For the potato polenta, cook the potatoes, peel while still hot and press through the potato press. Mix with polenta flour and stir into 1 liter of hot salted water. Add olive oil, stir well and bring to a boil. Simmer gently over low heat for about 20 minutes. In the meantime, keep stirring. Then … Read more
For the Beiried with carrots, peas and spiral potatoes, clean the carrots, roast them with the garlic in clarified butter and add some soup. Finally, add the peas and let them simmer, season with salt. In the meantime, fry the beef in hot clarified butter for 2 minutes on each side. Remove from the pan … Read more
A cake recipe for all foodies: Dough: Place flour in a large enough bowl, press a well in the center. Put butter in flakes on the edge. Add the egg yolks and sugar to the hollow and knead from the center outwards with the dough hooks of the mixer, then with your hands until the … Read more
Place potatoes on a work surface. Pierce each potato lengthwise at the very bottom with a skewer. Using a knife, make a thin cut from the top to the skewer. The potatoes should now fan out easily. Rub the potatoes with olive oil and salt, roast on the grill (or in the oven) for about … Read more
Keep a little bit of the herbs for garnish, chop the rest. Skin and crush the garlic clove. Bring to a boil with salt, milk, fat, pepper and nutmeg. Add semolina and cook at low temperature for about 8 minutes, stirring several times. Remove the saucepan from the stove. Fold in egg, freshly grated Parmesan … Read more
For the Spiced Iced Tea, first boil lime peel with cloves, cinnamon stick, water, allspice seeds and brown sugar. Brew black tea with it. Strain after 3 minutes, let cool. Add the lime juice. To serve, empty the Spiced Ice Tea into tall glasses with ice cubes, garnish with lime slices and top with ginger … Read more
For the crème brûlée, cut the vanilla pod in half lengthwise and scrape out the pulp. Bring whipping cream with crème fraîche, vanilla pulp and pod to a boil. Remove saucepan from heat, put lid on and let steep for about 15 minutes. Then remove vanilla pod. Combine egg yolks with vanilla sugar, whisk gently … Read more
Place the cutlets in an ovenproof dish. Sprinkle the contents of the bag of ‘Onion Soup’ over them. Stir the whipped cream with the crem fraiche and pour over the top. Bake for approx. 25 minutes in the oven at medium heat (175 °C). Sour cream or crème fraiche can also be used as a … Read more
For the orange pralines with Grand Marnier, first prepare the orange jelly: Soak gelatin in cold water. Bring orange and lemon juice, Grand Marnier, orange zest and sugar to a boil. Strain. Squeeze gelatin well and dissolve in hot orange juice. Pour the mixture about ½ cm high into a metal frame or square baking … Read more
Finely dice the onion and garlic and sauté in hot oil. Add the long grain rice and sauté. Finally, add the fennel, finely chopped. Extinguish with wine and simmer gently until all the liquid has boiled away. Then gradually add the cooking liquid, ladle by ladle, always gently simmering until the rice grains are soft … Read more