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Melissa Crago - Squash Soup and Chicken Streudl


Reciepe for 15 People:


1 butternut squash
white pumpkin
2 white beets
10 carrots (orange and white)
3 onions, 3 chili peppers
1 head of garlic
salt, pepper, thyme, paprika, cinnamon
cream, carmelized onions and chopped chives for garnish

Chicken Streudl:

1 package blätterteig (crossaint dough)
0.8kg chicken tenders
1/2cup walnuts
1/2 cup raisins
1/2 cup chopped apple
salt, pepper cinnamon, thyme


Soup: Roast all of the vegetables with herbs and oil in teh oven at about 400F for about one hour or until tender. Put in pieces into boiling water and blend until smooth. Season with recommended seasoning to taste. Serve and garnish with cream, carmelized onions, and chives.

Streudl: Roast chicken in oven at 350F with spices and vinegar for about 1 hour until tender. Shred chicken with a fork and mix with walnuts, raisins, apple, spices and butter. Lay out crossaint dough in two sheets divide chicken mixture evenly between two dough, should have and even thin layer on each. Roll up streudl and top with egg wash. Bake at 350F for about 30min until crust are cooked and golden brown.