Cut the melanzane unpeeled lengthwise into slices about 5 mm thick, sprinkle with salt and pull for thirty min. Dry with kitchen roll. Oil a baking tray, place the melanzane on it and brush with oil. Place in the middle of the 200 o hot stove and roast for twenty minutes. Turn once in between … Read more
Try this delicious pasta dish: 1. rinse the mussels well. Place frozen ones briefly in hot water beforehand so that they separate from each other. Drain mussels from the jar – these do not need to be pre-cooked. Bring just under 150 ml of water to the boil in a wide saucepan. Add the mussels … Read more
Stir the mascarpone with the gorgonzola. Chop kitchen herbs and fold in. Season with cayenne pepper and nutmeg. Whip the cream until stiff and fold in. Leave mousse to cool for 2 hours. Cut tomatoes into slices. Cut cream cheese mousse into egg shapes with a tablespoon and arrange on plates in portions with tomato … Read more
Prepare the rice pudding as indicated on the package or use leftover rice instead. Whip the cream with sugar and vanilla sugar until stiff and mix with the cooked (and cooled) rice pudding. To rice cream belongs a red dessert sauce or possibly jam.
Melt butter in a saucepan, stir in flour and fry until light. Deglaze with white wine and bring to the boil briefly. Add fish stock, milk and cream. Season to taste with salt, pepper, bay leaf and garlic and simmer for 15 minutes. Foam briefly with a hand blender. Add precooked vegetables and raw, bite-sized … Read more
In the Emmental, “chilter” is the name given to young boys who pay nightly visits or go out on adventures and pranks. Chilter slices are tender entrecotes, doused with a “Chelleli begaehrter Chruetersosse” and baked slightly “bruenlich”. They are served with bacon potatoes. Season the entrecotes with salt and pepper. Roast in hot oil on … Read more
Cut the avocado in half, remove the stone and scrape the flesh from the skin. Mash the flesh with a fork or in a hand mixer and mix well with the ingredients listed and season: chop the onion very finely. Fill the puree into the avocado shells. Garnish with chopped egg and dill. Cover and … Read more
From a leg of venison cut nice finger thick slices, which are beaten and sprinkled with salt and a little bit of pepper. A quarter kg of fat pork and veal [unfortunately it is not clear whether it should be a quarter kg in total or per type of meat, Sb] is put through the … Read more
A cake recipe for all foodies: 1. toast almond kernels in a frying pan without fat until light brown and set aside. From the lemon and orange, peel the peels thinly with a peeler. Squeeze lemon and orange (approx. 120 ml). 2. Boil 150 g sugar with 250 ml water, lemon peel and juice, orange … Read more
For the saddle of hare, remove the skin from the saddle of hare that has been laid down or pickled, lard with bacon and season with salt and pepper. Roast leaf-cut root vegetables and onion in a pan and add the spices and bread crust. Now put the meat in and let it stew until … Read more