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A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.
Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.
All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?
500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.
This is an excellent recipe, low in fat and full of fibre.
untypical spicy flavor which you like more and more when tasting..
I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.
here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..
I like natural flavors of veggies without any seasoning inc. salt.. I often steam them and serve them as a side to other dishes.. sometimes they are tossed into the soup like in this example.. you may steam various veggies in various seasons of the year..
Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.
This simple and quick spread is perfect to serve at any upcoming holiday party! It's chunk chicken, chopped apple, chutney and peanuts are bound with a curry-laced mayonnaise.
for those who like delicate aroma and flavor of fresh lovage..
Barbecued Chicken Wings recipe
Fried chicken and vegitable wraps
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