Eandmsweets

Soak the toast without crust in cold water. Cut half of the salmon fillet into strips at the beginning, then into fine cubes. Roughly cut the other half. Squeeze the soaked bread well. Put the coarsely cut salmon fillet with the squeezed bread through the middle meat grinder and put it with the salmon cubes … Read more

For the eggs in paprika-tomato vegetables, finely dice the spring onion. Remove the seeds from the peppers and chili peppers and cut them into thin strips. Sauté everything together in a little butter. Blanch the tomatoes (briefly scald them), remove the skin, remove the seeds and cut them into coarse pieces, add them and season … Read more

Try this delicious cake recipe: 1 hour, simply skin blunzen, mince finely, then strain through a sieve. Put quantity in a large enough bowl, season with marjoram, salt, pepper, nutmeg and parsley. Separate eggs. Beat egg whites until stiff. Gently mix in the snow. Butter the cake pan, sprinkle with breadcrumbs and pour in the … Read more

An asparagus recipe for gourmets: Asparagus soup is available almost everywhere. That is nothing else than the utilization of the asparagus broth. Every housewife/man can do this. However, there are also ways to make asparagus soup into a very special delicacy. Pour 200 ml of hot water over the morels and let them soak for … Read more

Preparation (about 60 min): Fry stilts in hot olive oil on all sides. Clean leek, remove peel from onions, celery, carrots, cut everything together into coarse cubes, add to stilt form, fry briefly, add juniper, peppercorns, bay leaf, pour in clear soup and malt beer and roast in heated stove at 180 °C for 60 … Read more

If necessary, briefly rinse the chanterelles under running water and drain. Chop shallot and garlic, cut ham into strips. Melt butter in a frying pan, add ham and roast until crispy. Add shallots, garlic and sage and fry for 2 minutes. Add chanterelles, season lightly with salt and sauté for 10 minutes. Stir frequently. Add … Read more

For the cactus fruit sorbet, peel the cactus fruit and pass the pulp through a sieve. Add the lemon juice, cognac and a little sugar to the pulp. Put the pulp into ice-cream bowls and freeze. Crush the cactus fruit sorbet just before serving.