Juicy waffles with elk ham and a salad of caramelized peaches and onions flavored with sherry 1. Boil potatoes in salted water for 20-25 min, steam in a sieve and peel while still warm. Now press them through a press. Separate eggs, whip egg whites with 1 pinch of salt until stiff. Mix potatoes with … Read more
For the vanilla sauce, slit vanilla pods lengthwise, scrape out pith, heat both in milk and let steep for 20 minutes. Remove vanilla bean, add yolks and sugar and beat over moderate heat until sauce is hot, thick and fluffy. The sauce should not boil.
Boil the cloves, tomatoes, onion with spices in wine on low heat, then strain. Beat the beef, score the edge a few times, season with salt, pepper, flour, fry quickly in the fat, add to the wine sauce form and steam. Take out the fenced meat, refine the sauce with cream and season if necessary. … Read more
For the halloumi skewers, first mix all the marinade ingredients together. Cut the halloumi into cubes and alternate with the cocktail tomatoes and prunes on the wooden skewers. Brush with the marinade and let sit in the refrigerator for about an hour. Heat the peanut oil in a frying pan and fry the marinated halloumi … Read more
For the Blunzen-Buchteln with pumpkin herb first dissolve yeast in lukewarm milk, stir with about 1/3 of the flour and a pinch of sugar until smooth, dust a little with flour and let rest covered for about 15-20 minutes. Preheat oven to 180 °C. Finely dice the shallots and garlic and coarsely dice the blunt. … Read more
For the Finnish pepper cookies, first cream the butter with the sugar. Then sift the baking soda into the flour and add to the butter and sugar together with the whipped cream. Boil the sugar beet syrup with the spices and add to the dough while it is still warm. Wrap the dough in plastic … Read more
Ready-to-cook rolled roasts are usually wrapped with rubbery cords: for grilling, these must be removed. Wrap the roast with kitchen string. Mix all ingredients to a marinade, season with pepper. Marinate the meat in this marinade in a cool place for at least one day. Turn it from time to time to the other side. … Read more
For the rosehip jam, wash well ripened rosehips (but not yet frozen) clean, remove stem and flower remnants. Wash again, cut in half and boil with plenty of water (the fruit must be covered) until soft. Strain, collect the cooking water, and strain the fruit in a slotted spoon. Return the seeds to the cooking … Read more
To make the chili punch, first take the lemongrass by the green end and knock it fibrous flat at the root. Make a chili blossom from 4 chili peppers: Cut the pods lengthwise in a crisscross pattern from base to tip, remove the core, and place the pods in a bowl of water. When you … Read more
Quinces rinse, remove the peel, core, cut into narrow slices, sprinkle with juice of one lemon. Boil vinegar and water with crumbled cinnamon stick, sugar and honey. Cook quinces in it for 20 minutes. Pour into prepared glasses. Continue boiling juice until it begins to thicken. Cool, mix with cognac and pour over fruit. Close … Read more