For the wild garlic dim sum “Tsind Tao”, first quickly knead rice flour, potato starch and hot water into a smooth rice dough. Finely chop the wild garlic, blanch (scald) in hot water for about 1 minute and drain well. Chop shrimp and pork also finely and mix with the wild garlic. Season aromatically with … Read more
Soak the beans in plenty of water the day before. The next day, coarsely dice 2 (!) cloves of garlic and simmer with the drained beans and sage leaves in a large pot with 2 liters of water and a little salt, covered, for about 2 hours. Once the beans are soft, strain everything through … Read more
For the tuna quiche, line the quiche dish with the dough. For the topping, finely chop the onion, quarter the leek and cut into thin slices. Cut the bell bell pepper and the zucchini into small pieces. In a pan, saute the onion in a little oil, adding the rest of the vegetables little by … Read more
Heat the wine vinegar and honey until the honey dissolves. Remove from heat and add the chopped mint. The mint sauce is eaten cooled with lamb. Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!
Remove the peel from the orange, blood orange and grapefruit, fillet them and collect the juice. Soak 2 and 4 sheets each of gelatin in cold water. Wring out the limes. Stir yogurt, crème fraîche, lime juice and powdered sugar. Whip the whipped cream until stiff. Melt the 4 sheets of gelatine in a saucepan, … Read more
For the overturned peach tart, first line the bottom of the tart springform pan (26 cm dia.) with parchment paper and place the edge of the pan on top. Butter the entire mold thickly and sprinkle brown sugar over the bottom. Rinse and dry the peaches well. Cut the fruit in half, remove the stone … Read more
Refine with a dash of Calvados. Cut out the honeydew melon in a star shape, remove the seeds and cut out balls with a Parisian spoon. Pour the melon balls and the raspberry puree together back into the hollowed out melon half, arrange on a flat plate and decorate with powdered sugar and mint leaves.
Cut the chorizo into very thin slices and arrange on plates with the ham. Cut grapes into quarters, remove seeds if necessary. Stir a dressing from the juice of one lemon, oil, salt, pepper, honey and the freshly finely chopped rosemary leaves and briefly soak the grapes in it. Pour the grape-rosemary dressing over the … Read more
For the Indian style shrimp, mix all the ingredients for the marinade together and let the shrimp sit in it for about 1 hour. Remove the shrimp from the marinade and heat the marinade in a pan. Add the shrimp, sauté briefly and deglaze with coconut milk. Add the red curry paste and simmer the … Read more
Preheat oven to 200 degrees. Chop shallot, garlic, 6 to 8 sage leaves (or plucked thyme leaves) and a finger-length piece of thinly cut lemon peel. Mix everything together. Rub quails with salt and pepper, fill with spice mixture. Tie thighs together with spaghetti. Squeeze lemon. Peel tomatoes and dice finely. Cut ham slices diagonally … Read more