Dreamstime 07

Hehe, cats rule the world and they just bought one of their pictures :D

Lauchsuppe

2 onions, about 450 g leek, 200g floury potatoes, 3 tbsp cooking oil, 200 ml white wine, 800 ml broth, 150g Dr. Oetker Crème fraîche Classic, salt, freshly ground pepper

Wash the onion and leeks and cut into pieces. Peel the potatoes and cut into cubes.
Heat oil in a large pot. Sautee the onion and the leek, add the potato cubes and sweat briefly,  deglaze with the white wine. Let the white wine boil down. Add the broth and cook for about 20 min.
Puree the soup and pass through a sieve. Add the Crème fraîche. Season with salt and pepper.

Zucchini Tater Tots

Sometimes you see a video on Tasty.com with How to make... and it looks interesting, you have to try it, and then the result is yummy :D

4 medium-sized zucchini, salt (to pull moisture from the zucchini), ¾ cup bread crumbs, ¾ cup cheddar cheese, shredded, 2 eggs, 1 tablespoon garlic powder, 1 teaspoon pepper

Preheat oven to 400°F/200˚C. Grate the zucchini into a bowl and salt generously. Allow zucchini to sit for 20 minutes as the salt draws out moisture. Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl. Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended. Take a tablespoon of mixture and roll it into a tot; repeat for rest of mixture. Place on a greased baking sheet and place in the oven for 20 to 25 minutes or until tots are crunchy.

Spargelcremesuppe mit Räucherlachs

Another German recipe, they make the most amazing soups...

500 g white asparagus, 1 1/4 l stock, 1 onion, 100 g potato, 2 tablespoons butter, 2 tablespoons flour, 100ml dry white wine, 100 g smoked salmon, sliced, 1 tablespoon horseradish, 2 fresh egg yolks, 100 g whipped cream, salt, pepper

Wash asparagus and peel with a vegetable peeler. Boil asparagus in water with a little salt and sugar. Depending on the thickness of the rod cooking time is 10-15 minutes.Cut the asparagus diagonally into 3 cm pieces. 

Meanwhile, peel and chop the onion, peel the potato and dice it.
Heat the butter in a pot. Saute the onion and potato. Dust with flour and sauté briefly light. Deglaze with wine and stock, boil and simmer for about 10 minutes. Add the asparagus and cook for another 5 minutes. 

Meanwhile cut the salmon into thin strips.
Take soup from the heat and puree. Whisk the egg yolks and cream, add the horseradish. Stir in approximately 6 tablespoons soup. Then stir in the hot, not boiling soup.
Season with salt, pepper and 1 pinch of sugar. Sprinkle the soup with the chopped salmon.

Simon's Cat - Trash Cat

Simon's Cat strikes again :D