For the goulash, remove coarse tendons from the beef and cut into 3 to 4 cm cubes. Remove the skin from the onions, halve them and cut them into strips. Brown the beef cubes in the oil in a large casserole over medium heat. Stir in the paradeis pulp, add the onion strips and sauté … Read more
Core the apricots and cut into wedges. Separate the eggs. Beat the egg whites to a snow. Scrape out the pulp of the vanilla pod. Beat the egg yolks with the raw cane sugar and the vanilla pulp until foamy. Then stir in the rum. Mix the pumpkin seed flour with cream of tartar baking … Read more
Cut off the tips of the pork tenderloin, prepare a farce with these and the cream in a cutter. Lightly sauté the ham brunoise as well as the chopped pignolias, pistachios and dried plums in butter, allow to cool and add to the farce. Season pork tenderloin with salt and pepper, fry quickly in oil … Read more
cup(s)
Make a paste of cayenne, turmeric, vinegar pepper, ginger and black pepper and rub the liver well with it. Heat the oil in the frying pan, fry the onions and garlic until golden brown, then add the liver and fry. Before removing the frying pan from the fire, quickly drizzle the juice of a lemon … Read more
Clean the frisée, rinse and drain well. Clean the spring onions and cut the white and light green lengthwise into very fine strips. Place in cold water and leave until ready to serve. Pluck off cilantro leaves and place flat in cold water, this will curl the onion strips and keep the cilantro greens crisp. … Read more
For white bean dip, drain the beans and collect the draining liquid in a container. Then pour the beans into a tall measuring cup with half of the draining liquid. Coarsely chop the parsley and add to the beans. Season with a pinch of salt and the paprika powder. Add the lemon juice and olive … Read more
A great cake recipe for any occasion: Prepare a kneaded dough from flour, curd and butter and chill for at least 2 hours. Divide dough in half and roll out each 1/2 cm thick. Season the sausage mixture with salt and freshly ground pepper, spread it evenly on the pastry sheets, leaving a margin of … Read more
