Pumpkin Seed Oil Potato Pancakes

For the pumpkin seed oil potato pancakes, mix all ingredients together, let rest a bit and then heat the pumpkin seed oil in a pan. Slide the pancakes with a spoon into the oil and fry out quickly.

Blanquette De Veau – White Veal Starter

Cut the meat into pieces of 50-70 grams and blanch. Bring the soup or water to a boil and add the meat again. Add the wine, the bouquet garnie and the spices. Boil everything together for about an hour until soft. In the meantime, melt the butter in a frying pan and fold in the … Read more

Florentine Braised Beef

With the help of a larding needle, lard the meat with strips of bacon and slices of garlic, then tie into shape with kitchen twine. Strain the tomatoes. In a roasting pan with a lid, sauté the onions, carrots and celery in olive oil and brown the roast on all sides. Pour the red wine, … Read more

Chili Tagliatelle with Sauteed Meat Italian Style

For the chili tagliatelle with sauteed mushrooms, clean the wild mushrooms. Fry the mushrooms in a little clarified butter in batches until the liquid has evaporated. Remove them from the pan. Then fry the onion briefly in the same pan, add the mushrooms and the diced tomatoes. Deglaze with white wine and let reduce, add … Read more

Farofa Seca – Dry Farofa with Variants

Toast the flour in a frying pan for 10 minutes, stirring continuously. Turn off the heat and gradually add the butter to the toasted, hot flour form and stir well. A coarse-grained mixture resembling crumbles will form. Salt and serve hot. Variants: Farofa de Ovos – Egg Farofa Prepare a soft scrambled mixture with eggs, … Read more

Shiitake Omelet

For the shiitake omelet, briefly wash the dried shiitake and soak for about 2 hours and drain well. Cut the mushrooms into small pieces and steam them in a pan with butter for about 5 minutes until soft, season with a little salt and pepper. Beat the eggs, season with salt, pour over the steamed … Read more

Barley Soup with Vegetables and House Sausages From Pressure Cooker

Chop the onion, carrot and potato. Heat some oil in a pressure cooker and fry the onion until translucent. Now briefly fry the rolled barley and pour in the water. Add the bay leaf and close the pressure cooker with the lid. Let it boil under pressure for about 15 minutes. Release the pressure and … Read more

Fillet of Venison

Separate the venison fillets from the bone (perhaps make from the butcher). Finely chop the venison bones, clean and coarsely chop the greens. Heat oil in a large frying pan on 2 or possibly automatic cooking plate 7 to 9, brown bones and greens well in it. Add red wine, paradeis pulp, water, spices and … Read more

Roasted Vegetables with Garlic Sauce

Cut only just the tip of the unpeeled garlic bulbs into small pieces, but leave the bulb whole. Remove the skin from the sweet potatoes and cut into slices. Prepare the fennel bulbs (prepare ready to cook, e.g. peel, remove woody parts and dirt) and cut in half lengthwise. Cut peppers in half, remove seeds, … Read more

Pears in Dough North German Style

For pears in pastry North German style, pears are divided, core removed and cooked in sugar water. Butter, sugar and lemon zest are stirred until fluffy. Flour, baking powder, cornstarch and salt are sifted together and folded into the mixture alternately with egg yolks and milk. Finally, the beaten egg whites are folded into the … Read more