For the roe deer scallop, first boil the scallop and heart with root vegetables. Clean and cut the liver and kidneys, then roast and lightly pepper. After cooking, clean and cut the beuschel. Mix with roasted liver and chopped root vegetable cooked in advance. Season with marjoram (handful), lemon peel, pickling herb (handful), peppercorns (handful), … Read more
For the pancakes, separate the eggs, beat the egg whites until stiff, mix the yolks and all the other ingredients until smooth, then fold in the snow. Add butter to a non-stick pan and bake the pancakes on low heat.
Cut goose breast into fine slices with a sharp kitchen knife or even better with a slicer. Peel celery, cut into tender strips. Remove the skin from the tangerines and cut off the wedges. Squeeze lemon. Coarsely chop walnuts. Season celery strips with crème fraîche , juice of one lemon, crema di walnuts, salt, balsamic … Read more
For the apricot dumplings, scald the apricots with boiling water, remove skin, cut and remove pit. Put 1 piece of sugar cube in each apricot. Boil the potatoes in their skins, peel and strain or press through a potato press. Mix with salt, yolks and the flour and knead into a smooth dough. Roll out … Read more
For the Cashew Garlic Cream, place cashews in a small bowl and let stand covered with water for about 2 hours. Drain through a sieve and collect the soaking water. Place cashews and a little of the soaking water in a tall container and blend with a blender until creamy. Add more of the water … Read more
Wash the fresh sour cherries, remove the stalks and pit them to taste. Layer the sour cherries with rock candy, cinnamon, cloves and orange peel in a glass. Pour in enough grain to cover all the fruit. Close the jar and let it stand for 8 days. During this period, shake regularly so that the … Read more
A delicious mushroom dish for any occasion! Original source : Ard-Buffet – Recipe service “Forest and meadow mushrooms” by Rainer Strobel. For the dumplings, cut the rolls into cubes and put them in a suitable bowl. Separate the eggs. Mix the egg yolks with milk, salt and a little nutmeg and pour over the bread … Read more
Sauté the onion cubes and the bacon in a saucepan with a little olive oil and add the tomato pieces. Dust everything with a little flour and fill up with the vegetable soup. Season with salt and pepper, add the sprigs of herbs and simmer gently for about 20 minutes. Make the macaroni al dente. … Read more
Carrot-ginger puree: Peel the carrots and ginger. Cut the carrots into slices and finely grate the ginger. Sauté both in 1 tbsp butter. Sprinkle with sugar and caramelize lightly. Season with salt and pepper, pour in the chicken stock and cook the vegetables over medium heat until tender, about 20 minutes. Stir occasionally during this … Read more
For the sautéed asparagus with garden herbs, wash and peel the white asparagus and cook it in a high pot of boiling water mixed with 2 teaspoons of salt and 1 teaspoon of sugar. Then strain, wash and finely chop the herbs. Melt the butter in a pan, add the asparagus, season with coarsely ground … Read more