Winter carrots are harvested fully ripe and aromatic in autumn, rented in sand and brought out as needed. The pinnacle of good taste: organic winter carrots from the bog, which preserve juice and aroma in the special bog soil. “e&t” greengrocer Hamus Lueschen: “They are much more intense and sweet than the tender, somewhat boring … Read more
For the smoked salmon on watercress, wash the watercress and pluck it into small pieces. Marinate with vinegar, mustard and olive oil and divide among 4 plates. Mix the ricotta with the horseradish, spread it on the salmon slices and roll them up. Place the rolls together with the halved artichoke hearts on the watercress … Read more
Peel and finely dice shallot and garlic. Roast pine nuts in a pan without fat, over medium heat until golden brown. Coarsely chop thyme, olives, capers, anchovies, pine nuts and dried tomatoes and mix with shallots, garlic and vegetable cream. Wash and slice the cherry tomatoes. Spread out two pieces of aluminum foil and place … Read more
For the homemade liver pâté, soak the liver in 250 ml of milk for about 30 minutes. Peel and coarsely chop the onion, put it through a meat grinder with the liver, 200 g of bacon and the anchovy fillets. Melt butter, sweat flour in it and pour the rest of the milk, stirring constantly. … Read more
Cook long grain rice in salted water until al dente. Soak raisins in warm water. Drain both. Heat stove to 200 degrees. Mix long grain rice with raisins, hazelnuts or parsley, eggs, pine nuts, cheese and nutmeg. Season with salt and pepper. Rinse zucchini, cut in half lengthwise, scoop out a tiny bit, season. Fold … Read more
first boil the chestnuts for 15 min and then peel them. Half of the chestnuts half of the chestnuts and then mix with the breadcrumbs and spices. With this amount, which is still bound with an egg and half the half of the butter, fill the duck. Heat the remaining butter in a saucepan, mix … Read more
Turn the sheer venison through the fine disc of the meat grinder. Finely dice the shallots and the chanterelles. Heat the butter in a frying pan and roast the shallots and chanterelles until golden brown. The whole to the venison form. Drain the cranberries well and add them with the thyme leaves, pine nuts and … Read more
Rinse unpeeled potatoes and soften in water. Steam briefly, then remove the peel. Press through the potato press and keep warm. In a bowl, heat the milk until lukewarm and let the butter melt in it. Add the mashed potatoes and heat repeatedly at a very low temperature, stirring continuously. Remove the skin from the … Read more
Make the potatoes in their skins, drain, rinse with cold water and peel while still warm, then cut into slices. Melt the light butter and fry the diced onions until translucent. Later add the crumbled yeast and stir until liquid, sprinkle with flour and stir until brown. Extinguish with the hot beef broth and boil … Read more
Pasta dishes are always a good idea! Crushed seeds from 6 cardamoms (if possible do not take already ground cardamom, because very often adulterated with cheaper related plants, also do not take brown cardamom, but green or white cardamom). Boil down milk, pour in long grain rice. Stir on high heat for 1 minute, then … Read more