Heat the sugar with 450 ml of water in a saucepan, stirring until the crystals are dissolved, then let the syrup bubble gently for 5 min. Remove from the heat, cool and refrigerate. Remove the skin from the peaches. (For unruly fruits, first pour boiling water over them and then quench). Cut the peeled fruit … Read more
This recipe for a hot sauce comes from Jackie in Trinidad. It can be served with almost any dish. Blend onions, papaya, chilies, garlic and lime zest with a hand blender or hand mixer. Place in a saucepan and add vinegar, salt and mustard. and mustard. Simmer over low heat for 20 minutes, stirring occasionally. … Read more
For Grandma’s cherry strudel, knead flour, salt, oil, vinegar, yolks and water into a strudel dough. Let the dough rest for 1 hour. For the cherry filling, pit the cherries. Melt the butter in a saucepan and fry the breadcrumbs. Divide the strudel dough into 2 parts. Dust the strudel cloth with flour, roll out … Read more
For the raspberry parfait, whip the cream by hand in a cold baking bowl with a whisk until stiff and refrigerate until ready to use. Separate out the raspberries and crush finely in a hand mixer or with a hand blender, then pass through a fine wire sieve into a large enough bowl, which is … Read more
Dough: Beat eggs and sugar until creamy, add soft butter, then add ground nuts or almond kernels, finally fold in baking powder. Pour the dough into a desired form and bake at 180 degrees for 20-30 minutes. Topping: Whip the cream and vanilla sugar until stiff. Spread the whipped cream on the base, dab the … Read more
Cut pretzel dumplings into small cubes and place in a bowl. Finely chop the onion for the dumplings and sauté in Rama Original vegetable margarine and add the parsley. Deglaze with the beer and add Rama Cremefine to refine. Bring to the boil once and pour over the bread cubes. Add the eggs, season with … Read more
Rinse mussels with care in ice-cold water, brush and remove the beard. Read already open. In a large saucepan, sauté the diced vegetables at low temperature in one third of the butter for three to four minutes until al dente. Only then extinguish with white wine, bring to a boil and add the mussels. Cover … Read more
Boil and peel the potatoes. Wash wild garlic, drain and cut into fine noodles. Boil beef broth together with whipped cream and add wild garlic strips and potato. Blend with a hand blender or preferably with a tower blender and season soup with salt. Serve the wild garlic soup in cups or plates garnished with … Read more
For the porcini mushrooms Italian style, slice the mushrooms and fry them in olive oil until hot. Chop the tomatoes into pieces. Add the finely chopped garlic and fry briefly. Immediately after, add the tomato pieces. When it is crispy, sprinkle the Parmesan cheese, add the chopped basil and season with salt and pepper. Serve … Read more
