For the cereal-vegetable pan, heat the oil in the pan, then briefly sauté the cut vegetables, add a little water and continue to steam until the vegetables are firm to the bite. First steam the harder vegetables like carrots, fennel etc and then add the rest of the vegetables. Now season well, fold in the … Read more
Put well-washed fish carcasses, coarsely diced soup vegetables, halved mushrooms as well as shallots, peppercorns, bay leaf and parsley in a pot. Pour in white wine and water until all ingredients are covered. Simmer over low heat for about 30 minutes, constantly skimming off the foam. Finally, strain the stock through a hair sieve lined … Read more
Wash the carrots and remove the greens. Peel onion and cut larger specimens in half. Peel woody ends of asparagus, then cut asparagus into pieces about 5 cm long. Heat oil in a large pan and sauté carrots in it. Add water and soup and sauté for another 5 minutes. Mix in asparagus and onion … Read more
– Traders ready to cook – prepare prepare! 6 tbsp. tbsp. extra virgin olive oil 1 tsp. tsp. black pepper, f. A.d.M. Wash the cuttlefish inside and outside with care, removing any remaining skin. Remove the skin from the onion, dice it coarsely and put it in a kelomat with the spices, half a teaspoon … Read more
For the extra bruschetta, place the ciabatta on a baking sheet with baking paper to bake by itself, brush the top with a thin layer of olive oil and sprinkle with dried herbs, such as rosemary and basil. Then bake in the oven according to package directions. For the topping, chop small cherry tomatoes to … Read more
Sift flour and salt into a suitable bowl, add butter in flakes. Make a bulge in the dry ingredients, add milk and water all at once. Use a kitchen knife in cutting motions to make dough. Shape dough onto a lightly floured surface and knead lightly. Knead dough into a ball, shape onto a greased … Read more
1. herb paste Whisk all ingredients in a hand mixer to a homogeneous paste. 2.clean fish fillets (without skin !), divide into 4 equal parts and coat with the herb paste from all sides. Marinate for 15 to half an hour. õ. Preheat stove to 425 (220) degrees. Arrange in a shallow baking dish in … Read more
Peel cucumber, cut in half lengthwise and remove seeds. Blend shallot, vinegar, garlic and whipping cream in a hand blender and leave to cool. Cut 1/4 of the cucumber into small cubes, the rest with the garlic puree in the hand mixer form and also grind. Season with salt and pepper. Arrange soup in 2 … Read more
Peel root vegetables and cut into approx. 1 x 1 cm cubes. Finely dice onion and garlic. Preheat oven to 180 °C. Season the goose legs with salt and pepper all over, sear in a heated tajine (or pot/pan with lid!) with a little oil on both sides. Remove and set aside. Roast root vegetables … Read more
Of course, the piece of venison does not smoke from just looking at it. It’s your turn to add something to it. So you decide on pepper ham because you like it fiery. Good. With five grams of ground black pepper separately, you’re in. Pour all the spices into a saucepan and mix heartily. On … Read more