Maultaschen in purple broth
Here comes the second part, the 2 x 2 flash menus for 2:
Done: 1 pack of Dumplings from the organic shelf or from the fresh pasta stand Fresh: 1 each purple and orange carrot and 1 zucchini
(If purple carrots are not available, just use 2 normal ones, but the broth will not get that special color.)
Put 1l of water in a pot and 2 Organic Bouillon Cube Beef (if someone happens to have homemade meat broth at the start, he can of course also use it * cough *)
1 onion peel, finely chop and add a few crumbs of chili pepper to the boiling broth. Slice the peeled carrots and zucchini into thin strips If necessary, add to the broth.
(I've turned the vegetables through a julienne cutter - it's super fast in making beautiful spirals too. Attention! The purple carrot stains strongly, so it is best to wear gloves.)
After 3 minutes, reduce the heat and let the battered pails in the broth for about 5 minutes (or according to the package instructions).
