Toss the beechnuts in a sieve over an open fire until they are roasted, then remove the skins. Melt butter and sugar in a frying pan and caramelize until brown, about 10 minutes. Check for firmness by tasting a tiny bit of caramel set on a small spoon. Add the peeled beechnuts to the caramel … Read more
For the three-colored Striezel, first knead the water, egg, sugar, flour, dry yeast and salt. Incorporate the butter and knead until a smooth dough is formed. Let the dough rise, covered, for about 1 hour until doubled in volume. Cover a baking tray with baking paper. Preheat the oven to 180 °C. Place the dough … Read more
For the must doughnuts, crumble butter and flour. Add the remaining ingredients and knead into a cookie dough. Let rest in a cool place for 1/2 hour. Roll out dough and cut out doughnuts or flowers. Bake on a baking sheet over medium heat until doughnuts have light light brown edges. While still hot, assemble … Read more
Mix flour and baking powder and put in a mixing bowl. Add sugar, lemon juice, coffee, rum, punch spice and egg and mix everything well for 2-3 minutes. Spread the dough 1 cm thick on a baking sheet lined with baking paper and bake in a preheated oven at 180 °C for about 35 minutes. … Read more
For the sprouts-parsley salad Dry roast the sesame seeds in a pan and set aside, remove the seeds from the chili pepper and cut into fine strips, remove the woody leaves from the lemongrass and cut the white inner into very fine rings, peel and finely chop the garlic, peel the shallots and cut into … Read more
For the farmhouse bread, knead all ingredients well and let rise, covered, for 45 minutes until warm. Knead again, form a loaf or place in a loaf pan (greased), or a floured proofing basket. Let rise again. Then bake in the preheated oven at 200 degrees and a bowl of water for about 50-60 minutes.
Sift both flours into a large enough bowl. Put the sourdough in a flour well, fold in a little flour. Cover with a wet tea towel and let stand for one night. Gradually stir in salt, caraway seeds, buttermilk or water with a wooden spoon. Knead with your hands. Make the dough a little moister … Read more
Chop the rolls (rusks), boil the milk and pour it over. Leave for one night, mash with a fork. Rinse the spinach, blanch in enough salted water, drain, chop coarsely on a board. Steam the onion in the butter until translucent and cool. Mix all ingredients, add the egg yolks, season with salt, season with … Read more
Have fun preparing this mushroom dish! knead long until the dough is quite smooth. Cover and let rest for an hour. Roll out the dough into two equal-sized sheets. On one sheet, spread small mounds of the sweetbread. Leave spaces in between and brush them with beaten egg. Flatten the second sheet and separate the … Read more
Soak millet in 1/2 liter of water for 5 hours, then simmer in the soaking water for 20 minutes on low heat. Clean the leek, rinse, cut into rings and sauté in butter. Cut the tomatoes crosswise, blanch (scald) with boiling hot water, rinse when cool, skin, remove seeds and stem ends and cut into … Read more