1. remove the peel from the asparagus spears. Cut tips into small pieces and cook separately in salted water for about 10 min. Chop the spears and soften in salted water for 20 min. Drain and grind in a hand blender. Place in a large enough bowl, mix with curd. Mix with cornstarch, flour and … Read more
For the plum cupcake, rinse the plums with cold water and rub dry. Cut into wedges, removing the pit. Place in a saucepan with lemon juice and zest, port wine, cloves, cinnamon and preserving sugar and simmer for about 10 minutes. Remove the clove and puree the plum puree with a hand blender. Set aside … Read more
Rinse the potatoes, remove the skin and cut into cubes. Remove the peel from the shallot and cut into small cubes, as well as the bacon. Fry the bacon in a pot, add the shallots and sauté until translucent. Stir in the potatoes, sauté briefly and pour in the clear soup and whipped cream. Cook … Read more
For the green beans goulash, cut the green beans according to the desired length, cook with savory and salt until soft, fry the onion and garlic in pork fat. Add tomato paste and flour, roast, sprinkle paprika, roast briefly, pour soup or water. Add the potato cut into large cubes, tomato cubes and the spices. … Read more
A bean recipe for every taste: Put water in a large saucepan. Add all ingredients and stir for 1 or possibly 2 min. until sugar and salt are dissolved. Poultry for 24 hours, pork for 3 days in the pickle (refrigerator). Note : The mixture can be halved or possibly doubled, the important thing is … Read more
For the spinach strudel, briefly roast the pine nuts. Wash the spinach leaves, boil and drain, then mix with pine nuts, garlic and feta cheese. Roll out the strudel dough sheet a bit and fold in the sides. Spread creme fraiche in the center and pour in mixture. Fold in the middle, whisk the egg … Read more
For the woodruff cream, bring the milk to the boil with the woodruff. Cover and let steep for 10 minutes, then pour through a hair sieve. Soak the gelatine in cold water, then squeeze out well. Mix the yolks well with the sugar. Stir in the woodruff milk and thicken in the saucepan just before … Read more
Beat butter with honey. Gradually stir in eggs (if the mixture curdles, add a little whole wheat flour). Then add remaining ingredients together into the mixture and mix well using a wooden spoon or by hand. (The dough should have the consistency of shortbread.) Chill in the refrigerator for about 2 hours. Roll out dough … Read more
For the pasta snails with filling first prepare the dough. For the dough, knead the flour, semolina 3 eggs, 1/2 tbsp oil and 1 tsp salt with about 7 tbsp water. Cover with a cloth and let rest for 30 minutes. For the filling, peel and finely chop the onions and garlic. Wash the parsley, … Read more
Boil milk with butter and a pinch of salt. Stir flour into the milk over low heat and stir until a smooth dough is formed that comes away from the wooden spoon and utensils. Transfer dough to mixing bowl and quickly incorporate yolks into dough. Place dough on floured board and let cool. Dust dough … Read more