Bring water with the vinegar briefly to a boil, mix in mustard flour. Allow the mixture to cool. Then add the peeled and finely grated horseradish root, the peeled and grated apple and the remaining ingredients. Mix well and fill into jars. Tip: Stock up on a range of high-quality spices – it pays off!
fill from the toasted and ground powdered sugar, honey, pine nuts and calvados and assemble again. For the first sauce, boil the blood orange juice with sugar and thicken with cooled cornstarch. For the second sauce, stir whipped cream with vanilla sugar and sugar. Spread both sauces as a mirror on a flat plate and … Read more
For the morel boletus sauce, soak the dried mushrooms in a bowl with a little water (should be well covered) for about 1/2 hour. Saute the finely chopped onion in olive oil until translucent. Squeeze the soft mushrooms (put the soaking water aside) and chop – fry briefly. Deglaze with white wine. Add whipped cream … Read more
1. remove all suet from rabbit and divide into six to eight pieces, rinse and pat well with kitchen roll. Cut bacon into strips, carrots into slices, finely dice onion and garlic cloves. Brown rabbit pieces in a roasting pan with butter at low temperature all around (if you fry rabbit too hot, it will … Read more
Perhaps your new favorite bean dish: Arrange potato slices, borlotti beans and gruyere in a buttered baking dish in rows, alternating. Mix all remaining ingredients with a whisk, pour over. Bake in the oven heated to 220 °C for 20 to 25 minutes.