Put the meat in a saucepan with bay spice, carrots, leek and onion and water so that everything is well covered together. Boil well for about 1 hour, later simmer gently. Rinse sauerkraut and sauté with a little fat and maybe a small onion on both sides. Add the beef broth and simmer gently. Cook … Read more
The recipe begins with a surprising punch line: Meret Bissegger heats orange juice in a large pan, adds the fennel, puts the lid on for thirty seconds, and then lets it cool. After this procedure, which requires a nimble hand, the fennel is no longer completely raw, just warmed through and wonderfully aromatic. Now she … Read more
I N F O This recipe also comes from the records of the incomparable Thanpuuying Pliang Pasonagorn. She recommends pla grop for its brittle texture and smoky, salty flavor. I find equally grilled salmon, fresh or possibly lightly cured, goes exceptionally well in this beautifully textured leaf salad. Duck liver, blanched, grilled or possibly even … Read more
First, mix the curd cheese with honey. Mix in the yogurt and vanilla sugar. Boil the berries with a little sugar and serve together with curd cream.
For the sinuous wreaths, mix butter, sugar and flour into a dough. When the dough is nice and firm, set aside part of it and add the grated chocolate to the other half. Now take a piece of the light and the dark dough and tie it into a wreath. Brush with egg and sprinkle … Read more
Clean the carrots and cut them into pieces, depending on their size. Mix in a container with Vegeta, herbs and just a little olive oil and spread on a baking tray lined with baking paper. Preheat the oven to 220 °C top/bottom heat. Bake the carrots under observation for about 20 minutes.
Rinse potatoes and cook with peel. Then peel and press through a potato press while hot. Cool the potatoes. Add egg yolks, salt and enough flour to make a loose, smooth dough. Knead dough well with floured hands and form into a roll about three centimeters thick. Divide the dough into pieces of two centimeters. … Read more
Ingredients
For the rump steak with herb salt, wash and finely chop the herbs. Remove the seeds from the chili pepper and finely chop it. In a mortar, put the herbs, chili pepper and half of the coarse sea salt. Now grind finely. Once everything is a homogeneous paste, add the rest of the salt and … Read more
(about 45 min): Soak lentils the night before, make a day later, drain and cool. Rub chicken breast with ground mustard seeds, coriander, fennel seeds, Szechuan pepper, chili flakes and cumin. Later, drizzle with olive oil, add a tiny bit of fresh cilantro and marinate for about two to three hours. Remove the skin from … Read more