This provides cooling! First cut the vanilla ice cream. Zest the lemon (grate very finely), squeeze the juice from the lemon. Crush the ice cream with the zested lemon peel and the juice. Pour into a large enough bowl and place in the freezer for 15 minutes, stirring repeatedly. Pour the lemon sorbet into cocktail … Read more
Preheat the oven to 200 °C (gas mark 3 to 4). Layer half of the potato slices and sage in an ovenproof dish. Drizzle with a little olive oil, then evenly distribute the fish fillets on top and sprinkle with half of the Parmesan. Cover with the remaining potatoes, add the remaining sage leaves and … Read more
For the cod, clean leeks, carefully peel off 12 large outer leaves, wash and blanch in a perforated steamer basket until pliable (at 100°C for 4 minutes or at 120°C for 1 minute). Cut remaining leeks into rings, wash and drain. Peel and core apple, grate finely and mix with lemon juice, cream cheese and … Read more
Stir crème fraîche with spices and lime until smooth. Soak gelatine, poach oysters and chop finely, mix with vegetable cubes in crème fraîche. Whip the cream until semi-stiff, add the gelatine dissolved in the crème fraîche, fold in the whipped cream, fill into a timbal mold and pour over the saffron stock, the remaining vegetable … Read more
For the potato curry shrimp soup, fry curry in butter. Add the sliced potatoes and onions and saute well. Add the vegetable broth and simmer. Puree soup and add shrimp. Stir in whipped cream and season the potato-curry-shrimp soup with salt and pepper.
For the mussels in the baking paper packet, first preheat the oven to 160 °C. Wash the mussels well, clean them and separate them. Portion the mussels on the baking paper with each orange and lemon slice, parsley, a ginger slice, bay leaf, a thyme sprig and unpeeled garlic cloves and wrap. Pinch the ends … Read more
For the autumn curry, cut the carrots, potatoes and pumpkin into (any) pieces. Cut the leek into rings and finely dice the ginger. Heat some oil in a high pan and fry the leek, the carrots and the potatoes in it. Deglaze with very little water and let it steam covered for about 5 minutes. … Read more
A cake recipe for all foodies: Mix flour with sugar and salt. Add butter in flakes. Then grate the whole thing between your fingers to a crumbly amount. Mix egg yolks and water and add. Quickly combine the ingredients to form a smooth dough. Wrap in plastic wrap and leave to cool for at least … Read more
For the herb sauce, mix well sour cream and crème fraîche – add a little mustard. Finely chop the herbs and add to the sauce. Finally, season with salt to taste.
For the Philadelphia Tartlets “Rose and Raspberry”, first put butter crumbs in a freezer bag. Close the bag and crumble the contents completely with a rolling pin or your hands.Melt the butter, mix with the crumbs and vanilla pulp and press into 12 small molds (Ø 6 cm). Mix Philadelphia, yogurt and lemon juice with … Read more