Make the potatoes with the peel and cool. Remove the peel from the cooked potatoes and grate them with a rösti grater. Mix the sour cream with the chives and season strongly with salt and freshly ground pepper. Divide the grated potatoes into four parts and fry four small rösti in a small frying pan … Read more
For the apple tart with raisin curd, knead together fat, flour, egg yolks, sweetener and baking powder. Refrigerate for 30 minutes. Roll out the dough and line a tart pan (260 mm ø) with it. Pre-bake in the preheated oven for 10 minutes. Peel and pit apples and chop into wedges. Mix sweetener, curd cheese, … Read more
Bring milk and water to a boil, add garlic, Jerusalem artichoke and leek and make 20 min. (Attention: likes to boil over !!). Then whisk until smooth and cool a little bit. Add pepper, cheese, egg yolks and nutmeg, whisk egg whites until stiff and fold in precisely. Immediately fill into well-buttered souffle dishes. Bake … Read more
Clean kohlrabi and remove peel, cut tender leaves into very fine, short strips and reserve. Divide peeled tubers into 8 or 10 wedges, depending on size. Lightly break edges of kohlrabi wedges with small kitchen knife. Cover the cut kohlrabi and the leaf strips with water, add salt, pepper, a little sugar and two thirds … Read more
Coarsely peel apples and sprinkle with the juice of one lemon. Mix curd cheese with milk, honey and nuts, sweeten with a little sugar if necessary. Mix oat flakes and flax seeds, stir into the curd with the apples and serve.
For the breakfast porridge, bring the milk to the boil, add the cinnamon and then stir in the oatmeal. Allow to thicken briefly while stirring constantly. Then add chopped or grated fruit (e.g. banana, apple, kiwi) and raisins.
Boil the potatoes with skin, peel and mash them coarsely with a fork. Peel the melanzani and cut into cubes. Fry the cubes in floating fat until golden brown and drain. Now mix the vegetables, the spices and the yogurt to obtain a paste-like filling. After filling the tomatoes or peppers, do not forget to … Read more
A great pasta dish for any occasion: Light sauce binder Sweet paprika Black bell pepper Pepper. Put the pasta in enough boiling salted water form and simmer for 7-ten minutes. Clean and rinse the Brussels sprouts and steam in a little salted water for 5 min until tender. If you are using frozen Brussels sprouts, … Read more
For soparnik first knead the dough together soft but compact and set aside for 2 hours. Divide the dough in two and roll out on a floured surface (a large, round cutting board is best) in a circle (about 2-3 mm thick). Cover the second dough with a cloth to prevent it from drying out … Read more
Perhaps your new favorite bean dish: Ven Pongal is the South Indian version of Kichdee, but it is spiked with cashews, crushed black peppercorns, cumin and ginger. Just before serving, usli ghee is stirred into the porridge, which mellows the spices and gives the dish a very delicate flavor. Although “Ven Pongal” is prepared in … Read more