For the pasta with ham and cream sauce, cook the pasta in plenty of salted water until al dente. In the meantime, fry the diced onion, finely chop the garlic and fry very briefly. Then add the diced ham and pour in the whipped cream. Season with salt, pepper, oregano or parsley. Pour the sauce … Read more
For gratinated zucchini, first wash the zucchini, cut off the stalk and cut the zucchini in half lengthwise. Salt and let stand briefly so that the water escapes. Then pat well. In the meantime, peel the garlic and cut it into thin slices. Heat the oil in a pan and sauté the garlic. Sauté the … Read more
For the apple caramel jam, melt sugar in a pan to caramel and deglaze with hot apple juice. Stir until the caramel is dissolved. Keep covered. Combine grated apples with jelling sugar in a wide saucepan. Cover and let macerate overnight in a cool place. The next day, wash the jam jars and lids, boil … Read more
For a quick strawberry dessert, mix sugar with vanilla sugar and caramelize in a pan. Remove the greens from the strawberries, wash, dice and also add to the pan and mix gently. Stir mascarpone, milk and Grand Manier until smooth, mix in the cooled strawberry-sugar mixture and pour the mixture into dessert glasses. Finely crumble … Read more
Crêpes: Finely mash plucked watercress and milk in a narrow container with a magic wand or a kitchen blender. Add the remaining ingredients and whisk to a smooth green batter. Rest the batter for about 20 min and then use the crêpes maker to bake crêpes (about 8 pieces). Cool. Mousse: Soak the gelatine in … Read more
For the Easter lamb, preheat the oven to 170 ° top/bottom heat and grease a small lamb mold. Using a mixer, cream together the Qimiq Sauce Base, melted butter, egg yolks, vanilla sugar, lemon juice and lemon zest. Whip the egg whites with the cane sugar and a pinch of salt until stiff. Mix the … Read more
Cut watermelon into 12 evenly sized oblong stangles (about 12 x 2 x 2 cm in size). Dab the melon sticks with kitchen paper before frying. Heat some olive oil in a coated frying pan, fry melon in it until hot and place 3 sticks each on preheated plates. Thinly slice smoked cheese and sprinkle … Read more
For 1 loaf pan of 1, 5 liters, divide the cauliflower and broccoli into roses and cook in salted water until al dente. Lift out, chop the stems, put only the really tender roses in a large enough bowl. Return the stems and stalks to the pot and make absolutely soft. Now blend with whipping … Read more
Caramelized orange sage…. already that sounds tempting. Jean Marie Dumaine has created a sauce for us, the preparation of which begins at length. It goes with a crispy roasted juicy loup de mer served with briefly steamed leek vegetables. The dish, says our French chef, is the best proof that it can form extraordinary delights … Read more
(*) For 1 kg of confectionery, accurately grate quinces with a tea towel. Cut quinces unpeeled into eighths and boil in 1 1/2 l water with closed lid for approx. 20 min until soft. Drain water and strain quinces through a sieve (yields approx. 950 g quince puree). Put puree with sugar into a large … Read more