Hungrytales

(*) Be careful to take only the fleshy pieces from the upper part of the oxtail. The lower parts – with little meat and a lot of bone – are suitable only for broths and sauce funds. Rub oxtail pieces with salt and pepper. Heat oil in a roasting pan, brown tail pieces in it … Read more

For the chestnut cake, preheat the oven to 180°C degrees and grease a springform pan. In a large bowl, beat the egg yolks with the sugar and vanilla sugar until frothy. Add the chestnut puree and mix well. Stir in the grated almonds and breadcrumbs. Beat the egg whites until stiff and gently stir into … Read more

In a large, heavy saucepan, heat the rendered bacon fat or vegetable oil over medium heat. Sweat the onions in it for about 5 minutes until soft and brown the meat on all sides. Dust with flour, turn up the heat and stir throughout to brown the meat and turn the onions golden. Fold in … Read more

For the baked apple with mascarino cream, flatten the bottom of the apples slightly and place them in a frying pan.Press a walnut half into the center of the apple in place of the core and fill with jam and use another walnut half to cover. If you like, you can also fill with marzipan. … Read more

Prepare: Set the oven’s infrared coil to maximum (300 °C ), leaving the oven door ajar. When the grill coil is red-hot, insert the oven rack about 15 cm below the infrared coil. Place the peppers, well washed with cold water, on a kitchen tray. Slide them under the grill coil. When the skin blisters … Read more

Stir the wild rice into the boiling clear soup, bubble for five min, then finish cooking in forty min with the lid closed at a low temperature. Clean brockoli, divide into small roses and blanch in enough salted water for five to six min. Then drain, cool and drain. For the sauce, mix fish stock, … Read more