soup-of-prime

Soup ceba

This soup is very easy to do, which leads to make changes and making warm. Ideal for winter.

Ingredients:

  • One onion per person (recipe we will for four people).
  • 2 ou hard.
  • 4 slices of bread
  • Grated cheese melts
  • A broth of something (vegetable, chicken, Avecrem .... What you have on hand)
  • Un gra d’all.
  • A cullaradeta de flour.
  • A mica brandy.
  • Mantega i oli
  • Salt, pepper, thyme and a little (very little).

Recipe for onion soup:

Cut the onions in thin slices (the slicer cold cuts). Chop the garlic sold Finet. Fry onions and garlic in a mixture of butter and oil (the fancesos do only with butter ... so if you want to have a taste more "French" we can do it with just butter). We salt and pepper it. We let them simmer.

When we think that is already quite cooked onion, add the tablespoon of flour and brandy. Stir well and let it evaporate a little brandy.

Onions better if you are sweet ... but if not, nothing happens, we can add a bit of sugar (just a pinch).

Add the broth and boil it.

Meanwhile, cut into small cubes hard-boiled eggs (sometimes can be breaking an egg every terrine and cook inside like a "or poached"I do not like I normally do it with boiled egg). Add the broth.

When boiled a little (about 5 minutes), remove it from the heat and put it in tubs. Add a slice of toast on (the onion soup today, the photo, I did not put a slice and there is bread crust cut into pieces) and cover with grated cheese melts. Grill it we take a moment to color.

It's done. It can be served. If containers are mud (like photo) takes a while to cool ... so be careful not to scald yourself.

Bon profit.

Cream-de-melo

Melon Cream

Typical going to take a melon that has no taste at all and nobody wants dessert.

Ingredients:

  • 1 job
  • 1 can cream.
  • Bits of ham
  • Salt and pepper

Elaboration:

We do about 10 or 12 with a cut melon balls balls. Reserve for garnish the dish.

The rest (except ham), put everything in a blender (if you have Thermomix hand) and sink.

It leaves a very thin cream not very thick. It incorporates the cream in consumer taste (I would put a whole). S'emplata in pretty glasses and garnished with melon balls and ham. If you want crispy ham, you can bake a moment to toast it (very good).

Serve it chilled.

Bon profit!

crema-de-carbasso

Zucchini cream

Quick recipe that never fails.

Ingredients for 6 people:

  • 3 carabassons
  • 1 medium potato
  • 1 can cream
  • 1 tablet of chicken Avecrem
  • 400 ml water
  • Oli d’oliva verge extra.

recipe:

Wash the zucchini and peel the potato. It makes water boil vegetables along with room Avecrem tablet, for 25 minutes. The water off while zucchini cooked, so it may seem that there is little water, no need to worry ... besides, there can always add more at the end.

After the cooking time, it happens all the blender well Finet. Add the cream, and a good splash of olive oil. We try to see how salt is and to see if we add a little pepper (I always add them).

It can be eaten hot or cold.

crema_carabassa

Pumpkin cream

This cream is very easy and quick to do ... and also very good.

Ingredients:

  • Half pumpkin (small)
  • 1 potato
  • 400cl water
  • 200cl cream
  • 1 tablet Avecrem

(To decorate various options)

  • bacon
  • Sausage black (optional)
  • Salt pork (optional)

Elaboration:

Peel the pumpkin and cut to pieces. Peel the potatoes and cut them into pieces.

Put the pumpkin, potato, water and tablet Avecrem in a can and let it boil for half an hour. After that, I went through the blender, add the cream and salt and pepper correct. The burning is done.

I use it together with bits of fried bacon and chopped raw (as pictured). Sometimes there also add slices of fried black pudding (today had none).

The contrast of the sweet pumpkin and salty bacon is very palatable.

If done with black pudding is also very good (fried sausage added above)

Another way to decorate the ham is salted. To put it simply cut ham slices in the oven and make it toast. When cold, goes through the grinder to obtain a fine powder or small crispy bits (depending on how you like more). Served putting it over the cream.

Bon profit.