John Myers
Contents
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Ingredients
Mushroom Bruschetta:
- 560 g Chanterelles
- 3 Pc. Garlic cloves
- 1 bunch Parsley
- 6 tbsp Olive oil
- 6 Pc. Ciabatta slices
- 2 tbsp Freshly squeezed lemon juice
- Himalayan salt
- Black pepper from the mill
Tomato Bruschetta:
- 400 g Cherry tomatoes
- 2 Pc. Garlic cloves
- 2 tbsp Chopped basil
- 4 tbsp Olive oil
- 6 Pc. Ciabatta slices
- Himalayan salt
- Black pepper from the mill
Classic ciabatta:
- 450 g Spelt flour
- 1 Pc. Yeast
- 2 tsp Agave syrup
- 2 tbsp Olive oil
- 1 tsp Himalayan salt
- 2 tbsp Rye flour
Chanterelle Soup:
- 400 g Chanterelles
- 3 Pc. Potatoes
- 700 ml Vegetable broth
- 200 ml Cream
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 1 bunch Parsley
- 2 tbsp Oil
- Salt
- Pepper
Thyme croutons:
- 2 Pc. White bread slices
- 2 Pc. Sprigs of thyme
- 2 tbsp Butter
Gambas:
- 6 Pc. Prawns
- 2 tbsp Olive oil
- Salt
- Pepper
Instructions
Mushroom Bruschetta:
- Clean the mushrooms carefully and cut into large pieces. Peel the garlic and cut into fine slices. Wash the parsley, shake dry, pluck the leaves off and roughly chop.
- Heat 1 tablespoons of olive oil in a pan. Roast the ciabatta slices in it for about 2 minutes on each side, then take them out of the pan. Put the remaining olive oil in the pan and fry the garlic in it for 1 minute, then add the mushrooms and stir-fry for 4 minutes, season with salt, pepper and lemon juice and mix with the parsley. Spread on the ciabatta slices.
Tomato Bruschetta:
- Briefly toast the ciabatta slices in a pan in olive oil Wash and finely chop the tomatoes. Peel garlic and chop finely. Mix the tomatoes with olive oil, basil and garlic in a bowl and season with salt and pepper. Spread on the toasted Cia batta slices. Decorate with basil leaves.
Classic ciabatta:
- Knead 4,200 g flour with 150 ml water, yeast and agave syrup in a large bowl using an electric hand mixer. Cover with cling film and let rise in the refrigerator for 10 hours. The dough will rise to at least twice the amount. After rising, knead in the remaining flour, 50 ml of water, oil and salt. Shape the dough into two balls of the same size.
- Dust the dough with rye flour and let rise again for 30 minutes. Preheat the oven to 200 ° C top / bottom heat. Shape the balls into ciabatta loaves and dust with rye flour. Bake in the oven on a baking sheet or baguette tin lined with baking paper for about 17 minutes, then let cool.
Chanterelle soup with thyme croutons and prawns:
- Clean the chanterelles. Peel and roughly chop onions and garlic. Heat the oil in the pan and fry everything briefly. Peel the potatoes and cut into large cubes. Add to the pot and deglaze with vegetable stock. Let simmer for about 20 minutes.
- Remove the saucepan from the stove and purée the soup with a hand blender, gradually adding the cream. Wash the parsley, chop it finely and stir it into the soup. Season to taste with salt and pepper.
- For the croutons, pluck the thyme leaves from the branches. Cut the white bread slices into cubes. Heat the butter in a pan and toast the croutons on all sides. Then fry the prawns briefly. Serve with the soup.
Nutrition
Serving: 100gCalories: 175kcalCarbohydrates: 2.8gProtein: 1.4gFat: 17.8g
