For the chanterelle soup with potatoes, blanch the chanterelles briefly so that the bitter substances disappear. Cut the peeled raw potatoes into small cubes and then sauté them lightly in a little butter. Then pour in beef broth and simmer gently until the potatoes are tender. Now add the blanched chanterelles. Stir the cream with … Read more
Season the turkey breast fillet, fry in olive oil, add a flake of butter, cook in the stove and cut into slices for serving. Sauté the remaining shallot cubes with the washed spinach in olive oil and garlic cubes, season with salt and pepper and stuff into the baked pita pockets with the turkey slices. … Read more
A bean recipe for every taste: From the white cabbage head, cut out the stem and put the head in hot water. It is then cut into its leaves and stuffed with the following stuffing: stuffing: the meat is mixed with the onion, bell pepper, paprika, salt, egg and long grain rice are added. The … Read more
Pate fermentee (old dough): Melt the yeast in the water, add flour and salt and knead until the dough is just flat smooth. The pate fermentee should have the consistency of the finished bread dough. Cover the baking bowl with plastic wrap and stand at about 21 °C for 12 to 16 hours. When the … Read more
Beat eggs, mix in flour, add milk, season with salt and pepper. Add mushrooms and onion and mix everything together thoroughly. Fill a frying pan about 1cm high with oil and heat it strongly. Pour the mixture by the tablespoon and cook the fritters slowly, starting on one side and then the other, until they … Read more
Sauté the chopped shallots with sugar in hot butter. Pour in Uhudler and port wine and reduce by a third. Pour in juice and stock, add bay leaf and again reduce over high heat to about 1 liter. Bind with the raw grated potato. Remove bay leaf, blend soup and strain as needed. Season to … Read more
Remove the peel from the ginger and bring to a boil with water and apple juice. Remove from stove, put tea bags in and steep for about 5 min. Take out the bags, sweeten the tea with honey and serve immediately.
Mix the finely chopped dill with the mustard and olive oil and season the marinade with a little pepper. Coat the smoked salmon fillet all over with it. Cover and marinate briefly. In the meantime, squeeze the juice of one lemon. Melt the butter on a low fire. Fill a frying pan with about 1 … Read more
Wash and pit the sour cherries. Rinse the currants and grate them from the panicles. Slightly heat the cherry juice, except for 4 tablespoons, with sugar and cloves. Add the fruit. Mix four tablespoons of cherry juice with cornstarch and bubble in compote, stirring constantly. Allow compote to cool and refrigerate for at least one … Read more
For Ramequin, first spread the slices of bread with mustard, cover with cheese and arrange in a brick-like manner in a well-buttered baking dish so that the slices of cheese slightly overhang the bread. Mix eggs, cream and yogurt and season to taste. Pour over the bread/cheese slices. Bake the Ramequin in the oven at … Read more