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winter or leek-potato Earth

After a weekend of spring, here we go again for a week grisaille.Je do not know about you, but this time depresses me, and nothing better to comfort than a good bowl soup.

Having had some nice leeks winter, I made a good soup with green leek, and I braised the rest (I wanted to test)

Leek - Potatoes:

I took the amount of ingredients at random from the leeks that I had.

For those who like to rely on quantities, aprèsle book "365 days of cooking" editions of the book Counter créalivres .

-4 large leeks

-6 potatoes

-2 onions

-2l water

-100 g butter (not set )

-salt, pepper to taste (2 bouillon cubes for me)

Clean the leeks and peel the potatoes and onions. Cut grossièrement.Rajouter water and bring to medium heat ébullition.Laisser cook, covered half for 30 minutes.

From the original recipe, which should serve as mouliner.Ajouter without a chunk of butter and eat immediately.

Me, I preferred the mill, without adding butter.

C "is a simple soup, quick and easy, but so good.

braised leeks:

Somehow that lovely leeks, not too big, and I got the idea to cook the whites entiers.Mais not steamed or stewed, but braised.

So I brought back in a little butter until they reach the desired color, and I covered and let cook until al dente.

Mount And Blade Problems

Salad Sauerkraut before Marco Polo or Paschal Lamb

Last week I was suddenly taken a mad desire to raw sauerkraut! And I remembered a recipe salad sauerkraut I had carefully stored in my classeur.Je can not remember the source, are in fact recipe cards that my mother had brought me during one of their sortie.C is a salad of sauerkraut with a touch of Asia.

sauerkraut salad before Marco Polo (the title):

-600g raw sauerkraut

-1 red pepper

-1 green pepper

-2 cloves garlic

-1 sprig of dill (or fresh coriander)

-2 cuilerées soy sauce

-2cuillerées vinegar (cider or honey)

-1 tablespoon powdered sugar

-1 tablespoon lime juice

Itemize the peppers into thin strips . Chop the garlic and dill.

In a bowl, make sauce by mixing the vinegar, soy sauce, sugar, oil and lemon juice, garlic and dill vert.Incorporez.

Combine pepper strips and raw sauerkraut.

Season with the sauce into bowls and enjoy offering chopsticks, to find the ancestral gestures of tasting sauerkraut as practiced in Asia before Marco Polo (from the recipe card).

The marriage of tangy sauerkraut and sweet sauce goes well.

But he left me a little that I ate the next day and then the taste of raw sauerkraut has resumed dessus.Peut perhaps have it take a few minutes before the whitewash of the season . This will be the next essai.En Anyway my envy was appeased.