A bean recipe for every taste: Saute onion and garlic in 100 ml water for about 5 min until onion cubes soften. Add chili spice, tomatoes, cumin, soy granules and another 100 ml of water, gently toss over medium heat for 5 min. Blend chickpeas, the roasted peppers (for preparation see recipe Quesadillas with Chickpea … Read more
For the pick-me-up smoothie, wash and chop broccoli. Peel banana and chop a little. Scrape out the flesh from the avocado. Remove the greens from the strawberries, wash them, cut them in half and finely puree them together with broccoli, tropical fruits, avocado pulp, banana, cold tea, apple juice, cinnamon and honey. Serve the pick-me-up … Read more
For the Debreziner Potato Skewers, wash the potatoes and boil them in their skins until soft. Remove from the water and let cool slightly. Then peel and cut into rough cubes or slices, depending on the size of the potatoes. Finely chop the marjoram leaves and stir with the oil, salt and pepper to make … Read more
Mix well white bread with curd cheese, egg, salt, sugar, vanilla sugar and orange peel. Form small dumplings from the mixture and cook them in salted water for about 5 minutes. Roast the breadcrumbs with the remaining sugar and cinnamon in butter until golden brown and serve with the dumplings.
Halve or quarter the mushrooms according to size. Pluck rosemary needles from the branches. Heat oil in a casserole. Sear the meat in it. Add bay leaf, villi, rosemary, juniper berries and mushrooms and sauté. Season with salt and pepper. Add paradeis pulp and sauté. Extinguish with clear soup, stock and red wine. Bring to … Read more
The rabbit is washed under running water, dried with kitchen paper and cut into pieces suitable for serving. In a flat, fireproof dish or in a bowl, mix half of the wine, half of the wine vinegar, olive oil, sliced thyme, onion, bay leaf spice, parsley, salt and pepper to make a marinade. Leave the … Read more
For the Duck Balls in Zweigeltsaftl, salt and pepper the duck balls and roll them thoroughly in flour. Heat corn oil and butter in a large frying pan and fry duck pieces until crispy on all sides. Add peeled and clove-studded onion, bay leaf and peeled chestnuts and pour in duck stock and Zweigelt. Cover … Read more
In addition, depending on the size, 1/2 to 1 bunch of arugula per unit. (The herb, which fortunately has become fashionable once again, used to be called arugula in our country. It has a savory, nutty, almost peppery goodness). Rinse arugula and spin dry. Mix a vinaigrette of balsamic vinegar with pepper and salt and … Read more
For the surcarree, remove vacuum-packed sur meat from packaging 1-2 hours before preparation. Unpackaged meat should also be allowed to come to room temperature for 1-2 hours. If the loin has a fat cover, cut it with a sharp knife at a distance of approx. 1 cm lengthwise and widthwise (without cutting into the meat!). … Read more
Mix 1/3 of the curd, half of the milk, oil and iodized salt, then knead in flour and baking powder. Roll out the dough on a little flour to a thickness of half a centimeter. Cut out triangles and press the triangles into the sunflower seeds. Roll up from the long side. Brush with egg … Read more