Have fun preparing this mushroom dish! Pancakes: Stir the milk and water in a baking bowl with the flour. Depending on the filling, season lightly with salt or sweeten with honey. Allow to swell for at least 45 minutes. (In the meantime, cook the filling.) Separate the eggs. Stir the egg yolks into the dough. … Read more
Cut the matie fillets into pieces and the bell pepper into strips. Stir the sour cream with the spices. Mix with the matjes pieces and the paprika strips. Arrange on lettuce leaves. Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
Remove the skin and tendons from the venison fillet, rinse under cold water, dry and season with salt and pepper. Heat oil in a roasting pan, brown the meat in it, roast in the oven heated to about 200 degrees (gas mark 3) for about 30 minutes. Remove the meat and keep warm. Pour off … Read more
Roast chickpeas and grind very finely. Fry onion and garlic in oil. Melt chickpea flour in chicken soup, add garlic, mint, onion and spices and simmer on low heat for 50 min. Drain the soup. Roast eggs in oil. Form an egg in each soup cup. Garnish with fresh mint sprigs. Barbara Furthmüller Tip: Always … Read more
Cut juicy pork into small pieces. Add to the meat the finely chopped onions roasted in fat, the caraway seeds, the crushed clove of garlic and a little bit of finely chopped dill spice and steam everything together with a little bit of beef broth or water until it is half cooked. Add the sauerkraut, … Read more
For the sweet pheasant, first prepare the filling. To do this, soak the rolls in milk, then squeeze well and pass through a sieve. Mix the room-warm butter with eggs until creamy, add salt and pepper and mix with the bread mixture. Finely chop the cooked chestnuts and pistachios, and chop the almonds into sticks. … Read more
Since the artichoke hearts are used raw in this recipe, only very young ones are suitable. The best artichoke hearts found in Tuscany are the exceptionally small Morellini. They do not contain hay and their tender leaves can be eaten without any problem. Mammoli are also recommended, although they are a little larger, but without … Read more
For the chicken cutlets with cabbage, clean the cabbage head (remove outer leaves, cut away the stalk) and cut into strips about 2 cm wide. Dice the chicken fillets. Fry the onion in oil in a pan, add the chicken fillet cubes, salt and pepper. Remove the chicken from the pan. Sauté the cabbage strips … Read more
Strain the pineapple and fill up the pineapple juice with cold water to 375 ml. Bring to the boil with sugar and cornflour, stirring constantly. Add the soaked gelatin and bring the mixture to a boil briefly, then stir well and refrigerate. Cut the pineapple into small pieces, stir in the cooked pineapple pudding and … Read more
For the zucchini pasta, bring 3 liters of salted water to a boil. Cook orecchiette (pasta variety) in it until al dente. Pour into a colander, reserving some of the pasta water. Cut 200 g zucchini into thin slices and sauté briefly in olive oil in a large frying pan. Add garlic, cook until translucent. … Read more