Well, it is cool and the summer season is slowly coming to an end.
I want something more satisfying, hot and alert. Therefore, from South, Mediterranean cuisine, we smoothly move to several German dishes, which we love and periodically prepare.
German cuisine, no doubt, meets the “principles of three P” — more, hungry and quickly. All these soups, sausages and a lot of meat, perfectly correspond to our climate, when in winter the body needs fats, calories and all that.
We somehow spied this recipe in the magazine “The School of Gastronoma-a Collection of Recipes” and has been using it with pleasure for several years.
We will need:
- 1.5 liters of beef or chicken broth
- Boiled-digger ham
- Milk
- Onions
- Cheese «Chedder»
- Tomato paste or ketchup
- Butter
- Mustard
- Flour
- Nutmeg
- Ground red pepper
Everything except the broth is approximately in such proportions:
First, take the onions, cut off the white part from it and subtly cut it with rings or half rings (so even better):
Next, put it in a pan, add butter and begin to fry:
Somewhere before this state (about five minutes):
Then add flour, tomato paste and mustard there. Mix everything, warm for about two minutes and put aside:
Cut the ham into small pieces:
Fry:
Now grab a pan with broth, pour milk there and bring to a boil:
Add onions with flour and tomato paste and cook for five minutes:
Next is three cheese, and throw it there in the company with a ham, salt, pepper and nutmeg. Cook another 2-3 minutes:
Pour into plates or bowls and eat:
Bon appetit!
