Preheat kitchen stove to 160 °C, fry dishes in it. For the stilts, mix flour, salt and pepper. Lightly score the skin of the stilts a few times all around, turn them in the flour and spice mixture to the other side. Fry the stilts well on both sides in the hot frying cream, place … Read more
Those who associate bread dumplings only with roast pork are doing the dumpling an injustice. Together with fine vegetables it becomes the star on the plate. Peel the carrots and cut into slices. Dice the shallots. Make bread dumplings according to package directions. In the meantime, sauté shallots in 1 tbsp butter for 1 min … Read more
For the bishop’s bread, cream the soft butter with the sugar, vanilla sugar and egg yolks and slowly fold in all the remaining ingredients. Pour into a loaf pan and bake at 170 °C for approx. 30 – 40 minutes.
For the beef dumplings, mix the bread cubes with milk and let sit. Add eggs, herbs and spices and mix together to form a dough. Cut cooked lean beef into small cubes and mix into the dumpling dough, season to taste. Form dumplings, cook in boiling salted water (test dumplings) for about 10 to 15 … Read more
For the smoothie with kiwi, spinach and celery, wash all ingredients, peel and put in a blender. Blend well and divide the smoothie with kiwi, spinach and celery into glasses.
Cook long grain rice until tender and cool, dice bell bell pepper, also dice ham (or meat sausage), dice onion and put 2 cl. cans of tangerines (save juice) in a large enough bowl and mix with the sauce. Sauce: 1 glass of Miracel tangerine juice, soy sauce, Whip, salt, pinch of sugar Season to … Read more
For the fiery-fruity spread, rinse apricots and bell bell pepper in cold water. Cut the peppers in half and remove the stalk, seeds and white skin. Pit apricots, sort out cranberries. Peel garlic and press through a press. Puree all ingredients with a hand blender or in a food processor. Season the fiery-fruity spread with … Read more
For the lucky elephants, beat the egg whites until stiff. Mix the chocolate and nuts, fold into the beaten egg whites together with the sugar, spices, cocoa and grated lemon zest. Cut out walnut-sized balls and press into sugared elephant molds. Turn out onto a baking sheet lined with parchment paper and let dry overnight. … Read more
Peanut-olive mash. Rinse the trout, rub dry, chop the fins and fill the belly with a sprig each of thyme, rosemary and basil and a clove each of garlic. Season with salt. Spread out the thinly sliced pancetta, spread the remaining basil leaves evenly on it and wrap the trout in it – possibly fix … Read more
For the Barbie cake, separate eggs and whip the whites. Mix egg yolks with sugar and butter. Now stir in the sifted flour and baking powder. Finally, fold in the beaten egg whites (don’t stir too much and don’t mix either). Pour the batter into a hemispherical baking pan and bake at 190 °C for … Read more