For the sauce, mix the mustard, sugar and vinegar with a mixer until creamy. Add the pepper and gradually add the oil, stirring continuously. If the sauce is too thick, you can thin it with a little white wine. Finally, fold in dill and season to taste. Chop the leek, chop the parsley and chives … Read more
Rinse the melanzane and cut in half lengthwise. Place halves cut-side down on a board and cut lengthwise into fans about 1 cm thick so that the melanzane still holds together at the stem end. Rub a large, ovenproof gratin dish with the garlic clove and brush with a tbsp of olive oil. Place the … Read more
For the birthday cake wine barrel beat the eggs, powdered sugar and vanilla sugar until foamy. Then stir in the oil and eggnog alternately. Sift flour with cocoa and baking powder and stir in. Pour the batter into 2 16 cm diameter cake pans and 2 18 cm diameter cake pans and bake at 180 … Read more
Remove seeds from peppers, cut into small cubes and blanch briefly. Soak gelatine in cold water. Halve or quarter cherry tomatoes. Roughly pluck basil and rinse. Roast pine nuts. Cut one trout fillet into cubes about one centimeter in size. Cut off the other fillet and mash together with the yogurt. Add sour cream, curd … Read more
For the hamburger buns, mix the flour with the dry ingredients in a bowl. Heat 160 ml of water in a saucepan and melt the butter in it. Remove from the heat and add the milk. Allow to cool to lukewarm (about 50 degrees). Add to the flour and knead (preferably with a food processor). … Read more
Cut the beef fillets into strips. Finely dice the onion, cut the pickles and mushrooms into slices. Fry the beef strips in a little oil and remove from the pan. Now briefly fry the onion with the mushrooms and sprinkle with two tablespoons of flour. Deglaze with the soup and bring to the boil. Stir … Read more
For the Christmas seasoning paste, first peel and press the garlic clove. Mix all the ingredients together and blend well to make a uniform seasoning paste. Season to taste.
Slightly carve the chestnuts on their front side and place them next to each other on a baking tray. Roast in the oven at 175 °C for 10 minutes until the shell cracks slightly. Remove them from the stove and remove the skin, i.e. the outer brown skin and the inner fine skin. Layer the … Read more
For the truffled pheasant breast, use a very sharp knife to cut a thin pocket in the pheasant breast. Salt and pepper the meat. Push the shaved truffles and cheese into the pocket and reseal the pheasant breast with a toothpick. Season with salt and pepper. For the couscous, bring a cup of water with … Read more
For stuffed grape leaves, precook the rice for half the indicated cooking time. Rinse the stuffed vine leaves well. Coarsely chop pine nuts, almond flakes, raisins and apricots. Finely dice onion. Heat oil in a pan and sauté onion until translucent. Add almonds, pine nuts, raisins, apricots and spices and continue to fry, stirring, until … Read more