For the white cabbage lasagna, sauté the onion in the olive oil. Add the cabbage and carrots and sauté. Add the vegetable soup and let it steam briefly. In the meantime, prepare the roux. Add the cheese and pour over the cabbage mixture. Season to taste. Pour the cabbage mixture into a greased baking dish … Read more
Divide the garlic bulb into cloves, peel them and cut them in half. Select the endives, rinse and cut into 3-4 cm pieces. Pierce the meat all around with a pointed kitchen knife and lard with garlic. Heat 3/4 of the butter and brown the meat in it for 3-4 minutes per side, then remove … Read more
For the recipe for gratinated fennel, cut the fennel bulbs in half lengthwise, remove the outer leaves and stems and keep the fennel greens. Boil about 1 liter of salted water with the lemon juice and cook the fennel in it for about 20 minutes. Remove, drain and keep the broth. Coat an ovenproof dish … Read more
Rinse millet, drain. Peel onion and garlic, dice finely. Fry in hot fat. Steam millet briefly. Extinguish with water. Bring to a boil and add clear soup. Cover and simmer for about fifteen minutes, season. Allow to swell for about twenty minutes on the turned-off stove. Clean the cauliflower, rinse and divide into roses. Steam … Read more
Cut the chicory stems small at the root end, check if the stem is bitter. If so, cut out wedge-shaped with a pointed kitchen knife. Peel off the leaves, rinse and carefully spin dry. If the shrimp (king prawns) were purchased raw (they will be gray afterwards): Put them in tap water, remove the saucepan … Read more
For Italian Chicory Gratin, first cut the chicory stems in half lengthwise. Sauté briefly in hot olive oil with the pressed garlic clove until soft. Deglaze with the soup. Cover and cook for two to three minutes. Lift out and place in a buttered baking dish. For the tomato sauce, remove the skin from the … Read more
Blanch the tomatoes, peel, seed and dice the flesh. Peel the garlic. Season the chops with salt, season with pepper and score them on the fat edge. Heat the oil in a frying pan and sear the chops in it for 2-3 min on each side. Remove the meat from the frying pan and add … Read more
For the chard and leek salad, wash the chard and leek and cut into strips. For the marinade, mix vinegar, oil, water and salt. Pour the marinade over the vegetables and mix well. Leave to stand for approx. 30 minutes.
For the matie salad with cranberries, strain the matie fillets and cut them into small pieces. Mix sour cream with cranberry compote and vinegar. Add salt and pepper. Mix all the ingredients together and leave in the refrigerator for at least 1 hour. Serve the matie salad with cranberries.
For the beef lung roast, season the piece of meat with salt and pepper and coat it thickly with mustard. Heat the oil, brown the lung roast on all sides and place in a hot oven (160 °C). Baste with shortening from time to time. After 30 minutes, remove the meat from the tube and … Read more