For the semolina dumplings cut white bread into cubes. Boil milk with butter, stir in semolina and cook until semolina is soft. Allow semolina mixture to cool. Stir in egg and white bread cubes well, season. Let the mixture rest for 1 hour. Portion dumplings 50 g each, shape and simmer slowly for 10 minutes.
For veal roulades with pumpkin cutlets possibly flatten, season with salt and pepper. Wash and peel the zucchini and pumpkin and cut into sticks. Put a quarter of them on the cutlets, roll tightly into roulades. Heat 2 tbsp sunflower oil and fry the rolls in it all around. Add a quarter of a liter … Read more
Separate the eggs. Whip the egg whites until stiff. Gradually add 70 g sugar. Beat the egg yolks and 4 tbsp. hot water until creamy. Add the remaining sugar, the vanilla sugar and the salt and whip everything together until creamy. Slide the snow on top of the egg yolk cream. Sift the flour, cornstarch, … Read more
For the choux pastry, bring 125 ml water to the boil with salt and butter. Mix in the flour briskly at the beginning with a whisk. Stir on top with a wooden spoon until the amount separates as a dumpling from the bottom of the pot and a white coating becomes visible (this takes 1-2 … Read more
1. fillet the pike-perch. Cut the fillets into two to three centimeter cubes and sprinkle with lemon. Put the washed fish waste with the carrot, coriander, pepper, onion and bay leaf in a l of cooled water. Boil without lid for 15 minutes on low heat, passing through a hair sieve form. Finely dice the … Read more
Set lentils to sprout for 3 to 4 days according to instructions. Cut leek into fine rings, potatoes into slices. Heat oil, sauté leek, add potatoes and clear soup, bring to the boil and continue cooking for 20 minutes. Blend soup, add whipped cream, season to taste with salt and freshly ground pepper. Rinse lentil … Read more
For the carrot-apple balsamic soup with polenta potato dumplings, first boil the milk, season with salt, pepper and a little grated nutmeg. Stir in the polenta and cook for one minute, stirring constantly and at low temperature, then let it cool down. In a bowl, mix the polenta with the curd and cream cheese, fold … Read more
Chop the pistachios and kitchen herbs. If necessary, remove the rind from the double cream cream cheese. Mix well with the crème fraîche, a little salt, but enough freshly ground pepper and the pistachios and herbs. Leave to cool for about 20 minutes. Cut the brie horizontally in the middle like a cake. Spread the … Read more
Pasta dishes are always a good idea! 1. toast the pine nuts in a dry frying pan, turning until golden brown. Peel and finely dice the shallots and sauté with the garlic in 50 g butter over medium heat in a frying pan. Pluck 32 large sage leaves from the stems and set aside. Roast … Read more
For the vegetable tart, first prepare the dough. To do this, mix flour with butter until the dough is crumbly and then salt. Now add as much water until a firm dough is formed. Knead the dough well, roll it out, lay it out in a small pie dish and refrigerate. For the filling, cook … Read more