Amaranth grain had in a long time and not really had an idea of how to use it. Recommended seashells wholesale thickening the soup was not good for us. In addition omelette with participation of amaranth, which probably happen with us may very occasionally, because somehow we are not fans of omelets, grain standing in the cabinet. When one has time to read a recipe Heidi souffles amaranth, in the end I decided to try.
They came out very tasty. I added some soufflés from each fried mushrooms with onions and a bit of ham. As for me sufleciki were a very nice addition to the soup, in place of toast, or beans.
As for the soup with the participation of jerusalem antrichoke - that is the title of Jerusalem artichoke (artichoke), then last year I found some recipes zupowych and most tried out. Among them were three Yotama Ottolenghiego. One of them was the soup with the addition of yellow pepper and this is just not had time to try out in the previous season. It seemed to me in connection with peppers least attractive.
Time to attempt seashells wholesale to come this year. Well, I admit that my intuition failed me. This soup was probably the tastiest. It is in the context of trivia to add that this soup from the family home Yotama that his mother cooked. To the soup is added grzaneczki of ciabatta with typical middle eastern spices, which I failed this time.
For someone who does not like new tastes and repertoire of soups finished in broth, tomato, seashells wholesale cucumber and sour soup, or borscht, artichoke flavor will be something niespotkanym seashells wholesale far, surprising and does not necessarily have tasted of Topinambur. We, however, new flavors are not afraid, and that, moreover, is not new for us, because bridled at least two years.
1 cup amaranth boil in water for about 20 minutes, until no longer drive. After this time, amaranth drain, seashells wholesale season with salt and leave.
3 In a pan heat the butter, add flour and stir heating for 1-2 minutes until it begins to foam. Remove the pan from the heat and mix thoroughly with warm milk. Active again put on the fire and boil. Cook for about a minute, until the weight of milk - flour thickens. Remove from heat.
5 Whip egg whites with a pinch of salt to stiff. Gently seashells wholesale stir in soufflé base. Fill ramekiny ground. Reduce the oven heat up to 190, insert ramekiny and bake about 30 minutes, until lightly browned and grow. Serve immediately, seashells wholesale not time.
6 If the soufflés added any additives, is the translating mass ramekinów, after filling seashells wholesale half the dish, add the previously prepared ingredients. Cover the whole ground. You can also lay on top of such slices of mushrooms.
- 20 g chopped cilantro;
2 To add the peppers and onions artichokes. Simmer for another 5 minutes, seashells wholesale then pour vegetable broth, add salt, sugar and pepper. Cover with a lid and cook for 15-20 minutes, until the artichokes will be cooked. Then remove the soup from the heat.
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