Celery and pumpkin bisque with sausage chips

Ingredients

• 1 smaller onion
• 3 cloves of garlic
• one half of a pumpkin
• one half of a celery
• 2 tbl spoons of sour cream
• 1.5 tbl spoons of rosemary leaves
• sliced sausage, amount according to taste
• a bit of ground nutmeg
• salt, freshly ground pepper
• about 1 l of water

Peel the onion and the garlic and chop them quite fine. Add some salt and pepper and start cooking them in a bit of oil. Meanwhile peel the celery and the pumpkin and cut them in equally big pieces. When the onions and the garlic is soft enough, add the vegetables and cook them together for 10 minutes, after adding some salt, then pour the water into the dish, turn on the heat and cover the dish. Cook it until the celery becomes absolutely soft. When it's done, puree the soup with a blender and put it back to the burner. Add the sour cream and the nutmeg, some ground pepper and, if necessary, salt. The soup is finished. 

Fry the rosemary leaves in a bit of oil to make them crunchy, as well as the sausage, and serve the soup with these two on the top.

Cauliflower in a spicy coat

I absolutely love deep fried cauliflowers, but I rarely make it at home because it needs too much oil that I can't use afterwards, and also if I have a head of cauliflower I prefer cooking something light of it. This is how I got to the idea of rolling the florets into a spicy crumble and cook them in the oven, because the result is almost the same. It's crunchy and very delicious! I had a couple of pieces of dry bread and rolls so I used those to make homemade bread crumbs.

Ingredients

• 1 smaller head of cauliflower
• 3 eggs
• a little milk
• bread crumbs
• salt, freshly ground pepper
• ground cheese
• garlic salt
• ground nutmeg

Cut the cauliflower head in florets, so that you can handle them better. Sprinkle salt on them, and steam them almost until done. It shouldn't be too soft. Meanwhile, if you make your own bread crumble, grate or grind the dry bread, then add salt, pepper, cheese, ground nutmeg and the garlic salt. Let the cauliflower cool a bit. Beat 3 eggs, and add to it a little milk. Roll the florets in the eggs first, then the crumbs and put them on a tray covered with baking paper. Cook them in the oven for about 10 minutes until golden, at 180-190 degrees Celsius. I mixed some sour cream with lemon juice and rosemary leaves as a dip for the florets.