For the Cointreau soufflé, separate the eggs. Mix the yolks well with the sugar and vanilla sugar and then sift in the flour. Bring the milk to the boil in a saucepan and add to the yolk mixture, stirring constantly. Bring the mixture to the boil again while stirring and add the butter and Cointreau. … Read more
For the herring salad, fry lean streaky bacon over low heat. Add finely diced green beans and red bell pepper, sauté for a few minutes, turning. Deglaze with water or possibly vegetable soup. Cover and simmer on low heat for 8 minutes. In the meantime, steam peeled, hard boiled, diced potatoes with diced onions in … Read more
Peel and chop the onion and apple. Roast the onion cubes until they are golden brown. Lightly roll together with the lard and fat for about 15 minutes, pour into earthenware jars, cool and tie with parchment paper. Store in a cool place.
(*) Enough for about twenty to twenty-five pieces. Cream butter and sugar until creamy. Season with the scraped vanilla and salt. Fold in the egg yolks until smooth. Add the flour through a sieve and knead into a smooth shortbread dough. Press the dough flat and chill in the refrigerator for at least 120 minutes, … Read more
For the spelt waffles, mix all ingredients and let the dough rest for 10 min. Bake in a waffle iron until done. Pile the spelt waffles on a mountain and serve with cranberries or another sour jam.
For the plum jam, lightly toast the walnut kernels without fat, sprinkle with sugar and heat until the sugar melts and caramelizes to a light brown. Wash, pit and quarter the plums. Mix fruit pieces, sugar and juice of one lemon and cook on stove, stirring, for four minutes. Finally, add the plum brandy and … Read more
For the liver cheese rolls with mustard pickles, radishes and blue cabbage sprouts, spread the liver cheese slices on a clean work surface, place the mustard pickle slices on top and cut off exactly the length and width of the mustard pickles (liver cheese and mustard pickle should have exactly the same surface). Using scissors, … Read more
Have fun preparing this mushroom dish! Blanch (scald) the glass noodles and mushrooms separately and soak for half an hour. In the meantime, finely slice the fillet, rub well with salt and half of the cornstarch, drizzle with a third of the soy sauce and cook in the refrigerator for half an hour. Rinse and … Read more
For the Asian-style egg noodles, cook the noodles in salted water according to package directions. Roughly chop the leek and spinach. Heat oil, add vegetables and sauté briefly (leeks first). Beat eggs, add and sauté briefly. Add the noodles and fry again briefly. Season with soy sauce, salt, coriander and chili and serve the egg … Read more
Cut bacon into cubes, fry. Pour in milk and let it get hot. Beat eggs with flour until smooth, pour into hot bacon milk and bring to boil while stirring until creamy. Season with pepper, salt, nutmeg and Maggi seasoning. The egg custard should be stiff enough to not run off the bread. It tastes … Read more