2 to 3 tablespoons of fine flour are mixed well in 6 tablespoons of good milk and 2 egg yolks. Then add a little salt, mace and the beaten egg whites of the 2 egg whites and beat everything together until quite smooth. Then bake the omelettes. When they have cooled down a bit, cut … Read more
Season veal cutlets with salt and pepper. Remove the skin from the shallots and garlic. Heat olive oil in a frying pan, brown cutlets together with chili peppers on both sides until biting. Remove from skillet and set aside. Add shallots and garlic to skillet, sauté until well done. Tie rosemary, sage and thyme into … Read more
To make the dressing for the egg mushroom dish with lettuce, mix the vinegar with powdered sugar, tarragon mustard, salt and pepper. Add the sunflower oil and mix everything to a creamy dressing. Marinate the lettuce with the dressing. Clean the chanterelles, divide them into bite-sized pieces, cut the young onions into fine rings. Beat … Read more
1. Slightly heat 100 ml milk, let sugar and yeast melt in it. In a food processor with dough hook knead together with flour, egg yolk and butter until smooth dough. Cover and leave in a warm place for 45 minutes. For the filling, crumble marzipan. Boil remaining milk, stir marzipan in it until smooth. … Read more
For the spinach feta braids, defrost the spinach, then mix with chopped garlic, the egg and the spices. Add as many breadcrumbs until you get a mixture that is easy to shape. Finally, mix in the feta (cut into small pieces or crumbled). Cut the puff pastry into 8 rectangles. Fold each rectangle in half, … Read more
For the millet porridge with banana, boil water and milk, stir in millet, cover and let swell. After 30 minutes, mix in honey and mashed banana, serve.
For the mulled wine cupcakes, preheat the oven to 185 °C hot air. Prepare the ingredients, bring the butter to room temperature and sift the flour to avoid lumps in the batter. For the cupcakes, beat the butter with the sugar with a mixer until nice and fluffy. Stir in the spices. Crack the eggs … Read more
For the quince bread, rub the quinces with a tea towel to remove the fluff. Then wash the fruit, cut into eighths and remove the blossom end and the stem and cut out the core. Boil the quince pieces in a large pot with about 1/4 lt water until soft, then strain through a sieve. … Read more
Allow the soup to bubble up. Sprinkle in both types of corn, stirring evenly with a wooden ladle. Turn the heat down as low as possible and let the polenta simmer gently for 30 minutes, stirring frequently. Add a little more soup, depending on the desired thickness. In the meantime, prepare arugula (ready to cook, … Read more
For the Jerusalem artichoke foam soup, first boil the Jerusalem artichoke tubers with the skin. Peel the tubers, set aside two nice pieces for the chowder and cut into rough cubes. Peel and chop the onion and sauté in oil with the Jerusalem artichoke pieces. Deglaze with vinegar, clear soup and whipping cream. Stir the … Read more