Clean and rinse the cauliflower and divide it into roses. Dice stems and stalks. Boil roses and stems in enough boiling water for 2-3 minutes. Drain and place in a shallow baking dish. Season with salt and pepper, sprinkle with juice of one lemon. Melt fat and cool to lukewarm for another time. Finely grate … Read more
For the garlic bread, mix the oil, melted butter and crushed garlic cloves in a small bowl. Brush the pita bread with it and bake until golden brown. Serve the garlic bread.
Remove the skin and bones from the trout fillet and cut it into pieces weighing about 60 g. Season them with salt and pepper. Season these with salt and pepper. Peel the potatoes and cut them into narrow strips using a vegetable slicer. Now turn the trout fillets in with the “potato spaghetti”. Heat the … Read more
For the cornish with woodruff, allow the woodruff to wilt a little. Fillet the fish. To do this, score along the backbone and undercut the fillets from the top down to the ray fins on both sides. This will loosen the fillets from the bones and hold them together at the outer edge. acidify the … Read more
For the pancake, peel and cut apples into eighths, remove the core. Place the apple pieces in the squeezed lemon juice and turn well in it. Cut bread rolls into slices about 1.5 cm thick. Mix whipped cream with sugar and eggs. In a greased baking dish, alternate layers of rolls and apples. Sprinkle in … Read more
For the Swedish cinnamon buns, first melt the margarine. Add the milk and heat to approx. 37 °C. Let the yeast melt in it and stir in cardamom, salt, sugar and almost all the flour. Knead the dough until it becomes smooth. If necessary, add more flour. Cover the dough with a tea towel and … Read more
For the florentines, preheat the oven to 180°C degrees. Mix the hazelnuts, candied orange peel, candied lemon peel, honey, sugar, vanilla sugar and flour. Heat the whipping cream in a saucepan and stir into the hazelnut mixture with the butter. Line two baking sheets with baking paper and grease the latter additionally. Place the dough … Read more
For the beet spread, mix curd and yogurt until smooth. Grate the beet and apple. Mix all ingredients well and season with salt and pepper. Cover and let stand in the refrigerator.
Only the seeds are needed. They must be removed from the very thick pods while they are still green, then they are poured over with boiling hot water and left to stand with the lid closed until the skin can be removed. When they are peeled, they are steamed in a pan with a piece … Read more
For nectarine cake from curd soften butter and add half sugar, vanilla sugar, salt and lemon zest and mix until very fluffy. Gradually beat in yolks and curd and again beat until very fluffy. Beat egg whites with remaining sugar until stiff and fold sour cream and flour into curd mixture. Cut nectarines in half … Read more