Roll out pasta dough thinly using pasta machine and cut into fine noodles with the finest attachment. Wash the lemons, pull out very thin zests, squeeze the remaining lemon. Blanch the zests in boiling water for one minute, strain and drain well. Boil the pasta in plenty of salted water for about 15 seconds, strain … Read more
For the poppy seed noodles, mix the flour with boiling hot salted water and quickly make a dough with the cooked potatoes while still hot on the pasta board. Roll the dough into small, thumb-length noodles. Sprinkle with ground poppy seeds. Pour a mixture of melted butter, honey and rum over the top and serve … Read more
Seasoning mix For the seasoning mix, roast the lightly roasted chili peppers and all other ingredients in a frying pan without adding fat. Grind to a fine powder in a spice grinder, in batches to taste. The mixture can be kept for a month in an airtight container or possibly frozen. Salad dressing For the … Read more
A bean recipe for every taste: Rinse Kenya beans, perhaps removing stem ends, and cut beans in half. Cook briefly in bubbling hot salted water until al dente, then drain. Heat oil in skillet and sear sausages until hot all around, but not cooked through (you want them to still be pink in the center, … Read more
Accurately shave off the fuzz from the peaches. Prick the skin a few times with a needle. Put the spices in a crockery bag and simmer the sugar and vinegar with the spice bag for ten minutes. Pour the hot syrup over the fruit and let it stand for 12 hours with the lid closed. … Read more
For the strawberry-pineapple punch, marinate the strawberries and chopped pineapple pieces in the punch bowl with cherry brandy – no more than one hour. Pour with ice-cold sparkling wine.
Remove skin from bananas and cut into thin slices. Put them in a large enough bowl. Mix juice of one lemon and sugar. Pour over the bananas. Cover and let stand for 10 minutes. Remove skin from kiwi, halve and cut into slices. Chop walnuts and add. Mix with bananas. Divide fruit evenly into four … Read more
For the Bird of Paradise Fruit Tart, first preheat the oven to 150 °C and grease a notched tart pan. For the cake base, beat the egg whites with 80 g sugar until stiff. Beat the egg yolks with the remaining sugar, water, vanilla sugar and lemon zest until thick and fluffy. Stir in the … Read more
Roughly dice the peeled pumpkin. Melt the butter in a saucepan, first sauté the shallot slices, then briefly add the spices (turmeric, green curry, tandoori paste). Extinguish with white wine, then add the pumpkin. Fill up with the chicken stock. Bring the soup to a boil, cover and simmer for about twelve minutes over medium … Read more
In a wide bowl, mix baking powder, cornstarch, flour, onion salt, chili and Cajun seasonings with garlic, grated onion and the lightly beaten eggs. In a small saucepan, heat milk and lard gently until fat is melted. Pour over flour mixture and stir well. Cool. Heat the oil in a deep, heavy skillet. Drop in … Read more