Carmelized Beets and Onions

6 large beets 6
20 ml butter 2 tsp
3 onions, sliced 3
30 ml granulated sugar 2 tbsp
30 ml red wine vinegar 2 tbsp
30 ml water 2 tbsp
- salt & pepper to taste -

In a large pot of boiling water; cook beets for about 40 minutes or until tender. Drain and let cool slightly. Slip off skins and cut beets into sticks.

Meanwhile, in large skillet, melt butter over medium heat. Cook onions, stirring often, for 7 to 10 minutes or until golden. Sprinkle with sugar and vinegar. Reduce heat to low and cook for about 20 minutes or until tender.

Add beets to onions, along with water, salt and pepper over medium heat for 3 to 5 minutes or until heated through.

Serves 4
Read more...

All in One Spinach Salad

284 g fresh baby spinach 10 oz
2 eggs, hard cooked & chopped 2
250 ml croutons 1 cup
125 ml mushrooms, sliced 1/2 cup
4 strips bacon, cooked & crumbled 4
50 ml red onion, chopped 1/4 cup
50 ml fresh parsley sprigs 1/4 cup
15 ml pimiento, diced 1 tbsp
2 cloves garlic 2
50 ml mayonnaise 1/4 cup
25 ml ketchup 2 tbsp
15 ml red wine vinegar 1 tbsp
10 ml anchovy paste 2 tsp
- salt & pepper to taste -

Place spinach in large salad bowl. Add eggs, croutons, mushrooms and bacon.

In a blender; puree onion, parsley and pimiento. With machine running; drop garlic through feed tube. Add mayonnaise, ketchup, lemon juice, vinegar, anchovy paste, salt and pepper. Puree until blended. Toss with salad.

Serves 6
Read more...

Red Pepper Mayo

2 sweet red peppers 2
125 ml mayonnaise 1/2 cup
10 ml red wine vinegar 2 tsp
- pinch cayenne pepper -

Broil or grill red peppers, turning several times, for about 20 minutes or until blistered and charred all over. Let cool, peel and seed.

In food processor; puree peppers. Add mayonnaise, vinegar and cayenne. Process until combined. This is great served on burgers or hotdogs and can be stored in the refrigerator for up to 1 day.

Serves 6
Read more...

Corn Custard Pudding

3 eggs 3
375 ml corn kernels 1 1/2 cup
250 ml light cream 1 cup
250 ml swiss cheese, shredded 1 cup
125 ml green onion, chopped 1/2 cup
50 ml sweet red oeooer, chopped 1/4 cup
50 ml all purpose flour 1/4 cup
5 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
125 ml dry bread crumbs 1/2 cup
25 ml butter, melted 2 tbsp

In a large bowl; whisk eggs. Stir in corn, cream, cheese, onion and red pepper. Whisk in flour, salt and pepper. Pour into lightly greased 6 cup (1.5 L) casserole dish.

In a small bowl; toss bread crumbs with butter. Sprinkle over corn mixture.

Place dish in larger pan; pour in enough boiling water in large pan to come halfway up side of dish. Bake in preheated 375 F (190 C) oven for 50 to 60 minutes or until puffed and knife inserted in centre comes out clean.

Serves 4
Read more...

Potato and Mushroom Strudel

15 ml butter 1 tbsp
1 onion, sliced 1
1 clove garlic, minced 1
250 ml mushrooms, sliced 1 cup
575 ml potatoes, diced 2 1/3 cup
15 ml fresh thyme, chopped 1 tbsp
30 ml water 2 tbsp
50 ml parmesan cheese, grated 1/4 cup
1 green onion, chopped 1
- salt & pepper to taste -
4 sheets phyllo pastry 4
50 ml butter, melted 1/4 cup

In a large skillet; melt butter over medium heat. Cook onion, garlic and mushrooms, stirring often, for 5 minutes or until liquid is absorbed.

