Bring the warmth and comfort of the Alps to your kitchen with the collection of mouthwatering Alpine recipes!
Alpine bisque with chicken bolls
4 persons
Ingredients:
Bisque
A whole chicken
½ tablespoon salt
10 black peppercorn
2 carrots
½ pound celeriac
6 cloves garlic
1-2 tablespoons japaneese soya
3 dl water
Egg noodles
Chicken bolls
Cooked chicken from the bisque, boneless, skinless and minced
1 dl bread crumbs
1 dl cream
1 egg
½ teaspoon salt
½ teaspoon black pepper
1 dl chopped parsley
Recipe:
1.Cut the whole chicken into pieces
2.Pour over 3 l water and bring to it to boil
3.Add 2 carrots, ½ pound celeriac and 6 cloves garlic
4.Reduce the heat and let simmer for about 1 hour
5.Season with ½ tablespoon salt, 10 black peppercorn and 1 tablespoon japaneese soya and let simmer for 30 min more
6.Turn off the heat and strain the bisque
7.Remove chicken skin, bone out and mince the chicken
8.Mix 1 dl bread crumbs and, 1 dl cream and 1 egg, blend in the minced chicken
9.Season with ½ tablespoon salt and ½ tablespoon black pepper
10.Blend in 1 dl chopped parsley
11.Bring the bisque on boil, roll small bolls of the minced chicken and put them into boiling bisque
12.Let cook for 5 min
13.Cook the egg noodles
14.Serve the bisque with egg noodles, slices of the cooked carrot and some persley leaves
Asparagus with Bozner sauce and schwarzwald ham
Ingredients:
600 g green or white asparagus
8 slices schwarzwald ham
2 l water
2 teaspoon salt
2 tablespoon butter
Egg dressing
2 eggs
1 teaspoon dijon mustard
1 teaspoon white wine vinegar
1 ½ dl olive oil
½ dl mayonnaise
1 tablespoon chive
White pepper and salt for seasoning
Recipe:
1. Peel asparagus and cut off ca1cm from the ends.
2. Put the asparagus into a pot with water, salt and butter. Boil the asparagus for ca 10 min.
3. Take upp the asparagus and let it cool.
4. Boil the eggs hard and rinse under cold water immediately until they cold and chop them.Blend mustard, vinegar, chive and oil. Blend in carefully the chopped eggs. Season with salt and white pepper.
5. Roll 2 asparagus in each ham slice and put on some egg dressing.