Remove peel from carrots, cut into sticks. Quarter shallots. Clean mushrooms, cut into leaves. Rinse tomatoes, cut into quarters. Lay out a large piece of aluminum foil, place vegetables on it. Season trout with salt and pepper, put a little bit of the herbs in the belly opening form. Evenly distribute remaining kitchen herbs around … Read more
Rinse the strawberries, remove the stalks, cut them in half and arrange them cut-side down on a dessert plate. Preheat the oven to 200 °C. Separate the egg. Beat the egg whites with 1 tbsp confectioners’ sugar in a high mixing bowl until thick and fluffy. In another baking bowl, whisk the egg yolks with … Read more
For the grilled halibut, brush the halibut fillets with the herb marinade. Place a slice of lemon on each fillet and wrap the fish with bacon. Grill over direct heat.
For the wholemeal spelt sponge cake, separate the eggs. Whisk egg whites with cane sugar and vanilla sugar until foamy. Slowly add the yolks one by one. Stir in water briefly until a creamy light yellow mass is formed. Slowly and carefully fold the spelt flour into the mixture. Spread on a baking tray lined … Read more
For the cheese escalopes, pound the escalopes, season with salt and pepper. Place the cutlets on a baking tray, spread the grated cheese over them and pour the whipped cream over the cutlets. Bake the escalopes at 220°C for 15 minutes and then turn down to 150°C and bake for about 1 hour. Serve the … Read more
For the beet sauce, reduce the 3 liters of beetroot juice to one liter. Cut the beets into cubes. Simmer 1 liter of beet juice, cloves, cinnamon, sugar and the diced beets until they are soft. Reduce red wine, port, jelling sugar, lemon and orange zest to 2/3 of the liquid. Mix beet juice and … Read more
Make potatoes, peel, mash and cool. In a saucepan, steam the plums for about 20 minutes until soft, pour off the water and cool. Remove the seeds from the plums, cut them into small pieces, mix them in a baking bowl with the juice of one lemon, the zest, the walnuts and sugar. Knead the … Read more
For fish fillet and lime gremolata on crostini, preheat the grill function on the oven. Cut the baguette diagonally into thin slices, drizzle with a little olive oil and roast on both sides in the oven until crispy. Then turn off the oven. Season the fish fillet with the juice of half a lime, salt … Read more
Finely dice the bacon. Clean the greens and cut into 1 cm cubes or slices. Put the leek aside. Remove the skin from the potatoes and cut into 1 cm cubes. 2. Roast the bacon for 3 minutes in clarified butter while stirring. Add greens and potatoes and fry briefly. Pour in the clear soup, … Read more
Cardy, cardoons, cardone, Spanish artichoke, Spanish thistle, thistle cabbage, all these names for – presumably – the stem form of the artichoke! While from the artichoke the closed flower heads are eaten, it is from the cardoon the thick-fleshed, bleached leaf stalks. Typical winter stem vegetable, with long, fleshy, silvery-white to light green, strongly spiny … Read more