Steaks: Season steaks on both sides with salt and season with pepper. Turn first in flour, then in beaten egg and then in the ground walnuts on the other side. Press the breading firmly until smooth. Roast the steaks in the butter for 5 to 6 minutes on each side. Meanwhile, slice the peaches into … Read more
For the yeast cake with nut filling, put the raisins in a small bowl, cover with rum and let swell. Mix flour with sugar, salt and dry yeast, add canola oil and mix with dough hooks. Add almond milk little by little. Continue kneading until a smooth, elastic dough is formed. Cover dough and let … Read more
Separate the eggs and whip the egg whites with a pinch of salt until stiff. Fry the bacon with a little oil in a frying pan. Cut the onions into thin strips and sauté in the frying pan with the bacon until translucent. Chop the marjoram and stir in. Season the Stippe with pepper. Beat … Read more
For the pork cutlet in wide-grape-lemon sauce, finely dice the onion, carrot and bell bell pepper. Chop the lemon with peel, removing the seeds. Cut the grapes into quarters. Fry the pork cutlets in a little coconut oil, add the vegetables and lemon and fry briefly. Quench with water, then add the whipped cream while … Read more
Prepare all ingredients except ginger plums and cashews into a paste. Coarsely chop the cashews and the ginger plum together in the moulinette. Knead into the dough. Rest the dough in the refrigerator for 1 hour with the lid closed. Shape into cherry-sized balls. Decorate each with 1/2 cashew. Place the balls on a lightly … Read more
Rinse and select cress or possibly purslane. Bring plenty of water to the boil. Pour in cress or purslane and blanch for just 30 seconds. Drain, squeeze lightly, then chop finely. Remove the coraille (red appendage on the muscle meat) from the mussels and rinse under cold water. Dry with kitchen roll. Cut very thick … Read more
Prepare a dough as smooth as possible from the given ingredients and let it rest for about 1/2 hour in the refrigerator, wrapped in foil. After flattening the dough to about half a centimeter thick, cut square pieces from it and roll them into snakes, which are fried in hot clarified butter and served sprinkled … Read more
For the chapati – buttered flatbread, prepare dough and patties as described in the Chapati I recipe. Then brush the first flat with liquid ghee. Fold, roll out a little and brush again with ghee and fold again. Roll out this quarter circle into a large triangle. Heat a little ghee in a skillet. Put … Read more
For the oatmeal omelet with mushroom filling, mix oatmeal with the oat milk and let it swell for about 30 minutes. Chop shiitake mushrooms, onions and garlic. Wash and cut Chinese cabbage into noodles. For the filling, heat sesame oil in a pan and sauté mushrooms until they begin to brown. Add onion and garlic … Read more
Pasta dishes are always a good idea! Make a marinade from the ingredients listed. Cut the turkey and pork into fine strips about 5 mm wide and marinate for at least 1/2 hour, but better 2-3 hours. Rinse the peppers, cut them in half and remove the seeds. Remove peel from carrot and onion and … Read more