For the raspberry-lemon jam, grate the zest from the lemon and squeeze out the juice. Puree raspberries and lemon juice with a blender or stand mixer.raspberry puree in a bowl with lemon peel, carob bean gum and honey and stir long and thoroughly.put the raspberry-lemon jam in jars with screw cap and store in the … Read more
Cut melanzane lengthwise into slices about 1 1/2 inches thick, cutting edge pieces straight so breading will hold. Place close together in a shallow dish and baste with whipped cream. Let stand for 1 hour, turning a couple of times to the other side. Rinse vine leaves thoroughly. 2.Set aside 3 leaves, remove thick veins … Read more
Cut open the vanilla bean and squeeze out the pulp. Cut the melon in half, pit it, hollow it out and make the pulp into a puree. Flavor with vanilla pulp, juice of one lemon and liqueur and cool properly. Fill the precooled melon soup into soup plates, offer with blackberries and the ice cream. … Read more
Sour cherries and raisins, each prepared, due to which weighed pitted and crushed, mix with diet jelly fruit sugar. Cook on the stove for 3 min while stirring and bubbling. Immediately fill and seal neatly. Suitable for diabetics.
A bean recipe for every taste: Soak flageolets in water for one night. Cook in unsalted water for about 2 1/2 to 3 hours until tender and drain well. Put the butter in a frying pan. Add onions and garlic and sauté briefly until soft. Add the beans, stir well. Add the cream and parsley … Read more
For the carrot cake, beat the yolks with half of the sugar and the vanilla sugar until foamy. Finely grate the carrots and sprinkle with lemon juice. Stir into the yolk mixture. Beat egg whites until snowy, add the rest of the sugar and continue beating until a cut remains visible with a knife. Pour … Read more
For the chalaca sauce, mix all the chopped ingredients, add the juice of the lime and fold in the sour cream, season with salt.
A delicious recipe for the asparagus season: Note: the quantities in the text refer to a preparation with 150 ml of white wine. Shorten the ends of the asparagus by a third and peel off the back part of the spears. Cook in not too much salted water or over steam until just tender. Drain … Read more
Melt the white and dark chocolate separately in a water bath and set aside. Mix the Guma patisserie cream with the rum (optional), vanilla sugar and powdered sugar for 3-4 minutes until creamy. Now divide the whipped cream into equal portions and fold the white chocolate coating into one half and the dark chocolate coating … Read more
piece(s)