Wirsinggemüse mit Perlgraupen und Entenbrust / Savoy Cabbage Cream With Pepper And Roasted Duck Breast @ Shanghai Kitchen

June 5, 2012 § Leave a comment

  One of the recipes from my “soup kitchen”:  Savoy cabbage cream with pepper and roasted duck breast and pearl barsley. Pearl barsley seems to be a more and more “forgotten ingredient”. What a waste – it’s healthy, perfect for easy, simply and low budget cooking and really delicious.

My own recipe “behind the picture” (in german language) here. But You “meet” the picture of that recipe also at Groupon’s Commercial for this  “Restaurant Shanghai” at Berlin /Charlottenburg.

Screenshot -Quelle: CLICK hier.

Hope the menu there is as delicious as my meal had been in my own kitchen after the shooting and cooking it before. Ingredients in MY RECIPE  had been roasted duck breast,   savoy cabbage, pepper, pearl barsley and herbals. One of the recipes making use of leftovers, for example from the weekend and roasted duck breast or vegetables. Soups are a perfect way to use leftovers and for low budget cooking.

What a pity Berlin’s too far away for me to step in at Restaurant Shanghai to check and test the menu there. Anybody else any experience with it? (Not necessarily using Groupon’s offers……..) – Then please let me know, I am curious to listen to Your reports about the menus or meals there. To put it on my perhaps-to-do-and-taste-it-list when visiting Berlin next time.😉

Want to buy a license of the picture, too? No problem, this work and more from the same series available here.

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