Peel eggs and cut into slices. Spread bread with butter and press a lettuce leaf into it. Cut the mackerel into pieces or slice it like salmon, cut the cucumber into thin slices, score each half so that you can turn it. Arrange mackerel and egg slices alternately on bread, twist on cucumber slices, sprinkle … Read more
yields about 2 1/2 dl. Roast coconut flakes and cardamom in hot oil. Mix remaining ingredients and add, simmer for 2 min on low heat while stirring, cool. Goes well with: pork, poultry, lamb, vegetables, potatoes, shellfish, tofu.
Cut the chicken into bite-sized pieces and put it in a large saucepan. Add the carrot, celery, onion, bay leaf spice and peppercorns and cover everything together with cold water. Cover the saucepan, bring the contents to a boil and simmer gently for about an hour until the chicken is tender. Add salt. Melt the … Read more
Place ice cubes in shaker, add ingredients and shake vigorously. Fill tumbler with fresh crushed ice and pour Mai Tai over it. Serve garnished with lime slice and mint sprig.
For the zoodle salad, cut zucchini into long “noodles” with a zoodle cutter. Boil vinegar with salt, pepper, water, white wine and sugar, add sage and cook. Then fish out the sage and boil the zoodles once. Drain through a sieve and collect the cooking water. Make a marinade with about 8 tablespoons of cooking … Read more
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Stuff and tie the rabbit with herbs and garlic, season with salt and season with pepper. Place in a roasting tin and pour olive oil over it. Sprinkle all around with herbs and garlic to taste. Roast for about 90 min, even 2 h. First at 180 degrees Celsius, after about half an hour – … Read more
Cut red onions into strips. Caramelize the sugar. Add the onion strips and deglaze with grenadine and white wine. Reduce to a syrupy consistency over low heat and allow to cool. Then season with salt, pepper and the chopped tarragon.
