For the apple compote, wash and peel the apples and remove the core. Then cut into small, bite-sized pieces. In a saucepan, sprinkle the apple pieces with cinnamon and sugar and let them sweat a bit. Then pour over the apple juice and schnapps, add the cloves and simmer gently. Stir again and again. The … Read more
Salt the water heavily and bring to a boil in a medium saucepan. Add the clarified butter and wait until it has completely dissolved. Gradually add the cornmeal, stirring well and being careful not to let the mixture stick to the bottom of the pot. After a few minutes, when the cornmeal has absorbed all … Read more
In a saucepan, saute shallots and parsnips with butter to cover. Pour in hot vegetable stock. Cook parsnips until soft and then puree with cream in a blender. Season with salt, pepper and a little lemon juice. Whip up with a hand blender. Serve in warmed plates and garnish with vegetable chips and chives. For … Read more
For the mushroom risotto, first soak dried mushrooms for one night. Strain the soaking water through a dishcloth and collect. Heat the butter, sauté the onions and garlic until soft, add all the mushrooms and continue to sauté. Deglaze with wine, soaking water and soup. Add saffron and season well. Now add the long grain … Read more
Dry roast the cumin seeds, sesame seeds, coconut flakes, fenugreek seeds and onion in a frying pan for about 10 min until fragrant. Prepare the mixture into a paste in a mortar or possibly a food processor. Heat the oil in a large deep frying pan. Roast the fish in it over medium heat for … Read more
For the Szeged cabbage, first peel and finely chop the onions. Cut the meat into bite-sized cubes. Cut the sausages into slices. Heat the oil in a pot and fry the onions in it. Dust with paprika powder. Add water and spices. Add the meat and simmer gently for about 35 minutes. Add the sausages, … Read more
For the nut sponge cake, beat egg whites until stiff and beat in baking sugar. Beat egg yolks, powdered sugar and vanilla sugar until foamy. Sift together the flour, nuts and baking powder and add to the yolk mixture with the beaten egg whites. On a baking tray lined with baking paper, use a piping … Read more
For the pickled green tomatoes, pierce green tomatoes several times with a toothpick and blanch (scald) in salted water for about 3 minutes. Pour into a jar. Fill with hot marinade, let cool, add oil if necessary, and seal jar tightly. Store in a cool, dark place (can be kept for up to 6 months). … Read more
30g green olives, stuffed 20g capers. Drain tuna in its own juice (300g). Mash with hard-boiled egg yolks basil and flat-leaf parsley and peeled garlic cloves. Gently fold in olive oil. Season with salt and pepper. Chop stuffed green olives and capers and fold in. Info: Goes well with spaghetti or possibly ribbon noodles.
Season the melanzane and onions lightly with salt, juice on kitchen roll. Pat dry, brush with oil. Roast lightly in a coated pan, turning. Add tomatoes, season. Remove, set aside with lid closed. Season meat, roast in remaining drippings at higher temperature, turning, for about six minutes. Add vegetables, remove from heat and cook briefly. … Read more