Eandmsweets

Preheat kitchen stove to 160 °C, fry dishes in it. For the stilts, mix flour, salt and pepper. Lightly score the skin of the stilts a few times all around, turn them in the flour and spice mixture to the other side. Fry the stilts well on both sides in the hot frying cream, place … Read more

Those who associate bread dumplings only with roast pork are doing the dumpling an injustice. Together with fine vegetables it becomes the star on the plate. Peel the carrots and cut into slices. Dice the shallots. Make bread dumplings according to package directions. In the meantime, sauté shallots in 1 tbsp butter for 1 min … Read more

For the beef dumplings, mix the bread cubes with milk and let sit. Add eggs, herbs and spices and mix together to form a dough. Cut cooked lean beef into small cubes and mix into the dumpling dough, season to taste. Form dumplings, cook in boiling salted water (test dumplings) for about 10 to 15 … Read more

Cook long grain rice until tender and cool, dice bell bell pepper, also dice ham (or meat sausage), dice onion and put 2 cl. cans of tangerines (save juice) in a large enough bowl and mix with the sauce. Sauce: 1 glass of Miracel tangerine juice, soy sauce, Whip, salt, pinch of sugar Season to … Read more

For the fiery-fruity spread, rinse apricots and bell bell pepper in cold water. Cut the peppers in half and remove the stalk, seeds and white skin. Pit apricots, sort out cranberries. Peel garlic and press through a press. Puree all ingredients with a hand blender or in a food processor. Season the fiery-fruity spread with … Read more

Peanut-olive mash. Rinse the trout, rub dry, chop the fins and fill the belly with a sprig each of thyme, rosemary and basil and a clove each of garlic. Season with salt. Spread out the thinly sliced pancetta, spread the remaining basil leaves evenly on it and wrap the trout in it – possibly fix … Read more