Peel and finely dice the onions. Rinse the mint, spin dry, set aside a few leaves for decoration and chop the rest. Finely chop the raisins. Roast the pine nuts. Heat 1 tablespoon olive oil in a saucepan and sauté the onions for about 3 minutes until translucent. Add long grain rice, raisins and saffron … Read more
Brown ground beef in hot oil until crumbly. Season heartily with paprika, salt and pepper. Remove from the frying pan. Sauté onion rings and celery slices in drippings. Add paradeis pulp, sour cream, clear soup and ground beef and bring to a boil once. Fold in parsley leaves and season the dish with salt, bell … Read more
*8-10 servings as part of the fondue party Cut the pork, veal and beef fillet into narrow slices. Skin the duck breast, remove fat and tendons, and cut into narrow slices. Parry the chicken breast and cut into narrow slices. Arrange the meat on a platter and refrigerate until ready to serve.
For the potstickers, peel the potatoes, cut into quarters and boil in salted water for about a quarter of an hour until soft. Strain and pass through the potato press. Stir flour, semolina, salt and egg into the potatoes. Mix curd, sugar and sour cream with the yolk. Roll out the dough thinly on a … Read more
First, finely chop the parsley. Squeeze the lemon and collect the juice. Mix well curd cheese, crème fraîche, horseradish, chopped parsley, mustard, lemon juice, salt and pepper. Spread out the ham slices and place the filling on top. Roll up and serve the ham rolls.
Perhaps your new favorite bean dish: Rinse the beans, peel, cut each according to preference or whole. in the boiling salted water savory form, cook the beans. Put 30 g of butter in a casserole. Dice the smoked meat and onion, add a few cubes to the casserole dish and sauté until soft and translucent. … Read more
A delicious mushroom dish for any occasion! Mix well the rotten venison with soaked, well crushed bread, eggs, breadcrumbs and ground spices. If you don’t have a mortar, grind the spices in the following way: The spices in a plastic bag form and with a hammer or the back of a knife small break up. … Read more
For the gingerbread mousse, first melt the couverture over a water bath. Soak the gelatine in cold water. Cut the gingerbread very finely. Beat the eggs and egg yolks with the sugar, vanilla sugar and gingerbread spice over a warm water bath. Then beat in a cold water bath until fluffy. Stir in the chocolate … Read more
For the matie salad in juniper sauce, cut the spring onions into 2 cm pieces. Quarter the apples, core them and divide them into not too narrow wedges. Crush the juniper berries in a mortar and roast them in a saucepan without fat over medium heat for 1 minute. Add oil and sauté apples with … Read more
For the fish in potato crust, peel and finely dice potatoes and onion. Mix with remaining ingredients, except fish and butter. Place fish in a small buttered baking dish and cover with potato mixture. Bake the fish in potato crust in the preheated oven at 210° hot air for about 30 minutes until the crust … Read more