g Rating: 2.67 / 5.00 (3 Votes)Total time: 45 minServings: 1.0 (g)Ingredients: 500 g Flour (type 405) 1.5 pack(s) Baking powder 250 g Curd (lean) 10 tablespoon(s) Oil 10 tablespoon(s) Milk 2 EggsInstructions: g Related Recipes: Pâté – Basic RecipeFor the pie dough, sift the flour onto a work surface, divide the butter into small pieces, crumble with the... Fir Sapling SyrupFill the tender green young fir shoots into canning jars. Bring water and sugar to a boil with the lemon... Jerusalem Artichoke Reports> I bought Jerusalem artichokes at the market and – following the > recommendation of the farmer’s... 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... Cajun Strata, Cajun Breakfast(*) for an ovenproof dish of 23 x 33 cm, enough for 6 to 8 people. For Cajun Strata, traditional breakfast... 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... 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... October 1994 MenuOctober menu invites you to enjoy the last fresh zucchini, tomatoes and kohlrabi on a warm autumn day. Since... The Basel Flour Soup…The ultimate recipe from Zurich for Basel flour soup… All originators agree on one point. The Basler...