For the orange-ginger punch, first heat all liquid ingredients in a pot (do not boil). Then add the spices and let the punch infuse briefly. Pour through a sieve into heat-resistant glasses or mugs. Garnish with a slice of lemon and serve the orange-ginger punch.
Put flour, beaten egg and breadcrumbs in three large bowls ready. Lightly pound the cutlets and add a little salt and pepper. First pass them through flour and eggs, then turn them into breadcrumbs. Press very lightly until smooth. Heat the fat in a large frying pan and fry the breaded cutlets in it for … Read more
Melt butter and let flour sweat in it. Stir in milk and beef broth and cook for about 4 minutes. Puree herbs with white wine, pour into the sauce and season with salt and pepper.
Peel the figs properly. Preheat the stove to 240 °C (gas mark 8). Butter the baking tray. Roll out the dough very thinly on the floured surface. Cut out round pieces of the dough with a diameter of 8 cm. Mash the pulp with a fork and mix with the powdered sugar and cinnamon. Coat … Read more
For the nachos, mix the ingredients for the tortillas with the dough hook until a smooth dough is formed. Divide dough into 10 pieces and roll them out on a floured surface into small 1 to 2 mm thin patties. Bake in a coated pan until they start to bubble. Preheat oven to 180 degrees. … Read more
In a small baking bowl, combine salt, crushed peppercorns, scallions and ginger. Grate the spices with a large spoon or possibly between your hands to release the aroma. Later, rub the duck inside and out with the mixture, pressing the scallions and ginger firmly against the inside and outside skin to adhere. Cover with aluminum … Read more
Soup paste (50 g) Dill to taste. Mash a cube of lobster or possibly crab soup paste (50 g). Add 3/8 liter fish stock (glass) and one eighth liter dry white wine, stirring until paste is dissolved. Stir 4 tbsp. whipped cream into soup, add 100 g crab meat. Cover and keep hot. Whip remaining … Read more
Ingredients
Heat the butter and sauté the filleted and diced trout with the onion. After a few minutes, deglaze with white wine and half of the trout stock and let it simmer for 10 minutes. Remove the trout meat and keep warm. Sauté in butter and cress until soft, pour the remaining trout stock and bring … Read more
For the grenadier march, boil potatoes, let cool and cut into small pieces. Cut onion as well as crackers into small cubes as well. Prepare the pasta. Fry the onion with the potatoes and crackers in a pan. Add the noodles and season to taste.