Bergensky fish cream soup

Bergensky fish cream soup

Soup which is cooked traditionally in Bergen and which can be tried here, in the fish market, you will not forget never! It very fragrant because includes allsorts from fish and obligatory fat cream

Ingredients (for two portions):

Fillet of salmon 200g;
Cod fillet 200g;
Mussels 100g;
The shrimps cleared 100;
Dry white wine 250ml;
Desi 3 tablespoons;
Wheat flour 3 tablespoons;
Cream (the more fatly, the better) 150 ml;
Salt to taste;
Saffron to taste;
Bay leaf to taste;
The white pepper ground to taste;
Leek 1 piece;
Carrots 1 piece;

Preparation:

1. We boil mussels and shrimps in white wine, we take out, we put aside and we decant broth.
2. We mix the kindled oil with flour and we add them to broth.
3. We pour in cream and liter of hot boiled water there, we cook 20 more minutes on weak fire.
4. We cut fillet of salmon and cod, we lower in broth.
5. Slightly we fry the carrots cut by straws on desi.
6. We add saffron and bay leaf, we salt and we pepper. Some minutes prior to readiness we put seafood and the fried vegetables in broth.
7. We add the cut leek — the dish is ready.

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Risotto in Milan

Risotto in Milan

Ingredients:
Chicken broth of 5,5 St.
Olive oil of 2 tablespoons.
Onion of 1 piece.
Salt to taste
The black pepper ground to taste
Reece Arborio of 360 g
Saffron of 1 spills.
Dry white wine (table) 120 ml
Parmesan of 120 g
Desi of 30 g

To bring to the boil chicken broth on in small pan on average and weak fire. To cover that has not cooled down.
To heat oil in big frying pan. To put small cut onions in hot oil, to season with salt and pepper and to fry, often stirring slowly, it will not be softened yet (about 5 minutes).
To add rice and slightly to fry (about 1 minute), stirring slowly that each kernel has become covered with oil.
To crumble saffron in wine, to mix and add to rice. To lower fire to average and weak and to cook, constantly stirring slowly until wine completely is absorbed.
To add 1 ladle (about 0.5 glasses) of hot broth and to cook, constantly stirring slowly until almost all broth is absorbed in rice.
To continue to cook, adding on 0.5 glasses of broth and often stirring slowly that it was absorbed in rice until rice reaches condition of al tent in dense sauce (generally about 25 minutes).
To season with salt and pepper.
To add grated cheese and oil, to mix and at once to give.

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Apple jam with walnuts

Apple jam with walnuts

It is required to you:
450 g of sweet-sour apples,
1 lemon,
1 tablespoons of cognac or brandy,
1 bay leaf,
50 ml of water,
100 g of the cleared walnuts,
85 g of sugar
Recipe
Apples to wash up, cut on 8 parts, to remove core. To remove from lemon grater dried peel, to squeeze out juice. In pan to boil water, to put apples, sugar, lemon dried peel and lemon juice, to add bay leaf. Carefully to mix, cover and prepare on weak fire of 10 min. To uncover, increase fire. To continue to cook 5 more min. To remove bay leaf. To add cognac and walnuts. To prepare on weak fire of 25 min. To remove pan from fire, at once to spread out jam on the sterilized banks, to close. To store in the refrigerator.

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Risotto with mushrooms and asparagus

Risotto with mushrooms and asparagus

Ingredients:
The bulb which is small cut
Garlic – 4-6 zubik to squeeze out h / z chesnokodavilka
Asparagus bunch
Mushrooms – 220 g, small cut
Dry thyme – 1 teaspoon
Salt – 0,5-1 teaspoon
White wine – ? glasses (optionally)
Rice (arborio) – 1 glass, unprepared
Vegetable broth – 3 glasses
Spinach – 120 g, cut
Yeast – 2 teaspoons (optionally)
Onion powder – ? teaspoons (optionally)
Lemon juice – 1-2 teaspoons

Preparation:
Heat big frying pan on average fire. Lay out onions, garlic and asparagus and fry, stirring slowly until vegetables become soft (5-7 minutes). Add mushrooms, thyme, salt and white wine to frying pan. Also prepare 3-5 more minutes. Lay out rice, mix, pour in vegetable broth on ?-3/4 glass for time, mixing and without adding following portion of broth it was not absorbed previous yet (for 3-5 minutes). When practically all broth is added, lay out spinach, yeast, onion powder, juice of lemon and other broth. Mix so far spinach will not become softer (2-3 minutes). Try that rice has prepared and in addition salt and pepper. Give.

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Shrimps with vegetables in an Asian way

Shrimps with vegetables in an Asian way

Quantity of portions: 6
Structure of 1 portion: caloric content – 153 calories

Ingredients:
Shrimps – 340 g
Garlic – 3 cloves
Onions – 170 g
Salt – ? h. spoons
Cayenne pepper – ? h. spoons
Kanolovy oil – 1 tablespoon
Green peas – 300 g
Paprika – 300 g
Carrots – 300 g
Broccoli – 300 g
Vegetable broth – 2 tablespoons
Lemon juice – 1 tablespoon

Preparation:

Put the thawed and dried shrimps in soup plate. Add salt and Cayenne pepper and well mix.
Warm oil in frying pan wok on strong fire. Fry shrimps, often stirring slowly, within 5 minutes.
Lay out shrimps back in plate, having left liquid in frying pan.
Cut onions, crush garlic and put them in frying pan. Fry within 3 minutes.
Cut pepper, carrots and broccoli. Put them in frying pan together with peas and fill in with broth.
Reduce fire to average and cook vegetables until they become soft, but crackling – about 4 minutes.
Lay out shrimps back on frying pan, add lemon juice and prepare 1 more minute.
At desire give with rice and soy-bean sauce.

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