Carefully wash the elderflowers. Pour the flower umbels in a pot with a lid with water and leave to infuse for 4 days. Cut the lemon in half and squeeze. Then remove the flowers and mix the liquid with the lemon juice. Add the jelling sugar and bring the mixture to a boil and simmer … Read more
Melt the chocolate in a water bath. Add the egg yolks, espresso and crème de cacao and stir until smooth. (If the amount hardens too quickly, gently warm and mix well. Cool now.) Whip the egg whites with the salt until stiff and small peaks remain. Add the sugar by spoonfuls, beating well each time. … Read more
First, peel the apple, grate it on an apple grater. Squeeze the orange and add the juice to the apple. Chop the biscuits and add to the apple pulp. Mash with a fork and stir well until the biscuits break down in the apple biscuit porridge.
Peel carrots, parsley roots and parsnips. Cut in half lengthwise. Wash celery and cut in half. Also wash leeks, cut in half lengthwise and in half or thirds widthwise (depending on size). Boil celery and leeks separately in salted water, rinse and dry. Boil or steam the root vegetables al dente. Then brown them in … Read more
First, cook the pasta in salted water according to package instructions al dente. Strain and fry briefly in oil, then add parsley, chives, basil and dill. Season with salt and pepper and serve the herb pasta immediately.
Boil cabbage leaves in salted water with the rest of the cabbage a little at the beginning (so that they do not break when wrapping). Mix the minced meat with the soaked breadcrumbs, egg, a little salt, parsley and the finely chopped cabbage and mix well. Depending on the size and firmness, place several cabbage … Read more
Parry the veal nut if necessary and tie in give. Brown on all sides in oil and remove. Sauté root vegetables and onions in the drippings, extinguish with white wine and fill up with water or clear soup. Pour in the veal breast and simmer for about 2 hours lightly. Mix the egg yolks with … Read more
For the pea-mint soup with polenta slices, peel and dice the onions and garlic. Saute in 1 tsp oil in a pot until translucent. Add vegetable soup and white wine and simmer over medium heat for 5 minutes. Chop thyme and mix with polenta and chili flakes. Bring salted water to a boil and whisk … Read more
*The pigeon livers and hearts are mixed with 10 dkg of lard, onion, finely chopped green parsley, a little salt and mace and so much finely ground breadcrumbs that the quantity can be easily formed. Then form small round dumplings, boil them in pigeon broth for 6 to 8 minutes, fill them with the clear … Read more
Chop root vegetables and ham. Or take beef bones instead of ham. Fry in butter. Sprinkle with flour and brown. Extinguish with soup, mix well and add paradeis pulp, spices and wine. Bring to a boil and simmer gently for 1 hour. Strain and bring to a boil again, adding Madeira before serving. If sauce … Read more