For the lemon mango tart, prepare a springform pan with a diameter of 23-25 cm. Place the Bastogne cookies in a food processor and blend until crumbly. Butter the springform pan. Melt the butter in a saucepan, add the cookie crumbs and stir well. Pour everything into the springform pan, smooth it out and press … Read more
Wash, dry, halve and pit the apricots. Cut the lemon in half, squeeze one half and boil the juice with the sugar for about 10 minutes. Add the apricots to the sugar water and simmer until soft. Then reduce the sugar water further to about half without the apricots and then let cool. Before serving, … Read more
cut into fine strips. Cut the leek into rings, remove the skin from the carrots and grate coarsely. Mix everything together with the bell pepper strips, vinegar, oil, salt and pepper. Allow to marinate for at least five hours. Season again if necessary. (Per unit about 607 Kj / 145 calories).
Peel the bananas and cut into slices. Fry in olive oil on both sides for approx. 2 min. each. Season with salt. Drain on a kitchen towel and arrange.
For the beef with cucumbers and tomatoes, cut the beef into thin strips. Cut the onion into small cubes and the cucumbers into strips. Heat the oil and fry the onion. Add the meat and fry it all around. Add cucumbers and tomatoes and fry for about 5 minutes. Add beef broth, whipping cream and … Read more
For the tomato-mozzarella minute steaks, salt and pepper the meat on both sides. Drain the mozzarella, but save about half a coffee cup of the liquid. Wash the cherry tomatoes and finely slice 4 to 5 of them, which will later be placed on the meat. Chop the remaining tomatoes and put them in a … Read more
For the cabbage, blanch cabbage leaves in boiling salted water until firm to the bite (briefly boil over) and rinse in ice water. Cut out the rather firm stalk, chop, boil with cream, salt, pepper and a little nutmeg until soft and mix (as a binder). Cut blanched cabbage leaves into desired size and heat … Read more
Cut onion into cubes and sauté in oil until translucent. Briefly fry the rice. Heat tomato sauce and add. Cook with the lid on low heat until the rice is ready. Stir again and again. If necessary, add hot water. Cut tomato into pieces and mix in 1 minute before rice is done. Add cayenne … Read more
Melt the butter in a frying pan and briefly sauté the flour in it, stirring until soft. Extinguish with the white wine and the stock or soup. Let it simmer for 10 minutes on a low fire with the lid closed. Add the half cream and boil the soup again. In the meantime, blanch the … Read more
Peel and finely chop the onion and garlic. Heat the oil in a saucepan. Sauté the onion and garlic in it. Add the lentils. Pour in the vegetable soup and the crème fraîche and cook the lentils for half an hour at low temperature with the lid closed. Stir occasionally. Season the lentils with salt, … Read more