Prepare the fish according to the 3-S system. In an ovenproof clay or glass dish with a suitable lid, put the light butter and the finely chopped root vegetables and heat. Pour in the fish and cook in its own juices or add a cup of liquid (water, white wine) for half an hour on … Read more
A delicious mushroom dish for any occasion! Clean or peel vegetables and potatoes and cut kohlrabi, carrot, potatoes and cauliflower into coarse pieces or cubes, quarter navettes. Season rabbit legs with salt, season with pepper. In a casserole with olive oil, brown the legs all over. Remove, set aside with lid closed. Vegetables and potatoes … Read more
For the rice salad, add the rice to boiling salted water and cook until done, about 15 minutes. Drain the rice, rinse with cold water and let dry. Prepare a mayonnaise with egg yolks, salt, sugar, mustard, lemon juice and oil, season with curry (add the oil drop by drop). Remove skin and bones from … Read more
Soak chickpeas in sufficient water for at least 12 hours, preferably 24. Then pour off the water and cook the chickpeas in fresh water for about an hour until al dente. Either run the drained chickpeas through the finest disk of a meat grinder or blend them in a food processor. Chop the onion, garlic, … Read more
Syrup: The sugar is dissolved in the water and boiled until completely dissolved. Then add the freshly collected woodruff leaves (mass of your choice), let everything bubble together from new and then cool. Then you pass the woodruff syrup through a sieve and you can keep it in a sealed jar in the refrigerator. Foam: … Read more
Whip egg whites with sugar, salt and vanilla sugar until foamy. Whip the cream until not too stiff. Carefully mix together the cream and egg white mixture. Fold in flour. Fill the mixture into a piping bag and pipe small, elongated biscuits onto a prepared baking tray using a smooth piping nozzle. Keep enough space … Read more
The salted veal tongue is available at many butchers already cooked, so you have no trouble – should he have only beef tongue in stock, you can also use this. Of course, this is not cut lengthwise like the much smaller veal tongue, but diagonally into narrow slices! Soften the lentils the day before, covered … Read more
For the Moroccan plum chutney, bring all ingredients to a boil in a large pot. Reduce heat and simmer for 2-2 1/2 hours, until furrows are left when stirring slowly with a wooden spoon. (There should still be some liquid left thoughm as the chutney will continue to dry out in the jars). Stir gently … Read more
For the tartelettes with vanilla cream, mix the ingredients into a shortcrust pastry and let it rest in a cool place. Roll out the dough thinly, cut out circles and place them in tartelettes molds or on an inverted silicone mold (for me it was a small Gugelhupff mold). Bake at 180 °C and let … Read more
Mix the mascarpone with the sugar and vanilla sugar. Place a layer of biscuits in a square mold. Mix the espresso with the alcohol to taste and drizzle the biscuits with some of this mixture. Spread mascarpone cream on top, cover again with biscuits and drizzle. Continue like this until all the ingredients are layered. … Read more