For the cannelloni with vegetable filling, sauté carrots in oil, add garlic, season with salt, pepper and thyme. Deglaze with wine and boil down over high heat for 2 minutes. Allow to cool. Stir in peas and ricotta, stuff into cannelloni. Heat butter, sauté onions, add flour, deglaze with soup and cream and bring to … Read more
Parisian pepper steak Pepper steak is one of those fashionable dishes that have been flourishing in obscurity for a long time and then suddenly spread across all menus at an epidemic pace. In all likelihood, the fillet steak breaded with coarsely crushed peppercorns was invented by a French chef. Since pepper steak alone sounds a … Read more
Seductive scents created here during cooking 1. Peel onions and garlic, cut into cubes. Rinse and clean the tomatoes and roughly dice them. 2. rinse the canned chickpeas in a sieve. Fry onions in 1 tbsp hot lard over medium heat until golden brown. Add garlic. Add cumin and curry powder, fry for 2 min. … Read more
Fill the tender green young fir shoots into canning jars. Bring water and sugar to a boil with the lemon slices, cool and pour over the fir shoots without the lemon slices. Fill the jars to the brim with the liquid, seal tightly and place in the sun for about 10-14 days. Afterwards, strain the … Read more
(*) makes 12 pieces, 6 cm ø, 5 cm high Mix all ingredients and fill the buttered muffin cups 3/4 full. Bake at 200 degrees in a heated oven for 25 minutes. Test with chopsticks! Stand for 5 min, remove from the mold and place briefly in the oven again. Serve with orange or possibly … Read more
2. coarsely crush the caraway seeds in a mortar. Briefly caramelize the sugar in a small saucepan until light brown, extinguish with 50-60 ml water. Add the caraway seeds. Bring to the boil until the sugar has dissolved. Mix in butter with a whisk to thicken. Immediately remove from heat, do not make more. Then … Read more
Ingredients
For the mini rösti with cheese, it is best to brush the potatoes thoroughly under cold running water the day before and cook them with the skin in salted water for 20-25 minutes. Drain and allow to steam in the pot on the turned off stove top. Then let the potatoes cool for about 1 … Read more
For the cream of onion soup, halve the onions, cut into strips and sauté in a pot in hot butter until light. (The onions should not take on color.) Then dust with flour and stir briefly. Deglaze with vermouth and white wine and boil down. Pour in the chicken stock and simmer on low heat … Read more
