For oyster soup, cook the shucked oysters in the hot butter along with the oyster juice. As soon as the oyster edges begin to curl, add hot milk, season with salt and pepper and heat through. Serve the oyster soup in soup bowls sprinkled with sweet paprika.
Stir well all the ingredients of the marinade. Coat the monkfish with it. Cover and marinate in the refrigerator for about one hour. Remove marinade. Season medallions, top each with 1 piece of prosciutto and sage, secure with toothpicks. Preheat stove to 60 °C, plate and dish. Toast pine nuts in a coated frying pan … Read more
A bean recipe for every taste: Rinse glutinous rice well, mix in the salt and soak for about 24 hours. Soak the soybeans for about 24 hours and skim off the skins. Rinse pork briefly, dry and cut into slices about 1/2 cm thick, 5 cm wide and 10 cm long. Clean fresh banana leaves … Read more
For the asparagus pasta salad, marinate the chicken fillet in a plastic bag with the spices overnight with a cup of yogurt. Then sear until hot, cook in the tube and then let cool. Cook the pasta and asparagus al dente. For the aioli: put 1 egg, lemon juice and garlic cloves in a narrow … Read more
For the Oriental Style Stuffed Melanzani, first rinse the melanzani, cut in half lengthwise, score the cut surface crosswise and season with salt and pepper. Place cut side down on an oiled baking sheet and roast in a hot oven until the flesh is soft. Then scoop out the flesh and chop into small pieces. … Read more
For the curd cake, preheat the oven (170°C degrees or 150°C degrees hot air). Beat eggs, sugar and vanilla sugar with mixer on highest speed until foamy. Fold in flour, stir in curd cheese and milk (mixer lowest speed), whip cream until stiff and fold in briefly (mixer lowest speed). Bake the mixture in a … Read more
For the speculaas parfait, first beat egg whites and sugar until stiff peaks form. Whip the cream until creamy (not too stiff). Crumble the speculaas (it is best to put them in a freezer bag and beat them to crumbs with a meat tenderizer). Mix rum and water with the marzipan. Cream together with powdered … Read more
Sauté onions in hot butter until light. Stir in tomato paste and fry briefly. Reduce heat, add paprika powder and stir well. Stir in flour and pour in fish stock or soup. Season to taste with salt, pepper and the finely chopped garlic clove and simmer for about 10 minutes. Meanwhile, quarter peppers, remove seeds … Read more
For the curd cakes with raisins, put raisins and rum in a small pot and heat briefly so that the raisins quickly soak up rum. Then drain the raisins and let them get cold. Mix curd with custard powder, egg yolks and sugar, then add the raisins. Roll out the puff pastry a little flatter … Read more
For the pickled mustard squash, boil all ingredients together, add vinegar and squash, boil again and pour into jars. Carefully seal and leave to mature for at least 2 weeks.