Slowly sauté the onion in the fat until soft. Add the garlic and spices and sauté briefly. Add the lentils and chickpeas and sauté briefly in the fat. Extinguish with water and bring to a boil. Cook on low heat for 1/2 hour. Possibly add a little more water. The sauce should not be too … Read more
For the gooseberry cake, stir the gooseberries yolks, sugar, butter until thick and creamy, stir in milk and flour (add flour sifted with baking powder to the batter) well. Whip egg whites to egg whites and gently fold into batter. If you don’t want to use so much yolk, just use a little more milk. … Read more
For the Bierkrapferln with curd filling, bring beer, salt and butter to the boil. Sprinkle in flour and roast the mixture especially well. Then stir in the eggs. Allow the mixture to cool and arrange the doughnuts on a greased baking tray using a piping bag. Bake in the oven at 220°C until golden brown. … Read more
Cut the goat cheese into finger-thick slices. Season with pepper and coat in bread crumbs. Roast in a frying pan with olive oil on both sides for 2 min each. Pluck all kitchen herbs from the stems, rinse and spin dry. Add balsamic vinegar, chestnut honey, olive oil, crème fraîche in a screw top jar … Read more
For the nectarine melon jam, cut nectarines and melon into small pieces and bring to the boil with preserving sugar. Let simmer for about 15 minutes. Make a jelly test. Fill into hot rinsed jars, sterile.
For the crumb pudding – drunken capuchin prepare quick sponge cake. Mix yolks, sugar, vanilla sugar and rum. Mix crumbs and nuts and fold in. Beat the snow and fold in. Bake at 180 °C for approx. 30 minutes (test with chopsticks). Bring all ingredients to the boil and pour over the cake while still … Read more
For the Serbian pike perch, first prepare the seasoning paste. To do this, process all ingredients in a mortar to a creamy mass. Wash the pike-perch fillet, dab dry with kitchen roll, divide into pieces and cut finely approx. 5 mm deep on the skin side with a razor blade. Rub the fillets vigorously with … Read more
For the chocolate salami, first melt chocolate and butter to about 40 °C. Mix in Cointreau, hazelnuts, cookie remnants and cranberries and leave to cool in the refrigerator. When the mixture has the right semi-solid consistency, form a sausage and let it harden, wrapped in foil. Leave any slight unevenness as this gives the sausage … Read more
A delicious mushroom dish for any occasion! Poulard rinse, dry and carve into eight parts. Rub with salt and place in a large enough bowl. Lightly crush juniper berries and mix with allspice seeds, dried mushrooms and bay leaves. Clean, rinse and chop the greens. Peel garlic and cut into thin slices. Spread the herb … Read more
Cut the cabbage head into quarters or sixths. Do not cut out the stalk completely, so that the leaves still have cohesion. In a pot of water or soup, season with salt, sugar, caraway seeds and a dash of vinegar, bring to a boil and cook the cabbage pieces until tender, about 20 minutes. Remove … Read more