Stir in potatoes and 2 teaspoons (10 ml) thyme. Add water, cover and cook for 8 to 10 minutes or until potatoes are tender. Remove from heat. Stir in parmesan cheese, green onion, salt and pepper. Let cool.

Place one sheet of phyllo on work surface while keeping others covered in damp towel. Brush sheet lightly with butter. Layer remaining phyllo on top, brushing each sheet with butter.

Spoon potato mixture over phyllo, leaving 2 inch (5 cm) border along one long side and 1 inch (2.5 cm) border at each short end. Starting at other long side, carefully roll up jelly roll-style, folding in edges while rolling. Place, seam side down, on lightly greased baking sheet. Brush with butter.

Bake in preheated 400 F (200 C) oven for 18 to 20 minutes or until golden crisp. Let stand for 5 minutes. Sprinkle with remaining thyme. Slice diagonaly with serrated knife.

Serves 4
Read more...

Balsamic Zucchini

40 ml balsamic vinegar 3 tbsp
40 ml raisins 3 tbsp
15 ml fresh mint, minced 1 tbsp
5 ml dark brown sugar 1 tsp
1 garlic clove, halved 1
- salt & pepper to taste -
- vegetable oil for frying -
8 small zucchini, sliced 8
15 ml pine nuts, toasted 1 tbsp


In a large bowl; stir vinegar, raisins, mint, sugar, garlic, salt and pepper together. Set aside.

In a large skillet; heat a small amount of oil over medium-high heat until hot but not smoking. Add 2 cup (500 ml) zucchini slices to oil and fry, stirring occasionally, for 7 to 10 minutes or until golden brown. With slotted spoon, transfer zucchini to strainer to drain.

While still hot; add zucchini to vinegar mixture, stirring to coat. Repeat with remaining zucchini in batches. Add more oil to skillet if necessary.

Let mixture stand at room temperature for at least 1 hour before serving or chill, covered, for up to 3 days.

Serve at room temperature topped pine nuts.

Serves 4
Read more...

Green Bean and Corn Salad

1 kg fresh green beans, trimmed 2 lb
375 ml fresh corn kernels1 1/2 cup
30 ml fresh basil, finely chopped 2 tbsp
30 ml flat leaf parsley, finely chopped 2 tbsp
1/2 juice of lemon 1/2
74 ml olive oil 1/3 cup
15 ml balsamic vinegar 1 tbsp
-salt & pepper to taste-
50 ml kalamata olives, pitted & halved 1/4 cup


In a saucepan of boiling water; cook beans for 3 to 4 minutes or until tender crisp. Transfer beans to colander, rinse under cold running water and drain well.

Transfer to large bowl and set aside.
In the same saucepan with boiling water; cook corn kernels for 3 minutes. Drain and cool.

Add corn, basil and parsley to beans. Sprinkle with lemon juice and toss.
In a smal bowl; whisk together oil and vinegar. Season with salt and pepper. Drizzle over salad and toss thoroughly. Place on serving platter and top with olives. Salad may be served warm or chilled.

Serves 6
Read more...

Warm Olives

15 ml olive oil 1 tbsp
50 ml fennel, thinly sliced 1/4 cup
1 clove garlic, thinly sliced 1
500 ml mixed olives 2 cup
15 ml orange zest 1 tbsp
15 ml lemon zest 1 tbsp

In a large skillet; heat oil over medium heat. Add fennel and garlic and cook, stirring often, for 5 minutes or until softened.

Add olives with small amount of their juice, orange and lemon zest. Cook, stirring occasionally, for 5 minutes or until warmed through. Serve with toothpicks.

Serves 4
Read more...

Baked Pork Dinner

2 large baking potatoes, scrubbed & thinly sliced 2
500 ml mushrooms, sliced 2 cup
2 onion, thinly sliced 2
50 ml basil, minced 1/4 cup
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
4 pork loin cutlets, boneless 4
1 can stewed tomatoes (14 oz / 398 ml) 1

In a large bowl; mix potatoes, mushrooms, onion, basil, salt and pepper together. Pour mixture into a lightly greased 13 x 9 inch (33 x 23 cm) baking dish. Arrange pork cutlets over vegetable mixture. Pour tomatoes over all. Bake, covered, in preheated 325 F (160 C) oven for 1 1/2 hours.

