http://aitram.pt/?rybish=%D8%A8%D8%B1%D9%86%D8%A7%D9%85%D8%AC-%D8%AA%D8%AF%D8%A7%D9%88%D9%84-%D9%81%D9%88%D8%B1%D9%83%D8%B3&278=d1 I had been on a lucky run of videos which were easy to film and relatively easy to edit. This stopped with a thud this week. For some reason, editing this week’s video was at times somewhat painful. Technical problems, technical mistakes (my camera steamed up halfway through!), interruptions, toilet breaks during cooking – well, it was all there. And as always, it’s all left in the video. Nothing gets hidden on this blog!أراء عن ربح المال على الإنترنت
http://www.dramauk.co.uk/?arapyza=%D9%85%D8%B1%D8%A7%D8%AC%D8%B9%D8%A9-%D9%85%D9%88%D8%A7%D9%82%D8%B9-%D8%AA%D8%AF%D8%A7%D9%88%D9%84-%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9&f9f=44 As it happens, the soup was truly delicious. We live near some allotments and our neighbour (and old infant school friend of mine) Sheila kindly dropped in a large bag of Jerusalem artichokes for us to use. I had never actually cooked with Jerusalem artichokes before. A bit of research told me that they are neither from Jerusalem, nor are they actually artichokes. Confused? I was! So I sought solace in a trusted voice. All recommendations seemed to lead to one recipe – Delia’s Jerusalem artichoke and carrot soup – and that is what we based this soup on here (I cut out some of the stages in the recipe, just to cater for the attention span of a two year old, and slightly modified the ingredients/quantities).
تداول الاسهم الامريكية Thick soups have always been a favourite here with Archie. Served with fresh crusty bread, our first attempt at cooking with Jerusalem artichokes was a big success. As for the flavour? Think somewhere between chicory, radish and potato, not too bitter, not too sweet, just lovely.
http://www.juegosfriv.co.com/?yorkos=%D8%B7%D8%B1%D9%82-%D9%84%D9%83%D8%B3%D8%A8-%D8%A7%D9%84%D9%85%D8%A7%D9%84-%D8%A8%D8%B3%D8%B1%D8%B9%D8%A9&814=b9 Preparation time 10 minutes, cooking time 30-35 minutes.
This recipe would easily serve 6.
أسهم أم القرى 350g carrots, chopped
950g Jerusalem artichokes, peeled, chopped and left sitting in a bowl of lightly salted water to prevent discoloration.
1 chopped red onion
A few chopped stalks of celery
1.5l vegetable stock. As previously recommended on this blog, I feel there is no better stock than Marigold Swiss Bouillon.
Crème fraiche (or any type of cream) to serve
- Put a large glug of olive oil in a large pan and gently cook the onion and celery for 4-5 minutes.
- Add the carrots and Jerusalem artichokes (make sure you rinse the artichokes well after removing them from the salted water or else the soup will be too salty).
- Carry on cooking all the vegetables for another 4-5 minutes.
- Add the vegetable stock and bring the soup to the boil.
- Simmer gently for 25 minutes.
- Blend the soup with a hand blender or in a food mixer.
- Season with salt and pepper to taste.
- Serve with fresh bread and a swirl of the cream.