Tuesday, September 4, 2012


Hisit 20 grams of dried, soaked overnight, steamed 15 minutes to 1 cm ginger, crushed
100 grams of meat chicken thigh fillets, cut into small
100 grams of crab meat
3 cloves garlic, finely chopped
1 cm ginger, crushed
6 pieces hioko fresh mushrooms, thinly sliced
1 can asparagus, cut into 3 cm long
1500 ml chicken stock
1 teaspoon light soy sauce
1 tablespoon of salt
1/2 teaspoon ground pepper
2 small leeks, finely sliced
1 egg, beaten off
1 teaspoon sesame oil
3 tablespoons of corn starch and 3 tablespoons of water, dissolve
1 tablespoon oil, for sauteing

How to make:
     Saute garlic and ginger until fragrant.
     Enter the chicken. Stir until the color changes. Enter the mushrooms, crab meat, asparagus and Hisit. Stir well.
     Enter the light soy sauce, salt, pepper, and sugar. Stir well. Pour the chicken broth. Cook until boiling.
     Thicken with corn starch solution. Stir until bubbling.
     Add the eggs slowly, stirring, stirring. Add scallions and sesame oil. Stir well.

Serves 6

Monday, September 3, 2012


2 pieces of chicken thigh
1 carrot, diced
1 piece of sweet corn on the cob, pipil
1/2 red bell pepper, diced
100 grams of button mushrooms, halved sections
50 grams onion, chopped
3 tablespoons cake flour
1300 ml chicken broth
4 tablespoons of tomato paste
1 tablespoon tomato sauce
4 1/2 teaspoon salt
1 teaspoon pepper powder
1/2 teaspoon granulated sugar
50 grams of peas
50 ml heavy cream
1 teaspoon oregano
2 tablespoons butter, for sauteing
ready-made pastry shell
2 egg yolks, to spread

How to make:
     Boil chicken thighs in 1500 ml of water until cooked. Remove the bones and cut into chunks. Measure 1300 ml of water broth.
     Saute onion until fragrant. Add the flour. Stir until grained.
     Pour the chicken broth in small increments, stirring until smooth.
     Enter tomato paste, tomato sauce, salt, pepper, and sugar. Cook until boiling.
     Add chicken, carrots, sweet corn, red peppers and button mushrooms. Cook until done. Towards removed, add peas, heavy cream, and oregano. Stir well. Lift.
     Prepare a heat resistant dish. Pour the soup along with its contents. Cover with pastry skin. Apply egg yolk.
     Put in baking pan containing a little water. Oven 15 minutes with a temperature of 200 degrees Celsius.

For 10 servings

Sunday, September 2, 2012


Soup Ingredients:
1 can of canned white beans, drained
1 piece (400 g) potatoes, roughly chopped
2 pieces of bacon, chopped
2 garlic cloves, minced
1 tablespoon flour
2 teaspoons of salt
1/2 teaspoon ground pepper
2 tablespoons yogurt
1,000 ml beef broth
2 tablespoons olive oil, for sauteing

Sauerkraut Ingredients:
200 grams of cabbage, finely sliced
1 teaspoon salt
1/4 teaspoon whole cumin

How to make:
     Sauerkraut, cabbage and salt, stir knead. Add cumin. Let stand 1 hour to drain
     Heat the olive oil. Saute garlic until fragrant. Add the bacon. Stir well. Enter the flour. Stir until grained.
     Pour broth. Stir well. Cook until boiling.
     Add canned beans, potatoes, salt, pepper. Cook until done.
     Enter the sauerkraut and yogurt. Stir well. Cook until boiling. Serve.

Makes 4 servings

Chicken Macaroni Soup

100 g macaroni, boiled
2 tablespoons of cooking oil
1/2 onion, thinly sliced
2 cloves garlic, crushed
200 g chicken fillets, cut into pieces
1 stalk celery, conclude
1 carrot, cut into pieces
50 ounces of peas
1 stalk spring onion, cut into pieces
salt and nutmeg to taste
750 ml of water

Heat oil and saute onions and garlic until fragrant.
Add chicken, and cook until it changes color. Pour the water, put celery, and cook until boiling.
Add the carrots and cook until tender. Enter the macaroni, green onions, peas, salt, and nutmeg, and cook briefly. Remove and serve.

Result: 3 servings