For the celery and cucumber cold soup with smoked char tartare, first puree all the ingredients for the soup very finely in a bar blender or with a hand blender. Season to taste with salt and pepper. If necessary, strain through a fine sieve and then refrigerate. For the tartare, mix all ingredients together not … Read more
For the Rumfort pan, peel potatoes and cut into small cubes. Clean firmer vegetables such as broccoli, cut into florets and blanch in boiling water for 2 – 3 minutes. Cut remaining vegetables into bite-sized pieces. Cut meat into pieces. Heat vegetable cream in a pan and brown meat all around. Season with salt and … Read more
Whip curd with whipped cream, vanilla pulp and honey until fluffy. Drain the mandarin orange wedges, add them (set aside some nice ones for the garnish) and fold them in. Pour the pot dessert into small bowls and garnish with the reserved mandarin orange wedges.
Can be baked well in stock, and so you then always have a little bit on hand when guests come. A very easy recipe that always succeeds and gives much better cheese cookies than you can buy. The next day, roll out the dough on a floured surface to the thickness of a finger, cut … Read more
For the breakfast muesli, mix the bircher muesli with some milk and let it swell for about 20 minutes. Wash, chop and add the fresh fruit.
For the orange nut cake, wash the orange hot for the cake batter, dry it and grate the peel. Beat the egg whites with 45 g sugar and a pinch of salt until stiff, whisk the yolks with the remaining sugar and the orange zest until foamy and fold in the beaten egg whites. Grate … Read more
For the peach and pear porridge with rusks, first wash the peach, peel, remove the stone and cut into small pieces. Pear wash peel, cut into small cubes. Put pear and peach pieces in a pot with water and let it steam for about 10 minutes. Then add the rusk, pour the juice over it … Read more
Clean the fennel, rinse and cut into fine slices. Rinse apples and cut into fine slices without the core but with the peel. Mix the yogurt, oil, pepper, salt, sugar and mustard into a sauce, pour it over the lettuce and mix well. ++ Tip: The higher the fat content in the yogurt, the more … Read more
For the turkey escalopes in almond breading, whisk egg with egg yolk and a little milk. Turn the cutlets in flour and put them in the egg mixture, then put them in the almond leaves and press them lightly. Fry in a pan with a little oil until golden brown. Prepare the rice according to … Read more
