Ingredients:
- 1\2 Cup nuts
- 1\2 Cup sugar
- 1\2 Cup of cream or milk;
- 2 tablespoons butter
Method of preparation:
Take a medium saucepan, place over medium heat and gradually add all the ingredients.
Bring mixture to a boil.
Reduce heat and simmer for 15 minutes over low heat, stirring constantly.
When the mixture thickens, pour it on a greased deck.
Solid fondant cut into squares.
Ingredients:
- 2 potatoes
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 carrot
- 1 onion
- a big bunch of nettles
- dill
- a bunch of parsley
- Sol
Method of preparation:
Boil the potatoes, onion and carrot in 1 litre of salted water. When the products are ready, the liquid does not drain.
Repeatedly rinse the nettles, pour over boiling water (to get rid of excessive "prickliness") and finely chop together with the rest of the greens.
Add the herbs to the vegetables, bring to boil and turn off.
Add lemon juice, if necessary, desolate, and shake all with the help of blender.
Eat hot with sour cream.
All about soups are looking at a Cook Book.
Potato soup with chicken and corn
Ingredients:
- 1 large onion
- 1 large garlic clove
- 50 g butter
- 2 liters of chicken broth
- 2 chicken fillets, about 400 g in total
- 400 g potatoes (preferably starchy varieties)
- 400 g canned corn
- salt and freshly ground black pepper to taste
Method of preparation:
Potatoes cut into cubes, fill with water and leave aside. Finely chop the onion and garlic.
In a saucepan, melt butter. Put the onion and fry, stirring, until translucent state, about 5 minutes. Add the garlic and fry for 1 minute. Pour in a pot of broth and put the chicken breast. Bring to a boil and cook over medium heat until cooked chicken, about 20 minutes. Remove the fillets from the broth and leave to cool.
Put in a pan of potatoes. Cook for 15 minutes. Add 300 g corn and cook for another 5 minutes, until the potatoes are soft. At the same time, the parsed on the chicken pieces.
When the potatoes are cooked, grind up the soup with immersion blender until more or less smooth. Add salt and pepper to taste. Put in the pan the chicken and cook for another 5 minutes. Turn off the stove.
When serving, put in each bowl of soup remaining corn. Optionally filled with sour cream.
Ingredients:
- 200g Gruyere cheese
- 200 g Emmenthal
- 200 g of cheese sbrinz
- 1-2 cloves of garlic
- 120-140 ml dry white wine
- 50 ml brandy
- pinch of freshly grated nutmeg
- freshly ground white pepper
- baguette or a small loaf of rustic bread to feed
Method of preparation:
Grate the cheese on a coarse grater. You can cut the cheese in small cubes - it's all the same to melt.
RUB the pan from funduszy (bottom and sides up to the middle) garlic and place on the stove on very low heat.
Pour into the pan with wine, then stir in cheese. All this stir continuously with a wooden spatula, until the cheese has dissolved completely.
Remove from the heat. While stirring, pour in the brandy, add the nutmeg and pepper.
Build the fire in fondatrice and put her on the pot of cheese. Carefully adjust the flame under the pan so that the cheese does not froze, but didn't slightly burnt.
Cut the bread into cubes or break into small pieces. First, use those that have a crust: they don't slide off the forks for fondue.
Stringing bread on the forks, dip them in the cheese and start the meal.
Ingredients:
- 1 kg tomato
- 2 cucumbers
- 50g red onion
- 1 bell pepper
- 1 garlic clove
- chili sauce spicy
- olive oil
- Sol
The stages of preparation:
To prepare the products.
Tomatoes, pour boiling water, peel, cut into four pieces and remove stem. Using immersion blender tomato purée.
Using a small sieve to drain processed tomatoes.
Bell peppers cut in half, remove the stalk, seeds and partitions, wash and cut into small squares. Cucumbers remove skin, cut into small squares. Onions also peel and cut into squares.
In the tomato puree add the chopped onion, bell peppers and cucumbers. Season with salt, hot sauce to taste, stir. Put in the refrigerator to cool.
Of all the vegetables to make a puree using a blender.
Soup ladle into bowls.
Ingredients:
- canned lump tuna in its own juice
- water
- onion
- 2 carrots
- multi-colored peppers
- 3 cloves of garlic
- rice
- chopped dill or parsley
Spezia
Method of preparation:
Cut into cubes or slices of vegetables. Fry them in olive oil until medium cooked, add salt and pepper to taste. Put the mixture in the pan, pour hot water, and cook until the rice is cooked. Then add canned tuna, bring the soup to a boil. At the end add herbs to taste.
Council
If you want to add a "haze", with vegetables you can fry a little bacon. Spice and exotic things will help you fresh chilli or lemon grass. You should not limit yourself to just one recipe - add the broth all that you love.
So you have decided: begin its work.