Have fun preparing this mushroom dish! Preheat the stove to 180 degrees /gas mark 4. Rub the chicken inside and out with kitchen roll and trim away any large pieces of fat at the opening of the body cavity. Melt half the butter with the oil in a heavy casserole and brown the chicken on … Read more
Sift both types of flour with the salt into a large enough bowl, mix and make a well in the center. Stir the yeast with the water and sugar, pour into the well and mix with a little flour from the edge. Cover the dampfl with a wet dish and let it rise for 15 … Read more
Butter for the gratin dish Wash the millet hot and swell it in 1/2 l of water with the salt with the lid closed at low heat for 20 to 25 minutes. Let it all cool down. Separate the eggs. Stir the egg yolks and honey into the millet. Roast almond kernels and add. Whip … Read more
For the pizza strudel, knead all ingredients for the dough into a smooth yeast dough for at least 5 minutes and let rise in a warm place for about 30 minutes. Chop or grate the ingredients for the filling and mix. Preheat the oven to 220°C top and bottom heat. Roll out yeast dough on … Read more
Rinse and dry the parsley. Drain bamboo shoots, set half aside, finely chop the rest with parsley. Peel and crush garlic cloves. Mix everything with minced meat, egg and breadcrumbs and season with salt, pepper and sambal oelek. Form four flat burgers, brush with sesame oil and cook on both sides on the broiler.
Half, cut into small pieces (keep the other for the carpaccio) and mash with milk, sugar and sorrel. Fill into a glass and garnish the rim with a slice of strawberry.
For the Boer sausage, turn beef through the 4, 5 mm, bacon and pseudo meat through the 8 mm slice. Mix curing salt and spices (works the same with regular salt) and add to meat. Mix for approx. 5 min. and then fill into pork thin casings. Twist off to about 200 mm length, smoke … Read more
Sprinkle heatproof ramekins with 1/2 tbsp sugar each, moisten with a few drops of water. Caramelize the sugar in the ramekins on the hot stove top over medium heat until honey brown, then cool. Then lightly brush the inside walls of the ramekins with oil. Preheat the oven to 175 °C (convection oven 150). Stir … Read more
Cream the butter, add the curd cheese and stir in the processed cheese. Peel and finely chop the onion and garlic, drain the capers and chop them as well. Mix everything into the curd cheese and round off with tomato paste and sour cream.
To make the tomato spaetzle with vongole, first mix the ingredients for the spaetzle with a wooden spoon to form a thick paste. In a wide pot, bring plenty of salted water to a boil. Place spaetzle dough in a spaetzle press and press into the boiling water. Stir gently with a wooden spoon and … Read more