For the banana chocolate tart, carefully melt the dark chocolate in a water bath, mix with the corn flakes and spread on a cake plate with a cake ring. Mash the bananas with cocoa, honey and lemon juice. When the base is firm spread the banana mixture on top and refrigerate for about 1 hour. … Read more
The night before: you scale and fillet the sea bass from the fishmonger – the skin should stay on. At home, inspect the fish again for bones: Pull out any that remain, preferably with a small Z= ange or possibly bone tweezers. Crush fennel seeds and pepper in the moer= ser, then distribute with sugar … Read more
Preheat the oven to 200 °C. Cut four sufficiently large sheets of aluminum foil, spread them out on the work surface and brush with olive oil. Briefly rinse the gutted and cleaned char and pat dry with kitchen paper. Put the tomatoes, cut crosswise, in boiling water for a few seconds, rinse, skin, seed and … Read more
Bring everything to a boil and poach the venison fillet in the broth, which has cooled to 70 to 80 degrees, for 8 to 12 minutes.
A simple but delicious cake recipe: Cream butter and sugar. Fold in egg yolks. Add potato flour! (not cornflour or normal flour) and baking powder. Fold in stiffly beaten snow. Bake at 150 to 170 degrees. Coat with dark chocolate.
Peel the potatoes and cut into 2 cm thick and approx. 8 cm long sticks. Pre-fry in frying fat at about 150 degrees until the potatoes are just cooked through. Drain and cool. Shortly before serving, fry in very hot frying fat (190 degrees ) until crispy. For the meatballs, soak the breadcrumbs in water … Read more
Make potatoes with salt and caraway 15 min, peel, cut into slices. Clean cabbage, rinse, cut into strips. Melt fat, caramelize sugar in it, turn cabbage in it to the other side. Add apple juice, season with salt, pepper and cook for 20 minutes. Cut the smoked pork into strips. Layer cabbage, smoked pork and … Read more
For the filling: sauté diced leeks in butter, add spinach and sauté briefly. Remove from heat, cool a little, add horseradish and cayenne pepper, season with salt and pepper. Remove the hot peeled potatoes from the skin and press them through a potato ricer. Stir in the rest of the ingredients, shape the quantity on … Read more
First, wash the Vogerlalat well, clean and spin dry. Fillet the oranges: Peel off the peel including the white inner skin, collecting the juice. Separate the orange segments from the thin membranes, also collecting the juice. For the dressing, mix the balsamic vinegar, orange juice and olive oil and season with salt and pepper. Carefully … Read more
Season the fillets with salt, season with pepper, baste with hot butter on the frying pan and roast at 220 °C in the heated oven. Then brush the fillets with mustard and cut them into 3 cm thick slices and put a piece of Gouda between each one. Place everything together on a meat platter … Read more