Corn Chowder

2 cans of sweetcorn, 50 g butter, 2 green onions, salt, pepper, chili flakes or sliced peppers, 1.5 L meat or vegetable soup, 200 ml natural whipped cream, some fried bacon and grated cheddar

Chop the green onions and placed them in a pot with a piece of butter. Fry them until they became translucent, add the sweetcorn and mixed well. Add the soup, season it with salt and pepper flakes. Bring it to a boil and reduce the heat. Boil the soup for 30 minutes. Add the cream and blend it. 

Serve it with fried bacon and grated cheddar.

 

Sea bass la cuptor cu fenicul

sea bass, two pieces, about 400 grams each, 2 fennel bulbs, 1 yellow onion, 1 hot pepper, 3 tablespoons capers, a teaspoon of freshly ground cumin, a sliced lemon, 30-40 grams butter, 80 ml of white wine, olive oil

Wash and clean the fish, cut the fennel bulbs into thin slices, then mix it with the onion and chili, cut into small slices. Salt and pepper it.
Put a bed of vegetables on a sheet of aluminium. Put the fish over it. Stuff it with capers, slices of lemon and small pieces of butter, sprinkle it with the freshly ground cumin, about half a teaspoon for each fish.
Add 40 ml of wine for every fish, put a little more olive oil, close the tin foil and put it in the oven for 25 minutes.

After 25 minutes, open the package, remove the foil on top and give it another 5 minutes in the heat of the oven. 

Serve it with a good white wine.

Eggs Florentine Domes

Sometimes you find beautiful recipes on Tasty website. It's a little time consuming, but the result is spectacular...
Here is the video link: Eggs Florentine

8 large slices ham, large slices, 2 english muffins, halved, 3 tablespoons unsalted butter, divided, 2 cloves garlic, minced, 10 oz spinach (280 g), uncooked, 1 teaspoon salt, ½ teaspoon pepper, 4 large eggs
Hollandaise Sauce: 4 large egg yolks, 1 ½ tablespoons lemon juice, 1 teaspoon dijon mustard, ¼ teaspoon cayenne pepper, ½ cup unsalted butter (115 g),  melted, 1 tablespoon fresh chives, chopped, for serving

Preheat the broiler.Place the ham and muffins on a baking sheet. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
Remove the English muffins and ham from the oven. 
Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
Serve with hollandaise sauce and chives.

Kürbissuppe mit Erbsen und Brätbällchen

www.Lecker.de strikes again...

Tasty soup and if you do not like pumpkin you can use sweet potatoes.

 

2 onions, 2 cloves of garlic, 1 kg of Hokkaido pumpkin, 3 tablespoons of oil, salt, pepper, sugar, 1.5 l vegetable broth, 1 (about 125 g) uncooked veal sausage, 100 g frozen peas, 4 tbsp crème fraîche, coarsely ground pepper

Peel and dice the onions. Peel and roughly chop garlic. Wash, clean, halve, remove the seeds and roughly dice the pumpkin. Heat 2 tablespoons of oil in a saucepan, fry the onions and garlic until translucent.
Add the pumpkin, steam briefly, season with salt, pepper and sugar. Deglaze with broth, bring to the boil and cover and simmer for approx. 25 minutes.
In the meantime, heat 1 tablespoon of oil in a coated pan. Make meatballs from the sausage, fry them for 3-4 minutes. 

Turn off the heat, add the the crème fraîche, blend the soup, season it with salt, pepper and sugar. Add the peas and let it boil for 2 minutes. Add the meatballs and serve.

Puten-Topf mit Frischkäse

3 spring onions, 200 g fresh mushrooms, 400 g turkey breast, 1 tbsp sunflower oil, 600 ml of water, 1 Maggi Fix Zuricher Art, 200 g spiral pasta, 100 g cream cheese

Clean, wash and cut the spring onions into rings. Clean the mushrooms and cut them into small pieces. Wash the turkey breast, pat dry and cut into cubes.
Let the oil get hot in a saucepan. Fry the turkey breast cubes in it. Add mushrooms and fry.
Pour in water, the Maggi Fix and bring to a boil. Add spiral pasta. Cover with a little heat and cook for approx. 15-20 minutes until the noodles are cooked.
Add the cream cheese and spring onions and let it heat up.