For the carrot-hazelnut cake, start by greasing the pan and sprinkling with hazelnuts. For the dry mixture, grate 200 g of carrots coarsely and mix with hazelnuts, cornstarch and baking powder. Peel 150 g of carrots, cut into small pieces and boil until soft, then puree in a food processor. Then add the marzipan and … Read more
Make penne al dente in enough boiling salted water, drain. In the meantime, melt butter in a fondue pot, then add Gorgonzola, Vacherin and Raclet cheese in batches and melt. Finally, fold in Parmesan cheese and season with pepper and very little paprika. Arrange penne on plates and pour the four-cheese sauce over it Form. … Read more
For the chicken wrap, wash and dry the chicken fillets, cut into small pieces, salt, pepper and fry in a pan with oil. Grate the carrots and cut the bell bell pepper into small pieces. For the sauce, simply crush the garlic, stir it into the yogurt, add salt and pepper. Top the wraps with … Read more
If necessary, remove the outer leaves from the chicory, following carefully cut out the bitter core wedge-like with a sharp kitchen knife, rinse the chicory. Steam in a little water, to which you have added salt and juice of one lemon, in about 10 minutes until soft. Next, remove the chicory from the liquid, the … Read more
Shorten asparagus spears by 2 to 3 cm, peel lightly if necessary. Place in water with juice of one lemon for three to four minutes to prevent discoloration. Cook in a little salted water with half the butter and sugar until just tender. Cut off the lower part of the asparagus spears (about one third) … Read more
For the honey-ginger wings, pour the olive oil into a bowl and add all the spices and honey one by one. Using a cooking brush, coat the wings well and then place them in the bowl in the broth for 20 minutes. Heat some olive oil in a non-stick pan and fry the wings on … Read more
For the wild garlic dumplings, cream the fat with the eggs. Season with salt, pepper and nutmeg. Mix with wild garlic, garlic and curd cheese, finally add the breadcrumbs and let stand for 10 minutes. For the sauce, heat the flour dry (lime), pour in milk and simmer a bit. Stir in the sheep’s cheese … Read more
Remove the peel from the asparagus spears, cook in salted water until al dente, drain, pat dry and cut into pieces. Mix eggs and add tarragon and parmesan and season. Sauté the asparagus spears and spring onions in oil, pour the egg mixture on top and cook over medium heat. When the mixture has set, … Read more
Heat 20 g of butter in a frying pan and toast the nuts in it. Turn several times. Remove the pan from the heat and let the nuts cool down. Peel and press the garlic. Wash the chives, drain well and cut into fine rolls. Finely chop the cooled nuts. In a bowl, cream the … Read more
For the pizza sticks, put the flour in a bowl and make a well with your fist. Crumble the yeast into the water, add salt and sugar and mix. Pour the yeast-water mixture into the flour well. Cover the bowl with a damp tea towel, and let rise for about 20 minutes. Knead the dough … Read more