Recipes

Cream the soft butter (room temperature) with the vanilla, salt, egg and a little juice of a lemon. Add the quark, flour and knead until smooth. Rest for about 1/2 hour. If the dried plums are very dry, they should be bubbled very briefly in boiling hot water to make them plump. Drain and fill … Read more

Place the slices of zucchini, bell peppers, melanzania, fennel, onion and tomatoes on a large baking tray. Mix oil and garlic and coat vegetables thoroughly. Roast under a medium-hot broiler for 10 minutes, until vegetables are tender and just beginning to turn black. Remove from broiler and cool. 3. When cool, transfer vegetables to a … Read more

For the naan, pour milk into a suitable bowl, mix in sugar and yeast and stand until the mixture begins to foam. Pour the flour into a large bowl, stir in a little salt and baking powder. Add the yeast milk and stir in lightly. Mix the oil, yogurt and egg yolks. Add to the … Read more

For the apple pie with almonds, prepare a shortcrust pastry from flour, butter, marzipan and sugar, knead with a little ice water if necessary and chill covered for 30 minutes.For the filling, whisk yolks with 2 tablespoons water, sugar and vanilla sugar until foamy. Beat the egg whites until firm. Roughly grate 3 apples, mix … Read more

1. put the garlic cloves on a tray, brush with a little bit of oil and roast in a heated stove at 180 degrees Celsius for 20 min. until golden brown. Heat the oil in a saucepan over medium heat. Add the onion and leek and saute for 3 min until soft. Stir occasionally. 3. … Read more

The dish is designed for two people, the ingredients taste around 3 euros. When the French cuisine talks about the preparation method “à la portugaise”, tomatoes always play an important role in the dish in question. This is also true for these Portuguese-style scrambled eggs – “Oeufs brouillés portugaise”. First of all, have ready a … Read more

Heat the poultry stock, cut open the vanilla bean, add to the poultry stock form and pull. Sauté the shallot and garlic in a saucepan with the hot olive oil. Add the long grain rice, sauté – it should become slightly translucent – and extinguish with white wine. Pour 1/4 of the poultry vanilla stock … Read more

Do not pickle roe deer (doe) and young bucks. Only those from older bucks should be pickled in buttermilk for 6-12 hours and turned from time to time. Put the saddle of venison on the skewer. Whisk the butter with the finely chopped fresh herbs. (If you use dried herbs, e.g. Herbes de Provence, soak … Read more