LITMIR.BIZ

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grams of fillet of beef

      ½ Federal Basil

      ½ Federal coriander

      ½ Federal Mint

      250 g mung bean sprouts

      2 green chili

      1 biologically lime

      Thai fish sauce to taste)

      The preparation process

      Leg plates covered with cold water in a saucepan and bring to the boil. 5 minutes to cook, drain and rinse thoroughly cold.

      Brown the onions into two halves crush. A frying pan with aluminum foil , the Onion halves with the cut surface down into the frying pan . For more heat on the electric stove heavy brown.

      Ginger slices of unpeeled crush.

      Star anise, cinnamon, cloves and peppercorns in a tea strainer or a small piece of waste cloth .

      The Leg washers again into the pan and cover with 3 liters of water. Onions, ginger and spices (in the sieve or bags) and bring everything to the boil. 2.5 hours cook at medium heat, occasionally the resulting foam with a foam trowel skimming. If too much liquid overcooked, water to Giessen (up to 1 liter).

      While the liquid boils, rice noodles 30 minutes soak in cold water.

      Rice Noodles drain. Then in plenty of salted water for 1 minutes to cook, in turn drain and put you off. With the sesame oil mix.

      The filet steak as thinly as possible crushing.

      Peel the onions and red in very thin slices crush.

      The herbs in clean water, shake dry and pluck off the petals.

      Mung bean sprouts in a sieve and rinse and drain. Chili in water to clean and rings in crush. Lime eighths. All prepared ingredients cold.

      After 2.5 hours steaming time the leg washers from the broth. The meat from the bone and into small cubes crush.

      The broth through a fine sieve, degrease and in a saucepan and heat up again.

      The meat cubes back in and the broth with salt and fish sauce seasoning. The prepared ingredients temper and decorative. At a table in shells and with boiling hot liquid immersion.

Garlic soup with Red Ba rbell fillet

      Ingredients for 4 meals

      2 large garlic tubers

      Salt and pepper from the mill

      6 branches of thyme

      3 large spoon olive oil

      3 onions

      650 ml vegetable stock

      4 Red barbell ( fillets so. 60 grams without skin)

      2 slices of Parma ham ( so. 15 grams)

      130 milliliters of soy cream

      2 large spoon chopped almonds

      The preparation process

      The Garlic tubers cross into two halves to crush and with the cut surfaces facing up on a piece of aluminum foil. Season with salt and pepper.

      Thyme in water, shake dry and clean 4 sectors on the garlic. 1 large spoon olive oil on it dribbling, film and in a heated and preheated oven tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) approximately 40 minutes finished baking.

      In the meantime the Peel onions in two halves and crush crush in fine stripes.

      Garlic remove the foil and let it cool down a bit. The cloves of garlic from the tubers halves in a bowl.

      1 large spoon Heat olive oil in a pot and the onions it at medium heat for 8 minutes while stirring glassy sweating.

      The thyme leaves from the rest of the branches plucking. To the onions and another 3 minutes steaming.

      Cloves of Garlic and broth and 15 minutes cook at medium heat.

      Now Red barbell fillets rinsing, pat dry, cross into two halves to crush and with pepper from the mill, from the mill seasoning.

      Parma ham from the fat free edge, in 8 strips to crush and 1 each piece of fish to wrap.

      The garlic soup with a hand blender Finely puree. Stir in soy cream and heat up again. Season with salt and pepper and keep warm.

      Almonds in a coated frying pan without fat light brown rust. And Remove the frying pan with cake paper once it dry.

      The rest of the oil and the fish into packets of each side 2 minutes roast. Insert like on skewers. Garlic soup in small bowl with almonds and sprinkled with the fish Pack prepare.

Kohl French bean soup with strong ham taste and potatoes

      Ingredients for 4 meals

      160 grams of dried white beans

      1 large onion

      1 bay leaf

      2 cloves

      1 garlic clove

      4 stalks marjoram

      1 ham bone (or alternatively 1 slice of smoked bacon)

      600 g white cabbage

      400 grams of hard boiling potatoes

      Salt and pepper from the mill

      4 slices of bread crust

      The preparation process

      The Beans 12 hours or overnight soaking in cold water.

      The next day the beans in a sieve and drain and rinse. In a pot.

      Peel the onion. The bay leaf with the carnations on the onion stuffing (stuck) and to the beans.

      Peel the garlic and in the pot. Marjoram in water, shake dry and clean with the ham bone also . 3 liters of water pour out.

      Bring to a boil and rising to the top of the foam with the Foam trowel skimming. Heat to medium hand control to shut off and the soup 60 minutes of cooking.

      In the meantime the cabbage in clean water, cleaning, districts and the shaft removed. Kohl transverse to the ribs in approximately 1 cm wide strips crush.

       Clean potatoes in water with the peeler cups and in approximately 2 centimeter cubes crush.

      After 60 minutes, remove the bone. Cabbage and potatoes in the soup and cook for a further 20 minutes.

      From the onion and garlic soup. Soup with salt and freshly ground pepper flavor. 4 slices of bread in deep plates distribute. With the soup douse, heavy pepper and put on the table.

Spicy Vegetable Soup with calamari and tomatoes

      Ingredients for 4 meals

      4 large tomatoes ( so. 100 grams)

      Salt and pepper from the mill

      1 leek (so. 260 grams)

      2 small onions

      2 cloves of garlic

      250 grams of beans (refrigerated)

      260 grams of cutting bean

      4 stems of parsley

      2 large spoon olive oil

      250 ml white wine (or liquid)

      1 bay leaf

      2 Calamari tubes ( so. 100 grams of kitchen finished)

      (noble

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