Knead the fat, flour, egg, salt and lukewarm water into a tough, smooth dough. Leave it in a baking bowl for a quarter of an hour with the lid closed and then knead it twice every half hour. The dough is then rolled out very thinly on a flour-covered dish, brushed with butter and then … Read more
Ample quantities for 8-10 people Arrange the rillette, liver pate and cheese nicely garnished, serve with crusty white bread.
Rinse and clean the broccoli, cut the roses into small pieces, peel the stems and cut them into pieces. Cut the chicory stems in half lengthwise, cut out the bitter stem from underneath in a cone shape. Briefly rinse the chicory. In a large saucepan, bring enough salted water to a boil. In a baking … Read more
For the filling: Put to cool. Crush white bread in a hand mixer, put in a suitable bowl. Add egg, mushroom mixture, pistachios, parsley, mix, pepper, season with salt. Take out the leg, cut off the lower leg. Season inside with pepper and season with salt. Close leg with splits – filling opening. Fill with … Read more
Prepare a liquid batter from flour, sugar, salt, oil, milk and eggs. Then pull the elderflowers several times briefly through lukewarm water (do not soak!) and let them drain until they are completely dry. Then pull the elder through the batter, starting at the blossoms and working up to the stem, and fry in hot … Read more
Cut the spaghetti squash lengthwise, remove the seeds and steam in the oven until not too soft. Using a fork, loosen the flesh from the peel and place in a bowl. Mix sour cream, lemon juice and spices. Pour this marinade over the still warm pumpkin. Prepare and grate the buttercup (use raw!). Clean and … Read more
Squeeze the lemons and grate the peel. Place lemon zest in a saucepan with 300 ml milk and bring to a boil. In the meantime, stir the remaining milk with lemon juice, powdered sugar and cornstarch until smooth and pour into the boiling lemon milk. Simmer, stirring constantly, until mixture thickens, about 2 minutes. Pour … Read more
Cook the chicken breasts in salted water until tender*, drain and cut into cubes of just under 1 cm. Coarsely grate the carrots and cut the ham into thin strips. Remove the skin from the apple and core it, also cut into cubes of just under 1 cm. Finely dice the hearts of palm as … Read more
– (cooked the day before) – the the twofold mass. Wash the oranges in hot water and pat dry. For garnish, peel off a few strips of peel with a string trimmer and set aside to cool with the lid closed. Grate the remaining peel. Squeeze the oranges. There should be about 110 cc of … Read more
Basic preparation 1. heat the sugar with 1 soup spoon of water over medium heat until the sugar is dissolved. Bring the solution to a boil, then stir in the syrup and 100 g of whipped cream. 3. remove the saucepan from the stove, pour the butterscotch mixture into a cool container and place in … Read more