Archiv für den Monat: Januar 2009

Hearty lamb & barley soup

In Germany pearl barley comes in packages of 250 grams. I used 200 grams for a Two Mushroom Barley Soup. The remaining 50 grams were perfectly used for the

Hearty lamb & barley soup

©Hearty lamb & barley soup

As recommended I served homemade Granary bread.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Hearty lamb & barley soup
Categories: Soup
Yield: 4 Servings


1 teasp.   Olive oil
200 grams   Lamb neck fillet, trimmed of fat and cut into
      — small pieces
1/2 large   Onion , finely chopped
50 grams   Pearl barley
600 grams   Mixed root vegetables (we used potato, parsnip
      — and swede, cubed)
2 teasp.   Worcestershire sauce
1 liter   Lamb or beef stock
1     Thyme sprig
100 grams   Green beans (frozen are fine), finely chopped


  Good Food magazine, February 2009.
  Edited *RK* 01/23/2009 by
  Ulrike Westphal


1. Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.

2. When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

: PER SERVING: 258 kcalories, protein 17g, carbohydrate 26g, fat 11 g, saturated fat 4g, fibre 4g, salt 1,48 g

: Easy
: Prep 10 mins
: Cook 25 mins
: Low-fat, Dairy-free


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Suppe der Woche: Herzhafte Suppe mit Lamm und Perlgraupen

Perlgraupen gibt es in Päckchen zu 250 g. Von der Gerstensuppe mit zweierlei Pilzen waren noch 50 g für die

Herzhafte Suppe mit Lamm und Perlgraupen

©Hearty lamb & barley soup

übrig. Stilecht gab es dazu selbstgebackenes Granary Brot aus der Backmischung. Da unser Gastesser erkrankt war, blieb noch eine Portion für den Herrn des Hauses übrig. Auch ihm hat die Suppe sehr gemundet.

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Herzhafte Suppe mit Lamm und Perlgraupen
Kategorien: Suppe
Menge: 4 Portionen


1 Teel.   Olivenöl
200 Gramm   Lammnacken, Fett und Sehnen entfernt
1/2 groß.   Zwiebel, fein gewürfelt
50 Gramm   Perlgraupen
600 Gramm   Wurzelgemüse, Ulrike: Pastinaken, Steckrübe und
      — Kartoffel, in Würfel geschnitten.
2 Teel.   Worcestershire Soße
1 Ltr.   Lamm- oder Rinderbrühe
1 Zweig   Thymian
100 Gramm   Grüne Bohnen, TK ist auch ok, fein geschnitten


  Good Food magazine, February 2009
  Erfasst *RK* 23.01.2009 von
  Ulrike Westphal


1. Das Öl in einer Pfanne erhitzen. Das Fleisch würfeln und braun anbraten. Die Zwiebeln und Perlgraupen zufügen und 1 Minute mitbraten. Gemüse zufügen und weitere 2 Minuten mit erhitzen. Dann die Worcestershire-Soße, Brühe und Thymian zugeben und 20 Minuten köcheln lassen.

2. Wenn alles gar ist, 1/4 der Suppe abnehmen und fein pürieren. Das Püree zum Rest der Suppe geben und die grünen Bohnen zufügen und 3 Minuten köcheln lassen. Dann die Suppe in Suppenschüsseln füllen und mit Granary Brot servieren.

:Vorbereitungszeit: 10 min
:Kochzeit: 25 min


TWD Click here for the posting in English.

Dies mein zweiter Beitrag für Debbies Souper Sunday

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Daring Bakers: The last butterfly

pink_db This month’s challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf.
They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

We should make Tuiles from a choice of 4 different batters, bake and shape it and pair it with something light.

I know this as Hippen. I made them years ago bc -before children ;-) – from a batter of equal amounts of flour, icing sugar and cream. Why not trying another recipe? I made a stencil and tried my luck. The batter from Angélique Schmeinck and I didn’t go well together. The tuiles weren’t easy to shape after baking, but finally I had success. I proudly present the one and only



My sons eat all my unsuccessful samples and it was my turn to eat this. I paired it with something very light: nothing!

See what others think about this challenge and visit the Daring Bakers blogroll.

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Rest in Peace – Kitchen Aid Worm Gear

No TWD this week, maybe the next weeks. My blue lady suffers from a broken worm gear.


I wanted to knead the pasta dough yesterday when the blue lady made funny noise. I stopped her immediately. Fortulately I am married to a mechanical engineer for more than half of my life and I know my blue lady in good hands. She doesn’t need the Kitchen Aid service. She only needs a new worm gear and a new filling of lubrication grease. I hope we get it fast!

No homemade pasta yesterday, no TWD today, glad I still have some homemade bread.

Do-it-yourself Toast

Every European food blogger of distinction baked Bäcker Süpkes Do-it-yourself Toast . My first version was tasty, but I had to work on the look. This time I am more pleased. Here’s the recipe adapted for my pans.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Do-it-yourself Toast
Categories: Baking, Yeast
Yield: 2 Loafs for -pan

©Twist and Toast 001 ©Twist and Toast 002


258 grams   Flour Type 405
5.2 grams   Salt
3.9 grams   Yeast, fresh
480 grams   Water
      Preferment, all of above
625 grams   Flour Type 405
14.2 grams   Salt
18 grams   Sugar
77 grams   Butter
38.7 grams   Yeast, fresh
275 grams   Milk, 1,5 % fat


  Bäcker Süpke
  Edited *RK* 01/26/2009 by
  Ulrike Westphal



Stir all the ingredients together, let rest at roomtemperature for 2 hours. Put into the fridge for at least 16 h


Knead dough intensely. Rest only for 10 minutes. Ideal dough temperatur about 26 to 28 °C.

Divide dough into 4 pieces and form logs. Twist 2 logs together and give into a pullman-pan of 23x11x9,5 cm or a loaf pan from the same size.

Close lid and proof for about 30 to 40 minutes.

Preheat oven to 230 °C.

Bake loafs for about 40 minutes at 200 °C. If you don’t have a lid, bake with steam.


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