Rinse the celery and cut into fine slices. Chop the leafy greens and set aside. Peel onions, halve and cut into slices. Remove skin from pears, cut into quarters, remove core and cut into slices. Peel the sausage skin and cut the sausage into thin slices. Arrange the prepared ingredients on plates. Mix crème fraîche … Read more
A cake recipe for all foodies: Melt the butter in a saucepan over mild heat, then cool for at least 15 min. Now prepare an orange-port reduction: very simply caramelize a tablespoon of sugar (that is, in a dry saucepan over medium heat until light brown). Extinguish with the juice of one orange, add port, … Read more
Dry chicken breasts between paper towels and cut each into 8 cubes. Stick on wooden skewers. Briefly roast coriander and garam masala. Make a marinade with this and the remaining ingredients. Place skewers in a shallow dish. Pour marinade over them. Leave to cool for one night, if necessary turn to the other side in … Read more
For the salmon cream sauce with cocktail tomatoes, first peel the onion and garlic and sauté in a little oil. Tear or cut the salmon into strips and add to the pan. Halve or quarter the tomatoes (depending on their size). Fry everything briefly. Then add the whipping cream and let everything thicken a bit. … Read more
For the sponge cakes, beat the eggs with the cold water and honey for about 5 min. with a food processor until foamy, letting the lemon juice trickle in drop by drop. Sift flour onto this foamy mixture and fold in very carefully. Spread this mixture on a baking sheet cut in half lengthwise. I … Read more
A simple but delicious cake recipe: Separate 5 eggs, put the 5 yolks with 100 gr sugar in a large enough bowl and beat until creamy. Meanwhile, melt 80 gr butter in a small pot. Mix 100 gr flour and 2 tbsp cornstarch. Stir into the egg foam alternately with the ground almond kernels by … Read more
For the sticks, cut tomatoes in half, season with salt and pepper and skewer on a toothpick. Finish each with a basil leaf and a mozzarella ball. For the polenta soup, salt generously, add olive oil, nutmeg and oregano, bring to a boil, pour in polenta semolina and cook well, stirring constantly, until semolina is … Read more
For the Irish Stew, remove tendons and fat from the lamb and cut into goulash cubes. Put in a pot with some water and cook the meat for about 10 minutes. Slice the onion, cut the carrots and white cabbage into strips and dice the potatoes. Line a large pot with bacon slices. Layer meat, … Read more
For the stacked currant stars, scrape the pulp from the vanilla pod with a knife and quickly knead with butter, sugar, egg and flour to form a firm shortcrust pastry. Wrap in plastic wrap and let rest in the refrigerator for an hour. Then roll out the dough on a lightly floured work surface, cut … Read more
For the Esterhazybraten lard the meat, salt and pepper. Roast the root vegetables and the onion briefly, add the meat and roast briefly. Then put the meat in the oven and roast it until it is done. Remove the meat from the oven and cut the root vegetables into noodles (or bite-sized pieces). Dust this … Read more