Heute Morgen noch gerade geschafft, abzulichten: Das
Dinkelvollkornbrot mit Sauerteig
von Daniel Leader.
Rezept folgt ist hier in englischer Sprache (click)
Dinkelvollkornbrot mit Sauerteig
5 Antworten
Archiv für den Monat: September 2007
Suppe der Woche: Cremige Pilzsuppe
Bolli hat mich mit ihren Steinpilzrezepten auf den Geschmack gebracht. Ich habe eine Mischung aus braunen Champignons und Pfifferlingen verwendet.
Cremige Pilzsuppe
Sehr wohlschmeckend und mein Zweitgeborener ist der Meinung, zerkleinert schmecken Pfifferlinge überhaupt viel besser!
Zum Übersetzen des Rezeptes fehlte Lust und Muße.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Cream of wild mushroom soup – Cremige Pilzsuppe |
| Categories: | Soup |
| Yield: | 4 Servings |
Ingredients
| 25 | grams | Dried porcini (ceps), 1 oz | |
| 50 | Gbutter, 12 oz | ||
| 1 | Onion, finely chopped | ||
| 1 | Garlic clove, sliced | ||
| Thyme sprigs | |||
| 400 | grams | Mixed wild mushrooms, 14 oz | |
| 850 | ml | Vegetable stock, 1 1/2 pts | |
| 200 | ml | Tub creme fraîche | |
| 4 | slices | White bread, about 100g | |
| Cubed chives and truffle oil, to serve |
Source
| Good Food Magazine, October 2007, p. 67 |
| Edited *RK* 09/19/2007 by | |
| Ulrike Westphal |
Directions
This rich and filling dish is the perfect way to use up end-ofseason mushrooms on the cheap.
1 Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
2. Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croutons and chives and drizzle with truffle oil.
PER SERVING 347 kcalories, protein 8g, carbohydrate 20g, fat 27g, saturated fat 16g, fibre 4g, sugar 5g, salt 0.89g
OR WHY NOT TRY… Mixed wild mushrooms are delicious seasoned and fried in olive oil or butter, then piled onto buttered toast and topped with a poached egg.
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Presto Pasta Night #30: Mafaldine with beef ragout and oregano
I am always looking for pasta shapes, which are hard for me to find. This week I found mafaldine. This fairytale name belongs to a veritably “regal” shape of pasta, since the Mafaldine were dedicated by Neapolitan people to Princess Mafalda di Savoia.
They have a long form, like a ribbon enriched by precious curling, which stays in its shape even after cooking.
Their secret is a certain irregularity in the consistency, between the flat centre part and the curling on the edges: a characteristic that allows this shape to blend with the most refined sauces while maintaining the pasta’s flavour. Mafaldine love rich and sumptuous recipes that evoke erstwhile banquets of Italian noble families.
Mafaldine with beef ragout and oregano
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Mafaldine with beef ragout and oregano |
| Categories: | Pasta |
| Yield: | 5 Servings |
Ingredients
| 500 | grams | Mafaldine | |
| 250 | grams | Minced beef | |
| 750 | grams | Fresh cherry tomatoes | |
| 25 | grams | Salted capers | |
| 1 | gram | Onion | |
| 10 | grams | Carrot | |
| 1 | bunch | Oregano | |
| 20 | Black pitted olives | ||
| 4 | tablesp. | Extra virgin olive oil | |
| Salt to taste | |||
| Pepper to taste |
Source
| modified version of: | |
| //int.primopiatto.barilla.com/lacucinaitaliana/ | |
| lericettebarilla/htm/ric670_EN.htm |
| Edited *RK* 09/17/2007 by | |
| Ulrike Westphal |
Directions
1. Preheat the oven to 200° C. Place the cherry tomatoes on a baking sheet. Drizzle them with a little olive oil and roast for 15 to 20 minutes. Remove the cherry tomatoes from the oven and set aside.
2. Chop up the carrot, onion and celery and fry gently in a pan with the oil. Add the beef and cook for about 7-8 minutes.
Next, add the capers, then the olives, the oregano and the roasted cherry tomatoes and the juices, and cook for a further 3 minutes, seasoning with salt and pepper.
3. Cook the pasta in plenty of salted water, drain when "al dente" and dress with the prepared sauce, sautéing both together in the pan. Serve on hot plates.
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