For the chili yogurt chicken, the day before, put all the marinade ingredients in a food processor and blend well. Then cut into the chicken and pour the marinade over the meat. Cover and refrigerate for 6 hours or overnight. On the same day, heat the oil in a skillet. Remove the marinade from the … Read more
Wash the fennel, cut in half and remove the root end. Dice the fennel. Cut the onion into fine slices. Heat 2 tablespoons of carotene oil in a non-stick pan and sauté the fennel pieces and onion slices with cardamom, 1 pinch of fennel seeds, orange powder, the thyme sprigs, 1 pinch of salt and … Read more
A bean recipe for every taste: Rinse peas, place in boiling water for about 4 min, drain and dry briefly. Roast in a frying pan, chop coarsely. Roast garlic, ginger and basil in the hot frying pan. Mix with peas and other spices, grind to powder. Keep dry. Suitable not only for soups and sauces, … Read more
For the egg dumpling, beat the eggs, mix well soft butter, milk, flour and salt and pepper. Leave to rest for half an hour. Put the dumpling mixture into boiling salted water with a small spoon. The dumplings are ready when they float to the surface. Then strain them. Then fry the onion in a … Read more
For the kohlrabi-carrot gratin, peel kohlrabi, quarter and cut into narrow slices. Peel the carrots as well and cut into slices. Slightly heat the whipping cream and milk, season with salt, pepper, 1 pinch of nutmeg and sugar and add the egg. Layer the carrots and kohlrabi slices alternately in a greased gratin dish and … Read more
For the apricot dumplings with raspberry filling, quickly stir together a dough from curd cheese, flour, butter, egg and salt. Leave to rest in a cool place for 2-3 hours. Divide the dough into 12 parts on a floured work surface. Pit apricots and replace pit with a raspberry. Coat apricots with the dough. Heat … Read more
Beat the eggs with the honey and rum until thick and creamy. Whip the wheat together with the spices until thick and creamy. Finely grate the almond kernels. Grate the zest of the lemons. Separately, dissolve the potash and the staghorn salt in half of the rose water. Add the lemon zest, flour and almond … Read more
Place flour in a large enough bowl and make a well in the center. Crumble the yeast into it. Stir with a little lukewarm water and leave in a warm place with the lid closed for about 15 minutes. Add about 1/2 liter of lukewarm sourdough, water, salt, syrup and kitchen herbs and knead everything … Read more
1. whisk cream cheese with walnuts, parsley and sherry. 2. clean chicory, peel off leaves one by one. Place a teaspoon of the cream cheese mixture on each chicory leaf. Garnish with walnut kernels. Bake for 20 to half an hour at 225 degrees.
Divide or chop hare young into smaller pieces and cover entirely with the boiling game pickle. Cook on low heat for 1 1/2-2 hours until soft. Strain the broth. Now heat clarified butter in another saucepan, stir in flour and prepare a roux. Add sugar and brown in it. Add the chopped onions with parsley … Read more