Caigua

Cut the top of the caiguas and remove the seeds (as for stuffed peppers). Soak the caiguas in warm water to soften them a little (about 10 min). Soak the toast in a little bit of condensed milk. Sauté the meat and the onion, season with salt and pepper and add the 3 tbsp of … Read more

Currant Sorbet with Sec

Crush the blueberries in a hand mixer. Bring the water to a boil with the sugar and cool. Mix the blueberry puree with the lauter sugar, red wine, liqueur and the juice of one lemon. Spread the whole through a sieve. Fill the quantity into an ice cream maker and stir. Towards the end, add … Read more

Braised Veal Shank with Turnips

Cut peeled butter beet into large cubes. Cut prepared leek into 2 cm long pieces. Dip tomatoes in boiling water, skin, coarsely chop. Roughly dice onions. Heat 2 tbsp. oil in a casserole, sauté turnips and leeks on 2 or automatic heat 4 to 5, stirring, then remove and set aside. Heat the remaining oil, … Read more

Winter Barbecue – Barbecue Stew

For the winter barbecue, pre-cook the stilt. To do this, place the knuckle in a pot with hot water – the knuckle must be completely covered with water. Season with the whole onion, caraway seeds, bay leaf, thamian, 3 peeled, halved garlic cloves, peppercorns and plenty of salt. Simmer the knuckle of pork in this … Read more

Hawaii Smoothie

For the Hawaiian smoothie, first peel all the fruit and remove the core. Then cut everything into pieces and blend well in a blender. At the end, add a little water if necessary to obtain an optimal consistency for the Hawaiian smoothie.

Stuffed Tomatoes in Batter

Immerse tomatoes in boiling water for a few seconds, peel off skin but do not remove stem. Cut a lid off each and scoop out tomatoes with a small spoon. For the batter, mix flour with water until smooth, add melted butter, egg, garam masala and salt. Blend until smooth. Pour into a small bowl … Read more

Brasato Al Chianti

Place beef roast in a large enough bowl. Mix together the celery, celery, carrots, onion, minced garlic clove (not pressed), rosemary and thyme, spreading the whole evenly over the meat. Pour Chianti over the top, marinate until at least halfway up the meat and with the lid closed in the refrigerator for one night. Turn … Read more

Tomato Mozzarella Tower with Basil and Arugula

For the tomato mozzarella tower, first slice the mozzarella, lightly salt, pepper and drizzle with a little olive oil. Wash tomatoes, cut into thin slices, salt, pepper and sprinkle with vinegar. Place everything in layers to form a tower. Prepare a marinade with olive oil, lemon juice, salt and pepper and marinate the washed arugula … Read more

Spaghetti Puttanesca

Sauté the onion, garlic and anchovies in oil. Add the paradeis pulp and the tomatoes, salt and sugar and cook for 15 minutes with the lid closed. Then add the capers and the olives and stew for another 10 minutes in the open pot. Before serving, add the parsley, season strongly with salt and freshly … Read more

Eggplant Ragout with Almond Sauce

Peel and chop the onion. Melanzane rinse, clean and cut into coarse cubes. Fry in hot oil and season with salt and pepper. Add onion cubes and sauté briefly. Halve chili pepper, remove seeds, cut into tender strips. Fry almond kernels in a coated frying pan. Add turmeric, juice of one lemon, coconut milk and … Read more