For the buckwheat pan, peel and slice the two types of carrots. Peel the zucchini as well, quarter lengthwise and slice. Remove the seeds from the peppers and cut into smaller pieces. In a pan, heat the canola oil and sauté the carrots, peppers and zucchini. Add water and steam for 15 minutes. Then add … Read more
Brown long grain rice and chopped onion briefly in oil, then pour into Roman pot in combination with the liquid and cook for about half an hour at 150 degrees Celsius (With lid!). Add the grated cheese on top. Carefully lift off a layer of long grain rice. Spread the sausage mixture in between and … Read more
Birgit Kahle: A layered delicacy for special occasions that combines everything Cuban cuisine loves. However, the choice of ingredients varies quite a bit from family to family and follows home recipes handed down over generations. Arroz Imperial is a bit reminiscent of a Spanish paella and takes a relatively long time to prepare. Dice the … Read more
Marinate pike perch fillets with juice of one lemon, Worcester, salt and pepper for ten minutes. Dry with kitchen paper, turn very briefly in a little flour on the other side and roast in hot olive oil on both sides for about 2-3 minutes. Serve the ratatouille, arrange the pike-perch fillets nicely and garnish the … Read more
Beat the egg yolks with the sugar until creamy. Bring milk to a boil, remove from heat, fold in cream. Soak the gelatine, squeeze it out and let it melt. Fold in the nougat and allow the cream to cool. Set aside one or a few tablespoons of hazelnuts, stir in the rest with the … Read more
Cover chickpeas with water in a large baking bowl, add the baking soda. Stir well and soak for 24 hours. Finely chop the ham, remove the peel from the onion and garlic and also finely chop. Put everything through a meat grinder and add to a saucepan together with butter, parsley, marjoram and oil, as … Read more
Peel and chop the spring onions. Soak bread roll in milk or water. Chop the parsley. Heat about 1 tablespoon of oil in a frying pan and slowly sauté the onions until they are nice and light and translucent. Remove from heat. Mix the mince with the onions in a bowl. Add the breadcrumbs and … Read more
For the curd-poppy seed cake, beat room-warm butter with the sugar and vanilla sugar until fluffy, gradually stir in the egg yolks, then stir in the curd and poppy seeds. Beat the egg whites until stiff and fold in together with the flour, baking powder and milk-rum mixture. Pour the dough into a baking pan … Read more
Bring water, vinegar and sauerbraten seasoning to a boil. Put meat, salt and onion rings in a large bowl. Pour hot marinade over it. Cover and let marinate in refrigerator for one night. Remove meat, dry. Sear in a roasting pan in hot juices. Add clear soup and wine, steam for about 1 1/2 hours … Read more
For the lychee fritter, peel the lychees, cut them in half and remove the seeds. Sprinkle the lychees with sugar and let them steep for an hour. For the batter, mix the salt with the flour, add the egg yolks and then add the oil, rum and milk while stirring. Beat the egg whites until … Read more