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Pâté – Basic RecipeFor the pie dough, sift the flour onto a work surface, divide the butter into small pieces, crumble with the...
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Jerusalem Artichoke Reports> I bought Jerusalem artichokes at the market and – following the > recommendation of the farmer’s...
Goose Legs with Cherry Red CabbageFor the purchase: The goose legs should weigh about 500 grams each. For preparation, you should have bay...
Salad of Chicory and ShrimpsCut the chicory stems small at the root end, check if the stem is bitter. If so, cut out wedge-shaped with a...
Marinated Char and Pike Perch with Sour Cream Mousse And*Cut the lemons and oranges, the lemongrass and the star anise. Mix all ingredients, spread the marinade evenly...
Catfish Medallions with Potato and Wild Garlic Salad – Wagner-Bach…Peel the cooked potatoes, cut them into slices and put them into the marinade while they are still...
Quince Bread – Cotignac, Ou Pate De CoingsThis is one of the first French recipes for quince bread or “cotignac”, which the city of Orleans...
Yeast DoughYou should always use fresh yeast (it has a pleasant, fruit-like smell and a moist crumbliness). As a rule...
Basic Ravioli DoughMix the dough ingredients well, this takes about 10 minutes and requires a resting time of at least half an...