Hungrytales

1. rinse the hokkoido, cut into wedges, remove the seeds. Rinse and peel carrots, dice both ingredients. Melt butter in a saucepan, sauté vegetable cubes in it, fill up with clear soup and simmer soup for about half an hour with lid on low heat. Blend the soup, fold in half of the cream and … Read more

Today we continue our journey through China with China’s master sauce – the seasoning with eternal life! Not uncommon in Chinese families: the master sauce is boiled daily, gets new vitality from fresh meat that repeatedly cooks in it, becomes more intense and spicy, repeatedly diluted when necessary, an eternal cycle that is interrupted at … Read more

For the turkey pan with mushrooms, clean the mushrooms, wash and drain. Cut the bacon into small cubes. Wash the meat, rub dry and dice. Peel and finely chop the onion. Fry the bacon in a large pan with a lid until crispy. Add onion and mushrooms and fry for 2 minutes. Season and remove. … Read more

For venison fillet with chestnuts, season the venison fillets with allspice, pepper and salt. Heat oil in a frying pan and sear the venison fillets on both sides. Add thyme and crushed juniper berries and place the fillets in the oven at 180 degrees Celsius for 5 minutes. Now remove the meat from the roasting … Read more

Ginger tofu patties: Chop chili pepper, ginger, carrot, snow peas and zest from one lime into very small cubes. Chop a sprig of rosemary needles very finely. Crumble the tofu and finely grind half of it with a food processor. Separate the eggs. Mix all the tofu, crème fraîche, pepper, salt, egg whites and bread … Read more

1. preheat the oven to 200 degrees. Stir 4 tbsp. milk together with the flour. Boil the rest of the milk, add 30 g of sugar and the flour. Stir until everything is smooth, then pass through a fine sieve. 2. stir in cinnamon, yolks, almond kernels, orange liqueur and vanilla pulp. 3. whip the … Read more

Remove the skin from the sausage, coat it with mustard and mix the grated cheese with butter. Spread this mixture on the sausage as well, then wrap the sausage in the beef slice, season it and wrap it with a thread so that the meat does not come loose during the roasting. Roast at a … Read more

The classic as loved in southern Germany, there just as known as “Kerscheplotzer”. A rather substantial thing, which you can serve up just as a sweet main course. With a hearty soup in front, a whole meal that not only toddlers like! Important: use a shallow dish so that the surface with the toasted, sweet-soaked … Read more