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zondag 2 november 2008 om 13:45
zoiets lekkers gegeten bij kennissen...
een soort linzensoep (maar was geloof ik een ander wit boontje, gewoon in de supermarkt in blik te koop). uit het kookboek van hazan.
Wie o wie kan mij hieraan helpen?
kennissen zitten in buitenland dus kan ik er niet mee lastig vallen. wil het graag vd week al maken..
een soort linzensoep (maar was geloof ik een ander wit boontje, gewoon in de supermarkt in blik te koop). uit het kookboek van hazan.
Wie o wie kan mij hieraan helpen?
kennissen zitten in buitenland dus kan ik er niet mee lastig vallen. wil het graag vd week al maken..
zondag 2 november 2008 om 16:30
Google levert deze op, met kikkererwten:
Chick Pea Soup with Rice
- serves 8…supposedly -
Ingredients
4 whole garlic cloves, peeled
1/3 cup plus 1 tablespoon extra virgin olive oil
1 1/2 teaspoons dried rosemary leaves, crushed fine almost to a powder, or a small sprig of fresh rosemary
2/3 cup canned Italian plum tomatoes, cut up, with their juice
3/4 cup dried chick peas, cooked, or 2 1/4 cups canned chick peas, drained
4 (or more) cups meat broth, homemade or prepared using bouillon cubes
1 cup rice, preferably Arborio
Procedure
1. Put the garlic and 1/3 cup olive oil in a 2-quart pot. Turn the heat to medium and sauté the garlic cloves until they turn a light nut brown. Remove them from the pan.
2. Stir in the dried or fresh rosemary and then add the tomatoes with their juice. Cook for 20-25 minutes, or until the oil floats free of the tomatoes.
3. Add the drained chick peas and cook for 5 minutes, stirring to coat with pan juices.
4. Add 1 cup of broth, cover, and adjust heat so the soup bubbles steadily but moderately for 15 minutes.
5. Taste for salt. Add a few grindings of pepper. Let the soup bubble uncovered a minute more.
6. Purée all but 1/4 cup of the soup, preferably by putting it through the larger disk of a food mill into a soup pot. Add the remaining 1/4 cup soup and the remaining 3 cups broth or bouillon and bring to a steady but moderate boil.
7. Add the rice, stir, cover the pot, and cook, allowing the soup to bubble steadily but moderately, until the rice is tender but still firm. Check after about 10-12 minutes to see if more liquid is needed. If the soup seems to be becoming too dense, add more homemade broth or water.
8. When the rice is done, swirl in the remaining tablespoon olive oil and taste for salt. Let the soup settle for 2 or 3 minutes before serving.
Chick Pea Soup with Rice
- serves 8…supposedly -
Ingredients
4 whole garlic cloves, peeled
1/3 cup plus 1 tablespoon extra virgin olive oil
1 1/2 teaspoons dried rosemary leaves, crushed fine almost to a powder, or a small sprig of fresh rosemary
2/3 cup canned Italian plum tomatoes, cut up, with their juice
3/4 cup dried chick peas, cooked, or 2 1/4 cups canned chick peas, drained
4 (or more) cups meat broth, homemade or prepared using bouillon cubes
1 cup rice, preferably Arborio
Procedure
1. Put the garlic and 1/3 cup olive oil in a 2-quart pot. Turn the heat to medium and sauté the garlic cloves until they turn a light nut brown. Remove them from the pan.
2. Stir in the dried or fresh rosemary and then add the tomatoes with their juice. Cook for 20-25 minutes, or until the oil floats free of the tomatoes.
3. Add the drained chick peas and cook for 5 minutes, stirring to coat with pan juices.
4. Add 1 cup of broth, cover, and adjust heat so the soup bubbles steadily but moderately for 15 minutes.
5. Taste for salt. Add a few grindings of pepper. Let the soup bubble uncovered a minute more.
6. Purée all but 1/4 cup of the soup, preferably by putting it through the larger disk of a food mill into a soup pot. Add the remaining 1/4 cup soup and the remaining 3 cups broth or bouillon and bring to a steady but moderate boil.
7. Add the rice, stir, cover the pot, and cook, allowing the soup to bubble steadily but moderately, until the rice is tender but still firm. Check after about 10-12 minutes to see if more liquid is needed. If the soup seems to be becoming too dense, add more homemade broth or water.
8. When the rice is done, swirl in the remaining tablespoon olive oil and taste for salt. Let the soup settle for 2 or 3 minutes before serving.
dinsdag 11 november 2008 om 14:59
Misschien is het handig als je zelf leert googlen? Geef een man een vis...et cetera.
http://www.dekooktips.com/wegen-meten.htm
http://www.dekooktips.com/wegen-meten.htm