Serves 4
Read more...

White Pasta

10 ml olive oil 2 tsp
500 ml mushrooms, sliced 2 cup
3 garlic cloves, minced 3
125 ml milk 1/2 cup
75 ml cottage cheese 1/3 cup
40 ml basil leaves 3 tbsp
40 ml parsley leaves 3 tbsp
30 ml all purpose flour 2 tbsp
5 ml dried oregano 1 tsp
50 ml parmesan cheese, grated 1/4 cup
30 ml asiago cheese, grated 2 tbsp
1 L fusilli 4 cup
225 g green beans, trimmed & cut into large pieces 1/2 lb

In a large skillet; heat oil. Add mushrooms and garlic. Cook, stirring, for 5 minutes or until mushrooms release their liquid.

In a blender; puree milk, cottage cheese, basil, parsley, flour and oregano. Add to mushroom mixture. Stir in parmesan and asiago cheese. Cook, stirring, about 2 minutes, or until heated through.

Meanwhile, cook pasta according to package directions adding the green beans during the last 4 minutes of cooking. Drain and transfer to large bowl. Top with mushroom sauce and toss to coat.

Serves 4
Read more...

MUSHROOM SOUP WITH GREMOLATA

An Italian-style relish adds the robust taste of garlic, parsley, and lemon.
From : Backpacker Magazine

1 small garlic clove
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 teaspoon lemon zest
3 cups dried mushrooms (cremini, shiitake, oyster, or white)
2 tablespoons olive oil
3 tablespoons flour
4 cups water
4 chicken bouillon cubes
3 green onions
Salt and pepper to taste

At Home
Place lemon zest in a zip-top bag.

In Camp
To make the gremolata, mince garlic and finely chop parsley. Combine with lemon zest, stir and set aside. Slice mushrooms and add to a pot with the olive oil. Sauté for 5 minutes. Add flour, stirring for 2 to 3 minutes or until flour browns slightly. Gradually add water and stir until smooth. Add bouillon cubes, heat to a boil, and simmer 5 minutes. Season with salt and pepper. Slice green onions and add to the pot. Spoon stew into bowls and garnish with gremolata. Serves 2-3.
Read more...

Turkey and Cabbage Noodle Dish

4 italian sausage, cut into chunks 4
1 carrot, chopped 1
1 onion, chopped 1
1 celery rib, thinly sliced 1
2 garlic cloves, minced 2
750 ml cabbage, chopped 3 cup
1 can diced tomatoes (14 oz / 398 ml) 1
500 ml hot cooked noodles 2 cup


Heat a large lightly greased skillet. Add sausage and cook, stirring often, for 5 minutes or until almost cooked through. Add carrot, onion, celery and garlic. Cook, stirring, for 5 minutes or until softened.

Add cabbage, tomatoes and broth. Bring to boil. Reduce heat and simmer, covered, for 10 minutes or until sausages are cooked through and vegetables are tender.

Serve noodles topped with sausage and vegetable mixture.

Serves 4
Read more...

Backpacking Recipe: Rum and Black Bean Soup

Enjoy this hardy and healthy Mexican soup at home or in camp

by: The Backpacker Editors

1 cup dried black beans
1/2 medium onion, chopped
1/2 stalk celery, chopped
3 sprigs parsley, chopped
1 tablespoon thyme
1 bay leaf
1 tablespoon butter
1 cube beef bullion
2 cups water
1/4 cup dark rum
lime juice to taste
salt and pepper to taste

In camp Put the dried black beans into a liter bottle and fill with 2 cups water to rehydrate for 30 minutes. Drain beans. Cook onion, celery, parsley, thyme, and bay leaf in butter over low heat for 10 minutes. Add bullion, water, and beans. Bring the mixture to a boil, reduce heat, and simmer until beans are tender. Add more water as necessary to keep beans covered. Discard bay leaf and stir in rum, lime juice, and salt and pepper. Serves two as an appetizer.
Read more...

