For Mexican meat pockets, mix the ingredients for the filling and season. Divide puff pastry into 8 rectangles, cover with filling, fold and press edges together with a fork. Brush the pastries with beaten egg. Bake at 200 degrees for about 25 minutes. Arrange Mexican meat pockets with salad on plates and serve.
For the raspberry sorbet with sparkling wine, mix berries with powdered sugar, raspberry brandy (or kirsch) and water. Then strain, season to taste and freeze in the ice cream maker until creamy. Arrange the raspberry sorbet in bowls, pour sparkling wine over it and garnish with raspberries.
Boil the coffee in the coffee maker, stir with ouzo and sugar and divide evenly among cups. Whip the cream until stiff and top each coffee with a cream topping.
For the stracciatella cherry mini tart, grease and flour an 18 cm diameter tart pan and a small baking sheet about 21 cm x 24 cm. Preheat the oven to 180 degrees top/bottom heat. Separate the eggs and beat with egg whites and a pinch of salt. Add sugar and vanilla sugar and mix well. … Read more
For the Osso Buco Alla Milanese, heat the butter in a frying pan. Turn the meat on both sides in flour, tap and brown well. Gradually add the wine, pass the tomatoes through a sieve and add to the meat. Cover and cook at low temperature for about 90 minutes, until the meat begins to … Read more
Remove the skin from kohlrabi, carefully hollow out with a Parisien corer and kohlrabi, soften in salted water. Set kohlrabi pieces aside, they will only be steamed later. Rinse bulgur and drain. Cook bulgur in boiling salted water for 10 minutes, then drain. Cut the carrots into slices. In a frying pan with olive oil, … Read more
Harden the eggs and remove the shell. Remove the skin from the onion, cut in half and lard with cloves. Finely chop the shallots and parsley. In a large casserole, bring 2 quarts of water to a boil with the larded onion and herb bundle. Add salt, season with pepper and bubble for 15 min. … Read more
For the pasta with pesto rosso, chop the tomatoes and olives and put them in a pot. Add the olive oil and blend to a puree. Season with the peperoncini and oregano. Peel the garlic cloves, press them and add them to the puree. Heat the Pesto Rosso briefly and season with salt. Cook the … Read more
For the apricot ice lollipop, scald the apricots with hot water and peel off the skins. Remove the seeds and roll the pulp in the lemon juice. Then add the cardamom and honey and puree everything. Loosely mix the apricot puree with the Greek yogurt and divide into 8 ice lollipop molds. Freeze in the … Read more
Sterilize a 30 x 30 cm dish in boiling hot water. Drain and place on a large plate. Stir salt into yogurt and pour into the center of the cloth. Lift up the corners and tie tightly with a cord. Hang the bag so you can place a baking dish underneath to catch the whey. … Read more