- 6 -
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
Stove:
Heating:
Hotplate
Cooking time:
Carrots approx. 20 minutes
Microwave:
Power level:
600 Watt
Cooking time:
Carrots approx. 10 minutes
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.
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
Oven:
Shelf height:
2
Heating:
E: Top and bottom heat
at 200°C (preheated)
G: Mark 3
Baking time:
25 - 30 minutes
Microwave:
Power level:
360 Watt
Baking time:
10 - 15 minutes
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.
Summary of Contents for SKM 550 B1
Page 3: ...E A D B C ...
Page 4: ...F I H G ...
Page 18: ...14 SKM 550 B1 ...
Page 32: ...28 SKM 550 B1 ...
Page 46: ...42 SKM 550 B1 ...
Page 60: ...56 SKM 550 B1 ...
Page 74: ...70 SKM 550 B1 ...
Page 92: ... 3 Potato soup with vegetables ...
Page 94: ... 5 Carrot soup ...
Page 96: ... 7 Soufflé with Crabmeat ...
Page 100: ... 11 Tuna spread ...
Page 108: ... 19 Shortcrust pastry ...
Page 118: ... 29 Sárgarépa leves ...
Page 120: ... 31 Rákfelfújt ...
Page 122: ......
Page 124: ... 35 Tonhal krém ...
Page 132: ... 43 Omlóstészta ...
Page 140: ... 51 Krompirjeva juha z zelenjavo ...
Page 142: ... 53 Korenčkova juha ...
Page 144: ... 55 Sufle z rakci ...
Page 148: ... 59 Premaz s tunino ...
Page 156: ... 67 Krhko testo ...
Page 164: ... 75 Bramborová polévka se zeleninou ...
Page 166: ... 77 Mrkvová polévka ...
Page 168: ... 79 Krabí soufflé ...
Page 172: ... 83 Pomazánka z tuňáku ...
Page 180: ... 91 Křehké těsto ...
Page 188: ... 99 Zemiaková polievka so zeleninou ...
Page 190: ... 101 Mrkvová polievka ...
Page 192: ... 103 Suflé s krabmi ...
Page 196: ... 107 Tuniaková nátierka ...
Page 204: ... 115 Krehké cesto ...
Page 212: ... 123 Kartoffelsuppe mit Gemüse ...
Page 214: ... 125 Möhrensuppe ...
Page 216: ...Soufflé mit Krabben 127 ...
Page 220: ...Thunfisch Aufstrich 131 ...
Page 228: ...Mürbeteig 139 ...