soup.
Chicken breasts in crush washers. Clean the coriander in water, shake dry and pluck off the petals.
The pasta to 2 soup bowls distribute, chicken washers on it. The boiling broth carefully pour into the soup bowls and sprinkled with coriander leaves. To request a little soy sauce separately to rich.
The Creole soup with