For the falafel burgers, chop the chickpeas soaked overnight with the onion, garlic with a blender not too fine, knead in the spices, salt and flour. Leave to rest in the refrigerator for 1 hour. With wet hands, form 2 loaves from the mixture, roll them in sesame seeds and fry them in oil at … Read more
For the cucumber sauce, chop the onion and wash the cucumber, remove the seeds and also cut into small cubes. Heat the olive oil in a pan and sauté the onion until translucent. Then add the cucumber, sauté and pour the wine. Let it boil down for 1 minute and add the soup. Simmer until … Read more
For the Parisian cutlet, briefly rinse and dry the cutlet. Beat the eggs and whisk. Heat the oil in a frying pan. Salt and pepper the meat, then turn it first in flour, then through the egg mixture and finally fry it in oil. If necessary, dry the Parisian cutlets with kitchen paper.
For the pasta with mushroom sauce, clean the mushrooms well, blanch in boiling salted water for about 5 minutes, drain well and cut into noodles. Steam the mushroom strips in not too hot oil for about 10 minutes, then add halved garlic cloves and finely chopped shallots, steam briefly, deglaze with a little white wine. … Read more
Blanch the apricots, skin them, cut them in half and remove the seeds. Add buttermilk, sugar and juice of one lemon and mash everything together. Chop the peppermint and fold in. Pour into a metal baking dish, place in freezer for about 2 hours. Stir heartily every 30 min. to make the sorbet creamier.
For the Thai wok, cut meat and vegetables into fine strips, fry the meat in the wok until hot. Add chili and vegetables and fry. Add a little water if necessary. Season with fish sauce, soy sauce, rice vinegar, salt, garlic, chili. For the rice, bring the water to a boil and steam the jasmine … Read more
For the recipe for scalloped cauliflower, first divide the cauliflower into florets, wash and chop the coarse stalk. Now cook the millet with the water, salt and the cauliflower over medium heat with the lid closed for about 15 minutes, then remove from the heat and let it rest in the closed pot for another … Read more
The Clupea Harengus grows up to 30 or 400 mm long and weighs up to 500 grams, of which the head, intestines and bones make up half of the culinary weight. Mostly, however, it gets into the net smaller and lighter. The untreated specimens – therefore only gutted and frozen – are sold as “green” … Read more
Clean the mushrooms, rinse them if necessary and cut them into slices. Peel and finely dice the shallots and sauté in melted light butter or butter until soft. Add the mushrooms, cover with a lid and cook over medium heat for 10 minutes. 2. In the meantime, rinse the fish fillets, dry them, sprinkle with … Read more
For baked chicken strips, crack the egg into a shallow dish and add a little salt. Put the flour and breadcrumbs in an extra plate. Now cut the chicken breast into fine strips. Dredge first in flour, then in egg and finally in breadcrumbs. Heat oil in a small pot and fry the chicken strips … Read more