Heat the oil in a wok or frying pan over medium heat and stir-fry the mushrooms and chives for 2 minutes. Melt the miso paste in water, add to the frying pan and stir until the liquid has evaporated. Pour the eggs over the mushrooms and swirl the frying pan to make a thin omelet. … Read more
Fry finely chopped onions in a little goose fat until translucent and fry the liver, cut into small pieces, until it is just cooked through but not too dry. Allow the liver to cool, chop coarsely and, together with the garlic cloves, boiled eggs, salt, pepper and allspice, chop in a blitz cutter (or mash … Read more
Bring milk with salt and 7 tbsp. sugar to a boil on highest setting. Sprinkle in the semolina and swell while stirring for 5 min. on 0. Stir in an eighth of a liter of orange juice at the beginning, then egg yolk and stiffly beaten egg white. Pour into a cooled rinsed mold (1 … Read more
Separate the eggs for the nut cake. Beat the egg whites until stiff and fold in all other ingredients. Stir the mixture well. Grease a cake pan and pour in the mixture. Bake the nut cake at 180°C for 1 hour.
Cut poultry fillet into small pieces, roast briefly with a touch of China spice in a frying pan. Drain the pineapple juice, chop the onion very finely, core and peel the apples and chop them with the cleaned celery. Mix the roast and ingredients with the whipped cream/major sauce and season with a little curry … Read more
I’ve tried this dish at a few snack bars in America, and it’s best served when you’re famished and exhausted from work, because it works wonders then. Fry the onions in a little bit of olive oil until they are golden brown. Then season with the pepper and wine vinegar. Drizzle the meat with olive … Read more
For the family: wholefood recipe You can often get leftover fish for free at fish stores (order a day in advance). They are an ideal base for this soup. Thoroughly rinse the fish, fish waste and bones, drain. Rinse and clean the leeks. Cut the dark green leaves into fine rings and set aside, divide … Read more
Clean the venison cutlets well and season with salt and pepper. Sauté shallot cubes and chopped garlic in butter. Add the finely chopped herbs and sauté briefly. Bind with sour cream and breadcrumbs, season with salt and pepper and spread the resulting filling on the venison cutlets. Form roulades from the venison cutlets, wrap them … Read more
For the vegetable soup, melt the butter in a pot and sauté the bag of vegetable mixture in it. Peel and chop the potatoes and also sauté briefly. Deglaze with water and pour on. Wash the herbs, tie them and put them into the soup. Let the soup simmer for about 25 minutes. Then fish … Read more
Mix the mashed potatoes well with lukewarm water. Mix yeast with sugar and add. Carefully fold in rice flour and salt. Beat the very sticky dough well, keep warm and let rise. Now knead repeatedly, fill into a loaf pan lined with parchment paper and let rise again for 30 minutes. Bake at 200 °C … Read more