Grind the onions with the garlic. The puree is boiled with the vinegar. Then stir in the chopped tarragon, crushed peppercorns, ground cloves and crushed bay leaves. Season with salt and sugar. Make on low heat for 30 minutes, stirring. Stir in the mustard powder. Fill into a nice jar with your own label and … Read more
Fry a finely chopped shallot, the finely chopped vegetables and garlic in a little bit of butter. Add the parsley and season with salt and pepper, keep warm. Remove the peel from the kohlrabi, first cut into slices, then into strips and finally dice. Blanch the cubes in salted water until soft, then keep warm. … Read more
– heavy, without skin 1 tbsp. tbsp. tbsp. Parmesan, (1) fr. grated 1/2 clove of garlic, uch clove, very finely – chopped chopped kt 1 trace of pure nutmeg, freshly grated 1 tsp. tsp. tsp. fresh flat-leaf parsley, – chopped chopped , black ch black pepper, fresh – ground ground 275 g g carder de … Read more
For kohlrabi au gratin, preheat the oven to 190-200° C (top / bottom heat). Mix 125 ml of milk with water and pour into a saucepan with the kohlrabi and kohlrabi flakes, season with salt and simmer gently over moderate heat for 10 minutes until the vegetables are cooked but still firm to the bite. … Read more
First prepare the stanitzel. Beat butter with sugar, egg, cinnamon and mineral water until creamy. Sift the flour over it and fold it in. Heat the croissant iron and grease it lightly. If the iron has already been used frequently, greasing is usually no longer necessary. Place a heaping tablespoon of batter at a time … Read more
Rinse the de-stemmed sloes with cold water. Dry them on paper towels and freeze them on a large tray for one night so that they lose their strong tart flavor. Caramelize the sugar in a suitable saucepan. Extinguish with vinegar and water and make until the sugar is dissolved. Add the spices and the still … Read more
For the marinade, grind the garlic with the salt in a mortar. Stir all ingredients or possibly in the hand mixer form and mix briefly. Put the meat with the marinade in a freezer bag and put it in the refrigerator for one night. Turn from time to time to the other side. Allow the … Read more
For the apricot curd dumplings, cover a sieve with a tea towel and drain the curd in it. Beat eggs, mix with sugar, durum wheat semolina, flour, salt, vanilla sugar and the drained curd. Grate the zest of an untreated lemon and add. Mix to a malleable dough (if the dough is too thin, add … Read more
For the leek frittata, preheat the oven to 180 °C top and bottom heat. Cut the leeks into slices and wash them thoroughly. Heat olive oil in a pan and sauté the leeks in it. Add salt, eggs, mix with the leeks and fry briefly. Put the pan in the hot oven and bake until … Read more
For the rhubarb polenta, wash and clean the rhubarb and cut into thin slices. If necessary, remove the threads from the sides. In a saucepan, boil about half a liter of water with the rhubarb pieces and add the cornmeal, stirring constantly. Add honey, a pinch of salt and milk. Bring the rhubarb polenta to … Read more