Bring sparkling wine, juice of one lemon, 60 g sugar and egg yolks to a boil while stirring, remove from heat. Soak the gelatine in cold water, squeeze well and stir into the lemon mixture. Whip the egg whites with 25 g sugar until creamy and firm. Whip the whipped cream with the remaining sugar … Read more
For the toast with fried herb mushrooms, cut the young onion into slices and rings. Clean the herb mushrooms, cut into slices about 4 mm thick and fry in hot olive oil until golden brown on both sides. Remove the mushrooms from the pan and drain on a piece of kitchen roll. In the same … Read more
A more wonderful asparagus recipe: Break off the hard bottom end of each asparagus stalk and discard. Cut the remaining steps of the stalks into 3 cm long pieces with diagonal cuts, that is, make a diagonal cut at one end of the stalk, then roll it a quarter turn further and cut through again. … Read more
For the vegetable risotto, cook the white asparagus and set aside. Melt the coconut oil in a saucepan and sauté the washed round grain rice, the chopped onion and the tender mixture. Towards the end, add the soup seasoning and pour in plenty of water. (If necessary, keep adding water). Season with herb salt, white … Read more
Karin Förg: This recipe is one of many variations of the Spanish peasant tortilla (tortilla a la paisana), which differ regionally primarily in the vegetables. Onions and garlic are kept in almost all of them, while the rest of the vegetables vary from region to region and season to season. The tortilla therefore lends itself … Read more
Have you tried this zucchini recipe? Mix the milk, eggs, flour and salt with a whisk to make the crêpe batter. Strain the batter through a sieve and let it rest for a good 15 minutes. Now cut the matie fillets, the cleaned carrots and zucchini into very fine strips. Rinse the thyme and pluck … Read more
For the cream of pumpkin soup, cut pumpkin into small pieces. Chop shallots and garlic. In a saucepan, sauté pumpkin, shallots and garlic in butter. Add salt, cumin, and pepper, deglaze with vegetable soup and cream. Simmer for about 10-15 minutes. Puree with a blender, season to taste with the spices and herbs. Garnish the … Read more
For the Cloud Bread sandwich, top two patties of Cloud Bread with salmon and drizzle with a little lemon juice. Peel and slice the avocado. Also slice the mozzarella and place both on top of the salmon. Season with salt and pepper to taste, cover with the remaining patties and press down lightly. Serve the … Read more
Rinse rhubarb stalks, peel off the outer skin. Place the stalks next to each other and cut into pieces, put in a fat-free pot. Remove the peel from the mango, cut the flesh into wedges from the stone and add to the rhubarb pieces form. Rinse the lemon with hot water and dry, then thinly … Read more
Clean and rinse the chicory. Discard stem end in the form of a wedge. Steam in a little boiling salted water for about 3 minutes with the lid closed. Lift out, rinse and drain. Wrap cobs with 1 slice of ham around each. Place side by side in 1 large or 2 small greased gratin … Read more