For the Russian salad with egg and caviar, remove the peel from the carrots and the celery bulb and rinse them. Boil separately in lightly salted water for 20 minutes. Drain and let cool. While carrots and celery are cooking, drain runner beans and mushrooms. Cut beans into 2cm pieces and mushrooms into leaves. Cut … Read more
For the quince-apple jelly, first remove two tablespoons of the sugar and mix with the jelling powder. Heat the juice gently with the remaining sugar. When the mixture boils, add the jelling powder and cook everything together for three minutes, stirring constantly until bubbling. Finally, fold in the Calvados and fill the quince-apple jelly into … Read more
Have you tried this fish recipe yet? Remove the shells from the lobster crabs. Sauté the shells in a saucepan with butter and extinguish with white wine, let them simmer for a few min at a moderate temperature with the lid closed. Make the spaghetti al dente in enough salted water. Cut the meat of … Read more
(*) homemade, from the baker or from the refrigerated shelf Sauté a shallot in a frying pan with olive oil, add diced tomatoes, season with salt and pepper and cook for a few minutes, then spread through a sieve. Roll out the dough into narrow patties. Spread with the tomato sauce and sprinkle with oregano. … Read more
Take a leg cut or false fillet, place it in a sufficiently large bowl with a lid and prepare a dressing of the above ingredients. Leave the roast in the marinade for a week, take it out and dry it well. Then fry it heartily and add a piece of bacon or dry meat, the … Read more
For the pumpkin rösti with smoked salmon, coarsely grate the pumpkin and potatoes (with a rösti grater). Place in a bowl, mix with eggs, flour, cornstarch, salt, pepper and nutmeg or season to taste. Heat oil in a cast iron skillet, bake small hash browns until golden brown and drain well on paper towels. Turn … Read more
A delicious mushroom dish for any occasion! Rinse the men’s mushrooms thoroughly. Later soak covered with warm water for fifteen minutes. Drain, reserving the indicated mass of soaking water. Cut the mushrooms into strips. Peel and chop onion and garlic. Peel carrots, cut lengthwise into slices, then into strips and finally into small cubes. Heat … Read more
Rub cutlets with bell pepper, paprika, salt, turn in flour on the other side and roast in hot fat for 5 minutes on each side, then keep warm. The roast stock under continuous stirring with clear soup and wine extinguish, briefly boil, the previously in the fat already steamed chanterelles add, season with whipped cream … Read more
For the polenta, peel and finely dice the onion and garlic. Heat the olive oil in a saucepan and sauté the cubes over medium heat until colorless. Add the chicken stock and bay leaves and bring to a boil. Gradually drizzle the polenta semolina into the boiling liquid, stirring continuously with a whisk, stir the … Read more
Grate the zest from the lemon and squeeze out the juice. Season the char fillet with salt. Flour the skin side and roast in a coated frying pan with a tablespoon of clarified butter until crispy. Just before serving, add the butter along with the lemon zest. Foam once and drain on kitchen paper. Dip … Read more