Crust/gratin butter: mix the soft butter with the chopped pistachios and the breadcrumbs, season with pepper and season with salt. Cut the saddle of venison into medallions[1], season with pepper, season with salt and roast over a mild heat with fresh butter for two minutes on each side, transfer to a warm plate, cover with … Read more
Ingredients
In a saucepan, bring to a boil about 1 liter of salted water with the spiked onion. Wash the mussels well under running water, remove the beard and discard any damaged mussels. Place mussels in and steam over low heat, covered, for 3-5 minutes until all mussels are open. Lift out and let cool slightly. … Read more
I N F O Another group of experts holds that massaman crnryn originated in the south of the country, where there are many Muslims who may have arrived there with Indian merchants or Arab traders. Undoubtedly, most massaman have the classic hallmarks of Muslim food from the south-the lushness of the coconut cream and the … Read more
For the fried trout with wild garlic stuffing, first prepare the fish: Rinse the trout in cold water and rub dry with a cloth. Drizzle with lemon juice and season the outside with salt and pepper. (Grate some lemon zest and set aside for the stuffing). For the stuffing, rinse the wild garlic leaves with … Read more
Pasta dishes are always a good idea! Roots and potatoes chop and put in the pot to make. Add the peas as well as the meat! Soup green chop and ebenfals add. Bring to a boil and then simmer on low heat. When half done, add the spices. (Choose the spices according to your needs … Read more
Heat the oil, fry the onion cubes with the bay spice until light brown, season with salt and season with pepper. Remove from the frying pan and degrease on kitchen paper. In sufficient oil with 1 tbsp. butter, roast the potatoes with the garlic cloves pressed in the skin and the marjoram sprig until golden … Read more
For the asparagus and wild garlic quiche, peel the asparagus and cut into 4 cm long pieces. In a frying pan with a tight-fitting lid, heat 1 tablespoon of butter, add the asparagus spears and pour in 2 tablespoons of water. Steam the asparagus over medium heat for 5-6 minutes with the lid closed. Stir … Read more
For the Tyrolean Speck-Kraut-Strudel, first sift the flour onto the work surface and form a well. Add oil or butter, salt and lukewarm water. Use only enough water to knead an elastic and smooth dough. Divide the dough in half and form into balls. Let rest under a warmed bowl for about 30 minutes. For … Read more
