Stir the raspberry yogurt until smooth, carefully add the fresh berries and leave to cool. Bring the milk to the boil with the cream, add the soaked gelatine leaves, remove the pan from the heat and stir until the gelatine has dissolved. Add the sugar, let the liquid cool slightly, then mix with the raspberry … Read more
Remove the skin from the onion and garlic clove and dice finely. Heat the oil and fry the mince in it. Fry the onion at the end. Season with salt, bell pepper and paprika. Take everything out. Remove peel from potatoes, rinse and cut into thin slices. Roast in heated oil for 5 min, then … Read more
For the lemon balm marzipan pesto, rinse the lemon balm, shake dry and pluck the leaves.puree all ingredients.
(Pate with pork filling) Jelly: * Put all the ingredients in a large saucepan, add water until the whole is covered, and let the whole boil. Cover and simmer on low heat for about three hours. * Then strain through a sieve into a clean frying pan and boil vigorously until the liquid is reduced … Read more
For the chicken stew, cut the chicken breast into medium-sized pieces. Put the meat in a bowl with water, add lemon juice and let it steep for half an hour. Cut onion and bell bell pepper into strips, peel potato and cut into thin wedges. Drain water, pat meat dry and marinate with mustard. Heat … Read more
For the stuffed potatoes, wash potatoes, cut in half lengthwise and cook cut-side up in a perforated cooking container (19-20 minutes at 100°C or 7-9 minutes at 120°C). Mix ham cubes, cheese, sour cream and mustard and season with salt and pepper. Spread the filling on the potatoes and cook (at 100°C 3 minutes). You … Read more
For the apple red cabbage, first clean the red cabbage and cut into strips. Core apples and cut into fine wedges (or dice, depending on taste). Slice the onion and fry in lard until translucent. Add just under 250 ml of water. Bring to a boil and mix with the spices, vinegar and sugar. Add … Read more
For the Christmas pear jam, wash and dry the lemon. Using a small grater, grate the peel all around and place in a saucepan. Squeeze the lemon and add the juice to the pot. Peel the pears and cut out the core. Put the pear pieces in the lemon juice and quickly turn them in … Read more
For the salmon trout with fennel-carrot vegetables, clean the fennel and cut into very thin rings using a food processor. Clean carrots and young onion as well and cut into rings about 4 mm thick. Wash the lemons in hot water. Cut one lemon in half, squeeze one half and mix the juice with the … Read more
(*) a 200 g Loup de mer, turbot and redfish 1. Roughly dice the onion and garlic. Remove the skin from the carrots. From the fennel, chop the fennel greens and set aside. Clean and rinse the leek. Roughly dice half of each of the carrots, fennel and leeks and cut the other half into … Read more