g


Rating: 2.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 12.0 (g)

Ingredients:












Instructions:

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... Börek with Cabbage StemsBlanch the cabbage stems in boiling hot salted water for two minutes. Drain and squeeze. In a large frying... Beef Fillet Medallions with Horseradish HolandaisePreheat the oven to 80 °C and heat a plate with it. Season the beef fillet medallions with salt and pepper... 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... The Basel Flour Soup…The ultimate recipe from Zurich for Basel flour soup… All originators agree on one point. The Basler...