For the pita bread, put flour, baking powder, salt and pepper in a bowl. Add the butter (in pieces) and crumble with the flour. Add enough water to make a thick paste. Knead well, refrigerate for 30 minutes, then roll out to about 1/2 cm thick. Cut out with a glass (about 6 cm). Heat … Read more
1. chop kitchen herbs: Dry the washed herb leaves well and chop them into small pieces with a heavy kitchen knife. Susanne Vössing’s unit of measure: There must be enough to fill a small espresso cup (90 ml). Cover the cup airtight with plastic wrap, set the culinary herbs aside. 2. clean the monkfish: Rinse … Read more
Clean the leeks, rinse well and cut into fine rings. Remove the skin from the garlic and chop finely. Cut bacon in half, fry until crisp and remove. Roast the fat in coarse flakes in the bacon fat with 2 tbsp. oil for about 5 minutes. Sauté garlic, season, remove. Cool. Add 2 tbsp. oil … Read more
For the dough, separate the eggs. Beat the egg whites with a pinch of salt and the powdered sugar until stiff. Mix the egg yolks and cream and whisk until frothy. Now add the milk, pour the beaten egg whites and the yolk milk into a bowl, mix the two together and gently fold in … Read more
Clean cauliflower. Wash. Cut into roses. Make in lightly salted water 10 min. Drain. In the meantime, heat the fat for the sauce. Sprinkle in flour. Pour in milk. Season with garlic powder, salt, pepper and thyme. Make 7 min so that the flour is cooked. Break tuna into bite-sized pieces. Form into the sauce. … Read more
Set aside 2 to 3 tarragon sprigs for garnish. Pluck the remaining leaves from the branches. Remove the skin from the shallot and chop finely. In a medium frying pan, sauté in the hot olive oil until light yellow. Extinguish with the Noilly Prat and turn down for 2 to 3 minutes. Pour in the … Read more
For the Jerusalem artichoke salad with mustard vinaigrette, peel the Jerusalem artichoke tubers and boil them for 7-10 minutes in lightly salted water until soft. In the meantime, chop the mustard pickles into small cubes. Slice one-third of the tomatoes and cut the rest into medium-sized pieces. Finely chop the parsley. Cut the crab meat … Read more
For the orange marmalade, peel the oranges and cut the peels into thin strips (1-2 mm thick). Dissolve granulated sugar in 250 ml of water and simmer the peel strips in it for about 2 hours until soft under observation, add water if necessary, stir from time to time, sugar should not caramelize. Puree the … Read more
Sort out beans, soak for 12 hours or overnight. Strain beans and cook according to package directions. Drain. Peel onions, slice thinly, chop parsley. Season beans and onion in a salad bowl with vinegar and oil, pepper and salt and mix well.
For the winter barbecue caramelized bananas, first prepare the caramel. To do this, melt the butter in a saucepan and stir in the sugar. Allow to caramelize over low heat. Stir in the orange zest, spread on a baking sheet and let set. Break the caramel into smaller pieces and grind in a food processor … Read more