The slices of meat are opened and pounded vigorously on a wooden board, then salted, lightly peppered. On one half of the meat put a slice of ham and a slice of cheese (a thin slice of smoked cheese can also be put on top). Fold the other side of the meat on top (brush … Read more
For the Martinigansl cook the chestnuts in boiling water until soft (approx. 30 min), peel and quarter. Peel the onions. Chop one finely, the other one a bit coarser. Remove the brioche crust and cut into small cubes. Fry the finely chopped onion in a little butter until translucent, add the chestnuts and fry briefly. … Read more
Rinse the lemon and peel the peel in a spiral. Put the orange ice cream in a fancy glass form. Mix the juice of half a lemon, the cognac, the curacao and the orange juice and pour over it. Decorate the drink with the lemon spiral.
Separate eggs and beat until stiff. Mix egg yolks with sugar and vanilla sugar well (until the dough “waves”). Then add oil and water and mix briefly. Mix flour with baking powder and fold in alternately with snow. Pour 2/3 of the mixture into the buttered and floured cake pan. Add cocoa to the remaining … Read more
For the blinis, briefly boil the buckwheat flour in water, allow to cool slightly. Liquefy the yeast with lukewarm water and add to the buckwheat porridge. Let rise for about 20 minutes, then add flour, salt and sugar and let rise again. Form small oval cakes and fry in floating fat.
For the fiery herring salad, cut the herring fillets into 1 cm wide pieces. Peel and dice the onion. For the marinade, mix well sour cream, ketchup, chili, salt and pepper. Mix the corn, chopped capers, diced onion with the herring pieces and mix well with the marinade. Refrigerate the fiery herring salad until serving.
Clean leek, cut in half lengthwise and cut into tender strips. Peel tomatoes, chop coarsely, remove peel from carrots and chop finely. Heat 1 tbsp butter in a frying pan, sauté cut vegetables in it. Add lentils with bay leaf seasoning and sauté as well. Add vegetable soup and simmer for 15 minutes. Season the … Read more
In a water bath, first beat egg yolks with white wine until foamy. Gradually beat in the clarified butter (clarified butter). The hollandaise sauce must not get too hot, nor must the butter be stirred in too quickly, otherwise the sauce will curdle. If it does curdle, stir in 1 tablespoon of very cold water … Read more
Blanch savoy cabbage leaves in lightly salted water until soft. Drain cold and dry. Fry the shallots and garlic in butter until light brown. Add coarse pepper. Add the feta cheese with the coriander. Toss for two minutes, fill the savoy cabbage leaves and fold into packets. Turn the parcels first in flour, then in … Read more
Beat sugar, egg whites and juice of one lemon with a mixer (highest speed) for 5 to 10 minutes until creamy. Add 300g ground almond kernels and fold in. Sprinkle the remaining almond kernels over the surface and roll out the nut dough to a thickness of about one liter. Cut out any shapes and … Read more