Combining Baptism And Birthday On Invitation

cooking Christmas

in my favorite forum you could sign up for a "Christmas-themed cooking. This is a list of ingredients to boil. You may only use this and leave out any ingredients 1-2. My menu:

beetroot soup

potato and goat's cheese hash browns with ginger-carrot puree and chard

raspberry and vanilla muffins with raspberry-pomegranate sauce and whipped cream

saw the list as follows:

list of ingredients:

vanilla (pod)
raspberries (quiet and TK)
goat cheese

Mangold (possibly spinach)
carrots
flour / potatoes

pomegranate cinnamon
ginger
biscuits
beetroot

The Basic List:

- all spices, fresh herbs, chili peppers
- vegetable stock, soy sauce
- tomato paste
- onions, garlic
- lemons, limes
- Flour
- Yeast , baking powder, baking soda, cornstarch, cornflour
- gelatin, agar-agar
- eggs
- oil and vinegar in all variations
- wines, spirits, liqueurs, coffee
- sugar, honey
- Milk, cream, creme fraiche, sour
cream - butter, margarine

I have until the biscuits, which I find in the supermarket no longer could all well taken. The fact that you can buy no more biscuits but I was very surprised because I thought that such a season to stay with candy left anyway thousands of packs. But no - from one day to the next they were gone. I hope once hard, that these matters should not be thrown away ...

Nevertheless, the topics of cooking was a lot of fun. Here are the recipes for my menu:

For the soup you need:

370 g beetroot

¼ liter vegetable

marjoram

2 tablespoons vinegar

salt, pepper

creme fraiche

beetroot peel, wash and cut into small cubes (or one I just take a glass and dripping from the windows before). Vegetable broth to a boil, add beets with marjoram and until done. Puree with a blender and season to taste with vinegar, salt, pepper and creme fraiche.

for the carrot-ginger purée, you need:

400 g carrots

50 g ginger

70 g butter

2 tsp sugar

salt, pepper, cinnamon, chili

300 ml vegetable stock

Peel carrots and ginger. The carrots in the ginger slices and grate finely. All in butter pan and dust with sugar while. Season with salt and pepper and pour in the chicken stock. The vegetables for 15-20 minutes until soft, stirring occasionally. Once the broth boiled syrupy mash is all fine and seasoned with salt, Pepper, cinnamon and chili to taste.

300 g potatoes (floury)

salt, pepper

butter and olive oil

goat cheese

Wash potatoes, peel and coarsely grate. Place in a cloth and press out the liquid. The mass with salt & pepper, goat cheese and rub into the ground in a little butter and oil for about 5 minutes until golden brown. press with a fork at the bottom of the pan. Then turn and brown the back about 5 minutes.

For the chard vegetable you need:

1 / 2 onion

Mangold

olive oil salt & pepper

chard cut into strips (stems and leaves) and with the onion in olive oil. Cook 5-10 minutes on low heat - ready.

For the muffins, you need:

240 g flour

120 g sugar

1 pkg vanilla sugar

2 vanilla pods

2 teaspoon baking powder

1 / 2 teaspoon baking soda

1 egg

60 g butter

1 / 4 liters of buttermilk

100 g raspberries

First disconnect the egg and beat the egg whites and set aside. Then the egg yolks with sugar, vanilla sugar and butter until fluffy. In a separate bowl flour, baking powder and baking soda well with a whisk and mix alternately with the buttermilk released into the egg-butter-sugar mixture. Gently fold the egg whites and gently fold in berries last .. At 180 ° C on the middle rack for about 20-25 minutes to bake and cool on a wire rack.

For the sauce you need:

1 pomegranate

150 g raspberries

1 packet vanilla sugar

raspberries & ; pomegranate seeds with the vanilla sugar and 2-3 tablespoons of water until soft and puree. Pour over muffins - ready.

This fits perfectly with dollop of whipped cream with chocolate sprinkles. Sorry, I forgot to give baking powder in the muffins is why they have not come up me just as I would have liked, but they were still delicious! :-)