Rainer Sass: Olive oil – an essential ingredient of Tuscan cuisine. Spend with the purchase rather a mark more and select best olive oil from Tuscany, if possible first pressing. A bottle of this wonderful nectar is not under Dm 30.- to get. The required monkfish, also called Lotte, is in the meantime available in … Read more
Cut the chicken fillets into thin strips. For the marinade, mix well the BBQ spice, barbecue spice, honey, crushed garlic cloves, oil, salt/pepper, chili seasoning, mustard and soy sauce. Add the fillet meat and marinate it well in it (it is best to marinate it by hand) and leave it in it for 1 hr. … Read more
For the raspberry mascarino cake, first prepare the cake base. To do this, beat the eggs, sugar and vanilla sugar until foamy, fold in the flour and bake in a preheated oven at 160 °C for about 20 minutes. For the cream, whip the whipped cream and chill. Stir raspberry yogurt with powdered sugar, vanilla … Read more
For the apple oatmeal muffins, peel apples. Grate coarsely with a grater. Sprinkle with lemon juice. Mix yogurt, sugar, egg, oil, vanilla sugar and cinnamon. Briefly mix in grated apples and oat flakes. Mix flour with baking powder and stir in. Bake at 180 degrees for approx. 30 – 40 minutes. (test with chopsticks) Then … Read more
A very delicate and unusual dish with black cabbage, also called “headless” cabbage in Italian, because its leaves do not form a cabbage head. Black cabbage is harvested in autumn or winter and is used especially in Tuscany for the preparation of “ribollita”. Sauté a clove of garlic in half of the olive oil and … Read more
For the goat cheese dumplings, mix all ingredients and let rest in a cool place for at least 30 minutes. Form small dumplings, coat with breadcrumbs, bake in hot fat at approx. 155 ° C, lift out with a sieve scoop, drain on paper towels and serve with the grape sauce. These dumplings can also … Read more
For the chicken curry, clean the grilled chicken and cut/divide into small pieces. Chop the onion and fry in a pan in a little fat until translucent. Add meat, pour in whipping cream, season with curry and salt if necessary. Let it boil down until it becomes a creamy sauce. For the vegetable rice. Wash … Read more
The souffle Butter small soufflé cups (about 200 ml each) or heatproof cups evenly and then sprinkle with sugar. Remove excess sugar by inverting the ramekins. Roast the almond kernels in a non-stick frying pan without fat, stirring a little (do not let them turn brown!) and let them cool down. Beat the egg yolks … Read more
Reduce approx. 1/2 l of venison jus with juniper, bay leaf and cranberries to 100 ml liquid. Add the soaked gelatine to the strained jus and allow to cool slightly, then fold in the whipped cream.fill into suitable ramekins and chill.season the venison fillet (approx. 200 g) with salt and pepper and sear well. Peel … Read more
For the Boeuf Bourguignon with Parsley Mousseline, heat the butter and oil in a pan and sear the beef flaps on both sides. Peel the onions, cut them into half rings and fry them for about 2 minutes. Deglaze with some of the red wine and add the tomato paste. Peel the carrots, cut them … Read more