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Ingredients:
1 / 2 to 1 whole Pumpkin (about 2 ½ lbs.),
1 stick Cinnamon, 1 liter (36 fl oz.) Milk, Sugar, Salt.
Preparation:
Heat milk and cinnamon sticks, and bring it to a boil. Cut the pumpkin into small pieces, and add it with a little salt and sugar to the milk. When the pumpkin is cooked done, take the cinnamon sticks out, and purée the soup. Ready to serve.
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Ingredients:
1 Rabbit, 100 grams (3 ½ oz.) Bacon, 2 Leeks,
5 Carrots, 3-5 Onions, Butter, Bay Leafs, Whole Gloves,
Pepper, Salt, Cream, Brandy from East-Frisia ( or Cognac ).
Preparation :
Cut the rabbit into desired pieces, and brown it on all sides with bacon and butter in a pot. Slice carrots and leeks into small pieces, and add it with the spices to the rabbit. Next add about two quarts of water to it, and let it cook on medium-low heat for about 1-2 hours. Then, take the meat out of the soup, and separate it from the bones. Cut it in desired pieces, and put it back into the soup. Spice it with salt, pepper, brandy, stir in the cream, and serve.
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Ingredients:
500 grams (1.1lbs.) Potatoes, 1-2 Onions,
¼ liter (9 fl oz.) Cream, ¼ liter Vegetable Broth,
Butter, Thyme.
Preparation :
Peel the potatoes and the onions, and sauté it in butter. Add broth to it, and let it cook for about 20 minutes on medium-low heat. Next, add the cream and the thyme, bring it to a short boil, and then serve the soup.
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Ingredients :
1 liter (36 fl oz.) Milk, 4 Eggs, 150 grams (5 ½ oz.) Flour,
1 Leaf of Vanilla or 1 pack of Vanilla-Extract, Salt.
Preparation:
Mix flour (except for 2 tblsp.), eggs, and a little milk together, and knead a dough.
Take 2 tblsp. flour and stir it in a cup of cold milk. For the rest of the milk, stir in some salt and the Vanilla, and bring it to a slow boil. Then take the milk- flour mixture and stir it into to the slow boiling milk. Let it cook for a few minutes on low heat. Next, take a teaspoon, form spoon size dumplings from the dough, and put it in the slow cooking milk. Turn off the milk. Let it sit there for about 10 more minutes. Serve this soup with sugar and cinnamon.
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CLICK HERE ! to translate Ich weiß nicht wie, aber irgendwie ist es der Zucchinipflanze
gelungen, in einer entlegenen Ecke unseres Gartens, an meinen wachsamen
Augen vorbei, zu überleben . Nicht das ich Zucchinis hasse, nein ,nein
,ich halte sie nur für ausserirdischen Ursprungs, mit der genetischen
Aufgabe das irdische Gemüse auszurotten. Die Beweise sind eindeutig:
erst ein kleines niedliches Pflänzchen, ja und dann , dann wachsen
praktisch über Nacht Monsterfrüchte. Und geht man dann, mit einer
dieser Früchte als Gastgeschenk, zu den sonst wohlgesonnenen Nachbarn
, so erfährt man ausser den eisigen Blicken meisten nur noch die Worte
"Zucchini haben wir selber !! " bevor die Türe vor einem
wieder zufällt. Ja, und so steht man dann mit einem Wäschekorb
voller, nahezu geschmacktsneutralen "Dingern" ,in der Küche
und überlegt wie man die (Gemüse-) Welt retten kann. Noras Lösung
war so einfach wie brutal : " Aufessen Manfred, einfach aufessen"
flüsterte SIE mir ins Ohr. ( genial !) . Seitdem gibt's Zucchinis in allen Variationen, und ich hoffe nur das
dieses Alien-Gemüse unsere Strategie nicht durchschaut.....
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Ingredients :
500grams (1.1 lbs.) Zucchini, ¼ liter (9oz.) Water,
1/8 liter (4 ½ oz.) white Wine,
1 Clove Garlic, 1 teasp. Vegetable Broth, 2 tblsp. Cream Cheese ( Philadelphia ),
Salt, white Pepper, some Sugar, Tabasco Sauce, Parsley.
Preparation :
Cut the zucchini with the peel into small pieces, dice onions and garlic, and cook it with water, wine, and the broth for about 15 minutes. Then purée the whole mixture. Next, mix in the cream cheese, and spice it with salt, white pepper, sugar, and tabasco sauce. Chop parsley, sprinkle over the dish, and serve the soup.
…and if we drink the rest of the wine in the bottle, then it could become real nice.
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