Fill the mustard with the egg yolk in a wide bowl and stir. Season the mixture with salt, season with pepper and add the juice of one lemon. Beat heartily with the mixer or the whisk, while leisurely pouring in the soybean oil. Fold the shallots and dill into the sauce and season a second … Read more
For the three-floret risotto, chop the onion and sauté in a pot with the olive oil until translucent. Wash and add the rice and fry briefly. Drain with the vegetable soup and add the Brussels sprouts mixture. Cover the risotto and simmer for about 20 minutes. Add a little water if necessary. Stir the Parmesan … Read more
Rinse and quarter the cherry tomatoes. Season with salt and pepper. Drain the dried tomatoes on kitchen roll, then cut into small strips. Cut the slices of bacon into strips as well. Remove the peel from the garlic cloves and cut them into fine slices. Pluck the sage leaves from the sprig and cut them … Read more
For the spelt rice and pea risotto, cook the finely diced bacon with the finely chopped shallots in the melted butter until translucent, then add the spelt rice. Pour in the soup and simmer on medium heat for about 20 minutes. Stir again and again! After about half the cooking time (10 minutes) add the … Read more
For the pasta salad with fried prawns, peel and finely chop the garlic. Mix with the olive oil. Peel the prawns and remove the intestines from the back with a sharp knife. Put the prawns in the garlic oil, turn them and let them soak for about 15 minutes. Meanwhile, cook the shell pasta according … Read more
Pasta dishes are always a good idea! Break the noodles into smaller pieces by hand. Heat the oil for frying in a wok or large skillet and fry small portions of the noodles until golden brown and puffy. Lift out the noodles with a pan scoop or slotted spoon and drain on paper towels. After … Read more
For the cabbage fritters, first boil the fritters in salted water. In the meantime, chop the onion and caramelize with the granulated sugar until the onion pieces are golden brown. Add the chopped cabbage, pour in the water and let it simmer until soft. Add salt and a little vinegar and mix with the cabbage … Read more
For the curry chicken with vegetables, heat some water in a pot and steam the sliced zucchini and carrot covered with a steamer attachment (or a sieve) (cut the zucchini a little thicker, as it softens faster than the carrot). In a pan, heat some oil and briefly fry the chicken fillet cut into strips … Read more
Butter four shallow baking dishes and beat two eggs into each dish. Stir the crème fraîche until smooth, pour over the eggs (if the crème fraîche is too firm, mix it with a little whipped cream beforehand) and season with salt. Place the ramekins in the oven preheated to 190 °C and bake for about … Read more