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Das kleine, aber feine private Cook Book: Heidis Lieblingsrezepte, in 50 Jahren entwickelt und verfeinert:
Hühnersuppe, Erbsensuppe mit Würstchen, Kartoffelsuppe, Kieler Fischtopf mit Lachs und Garnelen, Rinderrouladen, Kohlrouladen mit Rinderhackfleisch, festlicher Rehbraten mit Spätzle und Pfifferlingen, Paella, Hackbraten, Hackfleisch-Gemüse-Pfanne, Fischpizza vom Blech, Schaschlik mit Curryreis, Tafelspitz mit Gemüse und Meerrettich, Überbackener Blumenkohl mit Schinken und Parmesan, Wirsinggemüse mit Speck und Sahne, Grüne Pfeffersoße zum Grillen, Remouladensoße fürs Fondue, kalter Eier-Lachs-Salat, Matjessalat, Quark-Sahne-Torte mit Mandarinen, Hefekuchen mit gezuckerten gebrannten Mandeln, Christstollen mit Rum, Zitronencreme
Leseprobe: Ein Rezept zum Genießen
Kieler Fischtopf für zwei Personen
Du brauchst dafür:
2 bis 3 Möhren je nach Größe
1 Stück Sellerie
1 Stange Lauch
4 bis 5 Champignons je nach Größe
250 g Lachsfilet ohne Haut
1 Hand voll Shrimps
Brühe aus dem Glas
Curry
Petersilie
Möhren und Sellerie solltest Du schälen und raspeln, den Lauch von den Außenblättern befreien, halbieren und in dünne Streifen schneiden und natürlich alles abspülen.
Das Gemüse in Brühe (aus dem Glas) ca. 10 Minuten kochen.
Die in Würfel geschnittenen Champignons dazugeben, kurz mitkochen lassen, die in Würfel geschnittenen Fischteile und die Shrimps hinzufügen, dann aber nicht mehr kochen lassen.
Eventuell noch mit Wasser auffüllen, mit Brühe nachwürzen und dann den Curry hinzufügen, indem Du eine halbe Tasse Brühe aus dem Topf entnimmst und das Curry-Gewürz hineinrührst und wieder in die Suppe zurückgibst. So verteilt sich das Gewürz besser und bildet keine Klümpchen.
Ganz prima passt noch Petersilie hinein.
- Sales Rank: #1646473 in eBooks
- Published on: 2014-01-16
- Released on: 2014-01-16
- Format: Kindle eBook
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