1. chop green pepper, boil with orange juice, honey and salt for 8 min. 2. score skin of duck breasts diagonally. Season meat with salt, season with pepper and sear on the skin side in a hot frying pan. Then roast in a 210 °C stove for 15 min, brushing once with the orange juice. … Read more
Remove the peel from the beet and cut into fine slices. Halve the onion and cut vertically into very fine slices. Remove the skin from the horseradish and grate it on the fine side of the grater. Mix everything well. Stir mustard, dill, vinegar and caraway seeds to make a sauce. Season well with salt … Read more
Ingredients
For the cauliflower salad, divide the cauliflower into florets from the stalk side, boil in salted water with a little milk until soft, drain in a colander. Prepare a marinade from vinegar, 125 ml water, sugar, oil and chives and pour it over the cauliflower florets, then let it soak for a while. Wash and … Read more
Cook the rice in water until done. Cut the leeks into fine rings and the peppers into small pieces. Heat oil in a wok or large frying pan. Sauté leeks and peppers until hot, add peas, sugar snap pea pods and bean sprouts and sauté until hot, about 5 minutes. Push vegetables aside, whisk eggs … Read more
Peel the potatoes and cut into slices. Peel onion and garlic clove and chop finely. Heat fat, stir in onions and garlic until translucent, add potato slices. Season with marjoram, paprika powder, caraway seeds and salt, add water. Cook the goulash for 20 minutes with the lid on. Mix in sour cream. Cut the sausage … Read more
For the brawn of beef tongue, first boil the tongue with the spices and herbs in enough water until soft. In the meantime, clean and dice the vegetables. Soak the gelatine. When the tongue is soft, strain and collect the decoction. Cook the vegetables in it until firm to the bite. Cut the tongue into … Read more
Roast chili pepper briefly in oven – until skin blisters. Peel, seed and finely dice. Set aside. Clean and chop the ginger. Place water, juice of one lemon, ginger and sugar in a saucepan and bring to a boil over high heat. Reduce the heat again and simmer for thirty minutes until slightly thickened. Then … Read more
Remove the outer hard leaves from the Chinese cabbage, cut the cabbage in half, remove the stem base and cut out the thick ribs if necessary. Cut the cabbage into wide strips. Dress with vinegar, a few grains of salt and oil. Finish with chopped herbs. would be to garnish this raw vegetable with nasturtium. … Read more
