Wild Spice
For the game spice, put all ingredients in a coffee grinder and grind finely. Lobe leaves are probably part of the spice, but are removed after cooking.
For the game spice, put all ingredients in a coffee grinder and grind finely. Lobe leaves are probably part of the spice, but are removed after cooking.
Peel the banana and mash it with a fork. Squeeze the orange and dissolve the butter cookies in the orange juice. Then add to the banana porridge and mix everything together well. Arrange the banana butter cookie porridge and serve.
For the peach chutney, first remove the peel from the shallots and chop very finely. Blanch the peaches and skin them. Cut into narrow wedges and halve them crosswise. Put the peaches in a saucepan with the grapes, shallots, sugar and saffron. Cook on the stove for 10 minutes, stirring. Then stir in apple cider … Read more
Pour the goat or low-fat curd into a sieve and drain. Roast the pumpkin seeds without oil. Butter four ramekins or coffee cups and place in the refrigerator. Preheat the oven to 200 °C. Separate the egg, season the egg yolk and the curd cheese with salt and pepper and beat with a mixer until … Read more
For the chocolate banana top cake, beat eggs and sugar until creamy and white. Sift together the flour and cocoa and fold in. Add the mineral water. Pour the batter into a cake springform pan (26 cm diameter) greased on the bottom and bake in a heated oven at 180 °C for about 40 minutes. … Read more
Put the salt, pepper, juice of one lemon and oil in a small screw jar form. Close the jar tightly and shake heartily. Peel the potatoes, cut them into large cubes and roast them in 3/4 of the clarified butter so that they are crispy brown on the outside and juicy soft on the inside. … Read more
Heat fat in a saucepan, add cumin seeds and wait until brown. Add white cabbage, peas and remaining spices (except garam masala) and roast for 5 minutes. Cover and simmer on low heat. Stir in between so that nothing burns. When the white cabbage is cooked, roast without lid on medium flame until the liquid … Read more
A delicious mushroom dish for any occasion! > An expert told me that every mushroom dish tastes better > tastes better if you sauté the mushrooms over a strong fire. > A fine recipe for pasta with porcini mushroom sauce. Alice Vollenweider: There are so many different types of mushrooms that you can’t lump them … Read more
Fry the chamois bones and the chamois breast, cut into pieces, in a little fat. In a saucepan, sauté the roots and onions, also in a little fat, pour in cold water and add the sautéed chamois bones and the chamois breast. Season with juniper and peppercorns as well as thyme and cook very slowly … Read more
For the beef with pak choi, steam the pak choi over boiling hot water until the leaves are tender. Set aside to keep warm. Heat the oil in a large preheated wok or heavy skillet, add the garlic and beef steak cut into strips and sauté until lightly browned, about 1 to 2 minutes. Add … Read more