For the peach buttermilk puree, cut half of the peaches into small cubes. Puree the remaining peaches with some of the juice from the can. Soak gelatin in cold water, then squeeze well. Drain the curd in a sieve and mix with the buttermilk. Slightly warm 6 tablespoons of peach puree and dissolve the gelatine … Read more
For the Santa Claus macarons, first grind the powdered sugar and almonds as finely as possible in a blender or blitz chopper and sift into a bowl. Beat the egg whites with a hand mixer. Gradually add the sugar. Continue beating until the sugar has dissolved and the beaten egg whites are firm and shiny. … Read more
Ingredients
For the chicken preserves soup in about 1 liter of water bring the cleaned greens, onion, bay leaf, peppercorns to a boil. Cook the chicken meat (without skin) in the broth until soft. Remove the meat and vegetables from the broth and add the soup cubes. Cut the vegetables and meat into small cubes and … Read more
Place the bread slices on a baking sheet lined with parchment paper. Drizzle with the white wine. Carefully clean the leeks, cut away the roots and cut only the light green and white parts into fine rings. Remove the skin from the carrots. Cut off the stem of the zucchini. Grate both vegetables on the … Read more
Sift flour into a large enough bowl. Sprinkle with salt and make a well in the center. Pour lukewarm water into a small baking bowl, crumble in the yeast and stir with the sugar to form a damp. Cover and let rise in a warm place for 10 minutes. Pour the dampfl into the flour … Read more
Stuffed nuts – or Moscow nuts are a traditional Russian pastry. With the help of nut shell baking molds (individually or already in sheet form) the cookies look almost like real walnuts. In the original they are usually prepared with caramelized cream, here we like to use Parisian cream or even nut jam filling. First … Read more
Season the meat with salt and pepper and fry briefly and hot in the hot oil. Remove from the frying pan and keep warm. Pour off the oil and heat the butter in the frying pan. Sauté onion and mushrooms in it. Season lightly with salt and pepper, pour wine and cook until half done. … Read more
