Boil vegetable allsorts in water for approx. 5 minutes, strain, collect vegetable stock and set aside. Sauté onion in margarine, add risotto rice and fry for about 1 minute. Pour in some vegetable stock, stir well and season with salt, pepper and soup seasoning. Gradually add remaining vegetable stock and Cremefine and simmer, stirring constantly, … Read more
Whisk the ingredients together, add a little salt, a little nutmeg if desired and pour the mixture into the hot fat in the pan from which the roast beef was removed. – Bake for 6-8 minutes at a good temperature (220 °C) until the mixture is brown on the bottom and slightly firm on the … Read more
Cut the avocados in half lengthwise, remove the seeds, remove the flesh from the skins with a spoon and mash (if the avocados are still a little unripe and do not mash well, you can add a tbsp. of sour cream to the puree to make it more spreadable). Remove the stalk from the tomatoes, … Read more
Ingredients
Sauté shallots in olive oil until translucent, deglaze with white wine and Noilly Prat and reduce almost completely. Then fill up with the fish stock and reduce again to 3/4 parts.add the freshly chopped tarragon and the mustard to the reduction. Simmer briefly and then assemble with cold butter flakes (stir in gradually to get … Read more
Divide the carp halves into portion pieces. Rinse and pat dry. Rub with salt and pepper and sprinkle with a little bit of lemon juice. Remove the peel from the onions and chop them. Clean the leek, cut in half lengthwise, rinse thoroughly and cut into small pieces. Peel, rinse and finely dice the carrot. … Read more
For the curd cream with pears separate the egg. Mix the yolks with the curd, lemon juice and honey. Chop the nuts (except 4 for decoration). Beat the egg whites until stiff and fold into the curd cream together with the nuts. Wash the pears, cut them in half, remove the core and cut the … Read more
A delicious mushroom dish for any occasion! Mushrooms rinse, cut into quarters and sauté in 1 soup spoon of butter. Add onion and sauté briefly. Extinguish with white wine, cook a little, add cream, season and cook to a thick sauce. Toast slices of toast in the remaining butter until golden and place in a … Read more
For the cabbage cut the pork shoulder into cubes of about 3-4 cm. Peel the onions, cut into thin slices and roast in fat over low heat for about 25 minutes until light brown. Briefly fry the tomato puree, stir in the paprika powder and immediately deglaze with a little water. Add meat, pour in … Read more
