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Carrot soup
Ingredients:
500 g Carrots
250 ml Water
500 ml Meat stock (glass)
125 ml Cream
125 ml White wine
Salt
Pepper
50 g cold Butter
Fresh Chervil
Preparation:
• Wash and peel the carrots.
• Cut them small enough to fit into the mixer.
• Put the 250 ml of water into a saucepan and
cook the carrots in it for 20 minutes.
• Then puree all of it in a mixer until no large pieces
are left over. Afterwards, put the pureed carrots
back into the pot.
• Now add in the meat stock, cream and white
wine.
• Heat the soup up and flavour it to taste.
• Blend the butter into the soup in small pieces
and then serve it with the chervil.
Stove:
Heating: Hotplate
Cooking time: Carrots approx. 20 minutes
Microwave:
Power level: 600 Watt
Cooking time: Carrots approx. 10 minutes
Soufflé with Crabmeat
Ingredients:
40 g Butter
20 g Flour
250 ml Milk
1 pinch Sugar
150 g Gouda cheese
200 g Crabmeat
4 Egg yolks
4 Egg whites
Butter for the mould
Preparation:
• Heat the butter and flour and then add the milk
and sugar by stirring.
• Bring the whole to the boil.
• Shred the cheese in the food processor with the
grating disc and then stir it into the sauce.
• Now fold in the crab meat.
• Whisk the egg yolks and fold them in.
• Beat the egg whites until stiff and fold them in.
• Grease a baking mould or several small serving
moulds and fill them with the mixture.
• Bake the soufflés immediately and serve them
straight away.
Oven:
Shelf height: 2
Heating: E: Top and bottom heat at 200°
( preheated)
G: Mark 3
Baking time: 25 - 30 minutes
Microwave:
Power level: 360 Watt
Baking time: 10 - 15 minutes