Lost in the Kitchen

Fried Polenta with Carrots

(2 servings)

Put 160 grams of corn flour into 300 millilitres of boiling stock and let it simmer for 15 minutes.
	Mix the polenta with one egg and salt and pepper to taste.
Spread the polenta on a sheet of baking paper and let it cool down.
	Cut the polenta in pieces and fry them in a pan with two tablespoons of vegetable oil.

Carrots

Slice one onion and cook it translucent in one tablespoon of butter.
	Add 500 grams of peeled and diced carrots and one glass of stock and let it simmer for 30 minutes.
Serve the cooked carrots together with the fried polenta.

Beet Root Ragout

(2 servings)

Roast one sliced spring onion in one tablespoon of vegetable oil.
	Add one diced eggplant and salt and pepper and roast and roast them as well.
Peel and dice 500 grams of beet root and roast is in one tablespoon of olive oil.
	Deglaze with one glass of vermouth.
When the vermouth is vaporized add one apple, peeled and diced.
	Add three cups of stock and the roasted eggplant and let simmer for 20 minutes.
Mix two tablespoons of flour and one tablespoon of tomato paste with four tablespoons of water.
	Bind the ragout with the tomato paste mixture.
Serve the ragout with potatoes, pasta or fresh rosemary bacon waffles.

Rosemary Bacon Waffle Dough

(10-12 waffles)

Roast 150 grams of bacon dice together with one tablespoon of parsley, one teaspoon of rosemary and half a teaspoon of granulated garlic. Then mix it with 300 grams of flour, three eggs and two cups of milk into a dough.