Pea and Mint Soup in Mason Jar and in Front of It Homemade Rolls & Strawberry Sparkling Wine Cocktail

Strawberry and champagne cocktail

1. Pour the strawberry-rhubarb syrup over the ice cubes. Then clean and dice the strawberries. Wash and finely chop the mint leaves. Put both in the glass. Pour sparkling wine over it and stir with a straw.

bun

1. Gently heat the milk with sugar and 3 tablespoons of the butter until the butter has melted. Then let it cool down to room temperature. Add the yeast and let it “foam” for 5 minutes. Then place in the bowl of the food processor. First with the broom, then later with the dough hook, knead in the salt and flour until you get a shiny dough that loosens easily from the edge of the bowl. Now put a towel over it and let it rise in the warm for an hour. Meanwhile, melt the remaining butter and add the herbs. Let cool down. Then divide the dough into 16 equal pieces. I do this by dividing the Klops in half. Cut them in half, and so on. Until you get to 16 pieces. These small dumplings are now kneaded individually and then rolled into a round ball. Add the Parmesan to the butter and herb mixture. Then turn the rolls in it so that they are covered all over with butter. Place with a little space on a baking sheet or in a springform pan, on a piece of baking paper. Cover everything with cling film and put in the refrigerator. The rolls can now rest there overnight. The next morning, remove the baking sheet and let it acclimate for an hour. Then bake in the preheated oven for 20-25 minutes at 200 ° C.

Herb butter

1. Let the butter soften (do not melt). Stir in the chopped herbs, salt and lemon zest. Press the clove of garlic and also fold in. Press everything into one shape. You can also put the mixture on cling film and roll it into a “sausage”. Then put in the refrigerator. If you would like to produce more immediately, you can freeze the butter perfectly!

tomato-butter

1. Let the butter soften (do not melt!). Mix in the remaining ingredients well. Press everything into one shape. You can also put the mixture on cling film and roll it into a “sausage”. Then put in the refrigerator. If you would like to produce more immediately, you can freeze the butter perfectly!

Pea and mint soup

1. Peel the onion and garlic, dice finely and sauté in a little olive oil. When they are translucent, add the peas. Sweat everything, stirring well, until all the peas are thawed and also slightly cooked. Then add the milk. Cover and cook for about 30 minutes. (Don’t forget to stir). Now wash the mint, cut it into small pieces and add it. Puree with the hand blender to the desired degree. If you want the soup as creamy and completely without pieces as at the perfect dinner, you should also rub it through a sieve to remove any remaining pea remains. Personally, I really like them to be “lumpy”. The indicated amount is calculated after passing through. If you leave the pieces in, you get even more of the soup. Finally, season with salt, pepper and, depending on your taste, a little organic broth. Serve warm.