Rub baking powder and flour with lard, add salt and sugar. Mix tap water and egg, work into dough and leave to cool for an hour. To prepare the filling, boil the plums for five minutes in tap water on the stove, make into puree, add sugar, cinnamon and Pflümli. Roll out the dough, pierce … Read more
For the apple-pear smoothie with carrot juice, cut the apple and pear into coarse pieces, puree with the carrot, orange and lemon juice as well as the apricot jam and walnuts in a stand mixer.
Clean and chop the vegetables. Also chop the poultry cuttings and put them on the stove with the rest of the ingredients, covered with cold water. Cook gently at low temperature for about 1 1/2 hours, then strain through a fine sieve. Degrease as desired. I do not clarify the stock, but blanch the bones … Read more
Glass: Cocktail glass Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
Boil the bread with the cinnamon stick in one l of water and make it for 60 min. Now pour the soup through a sieve. Add wine and raisins and make again for 10 minutes. Whisk the egg yolks and stir them into the soup with the sugar. Since the egg yolks quickly fester, do … Read more
Rinse and dry the beef fillet and cut it into fine oblong strips. 2. For the marinade, remove the peel from the garlic and ginger and chop both very finely. Stir thoroughly with sesame oil, carrot, green onion, soy sauce and powdered sugar. Add the meat and leave to cool for at least 1 hour. … Read more
Bring water with vegetable soup powder to a boil. Sprinkle in buckwheat and simmer gently over low heat for about 20 minutes. Chop onion into small cubes, chop carrots into small cubes. Cut tomato into small pieces. Heat butter and fry onion until hot. Add carrot and beans and fry also briefly, hot. Add peas … Read more
For the homemade chai latte, first finely grind or mortar the spices. Alternatively, you can also coarsely crush or crush them and fill them into a tea bag or tea egg. Heat the milk with 1 tsp of the spice mixture or with the spice bag until it almost boils. Let it steep for about … Read more
Crush the lobster shells and lobster sections, fry them gently in butter. Add the matignon and sauté. Add the tomato puree and sauté. Flambé with cognac, extinguish with white wine and reduce. Add fish fumet and kitchen herbs, boil down for half an hour. Press through a pointed sieve, then strain through a straining cloth … Read more
For the marinated salmon trout fillets, grate 1 tablespoon of lemon zest, squeeze out the juice. Acidify the fish fillets with the lemon juice. Line work surface with plastic wrap and place fish fillets on it, skin side down. Finely chop half of the herbs, mix with the vodka, salt, sugar and lemon zest. Coat … Read more