Recipes

Stuffed Eggs

For the deviled eggs, remove the eggs from the refrigerator and place them in a pot of ice cold water. Using cold water will prevent the eggs from cracking when boiled. Place the eggs with a teaspoon of salt and bring to a boil, hard boil over medium heat for about 8 minutes. Quench eggs … Read more

Barbecue Chicken with Voodoo BBQ Sauce

Carve the chicken: Remove the rump. Divide tenderloin: First, make the front longitudinal cut through the breastbone. Later, run the kitchen knife along the backbone on both sides to remove the backbone. Separate out the thigh bones. Marinade: Mix all the marinade ingredients and refrigerate for a couple of hours, there and then mix well … Read more

Low Carb Waffles

For the waffles, heat the butter and allow to cool slightly, then stir in the curd and eggs and Qimiq, stir in the sweetener and finally stir in the protein powder. If you prefer it savory then omit the sweetener and take neutral protein powder, salt a little and take spicy cheese or finely chopped … Read more

Mexican Clear Soup

Lightly fry the vegetables in oil, add 2 liters of water and 2 teaspoons of salt, bring to a boil. Leftover. Add ingredients, simmer for half an hour. Strain. Ralph.

Stuffed Cucumber,

Rinse each cucumber well, cut into two pieces and halve. Using a teaspoon, scrape out the seeds so that a piece of cucumber flesh remains at the ends of the pieces as a finish. Season the cavities lightly with salt and drain the cucumber pieces upside down. First variation: dill-cucumber-pot filling Mix cream, curd, onion … Read more

Bhujia with Potatoes, Onions

– slices cut – size size e small marbles 2 medium. medium. . Onions, quartered – divided lengthwise gs – divided lengthwise gs – grated grated 1/2 tsp. tsp. turmeric powder, turmeric 1/2 tsp. tsp. garam masala, (at the Indian) Heat the light butter gently, fry the onion slices in it until light brown. Add … Read more

Physalis Compote

First, cook the physalis berries in a little sugar and lemon juice. While cooking, poke holes in the berries with a fork, so the physalis do not burst open so quickly during cooking. Season with a dash of brandy and serve as desired.