That I'm not very creative, is already clear. I think, for example, every day the same thoughts. What to eat? What could I blog? What is still in the fridge? - Yesterday there were two carrots in the vegetable drawer, there should not remain forever. Small cut in cubes, I saw the two as carrots sunny highlights in my sauerkraut. - Pretty to look at and totally creative, right?
what you think! The clever Swiss was back faster! Lamiacucina posting at dawn, which ends at noon on the plate. The amateur chef from Basel quasi shoots faster than his shadow, while I cook my lunch at midday and afternoon blogging. Thus, the will never, with the creativity.
cabbage with carrots 1 large onion sauté
in neutral oil.
2 carrots cut into cubes and add.
chop 3 cloves garlic, 1 tsp cumin , Mortars pounded a few peppercorns in a mortar and mitsch jokes all very short.
About 600 g of raw sauerkraut to the pan and sweat over high heat also briefly.
With a strong white wine (I had a Riesling from the Pfalz wine from Henninger ) fill and vegetable broth. A tablespoon of juniper berries in a mortar and herb toast given.
If meat should be cooked with the herb, then you can place it on the herb and let the covered pot over low heat cooking. The herb is, in my opinion, after a few minutes to complete. But I know that most people like it better when the herb properly is cooked soft. It takes, according to taste, 30 to 60 minutes. For me it was
carrots to cabbage smoked pork, bacon and mashed potatoes.
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