Dinner Party: Cooking for a Group

Plan and cook for a group with these time-tested tips.
from : Backpacker Magazine
by: Berne Broudy

Drew chef duty for a dozen hungry hikers? Planning meals for a group isn't quite as simple as tripling the ramen supply. Ellie Mulder, kitchen manager at Yamnuska Guide Service in Canmore, British Columbia, has prepared trail meals for hundreds of hikers and mountaineers with the help of a restaurant computer program and a decade's worth of notes from fellow chefs. Here's how she does it–plus one of her favorite crowd-pleasing recipes.

Estimating quantities

Use these guidelines to determine how much food and fuel you'll need (on a day of moderate-intensity backpacking, most people burn 2,500 to 4,000 calories). Mulder recommends upping the serving size by one third to one half for big eaters, on strenuous trips, and in cold weather. You'll also need more fuel in the winter to prepare extra food, make warm drinks, and melt snow for water.

Planning & Packing

* Choose quick-cooking, one-pot meals. Avoid anything that's greasy, complicated, or requires frying; such foods make clean-up harder and can attract animals.
* Buy in bulk whenever possible. If your grocery store doesn't have a bulk section, check a natural foods store or buy online (try maryjanesfarm.com or harmonyhousefoods.com).
* Prep food at home to speed cooking time. For example, chop the first night's dinner veggies before you leave and pack them in a zip-top bag.
* Save pack space and minimize the trash you'll have to pack out by unwrapping store-bought sauces and mixes and consolidating them in one bag.
* Stay organized (and cook faster) by pre-measuring and pre-mixing ingredients. Pack each meal's ingredients together in one zip-top bag.

Cooking

* Plan on one stove and two cook pots (one for boiling water) for every four people. Using one pot for eight or more people means cooking will take longer–or worse, meals will cook unevenly or burn.
* Add a special touch. Lightweight extras like dried cilantro or crushed peanut garnishes go a long way toward upping your chef cred.

Easy Pesto Pasta for Eight 32 ounces whole-wheat or rice pasta
8 ounces pesto
16 ounces summer sausage, sliced into chunks
8 ounces feta cheese, crumbled
6 ounces pine nuts

At Home
Toast pine nuts in the oven at 350° until browned (about 2 minutes). Let cool and place in a zip-top bag.

In Camp
Prepare pasta according to package directions. Drain, then toss with pesto, sausage, and cheese. Sprinkle with pine nuts and serve.
Read more...

Rice and Zucchini Quiche

375 ml cooked brown rice 1 1/2 cup
1 1/2 medium zucchini, shredded & drained 1 1/2
30 ml canned green chiles, chopped 2 tbsp
250 ml cheddar cheese, shredded 1 cup
2 eggs 2
3 egg whites 3
1 ml pepper 1/4 tsp

With moistened hands, press rice evenly into bottom and up sides of lightly greased 9 inch (23 cm) pie plate. Top evenly with zucchini and chiles.

In a medium bowl; combine 1/2 cup (125 ml) cheese, milk, eggs, egg whites and pepper. Pour over zucchini mixture. Sprinkle evenly with remaining cheese. Bake in preheated 375 F (190 C) oven for 45 minutes or until golden brown. Let stand 5 minutes before cutting.

Serves 6
Read more...

Bean Chowder

500 ml vegetable broth 2 cup
2 carrots, diced 2
2 celery ribs, diced 2
1 potato, diced 1
1 onion, chopped 1
375 ml corn kernels 1 1/2 cup
250 ml canned cannellini beans, drained & rinsed 1 cup
250 ml milk 1 cup
1 ml pepper 1/4 tsp


In a large saucepan; combine broth, carrots, celery, potato and onion. Bring to boil. Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.

