Pheasant with a Hoegaarden beer sauce with red onions and cauliflower for 2 people, recipe

Autumn is the ideal time to eat wild. Pheasant can be bought in the butcher or the better supermarket. The texture of the meat is very similar to that of chicken but the taste of pheasant is unique.

Ingredients

400g pheasant fillet

butter

Hoegaarden blond

potatoes

1 cauliflower

honey

salt and pepper

red onion

1 tablespoon flour

extra seasoning to taste

  

Preparation

Peel the potatoes and bring it in a pot of water to boil.

Take your cauliflower and remove all green leaves, remove the white heart and let the cauliflower cook in a pot of water.

Cut the red onion into small pieces.

Put some butter in a large saucepan.

Fry the finely chopped onions in the pan with melted butter until they are soft and shiny.

Put the pan on low heat.

Take the meat of the pheasant and cut into small cubes of about 2 to 4 cm.

Let the meat of the pheasant simmer in the pan on a low heat condition.

Open a bottle of Hoegaarden blond and pour the half (12 cl) over the meat in the pan.

Let the meat simmer in this blonde beer.

Add salt and pepper and any other spices.

Add a spoon of honey to the sauce and stir while it melts.

Get a small bowl and take about 7 tablespoons hot sauce from the pan to do this bowl. Add the flour in the bowl while, stirring.

After the flower is completely dissolved in the bowl you can make a pit in the sauce of beer and unions and lay the meat on the edges of the pan and add the dissolved flower tot the sauce while stirring. Keep stirring and distribute the meat back over the pan. Keep stirring until you have a nice smooth sauce. If the sauce is not thick enough you can add some more dissolved flour.

Pour the cauliflower and potatoes.

Add the cauliflower to the pan, preferably in small pieces.

Let everything simmer.

Take a large spoon to fill your plate with delicious pheasant in beer sauce with onions and cauliflower.

Enjoy your meal!

Salmon Mousse (recipe)

Ingredients
1 box of salmon 450g
2 deciliters milk
2 cups of cream

A half of a beef cup
1 dash of cognac
7 gelatin sheets

Preparation
Discard the skin and the bones of the salmon.
Add the gelatin in cold water so it becomes soft.
Heat the milk until it has approximately 75 °.
Mix the beef cube with the cream, cognac and salmon.
Mix with a high speed in order to obtain a frothy mass.
Take the gelatin, squeeze the water from the gelatin and add the carrier to the hot milk.
Fill the mousse preferably in small glasses and let it stiffen in the refrigerator.

Tip
Serve the salmon mouse with a piece of toast. Push, with the aid of a large glass, a round shape from the slice of bread. Toast the bread. Turn the edge in butter, and then turn it in the parsley.
Place the salmon on the toast and work it off with some parsley and some onion.

Elderberry Syrup recipe

Elderberry Syrup helps you against coughing, sore throat and flu. Every day you can take one spoon syrup to prevent a cold. Even during a cold and sore throat the elderberry syrups helps you healing.

Pick the berries of the elderberry bush, these must be mature (dark blue to black). They can be picked in the fall, late August and September. Note that you have to wear dirty clothes because the elderberry easily make stains and these are very difficult to wash away.

Green, unripe berries can give you cramps. So let hang the immature berries. Do not eat just picked elderberries, because they contain toxic substancess. You can remove the toxins during the cooking process. Always wash the berries, especially if they have been sprayed.

Furthermore, the berries contain a lot of acids and vitamin C. Vitamin C is good against viral infections, especially in the winter period.

Recipe
Press the berries in a food mill.
Take 1 liter of juice.
Add a pound of cane sugar and some honey.
If you want some acidity you may add the juice of one lemon.
Let it all cook for about 15 minutes. Cooking is necessary because this way the toxic substances can be boiled to dead.
Take away the dross from the juice and divide the elderberry syrup over a number of bottles.
Store them in a cool place, preferably the basement.
Bottles that have been opened are best preserved in the refrigerator.

Elderberries as an addition to recipes
Elderberry syrup can add value to appetizers and other drinks.
Elderberry Syrup can be combined with many things.
Try adding a scoop to the Glühwein.

If you make vanilla pudding first put some elderberry syrup in the ramkins with a spoon before you add the vanilla pudding.

You can also make elderberry jam. To do that you have to replace the cane by sugar jelly.

Pumpkin soup with shrimp recipe

Pumpkin soup is a delicious soup for in the autumn period. Pumpkins are mellow around October and November and can than be picked from the garden. Here is a recipe for a delicious pumpkin soup.

Ingredients
1 pumpkin
bowl of peeled shrimp
chive
handful of chervil
1 bouillon cube
milk or cream

Preparation
Cut the pumpkin in two halves with a large knife. Remove the seeds. Then remove the flesh of the pumpkin with a scoop.
Put all the pumpkin in a large pot.
Put water in the pot until all the pumpkin is just under the water.
Add 1 bouillon cube, chives, chervil and a handful of a shrimp to the pot.
Let all this boil, and then let it simmer until the pumpkin is tender.
Mix into a fine soup.
If you want you can finish it by adding a little bit of milk or cream and add some extra shrimp.

So this soup is ready.

Let's taste!

Tomanto soup with diced smoked salmon, recipe for a Starter (appetizer)

A delicious tomato soup with aromas of smoked salmon in the form of blocks decorated with some cream or milk. A perfect recipe for a small hunger.

Ingredients to serve 4 persons
- 6 large tomatoes
- 2 tablespoons tomato concentrate (tomato paste)
- 1.5 liters of water
- 2 tablespoons cream or milk
- a half cube of vegetable bouillon
- 2 handfuls of smoked salmon

Preparation
- Take a pot to put all the ingredients in
- Cut the tomatoes into small pieces
- Add your vegetable bouillon and the tomato concentrate, ad a little bit of salt to it
- Pour water over the tomatoes and the vegetable bouillon
- let everything cook for 20 minutes, stirring occasionally
- mix and strain the soup till there are no scribbles are left
- spice the soup with pepper and salt
- then add the cream or milk to it
- make that the soup is cooking
- cut the smoked salmon into small strips or cubes

How to serve
Just before serving, add the diced smoked salmon. Make that the soup is boiling so that the outside of the smoked salmon is a point. Make sure that the inside is soft so you got the taste of the smoked salmon left in the blocks.

One of the best Salmon Recipes ever made! Enjoy your meal!