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with mushrooms (boletus) sweet pepper and olives
served with french canapes
The soup recipe contains the following elements
for Romania - garlic
for Ireland - onion
for Greece - olives
for Italy - olive oil
for Austria - beef stock
for Estonia - dried boletus mushrooms
for Poland - potato and pearl barley
for Hungaria - sweet pepper
for Switzerland - cheese (gruyere)
for Germany - white wine
As the French element we serve separately - canapes with mayonnaise
3tbsp olive oil
1 garlic
1/2 onion
1/8l white wine
3/4l beef stock (mild, unsalted)
30g dried boletus mushrooms soaked in 1/4l warm water
5 pitted green olives
1 sweet pepper
1 or 2 potatoes
100g cooked pearl barley
salt, pepper, herbs (lavage, oregano,....)
1. garlic and onion is finely chopped
2. soaked mushrooms strained and chopped, fond kept for the soup
3.potato peeled and diced, sweet pepper also diced
4. olives, sliced
5. gruyere is grated and kept for later as a garnish
6, first sweat garlic with olive oil, than add onion
7. later add potato, sweet pepper, olives and mushrooms and
sweat for 5 minutes while adding dried herbs, fresh ones later
8.extinguish with white wine, infuse beef stock and let boil for a while
9. season to taste with salt, pepper and fresh herbs
on the plates sprinkle with some gruyere!
Apply mayonnaise on sliced, toasted baguette.
The mayonnaise is mixed with finely cut herbs at discretion
(parsley, some lavage, tarragon, but also rosemary, thyme,
sweet marjoram...fits well) and seasoned with salt pepper,
a drop of tabasco and if wanted a lacing of balsamico and some
mashed garlic.
Selfmade mayonaise:
1 yolk, some lemonjuice and/or a bid of light white wine, fresh herbs and some mustard is beaten with an egg whip and slowly while whisking, mild olive oil is poured in, as much as necessary to get a smooth and creamy mayonnaise. every now and then a lacing of white wine or soup is added for dilution, than again some oil can be added without using more yolks!
finally: hearty seasoned as described above.
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