Clean, rinse and cut the snow peas in half diagonally. Peel and clean the carrots, cut them in half lengthwise and cut into bite-sized pieces. Cook sugar snap peas, carrots and peas in order in boiling hot salted water until al dente. Drain, rinse in ice-cold salted water and drain. Dry the veal cutlets and … Read more
For the boquerones fritos (fried anchovies), remove the anchovies from the brine and dab them on paper towels. Turn them in flour, pressing the flour lightly. Gently shake off excess flour. Heat oil in a saucepan and deep-fry fish in it for 5 minutes until golden brown. Lift out with a perforated ladle and drain … Read more
For the fruit yogurt, mix all the ingredients together and finally drizzle the Amarena juice over it.
Sauce: Heat oil in a frying pan, sauté onion and garlic. Add tomatoes and sage, season, bring to a boil. Reduce temperature, simmer sauce with lid on for about ten minutes. Remove lid, simmer until a slightly thick sauce is formed. Remove frying pan from the plate. Cover meat patties with ham, roll up, secure … Read more
For the onion roast, cut the onion into fine rings and fry in hot oil until swimmingly crisp. Remove with a slotted spoon and drain on kitchen roll. In the meantime, pound the meat, score the edges and season with salt and pepper. Dip one side in flour and place this first in a frying … Read more
For the muesli roll with banana-strawberry spread, mash banana with a fork, mix with lemon juice, finely chopped strawberries, ricotta, walnuts and cinnamon. Cut the cereal rolls in half, spread thickly and garnish with a few pieces of fruit if desired. .
For the semolina flummery, bring milk with sugar, vanilla sugar and vanilla bean pulp to a boil. Sprinkle in the semolina, stirring constantly, and simmer gently over low heat for about 5 minutes, then allow to cool. Soak gelatine in cold water, whip cream until stiff. Dissolve gelatine in a little rum or lemon juice … Read more
Place cuffs of double-layered parchment paper around small glass soufflé molds (or glass dishes, capacity approx. one-eighth liter). They should extend about 5 cm beyond the edge of the mold. Attach cuffs to top and bottom with tape or paper clips, if necessary. Pre-chill ramekins in freezer. Soak gelatin in cold water. Place egg yolks … Read more
Melt the light butter in a pan. Add the raw sugar, honey and salt. Remove from heat, mix well and add the remaining ingredients. Spread the mixture about 1 cm thick on a baking tray and press it down (ideal tray size when preparing with 200 g butter: 29 x 43 cm). Next, bake in … Read more
Bring milk, butter and a pinch of salt to a boil. Mix flour with polenta flour and boil down, stirring constantly. Boil briefly and then let stand on the edge of the stove, without stirring, for about 12 minutes. Arrange the boil, lard (baste) with plenty of brown butter and sprinkle with cinnamon sugar. Serve … Read more