Stir in corn, beans, milk and pepper. Increase heat and bring back to boil. Reduce heat and simmer, uncovered, for 3 minutes or until corn is tender.

Serves 4




Read more...

Mushroom Salsa

250 ml mushrooms, sliced 1 cup
1/2 green bell pepper, chopped 1/2
50 ml salsa 1/4 cup
15 ml cilantro, minced 1 tbsp
2 flour tortillas, warmed 2

In a small lightly sprayed skillet; add mushrooms and pepper. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.

Add salsa and cilantro. Cook, stirring, for 1 minute or until heated through. Divide mixture between tortillas and roll up.

Serves 2
Read more...

Hot Shrimp Dip

150 ml ricotta cheese 2/3 cup
50 ml cream cheese 1/4 cup
225 g shrimp, peeled, cooked & diced 1/2 lb
1 tomato, chopped 1
1 onion, chopped 1
50 ml canned green chiles, drained & chopped 1/4 cup
2` garlic cloves, minced 2
1 ml salt 1/4 tsp


In a large skillet; melt ricotta and cream cheeses over low heat. Add shrimp, tomato, onion, chiles, garlic and salt. Cook, stirring as needed, for 4 to 5 minutes or until heated through. Transfer to serving bowl. Serve with small pieces or toast or crackers.

Serves 8
Read more...

Best Overnight Salad

50 ml olive oil 1/4 cup
15 ml lemon juice 1 tbsp
1 clove garlic, crushed 1
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
1 english cucumber, cut into bite size chunks 1
16 cherry tomatoes, halved 16
1 fennel bulb, diced 1
125 ml red onion, finely diced 1/2 cup
1/2 red pepper, diced 1/2
50 ml fresh mint, chopped 1/4 cup
50 ml parsley, chopped 1/4 cup
125 ml feta cheese, crumbled 1/2 CUP

In a small bowl; whisk together oil, lemon juice, garlic, salt and pepper.

In a large bowl; combine vegetables and herbs. Toss with dressing. Add cheese and mix well. Refrigerate overnight and serve.

Serves 4
Read more...

Peanut Butter Hummus

1 can chickpeas, drained & rinsed (19 oz / 561 ml) 1
30 ml water 2 tbsp
50 ml lemon juice 1/4 cup
50 ml olive oil 1/4 cup
125 ml peanut butter 1/2 cup
3 cloves garlic, crushed 3
40 ml fresh parsley, chopped 3 tbsp


In a food processor; blend chickpeas, water, lemon juice, oil, peanut butter and garlic until smooth.

Transfer to bowl and add parsley; mix well.

Serve with raw vegetables or warm pita triangles.

Serves 4
Read more...

Roasted Home Fries

2 baking potatoes, cut into wedges 2
30 ml canola oil 2 tbsp
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp


In a large bowl; toss potatoes with oil, salt and pepper. Roast in preheated 375 F (190 C) for 60 minutes or until potatoes are crispy and golden brown.

Serves 2

Read more...

Vegetable Miso Soup

625 ml water 2 1/2 cup
50 ml miso paste 1/4 cup
1 ml sesame oil 1/4 tsp
1 green onion, sliced 1
1 carrot, cut into thin matchsticks 1
75 ml peas 1/3 cup
500 ml spinach, stalks removed 2 cup
170 g semi-firm tofu, cut into small cubes 6 oz

In a small saucepan; mix water, miso and sesame oil. Thoroughly mix.

Add onion and carrot and bring to a boil.

Lower heat. Add peas, spinach and tofu. Simmer for 3 minutes. Stir and serve.

Serves 2

Read more...

