Читать книгу Winter Cuisine - Bernhard Long - Страница 91

Ingredients for 4 meals

3 onions ( so. 60 grams)

1 garlic clove

2 large spoon olive oil

800 ml vegetable stock

250 grams of chopped spinach (refrigerated)

½ Federal flat leaf parsley

3 stems of basil

4 eggs (size M)

2 large spoon Ajwar (vessel, container, glass)

265 grams of chickpeas (socket)

8 slices wholemeal baguette (so. 100 grams)

Salt and pepper from the mill

½ small spoon ground coriander

4 small spoon of sour cream (on request)

The preparation process

Peel the onions and garlic. Onions and chop into two halves in cube crushing, crushing garlic.

1 large spoon Heat olive oil in a pot. Onions and garlic glassy sweating. 150 ml vegetable broth to heat up and covered at low heat for about 5 minutes steaming.

The frozen spinach in the pan, heat and everything covered at low heat for a further 5 minutes simmer, cooking.

Now Rinse parsley, shake dry, the leaf pluck and coarsely . Rinse the basil also shake dry and pluck off the petals.

The eggs in a small bowl with ajwar and 2 large bucket water mix and salts. The Chick peas in a sieve and rinse and drain.

The baguette slices on a baking tray and under the heated, preheated grill of the oven golden brown.

Remaining vegetables Broth with chickpeas and parsley for vegetables and heat up again. The Soup with salt, pepper from the mill, from the mill and coriander tastes and keep warm. If you like, you can also the soup with a hand blender puree. This makes them very soft.

The rest of the olive oil in a frying pan coated heating. The blended eggs and at medium heat sticks. Always slide from edge to center. The scrambled eggs on the baguette slices with basil leaves and distribute documents. The soup with the rest of the chick peas and sprinkled on request with sour cream prepare. To prepare scrambled eggs crostini.