For the filled chocolate pudding, first prepare the filling. To do this, melt the butter in the whipping cream in a saucepan. Dissolve the finely chopped nougat in it, without boiling the whipped cream. Line a small mold with plastic wrap, pour in the chocolate mixture and chill in the refrigerator for about 2 hours. … Read more
Clean the Brussels sprouts. Peel carrots and cut into slices. Peel onions and cut into eighths. Pluck and chop marjoram leaves. Cut bacon without gristle and pork rind into strips and fry in oil at low temperature. Remove bacon pieces, drain on kitchen roll. Saute onions in the drippings until translucent. Add Brussels sprouts and … Read more
Cook the quail eggs for about 4 minutes until hard, cool, peel and cut in half. Remove the peel from the shallots and garlic, rinse the sage and chop finely. Heat oil in a saucepan, sauté shallots, garlic and sage briefly. Add lobster paste and white wine, bring to a boil, then add tomato juice, … Read more
First boil the potatoes, let cool and peel. Slice the potatoes and the apple, sprinkle the latter with lemon juice so that it does not turn brown. Steam the vegetable mixture and let it cool, dividing any pieces that are too large. Strain the herrings and cut them into larger pieces, removing the bones if … Read more
Chocolate sponge cake: beat the eggs with the sugar in a bain-marie, when the mixture thickens, remove from the bath and continue beating until the mixture has cooled. Mix cocoa, liquid baking powder, butter, flour and amaretto into the beaten egg mixture. Butter ramekins with a diameter of 8-10 cm and dust with flour. Pour … Read more
The recipe for pickled figs makes about 1 glass (or 1 l). You have to make sure that the fruits are always covered, otherwise keep topping up with port wine. Cut the vanilla bean in half lengthwise and scrape out the pulp, then remove the stalk from the dried figs – I use scissors for … Read more
and mash with milk, salt and a little nutmeg. Cut the wild boar steak into cutlets. Fry the cutlets in olive oil in a frying pan and season with salt and pepper. Add the halved plums to the roast, extinguish with balsamic vinegar and reduce with a little red wine. At the end add a … Read more
For the chicory stuffed with salsify, peel the salsify and boil in salted water. Finely mash 3/4 of the salsify, cut 1/4 into small cubes and fry in hot oil until golden brown.Cut the cabbage sprouts into leaves, boil in salted water and quench in ice water. Saute chicory tips in butter with salt and … Read more
For the pasta with tomatoes and shrimp, grate the zest of the lemon and squeeze out about 2 tsp of juice. Rinse shrimp in cold water and pat dry. Cook the pasta. Sauté shrimp on both sides for about 2 minutes, add lemon zest, remove from pan and keep warm. Sauté coctail tomatoes and garlic, … Read more
For the chicken breast with lemons and olives, fry the chicken breasts in hot fat until hot all over. Pour olives from the jar with the pickling water into the pan. Cut the lemons into 8 wedges and add them. Salt, pepper, cover and reduce heat. The chicken breast with lemons and olives is ready … Read more