Markgraeflerin.wordpress.com Website Review

And suddenly, on Saturday, was the vegetable shelf emptied! Was there anyone else who wanted to cook something with kale? In any case, the time had I not been enough to go to the weekly market - there I would certainly not what you know but is indeed to help, and so I just Wirsing used for soup. That tasted very nice too. The recipe is from Sweden and I wanted to try it for a long time. • (alternatively Savoy) • 2 tablespoons bu*ter the cabbage Clean, wash and rid of the hard stalk 500 g fresh kale. Separate the cabbage leaves and cut away the solid parts. Bring about 2 liters of salted water to a boil in a large saucepan. Add the kale leaves and blanch in them for about 10 minutes. Lift the cabbage leaves out of the water with the skimmer, drain well and cut very finely or chop them in the food processor. Heat the bu*ter in a pan and dust the flour over it. sweat briefly, then add the broth and stir the chopped kale are creamy Add and boil the soup. Simmer for 5 minutes. Cut the sausage into cubes or slices with salt, pepper, nutmeg and cream and serve in soup or rich separated them. I hope you had a nice Christmas. Because of all the cooking, partying and eating, I did not manage to send you my Christmas wishes. Therefore, here's a short culinary retrospect our On Christmas Eve we have our annual menu remained as always true to the evening - no Expermimente with carp or Vienna in Markgraeflerland there is traditionally pork shoulder with potato salad and corn salad. There was also a dessert in the fridge, but after a cup of wine, espresso, chocolate and cookies we were full. On the first day of Christmas we had a roast of chicken (rabbit) with peas and carrots and broad noodles.