For Štrukli put all the ingredients for the filling in a bowl and mix everything well. Knead the dough from the remaining ingredients and let it rest for 45 minutes. Then roll out, brush with oil and set aside for 5 minutes. Cover the table with a tablecloth. Pull the dough with hands over the … Read more
The capital of Switzerland, which is actually not a capital at all, but only the seat of the federal government, is famous for its nutritious platters filled with various meats. For example, there is a platter in Bern with bacon, ham, sausage and sur meat on a bed of sauerkraut. More elaborate is the alderman’s … Read more
Grillage: Sugar is roasted yellow on the fire, then mixed with peeled, grated almond kernels. Let the grillage cool on a buttered board and then pound it finely in a mortar. Gradually add the yolks to the butter and sugar (1), stir for 1/2 to 3/4 hour, mix the crushed grillage with the beaten egg … Read more
For the wan tans, coat the wan tan sheets with water, add the shrimp, season and form small rolls. Deep fry in hot fat. Wash and chop the radishes, chop the cilantro and mix with the fish sauce, sesame oil and rice vinegar. Chop the spring onion. Spread the radish salad on the spring onions. … Read more
Clean the mussels at the beginning in sufficiently cold water, remove the beards and rinse them again under cold running water. Discard all damaged mussels and all mussels that are not closed. Peel and dice the onions, rinse and roughly chop the parsley, then sauté the onions and parsley in a large diameter saucepan in … Read more
For the pickled garlic in oil, peel the garlic cloves. Put them in a pot with the oil. Roughly chop the herbs and add them as well. Leave to infuse on a very low heat for about 40-60 minutes. Pierce with a skewer and check if they are soft, then they are ready. Remove the … Read more
For the pastrami, moisten the beef brisket, coat in the spices and place in a sealable bag (zip-lock). Put in the refrigerator for 3-5 days, turning 2 times a day and massaging the meat well. Calculate 1 day per cm of meat thickness. Then rinse and soak for half an hour. Change water and soak … Read more
Peel (skin), pit and chop the peaches. Remove the skin from the pumpkin, cut in half, scrape out the soft flesh with the seeds. Weigh and chop the firm pieces of fruit. Mix with jelling sugar, juice of one lemon and zest and bubble while stirring. Make bubbling for 4 min and fill into jars. … Read more
For the Choco layer cake, first place the tangerine fillets in a sieve to drain. Line a loaf pan (25 x 11 cm) with baking paper. Preheat oven, top/bottom heat about 180 °C, hot air about 160 °C. For the dough, cream butter or margarine with a mixer until fluffy. Gradually add sugar and vanilla … Read more
For the French herb soup, peel and finely chop the onion. Select and wash herbs and leafy vegetables. Peel cucumber, cut in half, remove seeds and cut into cubes. Peel and quarter potatoes. Heat butter and add spinach, sorrel, celery, parsley and cress leaves and cucumber pieces and sweat for 5 minutes without browning. Add … Read more