Southern food recipes

Ingredients for portions
1 can of corn
1 tablespoon cornstarch
1 liter chicken stock
2 egg (s)
1 teaspoon soy sauce
2 shallots (s), chopped small
Salt
Pepper

Preparation
The maize grains give drain through a sieve and drain. The chicken broth (if necessary, instant broth) with the corn to a boil. Stir in 2 tablespoons cornstarch dissolved bring to a boil in a little broth and leave.

Beat the eggs and add slowly while stirring in the broth and then turn off the heat.

Then, with salt, pepper and soy sauce to taste and serve garnished chopped shallots.
Preparation time: 20 min
Level of difficulty: simple

Ingredients for portions
500 g fish fillet (s)
800 g tomato (s), pizza tomatoes (2 small cans)
300 g sweet pepper (s), (red)
300 g sweet pepper (s), (green)
300 g onion (s), (vegetables onions, 2 large)
2 garlic clove (s)
3 tablespoons olive oil
100 g brown rice
1000 ml vegetable broth
3 tablespoons lemon juice
1 tablespoon dried rosemary, ()
3 tablespoons chives, in rolls
3 tablespoons parsley, chopped
Salt and pepper

Preparation
Peel the onion and garlic cloves, finely chop and fry in hot olive oil in a large pot. Add the uncooked (but washed) rice and tomato pizza. All simmer over high heat for about 5-10 minutes can be. The vegetable stock and pour the soup around min 20th Simmer (rice should be nearly even).
After about 15 minutes the sliced paprika. Fish fillet into pieces and add them with the rosemary to the soup. Other 5 minutes to cook. Season with salt, pepper and lemon. Sprinkle the chopped herbs.
Preparation time: 20 min
Level of difficulty: normal

Ingredients for portions
300g monkfish fillet
8 prawns
2 Kalmar (e), cleaned
2 pole / n celery, cut into thin slices
2 carrots (chopped n), fine
2 shallots (n roll), fine
Toe 4:00 / s garlic chopped fine
700 g tomato (s happening), (tetra packs or cans)
125 ml wine, white, dry
125 ml cream
4 cloves
2 tablespoons olive oil
Salt and pepper
Sugar
Parsley, finely chopped

Preparation
Heat olive oil in a saucepan, celery, carrots, sauté shallots and garlic in it. Cloves give it and deglaze with white wine and tomato purée. While stirring, slowly bring to a boil. Stir in cream and season soup with spices vigorously.

Angler fish into pieces, squid cut into rings. Peel shrimp and evisceration. Monkfish, squid and shrimp in the soup, take five minutes until done.

Fish pot spread on four plates, give a Sahnetuff possibly in the middle. Sprinkle with the chopped parsley.
Preparation time: 45 minutes
Level of difficulty: normal
Condensing p. P.: 280 kcal

Ingredients for portions
40 g glass noodles
500 g chicken breast fillet
500 g carrot (s)
1 bell pepper (s), red
1 liter chicken stock (instant)
150 g bean sprouts
15 g spring onion (s)
25 g mushrooms (shiitake)
20 g ginger
2 tablespoons oil (sesame oil)
200 g peas, frozen
3 tablespoons soy sauce
2 stalk / e parsley
something coriander

Preparation
Glass noodles in water for 3-4 minutes to cook. Pouring cold and frightened. Wash the meat, wash and peel carrots, peppers and wash. Both vegetables into pieces, cook with the meat in 0.5 liters of boiling soup about 30 minutes seasoning.
Wash and drain sprouts. Spring onions Clean, wash and cut into rings. Clean mushrooms and cut into pieces. Peel and chop the ginger. Heat oil. Ginger, onions and mushrooms saute about 5 minutes. Add sprouts and peas. Pour 0.5 liters of soup, bring to a boil and simmer for another 2 minutes, then add salt.
Meat into bite-sized pieces. Now all the ingredients in the pot. Season with soy sauce. Parsley wash, dry shake, chop and sprinkle over it. Something admit coriander.
Everything again and serve.
Preparation time: 40 min
Level of difficulty: normal