Cut the fish fillets into coarse cubes. Bring the fish stock to the boil and season with saffron, star anise, a little Pernod and salt. Briefly blanch the fish cubes in the boiling fish stock. Soak the gelatine in cold water and let it melt in the hot stock. Cut the fennel into small cubes … Read more
For the Nutella Börek, carefully separate the yufka dough sheets from each other. Spread melted butter or oil on 2 sheets at a time and cut the dough into larger even triangles. Now spread some Nutella on the longest side of the triangle and shape the triangle into a roll towards the tip. Fold the … Read more
Add ice, juice of one lemon and gin to tumbler. Mix briefly. Top up with tonic water, pour into a glass and serve garnished with a slice of lemon.
To make the chocolate slices, cream the butter with the spices and orange zest until very fluffy, add the eggs one at a time, add the softened chocolate and cream again until very fluffy. Sift flour with baking powder and fold into the butter mixture together with the almonds. Spread on a baking tray lined … Read more
Defrost the spinach without heating it, preferably in the refrigerator. Add about 100 g of cottage cheese, the egg and the whipped cream to the defrosted spinach and stir everything together. Season with herb salt, pepper and a pinch of nutmeg to taste. Fill the ice cream maker with the mixture and freeze for about … Read more
For the cauliflower-broccoli casserole, cut the cauliflower and broccoli and cook in salted water. Mix the skim milk, egg white and the canola oil. In a bowl, add the cauliflower, broccoli, the skim cheese, the breadcrumbs, salt, pepper, the milk mixture and parsley and mix well. Line a baking dish with baking paper. Spread the … Read more
For the avocado ordinaire, cut the avocados in half, remove the stones and scoop the flesh out of the skin with a spoon. Make sure that the skins remain undamaged. Finely dice the avocados and add the chopped shallots and crushed anchovies. Marinate with lime juice, olive oil, freshly ground sea salt and pepper. Pour … Read more
Remove the skin from the cucumbers, cut them into quarters lengthwise, remove the seeds and cut into long strips. Lightly sugar the cucumber slices and draw water. Remove the seeds from the chili, chop finely and crush with peanuts and coriander in a mortar and stir with olive oil until homogeneous. Season with white wine … Read more
Cut the quinces in half, separate from the skin and remove the core with a ball cutter. Bring red wine, 30 g butter, honey and lemon skin to the boil in a saucepan. Steam quince halves and core in it for 20 min over medium heat with the lid closed. Spread feta cheese through a … Read more
Cut away the back third of the white and green asparagus shoots generously (*). Peel the white asparagus, if the green asparagus is really fresh, peeling is not necessary. Cook the two types of asparagus separately in a little salted water or over steam until not too soft (green asparagus: eight to ten minutes, white … Read more