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Barley soup

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A classic of Swiss cuisine reinterpreted: Engadine barley soup is enriched with white wine, cabbage, bacon and cream. try also this beef salad bowl recipe too. Ingredients Main course For 4 people 1 onion 1 tablespoon of butter 200 g of pearl barley 2 dl of white wine 1.2 l of vegetable broth 200 g of bacon to cook 300 g of cabbage 1 dl of cream salt pepper Freind's kitchen recipes,  Potato and cheese dumplings . How to proceed Preparation: ca. 20 minutes Simmer: ca. 50 minutes Total time: 1 h 10 min Finely chop the onion and brown it in butter. Add the barley and fry it briefly. Then add the wine and broth. Add the bacon. Let the soup cook for about 50 minutes, until the barley is cooked. Cut the cabbage and add it to the soup after 40 minutes of cooking, leaving it to cook for 10 minutes. Remove the bacon and cut it into cubes. Refine the soup with the addition of cream. Add the bacon and season with salt and pepper. You may be interested to read  puff pastry peach pie...
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Feta with paprika and parsley for the spread

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Aperitifs, brunches, parties, picnics: how many great occasions for Greek yoghurt mixed with feta to spread on croutons! With paprika or parsley? try also this chocolate cake without flour recipe too. Ingredients Appetizer For 4 people 4 tablespoons of olive oil 75 g of plain Greek yoghurt 170 g of feta 75 g of green olives, for example, giant olives 1 teaspoon of sweet paprika pepper ¼ of a bunch of parsley Freind's kitchen recipes,  Potato and cheese dumplings . How to proceed Preparation: ca. 15 minutes Refrigeration: ca. 30 minutes Total time: 45 min Add half the oil and the yoghurt to the feta. Mash the feta with a fork until you get a thick mass. Cut the olives into small pieces and add them to the feta. Season half of the feta with paprika and pepper. Finely chop the parsley, add it to the rest of the feta and season with a little pepper. Leave to cool for about 30 minutes. Before serving the two sauces, sprinkle with the remaining oil. You may be interested to read...
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Celeriac cream with mustard

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From celeriac boiled with mustard to balsamic and blended with cream, a cream is born to be seasoned with a drizzle of balsamic vinegar and parsley. try also this sea buckthorn and orange juice recipe too. Ingredients Appetizer For 4 people 1 onion 250 g of celeriac 2 tablespoons of olive oil 40 g of mustard, i.e. mustard with figs 5 dl of vegetable broth 2.5 dl of semi-fat cream fleur de sel pepper ¼ of a bunch of parsley 4 tablespoons of balsamic vinegar Preparation: ca. 15 minutes Simmer: ca. 30 minutes Total time: 45 min Freind's kitchen recipes,  strawberry cheesecake slice. How to proceed Chop the onion. Cut the celeriac into cubes and sauté them in the oil with the onion. Add the mustard, sprinkle with the broth. Cover and simmer gently for approx. 30 minutes until the celeriac is soft. Add the cream, bring to a boil and purée with the hand blender. Season with fleur de sel and pepper. Coarsely chop the parsley. Serve the celery cream and sprinkle with parsley. Season ...
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