Heat the butter and sauté the carrot and potato cubes in it. Season with salt, pepper and sugar and pour the clear soup. Cook everything for about half an hour with the lid on. Mash the vegetables and add the sparkling wine. Whip the cream until stiff and stir it in. Stir carefully so that … Read more
For the radish salad, cut the radishes into fine slices, chives into rolls. Mix the yogurt and the other ingredients to a marinade. Mix the radish salad and sprinkle with ground pepper.
In this recipe, the macaroons are dried rather than baked at relatively low heat: they stay nice and white and fluffy (hence ‘baiser’). About the baking time you can control the consistency well. However, this does not make them very durable. Cover the baking tray with parchment paper, preheat the stove to 150 °C. Whip … Read more
Rinse the chervil leaves, pluck, dry well and chop in a universal chopper, mix with 50 g of softened butter with a mixer. Leave the chervil butter to cool. Rinse and clean the chanterelles. Peel and dice the onion. In a wide saucepan, sauté the onion cubes in 20 g butter for 2 min until … Read more
For the quick chocolate apricot cake, first melt the chocolate slowly in the oil and allow to cool. In the meantime, sift together the flour, baking powder, powdered sugar and vanilla sugar. Wash, halve and pit the apricots. Now mix the chocolate-oil mixture well with the sour cream and then briefly stir in the eggs. … Read more
Crumble the yeast and mix into the lukewarm water. Put the flour and yeast water in a large enough bowl and mix thoroughly. Add the butter and knead into the dough, seasoning with salt in between. Let the dough rise at room temperature for 3/4 hour with the lid closed. Divide the dough into 10 … Read more
Briefly rinse the different types of meat, dry them and cut them into bite-sized pieces. Fill everything separately into small bowls. Pour white wine into the fondue pot. Heat it on the stove. Pour in the spices tied in a linen cloth and cook. Toast the rye toast (reserve 4 slices) to your liking. Quarter … Read more
A bean recipe for every taste: Cut asparagus spears into 3 cm long pieces. Season 250 ml water with sea salt, 1 pinch of sugar and juice of one lemon. Soften asparagus sections in it in 25 min. Puree. Strain through a sieve. Mix in whipped cream, crème fraîche and egg yolks. Strain again, season … Read more
For the chocolate honey cake, preheat the oven to 180º C hot air. Bring the butter and honey to the boil briefly and then leave to cool. Stir in eggs, spice, cocoa and lemon juice. Sift the flour and baking powder, mix with the almonds and knead into the honey mixture. Finally, add the candied … Read more
A delicious recipe for the asparagus season: While the asparagus spears are cooking, make the eggs 6 to 7 min not too hard, rinse and remove the shell. Juice of one lemon and oil in a small baking bowl form, add salt and pepper and whisk until creamy. Chop the parsley, perhaps blanch (scald) the … Read more