Asparagus Risotto

16 asparagus stalks, trimmed & cut into large pieces 16
250 ml shelled peas 1 cup
30 ml oil 2 tbsp
1 onion, diced 1
1 fennel bulb, diced 1
250 ml arborio rice 1 cup
750 ml chicken stock 3 cup
15 ml lemon zest 1 tbsp
250 ml parmesan cheese, grated 1 cup
- salt & pepper to taste -

Steam asparagus and peas for 3 minutes or until tender. Rinse under cool water to stop the cooking process.

In a large skillet; heat oil. Add onion and fennel. Cook for about 5 minutes or until softened. Add rice and stir until coated in oil. Add chicken stock 1/2 cup (125 ml) at a time, stirring frequently. As rice absorbs stock, add more, stirring often to prevent rice from sticking. Reserve 1/4 cup (50 ml) to add at the end. The rice should be firm and fully cooked after about 25 minutes.

During the last 5 minutes of cooking; add vegetables and lemon zest. Stir gently. Remove from heat and add the last of the stock, cheese, salt and pepper. Stir until cheese melts.

Serves 4
Read more...

Lamb Burgers

750 g ground lamb 1 1/4 lb
75 ml onion, diced 1/3 cup
50 ml fine bread crumbs 1/4 cup
1 clove garlic, crushed 1
1 ml salt 1/4 tsp
2 ml pepper 1/2 tsp
15 ml fresh mint, finely chopped 1 tbsp
1 ml red pepper flakes, crushed 1/4 tsp
1 egg 1

In a large bowl; mix together lamb, onion, bread crumbs, garlic, salt, pepper, mint and pepper flakes. Form into patties.

Place burgers on a baking sheet and cook in preheated 375 F (190 C) oven for 20 minutes or until cooked through, flipping after 10 minutes. Serve on whole wheat buns with your favourite toppings.

Serves 6
Read more...

Spinach and Tomato Frittata

225 g mushrooms, sliced 1/2 lb
30 ml oil 2 tbsp
250 ml fresh baby spinach, stems removed 1 cup
250 ml feta cheese, crumbled 1 cup
1 tomato, diced 1
75 ml fresh basil, chopped 1/3 cup
10 eggs, beaten 10
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a large skillet; heat oil over medium heat. Add mushrooms and saute for 10 minutes. Set aside.

Add spinach and heat for 3 minutes or until wilted. Cool spinach and squeeze to drain excess liquid. Dice.

In a large bowl; combine mushrooms, spinach, cheese, tomato, basil, eggs, salt and pepper. Mix thoroughly.

Pour mixture into lightly greased 8 x 8 inch (20.5 x 20.5 cm) baking dish and cook in preheated 350 F (180 C) oven for 35 to 45 minutes or until frittata is cooked through. It should be golden brown around the edges and a knife inserted in the middle should come out clean.

Serves 6
Read more...

Roasted Broccoli

1.3 L broccoli florets 5 cup
30 ml light balsamic vinaigrette 2 tbsp
20 ml balsamic vinegar 1 1/2 tsp


In a large resealable plastic bag; combine broccoli, vinaigrette and vinegar. Shake the bag to coat well. Arrange broccoli on lightly greased baking sheet in a single layer. Bake in preheated 400 F (200 C) oven for 12 to 15 minutes or until broccoli is tender-crisp and lightly browned.

Serves 4

Read more...

Caprese Salad

4 medium tomatoes, cut into thick slices 4
5 ml olive oil 1 tsp
- salt & pepper to taste -
250 ml mozzarella cheese, shredded 1 cup
50 ml fresh basil, finely chopped 1/4 cup


Arrange one tomato, overlapping in a circle, per plate. Lightly drizzle olive oil over tomatoes. Season with salt and pepper. Then sprinkle cheese over top and then basil.

Serves 4
Read more...

Sweet Potato Hashbrowns

500 g sweet potatoes, peeled & cubed 1 lb
125 ml green pepper, chopped 1/2 cup
175 ml cooking onion, chopped 3/4 cup
7 ml garlic, minced 1 1/2 tsp
7 ml olive oil 1 1/2 tsp
1 ml paprika 1/4 tsp
- salt & pepper to taste -

In a large bowl; combine sweet potatoes, green pepper, onion, garlic, olive oil and paprika. Toss to combine. Transfer to large baking sheet and arrange in a single layer.

