Carrot soup
Ingredients:
500 g Carrots
250 ml Water
500 ml Meat stock (glass)
125 ml Cream
125 ml White wine Salt
Pepper
50 g cold Butter Fresh Chervil
Preparation:
•Wash and peel the carrots.
•Cut them small enough to fit into the mixer.
•Put the 250 ml of water into a saucepan and cook the carrots in it for 20 minutes.
•Then puree all of it in a mixer until no large pieces are left over. Afterwards, put the pureed carrots back into the pot.
•Now add in the meat stock, cream and white wine.
•Heat the soup up and flavour it to taste.
•Blend the butter into the soup in small pieces and then serve it with the chervil.
Stove: |
|
Heating: | Hotplate |
Cooking time: | Carrots approx. 20 minutes |
Microwave: |
|
Power level: | 600 Watt |
Cooking time: | Carrots approx. 10 minutes |
Soufflé with Crabmeat
Ingredients:
40 g Butter
20 g Flour
250 ml Milk
1 pinch Sugar
150 g Gouda cheese
200 g Crabmeat
4 Egg yolks
4 Egg whites
Butter for the mould
Preparation:
•Heat the butter and flour and then add the milk and sugar by stirring.
•Bring the whole to the boil.
•Shred the cheese in the food processor with the grating disc and then stir it into the sauce.
•Now fold in the crab meat.
•Whisk the egg yolks and fold them in.
•Beat the egg whites until stiff and fold them in.
•Grease a baking mould or several small serving moulds and fill them with the mixture.
•Bake the soufflés immediately and serve them straight away.
Oven: |
|
Shelf height: | 2 |
Heating: | E: Top and bottom heat at 200° |
| ( preheated) |
| G: Mark 3 |
Baking time: | 25 - 30 minutes |
Microwave: |
|
Power level: | 360 Watt |
Baking time: | 10 - 15 minutes |
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