Author: Eva Exner Roll out the puff pastry to line the Roman pot mold with it, leaving enough for the lid. Line the watered mold with the puff pastry. Clean the mushrooms, cut them into quarters and sauté them briefly in butter. Knead together with the minced meat, chopped salt, onion, pepper, parsley and the … Read more
Finely chop the onion and garlic. Heat butter and oil, sauté onion and garlic. Sprinkle with flour and fry briefly. Deglaze with cold soup. Add wild garlic to soup and bring to a boil. Puree finely with a hand blender. Whisk sour cream into soup, season with freshly grated nutmeg and salt. Pour into preheated … Read more
For the scampi vegetable skewers, peel the king prawns, remove the shells, wash and pat dry. Sprinkle with lemon juice. Clean the corn on the cob and cook in boiling salted water for about 10 minutes. Remove and drain. Then cut into 2-3 cm thick slices.Clean and wash the zucchini and bell bell pepper, slice … Read more
For whole wheat muffins in filo pastry, preheat oven to 180 degrees (convection oven 160 degrees). Beat butter, sugar and vanilla pulp with the whisk of a mixer until fluffy. Stir in the eggs. Gradually stir in the flour, salt and baking powder. Add the milk a little at a time to make the batter … Read more
For the spinach slice, steam spinach and diced onion in a little water, season with spices. Toast and cover with cheese, spread spinach on top. Fry a fried egg in the hot butter and put it on the spinach. Serve the spinach slice.
For the baguette with cheese variation, cut the baguette at 2 cm intervals. Cream butter, season with salt and pepper and mix with parsley and dill. Allow this herb butter to set in the refrigerator and spread into the bread cuts. Slice Gouda, Camembert, cream cheese and butter cheese and put each into the cuts. … Read more
For the chestnut risotto from the steamer, first finely chop the peeled onion. Mix the water (or soup), white wine, the risotto rice, the chopped onion and the soup powder in a steamer basket. Cook this mixture in a steamer at 96 °C for about 25 minutes. Cut the ready-to-eat chestnuts into quarters, place them … Read more
For the rhubarb compote, peel the rhubarb and cut into small pieces. Bring the apple juice to the boil with the sugar and star anise. Add the rhubarb and simmer for 2 to 4 minutes. Mix the cornstarch with a little cold water and add to the apple juice and simmer for 3 to 4 … Read more
Like many Indian dishes, Butter Chicken needs a long preparation time. This is because the chicken meat is pickled, at least for 120 minutes – but better for the whole night. Rinse the chicken breast fillet and remove the fat. Then cut the meat into small cubes, put the whole thing in a yogurt spice … Read more
For the Italian lentil pot, sauté onion in olive oil until translucent, add garlic, celery and sauté. Add tomatoes, bay leaf and clove and pour soup. Add the lentils and let everything simmer for an hour. Add the sausage after half an hour. Season the Italian lentil stew to taste and serve.