Munchorama

For the Rösti with cucumber salad, peel potato, grate coarsely and mix with salt, pepper and chopped parsley. Heat oil in a frying pan, add potato rasps, press down a little and fry over low heat until golden brown and crispy. Peel sliced cucumbers and mix with salt, pepper and chopped dill. Add feta in … Read more

Peel the onions and slice them into narrow rings. Cut the smoked ends into narrow slices and sauté both together in hot oil. As soon as the onions become translucent, squeeze and add the garlic and sauté briefly, extinguish with beef broth and make 30 minutes. Dice the gorgonzola and let it melt in the … Read more

Pasta dishes are just always delicious! Prepare the green tagliatelle al dente in bubbling salted water, then strain. Cut the pancetta and ham into thin strips. Finely dice onion and sauté in olive oil with minced garlic. When the bacon is cooked and the onions are translucent, add the liquid cream and let it boil. … Read more

Chop the onion into small pieces. Sauté in 20g butter until translucent. Mix in curd cheese and milk, season with salt, season with pepper and a little bit of lemon zest. Don’t do. Rinse the kitchen herbs (approximately: chervil, parsley, chives, salad burnet, lovage, tarragon, borage, dill, sorrel), spin them completely dry or dry them … Read more

First A Little History From The Pretty Booklet By Peter P. Riesterer: Among the natives of Lake Maggiore, already around 1490, the two the two islands of Brissago the name of ‘Rabbit Islands’ (Isole dei Conigli), after ‘in the good old times’ the rabbits that were released on them rabbits that had been abandoned on … Read more

For the London wafers, cream together butter, sugar and egg yolks. Beat egg whites until stiff and fold into yolk mixture with flour. Beat egg whites over steam until fluffy, gradually beat in sugar and stir in grated nuts. Spread the dough on a baking tray lined with baking paper and bake at 170 °C … Read more

Pour the currants with hot water and stand for 1/2 hour. Heat half of the oil, add strained currants, finely grated pine nuts, onion, long grain rice, cinnamon, finely chopped parsley, finely chopped mint and 500 ml of water. Season with salt and pepper. Cover and simmer on low heat until the water is absorbed … Read more

Stuffed peppers with tomato sauce: 1. for the stuffing, cut the peppers in half lengthwise with the stem end and remove the seeds. Remove the head with arms from the squid. Remove the skin and pull out the chitin rod. Cut squid into 12 cm cubes. Peel and finely dice the shallots and garlic. Break … Read more