A wonderful recipe for all strawberry lovers!
Unlike the dark stock, here the bones, poultry parts and vegetables are not roasted, but stewed in oil in a closed saucepan at medium temperature until everything together has taken on a slightly yellowish color. Then add cold water and simmer at low temperature for about 3 hours. In the case of poultry stock, add the liver towards the end of the cooking time.
Related Recipes:
Suckling Pig Leg Meat with Vegetables and Jerusalem ArtichokeFor the suckling pig leg meat with vegetables and Jerusalem artichokes put the meat with the ingredients of...
Suckling Pig Roll RoastMediterranean feast: suckling pig back stuffed with herbs and Italian bacon, served with delicate artichoke...
Leg of Rabbit with Coarse Mustard and Quince Vinegar, on Autumn VegetablesA delicious mushroom dish for any occasion! Clean or peel vegetables and potatoes and cut kohlrabi, carrot...
Green Panna Cotta with MatchaFor the Green Panna Cotta with Matcha, soak gelatin in cold water for five minutes. In a saucepan, mix...
Christmas Duck MenuThe Duck Kerndl-Semmel From the Schrippen cut a lid small and scoop out (the scooped out amount can be used...
Sweet BonesFor sweet bones preheat the oven to 180 degrees. Beat egg whites with sugar and salt until stiff. Mix almond...
Ice Cream RecipesBasic recipe: Beat egg yolks with sugar until creamy and very pale yellow. In another baking bowl, whip...
Strawberry Cream From the ThermomixFor the strawberry cream, boil strawberry juice and sugar and pour onto a tray lined with baking paper. Leave...
Veal Liver with Apple Cider Balsamic Vinegar SauceA great cake recipe for any occasion: Cut the onion into rings and mix with half of the flour (see tip below)...
Venison Stew with Sparrows & Roasted Porcini Mushrooms – O. Red CabbageHave fun preparing this mushroom dish! Venison stew: dice the shoulder of venison. Peel and very finely dice...