Preparation (about 55 min): Rub zucchini and melanzane well with kitchen paper, cut in half lengthwise and slice. Sauté the vegetables in hot olive oil with the rubbed oregano and then cool. Fry ciabatta cubes with peeled and finely diced garlic in hot olive oil, add thyme and cool. Season with salt and pepper. Cut … Read more
For the winter soup, cut the Chinese cabbage into fine strips, dice the apple and parsley roots. Finely chop the onion and garlic cloves. Heat ghee in a saucepan, fry spices very briefly so that the cinnamon does not burn. Add garlic and onion. When the fragrance rises, fry the vegetables for 1 to 2 … Read more
For the cabbage sprouts with bacon, first clean the cabbage sprouts and cut them up if necessary, depending on their size. Blanch in boiling hot salted water for 3 minutes and quench in ice water. Finely dice the bacon and the onion. Fry the bacon without fat in a large enough pan. Add the onion … Read more
For the tomato relish, rinse the tomatoes, quarter them and remove the stalks. Peel and dice the onions and garlic. Heat oil and sauté onions and garlic until translucent. Rinse chili peppers, slice lengthwise and remove seeds. Cut the peppers into rings. Add to the saucepan with the tomatoes and sauté, stirring, until soft, about … Read more
For the spring spread, dice the vegetables as small as possible and finely chop the chives or wild garlic and mix with the cottage cheese. Season with salt and a little pepper.
Whip sugar, cinnamon, egg whites and saffron together until very stiff. Mix egg yolks with a little bit of stiff egg whites, vanilla sugar, grated orange, and sifted flour well and fold into the remaining egg whites. Fill a gratin dish finger high with milk and fold in a little sugar. Place large dumplings of … Read more
For the beef steak with spinach leaves and potato wedges, first prepare the potato wedges. To do this, peel the potatoes and cut them into wedges or eighths. Cook in hot salted water for about 6 minutes. Drain and leave to cool slightly. Mix in a bowl with olive oil, salt and some white pepper. … Read more
Drain the yogurt. Now whip the yogurt, sugar and ground saffron until the mixture is smooth and creamy. Pour into a large enough bowl and garnish with the pistachios. Refrigerate until the mixture is firm. Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
Heat the beef broth and season to taste with salt, pepper and balsamic vinegar. Squeeze the gelatin soaked in cold water well and dissolve in the hot beef soup. Cut the beef into cubes or strips. Pour some jelly into a terrine mold. Put meat in it, then pour some jelly again and let it … Read more
For the potato-leek strudel, fry the diced bacon in a little oil. Fry the sliced leek, ham and potatoes. Season with salt, pepper and nutmeg and let cool. Mix sour cream and eggs with mass. Roll out the puff pastry, spread the filling evenly on it and roll it up – brush with egg and … Read more