Amaranth flour
as an ingredient
Cream-soup
with peas and noodles:
Carrots
a parsley-root
a piece of celery
half an onion
a small portion of Italian cabbage
a potato
three spoons of butter
a spoon of flour
a spoon of chopped fresh parsley
salt
pepper
150 g of frozen green peas
200 ml of water
For noodles:
40 g of amaranth flour
1 egg
2 spoons of water.
Wash the peeled vegetables and cut them into pieces.
Boil 200 ml of water.
Melt the butter in a pot, put the prepared vegetables into it and pour three spoons of water. Stew in low heat for a few minutes, add spices and after that add the rest of the boiling water.
Mix the vegetables and after that cook for about 15 minutes. Thicken the soup with flour and butter.
Add green peas, cook for a while.
Make noodles.
The dough should be taken by a spoon, and poured in small amounts into the salted boiling water.
The noodles should be made in a separate pot and added straight into a plate with soup.
Decorate the soup with chopped parsley.
Amaranth pancakes:
2 eggs
a glass of milk
a spoon of honey
2 spoons of melted butter or margarine
a glass of wheat flour
a glass of amaranth flour
Whip the eggs, add milk, honey and melted butter, mix everything well.
Add wheat flour and amaranth flour.
Make the dough and leave it in the fridge overnight.
Shape thin pancakes from the dough and fry them in hot oil.
Amaranth-Cocoa cake:
1 and 1/3 of glass of wheat flour
2/3 of glass of amaranth flour
a tub of margarine
a glass of milk (or water)
2 glasses of sugar
4 spoons of cocoa
1 spoon of baking powde
4 eggs,
rum arom
popping - to sprinkle
Heat milk with margarine sugar and cocoa in a sauce-pan; divide the amount into two portions. After cooling down add the flour, baking powder yokes and aroma to one of the portions.
Make the dough and delicately stir in the whipped egg whites. Bake the cake for about 50 minutes.
Use the other portion as glaze.
Sprinkle the top of the cake with the amaranth popping.