Spread bread on the bottom of a square springform pan (30×30 cm). Alternatively, a small baking tray can be used. Cream butter with mustard, add onion and diced ham, season with salt, pepper and nutmeg to taste and spread evenly on the brown bread. Place another layer of brown bread on top. Mix the cream … Read more
Five to eight days in advance: For the pickle, crumble bay leaves, crush peppercorns and form with the remaining ingredients in an earthenware or glass bowl. Dry the meat well with a kitchen towel and add it. The meat must be covered with the pickle. Cover and place in the refrigerator. On the day of … Read more
Cut the onions into thin slices and sauté in 3 tbsp. sunflower oil or other vegetable oil over low heat, turning occasionally, until translucent, cool. Weigh the spices, grind the pepper and have ready. Attach the 2 hole disk to the meat grinder, have the food processor ready with the dough hook. First grind the … Read more
-Marc Häberlin -Auberge de Lille For the herb butter, remove the skin from the shallot and put it in a saucepan with the herb leaves plucked from the stems. Salt and season with pepper, add 50 ml of water and make 5 min. Put the spice mixture in a wide bowl and whisk with a … Read more
For the vanilla nut ring cake, first prepare the dough. For the dough, cream the butter, stir in the sugar and salt. Gradually add the eggs. Mix flour with cornstarch and baking powder, sift and stir in alternately with the milk. For the filling, mix all ingredients together. Grease and flour a bundt pan and … Read more
Preparation – Prepare chicorÚe (ready to cook, e.g. Peel, remove woody parts and dirt), rinse and remove wedge – Sauté Matignon in butter – Layer ChicorÚe – Fill up with vegetable stock – Add minced veal kidney fat – Add juice of one lemon, Season with the juice of a lemon, salt and freshly ground … Read more
For the trout with herbs, first wash the inside of the trout well, dab with kitchen paper and season with salt and pepper. Brush aluminum foil with butter or oil and sprinkle the trout with dill sprigs, chives, parsley and basil leaves. Add the finely chopped onion, lemon cut into slices and white wine. Close … Read more
Marinate the meat with garlic, thyme, rosemary and sage, mustard, lime juice and salt and pepper, sear and place in an ovenproof dish. Pour over wine and cook at 90 °C to a core temperature of 62 °C. Then leave to stand in aluminum foil for a good 40 minutes while still warm. Make a … Read more
Divide the cleanly parred pike-perch into portions and score the skin side a few times without cutting into the fish flesh. Drain the sauerkraut prepared according to the basic recipe in a sieve, mix with the grapes and keep warm. For the sauce, boil the sauerkraut stock, add the fish stock, reduce to a slightly … Read more
Mix flour with baking soda and add eggs, sugar and honey. Season with the gingerbread spice and add a little extra cinnamon if desired. If you prefer to make the gingerbread spice yourself, just follow the preparation in our tip. Knead all ingredients well together and let the gingerbread dough rest outside, preferably overnight. The … Read more