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Spicy Green Corn Cream   Recipes with Bärlauch Frischblatt Granulat (Bear's Garlic Fresh-Leaf Granulate) or Bärlauch Bio Granulat (Bear's Garlic Bio Granulate): Spicy Green Corn Cream (Sandwich spread) - 100 g crushed green corn - 1/2 l vegetable stock - 1 bay leaf - 50 g soft butter - 1 teaspoonful of marjoram - 1/2 teaspoonful of herb salt - pepper - 1/2 teaspoonful of Bärlauch Frischblatt Granulat - 1 shallot cut into fine cubes (or: 1 small onion) Boil the crushed green corn together with the bay leaf in the vegetable stock, switch off the cooking ring and leave the mixture on the warm ring to react with the heat. Then mix with butter, marjoram, herb salt, pepper and Bärlauch Frischblatt Granulat. Stir in the finely cubed shallot or small onions and add spices to suit your taste. If you like it hearty, add another 1/2 tablespoonful of Vitamin E Gerstenöl Granulat (Vitamin E barley oil granulate). Green corn is made from spelt which has been harvested milk-ripe and kiln-dried. Spelt is the original form of wheat and has been cultivated in Germany for a very long time now as town names such as Dinkelsbühl testify.     « print « back « top