John Myers
Contents
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Ingredients
Apple curry soup with gamba:
- 1 Pc. Onion
- 2 Pc. Clove of garlic
- 40 g Butter
- 300 g Pink Lady apple
- 500 ml Vegetable broth
- 200 g Processed cheese
- 40 g Spice Ketchup
- 2 tbsp Coconut flakes
- 1,5 tbsp Curry
- 0,25 tbsp Pepper
- 5 Pc. Prawns
- 5 Pc. Lemongrass sticks
- 1 shot Olive oil
- Herbs de Provence
Date Spread:
- 150 g Dates
- 200 g Cream cheese
- 1 tsp Caraway seeds
- 1 tbsp Curry
- Salt and pepper
Malt beer bread:
- 600 g Flour
- 0,5 l Malt beer
- 1 packet Baking powder
- 2 tsp Salt
- 100 g Roasted onions
Instructions
Apple curry soup with gamba:
- Squeeze a clove of garlic, mix with olive oil. Season the marinade with salt and pepper and herbs from Provence. Peel the prawns and remove the intestines, then place in the marinade.
- Peel and chop the onion, press the garlic and sauté together in a saucepan with the butter. Peel apples and cut into small pieces, then add to the pan and stir briefly. Add the remaining ingredients and cook for about 15 minutes, then puree.
- While the soup is boiling, skewer the prawns on the lemongrass sticks and fry them briefly on both sides in a grill pan.
- Before serving, season the soup with salt, pepper and curry and serve with the gamba on a skewer.
Date Spread:
- Puree the dates with the caraway seeds. Add the remaining ingredients and stir well with a spoon or spatula.
Malt beer bread:
- Preheat the oven to 200 degrees. Mix all ingredients in a large bowl until you get a moist, stretchy dough. Place in a bread pan and bake in the oven for about 45 minutes. Occasionally pour cold water on the bottom of the oven. The steam gives the bread a great crust.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 25gProtein: 4.7gFat: 8g
