A bean recipe for every taste: 1. sprinkle kitchen herb and pepper mixture on a plate, rub the meat with olive oil and turn it to the other side in the mixture, pressing the pepper into the meat with your fingers. Heat butter in a Reindl, season the meat with salt and brown all over … Read more
For the chestnut jam, bring water (1) to a boil, add the chestnuts and simmer on low heat for 20 minutes. Drain the water and strain the chestnuts. Add honey, vanilla pulp and water (2), stir well and leave in a cool place for 24 hours. The following day, heat the chestnut puree in a … Read more
For the prune-banana spread, in the evening cut the prunes into small pieces, soak in orange juice and leave to soak overnight. The next morning, season plum pieces with cinnamon and vanilla sugar. Peel banana, cut into small pieces and puree with plums in a blender. Refrigerate the prune-banana spread and allow to infuse.
For the Hollandaise sauce, melt butter over low heat. Meanwhile, over steam, beat yolks with salt, lemon juice and beef broth until mixture is nice and fluffy. Gradually whisk in melted butter.
A simple but delicious cake recipe: Simmer rhubarb with the water on low heat for 5 min with the lid closed, remove a few for garnish, cut in half lengthwise, set aside. Continue to cook the rest open without stirring until all the liquid is reduced. Crush rhubarb, cool. Mix curd with cornflour and egg … Read more
Beat eggs with lactose (or sugar and water) over steam until foamy. Soak gelatin, squeeze well and stir in. Remove from steam and stir until cold. Stir in strained chestnut puree. Flavor with rum, grated chocolate and vanilla sugar. Whip cream until semi-stiff, stir some into the mixture, whip mixture briefly with remaining cream. Chill.
Heat the oil in a saucepan and sauté the onions and garlic until light. Cut the peppers and celery into cubes, add them and sauté for 5 to 6 minutes until soft. Add the tomatoes and season with salt and pepper. From the Dungeness Crabs use only the cracked claws and the detached meat from … Read more
Clean and salt the cod. Then cook in white wine and leave to cool. Remove the bones and pick the “meat” into flakes. Line a bowl with lettuce leaves. Mix the mayonnaise with the cream. Mix the fish meat with it and arrange the mixture on the prepared lettuce leaves. Peel the apples and cut … Read more
In a saucepan, boil down the veal stock together with white wine to about half. Pour in whipped cream and boil down again. Season to taste with salt and pepper. Cut 4 thin slices of the clean goose liver, each about 60 g, and put them in a cool place. Cut the remaining liver into … Read more
