Wieder was Neues im alten Westen!
Die Vesper Bar eröffnet heute Abend
am Kurfürstendamm 160. Nur
geladene Gäste sind heute willkommen,
ab morgen kann jeder in die Bar im Bond-Stil.
08. November 2011
This week, we daringly ventured into new culinary realms, combining a vegan appetizer (prepared by our photo intern Kai Schütte) from vegan chef Björn Moschinski's newest cook book with a main course that featured hearty chorizo (prepared by our photographer Victor Fernandez) and a lactose free dessert (whipped up by Simone Balser, one of our writers).
Appetizer: Wild mushroom soup with pretzel chips (by Björn Moschinski)
Ingredients (6 people): 500 g mixed wild mushrooms, 1 onion, 60 g Alsan (vegan butter), 1 tbsp flour, 1 l vegetable broth, salt, pepper, 100ml soy cream, peel and juice from ½ lemon, ½ bunch parsley, 2 pretzels, 2 tbsp Alba oil
Clean but don't wash mushrooms.
Dice mushrooms and onions, lightly sautée onions in Alsan, then add mushrooms and brown everything in the fat.
Braise until all liquid has evaporated, then sprinkle with flour and roast thoroughly. While stirring, add vegetable broth, season with salt and pepper and let simmer at low heat for 15 minutes. Add soy cream, let boil, take from stove and add salt, pepper, lemon juice and peels. Chop parsley and sprinkle over soup.
Cut pretzels into thin slices and lightly brown in a hot pan with alba oil. Place on wooden skewer and serve with soup.
Main Course: Spanish lentil soup
Ingredients (8 people): 1 kg brown lentils, 500 g chorizo, 400g potatoes, 200g carrots, 1,5 onions, 5 cloves of garlic, 2 tbsp olive oil, 1 tsp flour, 1 tbsp sweet pepper powder
Let lentils soak in cold water overnight. Then place into fresh water with peeled potatoes, carrots and garlic.
Cut chorizo into slices and fry in a pan with hot olive oil.
Then add chorizo to the rest.
Dice onions and slowly brown in the same oil until they turn a golden brown. Then add flour and pepper powder and gently brown. Add everything to the lentils.
Salt the soup and let simmer for about 40 minutes at medium heat.
Dessert: Lactose free Panna Cotta
Ingredients (around 8 people): 1 Kilo lactose free cream, 2 vanilla beans, 1 packet of gelatine powder, 750 g frozen raspberries, around 8 tbsp sugar
Preparation: Scoop out vanilla beans. Cook pulp with pods and cream. Let simmer at a low temperature for about 10 minutes. Then let cream cool down. Soak gelatine in the meantime. Mix in gelatine, fill mass into small forms and let cool for at least six hours. Defrost raspberries, puree with sugar and pour over whipped cream.