Bake in preheated 400 F (200 C) oven for 20 minutes. Turn and bake an additional 20 to 25 minutes or until potatoes are tender. Season with salt and pepper.


Serves 4
Read more...

Soup with beef, water chestnuts and rice

For 4 persons

INGREDIENTS
350 g lean beef (such as steak or ground)
1 l fresh beef broth
1 cinnamon stick, crushed
1 star
2 el dark soya sous
2 el dry sherry
3 el tomato
115 g water chestnuts, drained and strips
175 g cooked white rice
1 tl grated orange peel
6 el orange juice
salt and pepper

Garnish:
grated orange peel
2 el chives, finely cut

Remove all fat from the meat. Cut the beef into thin strips and place them in a large pan

Pour the broth over the meat and add the cinnamon, star anise, soy sauce, sherry, tomato puree and water chestnuts again. Bring all to boil. Foam with a spoon the fat from the surface. Put the lid on the pan and let the soup simmer about 20 minutes or until beef is cooked.

Foam the soup again. Remove the cinnamon and star anise from the soup.

Stir the rice, orange peel and orange juice by the soup. Add salt to taste and pepper. Heat the soup still 2 to 3 minutes, and scoop it into warm soup bowls. Garnish the soup with orange peel and chives.

VARIATION
If you omit the rice, you need a lighter soup that is ideal as a starter in eastern maaltijdl. Do you want a real meal soup, add extra vegetables such as carrots, peppers, corn or zucchini
Read more...

Chicken-asparagus soup

For 4 persons

INGREDIENTS
225 g fresh asparagus
8.5 dl fresh chicken
1.5 dl dry white wine
1 sprig fresh parsley, dill and tarragon
1 clove garlic
60 g vermicelli or rice noodles
350 g lean cooked chicken, chopped
salt and white pepper 1 small leek


Wash asparagus and remove the woody parts. Cut the asparagus into pieces of 4 cm.

Pour the broth and wine in a large pot and bring mixture to boil

Wash the herbs and tie them together into a bouquet garni. Add a clove of garlic with the herbs, asparagus and noodles to the broth. Put the lid on the pan and let it all cook 5 minutes.

Stir the chicken from the broth to taste and add salt and pepper. Let the soup is still 3 to 4 minutes to cook until everything is warm.

The leek in half lengthwise and wash them well under the tap. Dry the leeks and cut it julienne.

Hall herbs and garlic in the broth

Divide the soup bowls of hot soup, bestroi soup with leeks and serve the soup as hot as possible

VARIATION
You can use this recipe using your favorite herbs, but use it with a subtle herbal taste, so they do not dominate the asparagus. Small, young shoots are the best and give the best result.

TIP OF THE COOK
Rice Noodles do not contain fat and are a good alternative to ordinary einoedels
Read more...

Chicken with Lemon Sauce

4 chicken breasts, boneless & skinless 4
1 large onion, chopped 1
20 ml butter 1 1/2 tbsp
1 ml fresh rosemary, finely chopped 1/4 tsp
2 egg yolks 2
50 ml fresh lemon juice 1/4 cup

In a large skillet; melt butter over medium-low heat. Add onion and cook, stirring occasionally, for 10 to 12 minutes or until golden brown.

Add chicken and rosemary. Add 1 tablespoon (15 ml) water. Bring to a simmer and cover. Cook for 12 to 15 minutes, stirring occasionally, until chicken is just cooked. Remove skillet from heat.

In a small bowl; lightly beat egg yolks with fork. Slowly add lemon juice. Reduce heat to low and return skillet to heat. Gradually, stir in egg mixture to juices in skillet. Cook for 30 to 60 seconds, stirring until thickened and chicken is coated. Remove from heat and season with salt and pepper.

Serves 4
Read more...