Böfflamott is a tasty pot roast. With the right marinade, pretzel dumplings and celery puree, this dish melts in your mouth. Pickle – In a saucepan at low temperature, lightly caramelize the powdered sugar, extinguish with red wine, bubble once and cool. Meat – Remove the fat and outer tendons from the beef shoulder, place … Read more
For the vitamin shake, halve the kiwi, scoop out the flesh with a spoon, cut the orange and banana into coarse pieces, puree with the soy drink and chia seeds in a stand mixer.
For the curried rice with dried exotic fruits, soak pineapple, mangoes and raisins in white wine for about 30 minutes. Bring rice and water to a boil, boil for 2 to 3 minutes until bubbly, then cover and let swell for 30 minutes or longer on the off heat source. Peel and finely chop onion. … Read more
Ingredients were calculated for 4-6 people. Currants rinse, drain properly and strip from the panicles. Set aside a few panicles with berries. Mix red wine and currant juice in a saucepan (remove a tiny bit to mix the cornstarch) and bring to a boil with the cinnamon stick and the juice of one lemon. Mix … Read more
Carefully select fresh herbs, rinse them well and chop them. Beat and mix eggs, add salt and herbs. Heat the kernel oil slightly in a cast iron pan, mix in the egg mixture and fry. Hearty brown bread harmonizes exceptionally well with the savory taste of this egg dish. This dish has become a special … Read more
Try this delicious pasta dish: Prepare drained potatoes and garlic cloves with heated whipping cream, melted butter, nutmeg and chopped savory to a loose puree – season with salt and season with pepper. Fill the pasta with this amount, place in a gratin dish, sprinkle with grated parmesan and breadcrumbs, drizzle lightly with olive oil … Read more
All ingredients finely ground. Shelf life in airtight tin: 3 to 4 months. Quatre-epices – popular in France – is used for sausage making and in dishes such as stews, which need to simmer on low heat for a long time. Sometimes the mixture is supplemented with cinnamon or possibly allspice (new spice).
For the trout fillets with almonds, grapes and sage, first wash and halve the grapes. Mix the chervil, almonds, salt and pepper together. Spread them out on a flat plate. Preheat the oven to 75 °C top and bottom heat. Whisk the egg whites with 1 tablespoon of water. Turn the trout fillets all around … Read more
First, preheat the oven to 200 °C convection. Remove the skin from the shallot and cut into small cubes, cut the anchovy fillets as finely as possible. Clean the liver, i.e. cut away all tendons, fat and the like. Puree the liver. Rinse the capers and chop them finely. Heat a frying pan and melt … Read more
Soak the stockfish for at least 24 hours (but preferably longer), changing the water two or three times. Then lift it out and pat dry. Carefully remove the bones, cut into pieces and place in a blender with the olive oil. Season with salt, pepper and nutmeg and puree until creamy. Finely chop the garlic … Read more