Pour long-grain rice into a quarter of a liter of boiling salted water, bring to a boil once, then swell for 20 to 25 minutes on the lowest heat, not too soft. In the meantime, spread the roast out flat, rub both sides with salt and pepper, sprinkle the inside with paprika. Peel and fillet … Read more
For the egg mushroom soup, fry the mushrooms in hot oil and add the finely chopped onion. Season with salt, pepper and some herbs. Add to the Schwartenfond, simmer briefly and then season to taste. (If there is no rind stock, stir soaked and squeezed gelatin into the warm soup). Let cool and add fresh … Read more
For the “lasagne sheets” finely grate raw potatoes, wrap in a tea towel and squeeze well. Mix in the egg and season with salt, pepper and nutmeg. Form a few millimeters thin pancakes from the mixture and fry in a coated pan without fat on both sides until light brown. Preheat oven to 180°C. For … Read more
Wash limes with care with hot water, peel zest and chop finely, then wring out juice. Spread sesame seeds evenly on a flat plate. Cut avocados in half, remove seeds, lift flesh from skins with a spoon, mash with a fork, mix on the spot with lime juice, then spread through a sieve. Mix avocado … Read more
This clear soup, after its proper completion, is strong, beneficial to health and almost indispensable for the higher culinary art, and is used for all clear soups and sauces. To prepare a complete consomme, cover the bottom of a casserole, which holds about 11 liters, with kidney fat and Spanish onions cut into slices as … Read more
Put spices, peeled garlic clove and kitchen herbs in a well-sealed container. Pour oil over it, close and infuse for 14 days. Pour the spiced oil through a fine sieve, fill into a bottle, seal and then put to cool. Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
Cut the melanzane lengthwise into 2 halves, sprinkle the cut surfaces with salt (This causes the melanzane not to darken and removes water) and infuse for 1/2 hour. Then drain the liquid and stew the melanzane at low temperature with very little water for 20 minutes. Then the pulp is scooped out of the melanzane … Read more
For the Brennsuppe’n with Graukas, prepare as dark a roux as possible from flour and lard, pour in soup or water, season with salt, caraway and marjoram and let the Brennsuppe simmer slowly for half an hour. In the meantime, toast the bread slices in a little fat and divide them among preheated soup plates. … Read more
Separate the eggs, beat the egg whites to snow. Beat the egg yolks, powdered sugar, butter and vanilla sugar until fluffy. Sift flour with baking powder and stir into the yolk mixture with milk and rum. Finally, fold in the beaten egg whites and chocolate sprinkles. Spray two Easter lamb molds with baking spray. Pour … Read more
Fish farce: 100 g salmon fillet 200 g pike-perch fillet 100 ml cold whipped cream salt cayenne pepper saffron butter 4 crayfish tails peeled off a little crushed ice wild garlic leaves fresh kitchen herbs For the vegetable bed: leek carrots celery salt pepper nutmeg 100 ml whipped cream For the crêpes batter, mix the … Read more