Main ingredient: vegetables, berries, fish, herbs and grasses
Category dishes: snacks
Method of preparation: blender
Olives - 200g
Olives - 200g
Dried figs - 100g
Maple syrup - 1 teaspoon
Garlic - 2 cloves
Red onion - 1 clove
Salted anchovies in oil - 4 pieces
Grapeseed Oil - 50 ml
Parsley - 20g
Rye bread with sunflower seeds - 40 g
Of the large green and black olives, remove the stones (you can use cans of olives, pits removed from that factory method, but there is no intrigue, besides those olives in texture, usually inferior Tselikov).
Coarsely chop the onion and garlic with figs. Put all of these products - from olives to figs - in a food processor or blender, add the anchovy fillets, grapeseed oil, maple syrup, coarsely chopped parsley - and turn it into a mass roughly milled using appropriate modes. In principle, there is nothing to be ashamed to turn it all into a homogeneous mash, but it is better if the components still remain a small fraction of its own "I". And they will be a single unit consisting of individuals. As a textbook federalism.
100 g butter melt in 250 ml of boiling water. Add flour and salt and Stir over medium heat until the dough until it is rolled up in one lump. Cool slightly dough to drive the eggs and stir.
Preheat oven to 180C. Grease a baking sheet and sprinkle with flour. Lay out the dough on a baking spoon, forming profiteroles. Cake bake on the middle shelf for about 30 minutes. Cool and ready-cut tops.
Grind the onion and fry in butter. Liver pat dry on paper towels, cut, add to the onions and fry. Then add the vermouth and season with thyme, salt, nutmeg and pepper and simmer for 30 minutes.
Ready liver cool and grind in a blender with the liquid and butter.
Liver with juice mix in a blender, gradually, without shutting mechanism, add the remaining softened butter. Profiteroles filled with cream liver.
Rinse beets under cold water, no cleaning and cutting off the tails to the boil, it has not lost color. Put in a saucepan and cover with cold water, bring to a boil, cover, reduce heat and simmer for 20 minutes to 2 hours, depending on the size. Willingness beet can be checked by trying to clean off the skin. It should be easy to keep up. Cool the beets and clean. Cut into small pieces.
Melt butter in a saucepan and add the chopped onion. Cover and saute over low heat for 10 minutes until soft. In the meantime, boil the broth.
To add the onions and broth beets, boil for a few minutes and pour into a blender. Add the cream and whisk until smooth. Season with salt and pepper.
In a bowl, mix sour cream and chopped chives. Ladle the soup bowls op and put on a small amount of sour cream.