Separate chestnuts from the shell, boil in salted water until soft, strain through a sieve. Season the puree with finely crushed pepper, jam and new spices. Separate the savoy cabbage leaves from the stem, boil in salted water for two minutes, cool immediately when ice cold. Cut the venison fillet into small pieces (remove sinews … Read more
For the grenadier march, cook the spiral noodles and potatoes separately in salted water until al dente. While the noodles and potatoes are cooking, put some oil in a pot and roast the Brunswick with the onion. Peel the cooked potatoes and cut them into flakes. Now add the noodles and potatoes to the roasted … Read more
For steak with scampi first defrost scampi, rinse with fillet of beef and drain on kitchen paper. Season both with salt, pepper, aroma and Worcester sauce and place on the grill until the desired cooking level for the steak with scampi is reached.
For the corn cake, mix butter with the eggs and sugar. Then add the various flours with the milk alternately to the butter-eggs-sugar mixture and mix together. Add the remaining ingredients and mix again until you have a smooth, liquid mixture. Grease a rectangular mold (about 16×25 cm) with butter and dust with flour. Pour … Read more
Sauté the leek in butter until soft, add the tripe and thyme, dust with flour and mix well. Before the tripe starts to stick to the bottom of the pan, add the white wine and cook everything together for five minutes, adding the spring onions cut into rings for the last two minutes. At the … Read more
For the pepper pasta, prepare the pasta dough: Finely crush peppercorns in a mortar and knead with flour, eggs, olive oil and a pinch of salt to form a smooth dough. Shape into a ball, wrap in plastic wrap and refrigerate for 1 hour. Roll out the dough thinly on a floured work surface, dusting … Read more
Remove the guts from the langostinos and season them. Mix the almonds with some grated lemon peel and roll the langostinos in it. Fry in hot oil and keep warm. Cut the peeled asparagus into thin slices, just halve the tips. Fry the asparagus slices and tips in a little butter and caramelize with sugar. … Read more
Blanch the chard. Cook the culinary herbs in a wide saucepan in the wine for about 10′ (who has takes a saucepan with steaming insert). Rinse and dry the fish fillets, sprinkle with juice of one lemon, season with salt and season with pepper. Wrap 1 fish fillet in 1 chard leaf at a time. … Read more
For the leek-spring onion sauce, finely chop boiled egg. Cut leek (as thin as possible) and spring onion into fine rings. Mix sour cream, a little oil, egg, a little mustard and sugar until creamy, season with salt and pepper. Mix the cream sauce with the leek and spring onion rings and season with curry … Read more
– The best pasta dishes Heat the oil in a saucepan and fry the bacon until crispy. Add the mushrooms and cook for 5 minutes, then add the garlic, tomatoes and herbs. Season with salt and freshly ground pepper and steam for another 5 minutes. Make the tagliatelle ” all dente ” in enough salted … Read more