For the lye wreath, crumble the yeast and mix with water, sugar and honey. Then add the milk, eggs, salt, oil and finally the flour. Knead the dough well for ten minutes until it is nice and smooth. If the dough is too soft, add some more flour. Shape the dough into a ball and … Read more
Perhaps your new favorite bean dish: Rinse the veal shank slices, dry them and season them on both sides with iodized salt and ground pepper and brush them with rapeseed oil. Place the knuckle slices on the grill rack and grill in the closed kettle grill on both sides for approx. 60 min. Turn to … Read more
Fry the bell pepper, skin it, cut out the septum and seeds and chop very finely. Heat the olive oil, lightly fry the garlic cloves in it, add the bell pepper and brown over medium heat, stirring all the time. Finely mash the almond kernels with the chicken soup and add to the bell pepper. … Read more
For the rice salad, cook the rice in bubbling salted water for 30 minutes, drain and let cool. Dice the cucumber, tomatoes, peppers and ham and add to the rice. Mix well all the ingredients for the sauce and pour over the rice, mix, leave to infuse a little and sprinkle with chopped chives.
For the vanilla crescents, knead butter, sugar, flour, egg yolks and almonds into a dough and wrap in plastic wrap. Chill in an icebox for about 1 hour. Preheat oven to 180°C / hot air. Form rolls of dough about 2 cm thick and cut about 50 pieces of the same size. Form croissants from … Read more
(*) Daikon: Japanese radish, => Asian store (**) Kombu: most commonly used seaweed. (***) Tamari soy sauce: very intense, thick, black soy sauce. Substitute: dark soy sauce Sprinkle meat with salt and sear in a very hot frying pan for a few seconds on all sides until darker. Remove from heat and quench in iced … Read more
Mix milk with eggs and 1 pinch of salt, stir in flour and baking powder with a mixer. Let rest for 15 minutes. Melt butter in a pan and fry pancakes in batches.
Pasta dishes are just always delicious! Mix parsley, pine nuts, wild garlic, parmesan and olive oil and mix briefly. Season with salt and pepper. Cook the pasta in salted water until al dente. Drain the pasta and set aside some of the cooking water. Mix the cooking water with the pesto and then add to … Read more
For the fruit liqueur, pour washed fruit or berries into a bottle with the remaining ingredients. Leave to infuse for 4 weeks, turning upside down from time to time (so that the ingredients mix). Then strain, pour into a bottle and enjoy.
For the gooseberry snow, wash and clean the gooseberries. Squeeze the lemon. Mix sugar, white wine and lemon juice and bring to a boil. Boil gooseberries in it, puree and let cool. Whip the cream with the cream stiffener and fold into the gooseberry puree. Arrange the gooseberry snow in bowls and serve chilled.