For the poultry sausage salad, cut the poultry sausage into fine strips about 1.5 cm long. Dice the cornichons very finely. Mix all ingredients with the mayonnaise and season to taste. It goes well with fresh bread.
Burn 1, 5 kg of coal briquettes. Rinse the ducks well, rub them dry and remove the fat glands on the rump. Season each inside with salt and stuff with thyme and an onion cut in half. On the coals, sear the ducks in a 12-inch Dutch Oven on all sides until they begin to … Read more
1. rinse the ready-to-cook chicken breast fillet, dry it, season it heartily with salt, pepper and herbs de Provence. 2. heat the clarified butter in a frying pan and roast the chicken breast fillet in it, remove and keep warm. Remove the peel from the onion, chop finely, add to the remaining frying fat and … Read more
Cut the cheese into fine strips and the peeled apples, from which the core has been removed, into cubes and sprinkle with a little bit of lemon juice on the spot. Rinse the grapes thoroughly and cut them in half. Mix the dressing with the apple cubes, cheese strips, nuts and grape halves and season … Read more
Strain the flour into a suitable bowl, add salt and gradually the egg yolks mixed in cow’s milk. Beat the dough with a mixing spoon until it is smooth and bubbly. Cut the bread rolls into small cubes, fry them in fat and mix them into the dough after they have cooled down. Leave to … Read more
Separate the chard leaves and blanch briefly in salted water. Put four nice large leaves aside, cut the rest into narrow strips. Finely dice the onion and sauté in butter. Cut the mushrooms into thin slices and add them to the onions with the tsp of sambal manis, the chard strips and the finely chopped … Read more
Chop the sage leaves. Sauté briefly in the butter (liter). Cool slightly. Preheat the stove to 200 °C. Score the pork tenderloin lengthwise a good 2/3 deep, unfold and pat evenly tender flat under plastic wrap with a rolling pin. Cover with the Parma ham slices. Spread the sage on top. Roll up the fillet … Read more
Finely grate the brown bread, add sugar and moisten the mixture with Madeira. Mix thoroughly with redcurrant jelly and finely chopped candied lemon peel. Pour alternating layers of bread mixture and whipped cream into tall dessert glasses, top with whipped cream and decorate with a dab of currant jelly.
Winter wonderland at the Christmas bakery plate! A Christstollen filled with wonderful marzipan, aranzini and more, covered with a thick schickt of sugar! This is what Christmas feels like! To make the Christmas Stollen, first dissolve the yeast in the lukewarm milk for the dampfl. Mix with the sugar and 2 tablespoons of the flour. … Read more
Zucchini first cut into slices, then into fine sticks. Chop the onion and garlic. In a frying pan, heat the oil, fry the zucchini, onion and garlic, season with salt and pepper. Chop the chives, mix the eggs with the milk, season with salt and pepper. Stir in half of the chives. Pour the egg … Read more