For the Mexican lasagna first prepare the sauce. To do this, chop the onion into small cubes and mix with the sour cream. Mix the sauce well and season with salt and pepper. Oil is put in a pan and fry the minced meat. Pour in water and add the spice mixture. Simmer on low … Read more
For the soup, peel and finely dice the garlic and onions. Clean, rinse and finely dice fennel, carrots and leek. Roughly chop the tomatoes. Cut the tails and fins of the fish for the soup into small pieces, clean and rinse thoroughly, dry with kitchen roll and cut into coarse pieces. From the mullet, cut … Read more
For the banana ice cream with date balls, peel the bananas and put them in the freezer in rough pieces until they are half frozen. Put them in a blender with a little water and puree to a creamy mixture. Pour into bowls and place in the freezer for about 1 hour more if needed. … Read more
For the millet pancakes, mix all ingredients except the banana and let swell for 20 minutes. B mash the banana and stir it in. Bake the pancakes in a pan with a little butter. Mix yogurt, strawberries and applesauce and serve with the millet pancakes.
Bring water to a boil. Cool the lentils and put them in. Cook for fifteen to twenty minutes. Meanwhile, for the sauce, squeeze the orange to juice. Stir with vinegar, mustard and sunflower oil or other vegetable oil until creamy and season with pepper and herb salt. Cut dandelion into bite-sized pieces. Distribute evenly on … Read more
1 egg yolk, weight class two white pepper, pepper, from the mill flour, to the to work on 1 tsp. salt 500 ml milk 1 bd. Chives 4 tablespoons juice of one lemon 8 tablespoons of Styrian pumpkin seed oil Preparation : 1. For the dough, knead the flour, lukewarm water, salt and four-fifths of … Read more
To prepare the sponge cake batter. Beat the eggs with the sugar until very foamy, then fold in the flour. Pour the dough into a baking frame lined with baking paper and bake at 170 °C for approx. 20 minutes, then allow to cool completely. For the crunchy base, toast the almond flakes in a … Read more
For the mushroom sauce, wash the mushrooms and cut them into fine slices. Finely chop the onion and fry it in a pan with a little oil. Add the mushrooms and sauté briefly. Deglaze with white wine, add a little water and simmer uncovered. When most of the water has evaporated, add whipping cream and … Read more
Remove the peel from the vegetables, chop or cut and mix. Mirepoix (diced root vegetables) is the classic base for most soups and sauces. It provides a solid base for the flavor of these sauces and broths. Depending on the desired basic tone of the clear soup, stock or sauce, individual ingredients can be emphasized … Read more
For the lung roast strudel, salt and pepper the lung roast and sear it all around. Wrap with ham. Crumble feta and mix with olive oil, oregano and basil to make a coarse paste. Wrap lung roast in puff pastry. Cover the second puff pastry with the feta mixture and roll the first strudel in … Read more