Prick sausages several times with a needle. Crush pepper with a fork and mix with juniper schnapps. Place the sausages in a shallow dish, pour the schnapps mixture over them and leave to marinate for about 15 minutes with the lid closed. Turn several times to the other side. Remove the sausages from the marinade, … Read more
Wash the lettuce and cut into fine strips. Squeeze the lemon, mix the lemon juice with salt and honey and pour over the lettuce. Add oil, mix well. Leave to marinate for 30 minutes, stirring frequently.
For the cordon bleu, pound the pork cutlets, salt them and cover each with a sheet of ham. For the filling, cut the bread into small cubes, sauté the onion with parsley in a little butter until translucent. Mix milk, onion with parsley, the diced cheese and ham, 1 egg, herb cream cheese and pepper … Read more
Sauté bacon and shallots in a saucepan. Add leek and potatoes and let them color slightly. Add the sauerkraut, clear soup and whipped cream and simmer for 30-40 minutes with the lid on. Blend the soup in a hand mixer or with a hand blender and pass through a sieve. Season with salt, pepper and … Read more
Puree the trout fillet with a hand blender. Mix the trout puree with the cream cheese, pepper and season with salt if necessary.
Cut a lid off the apples at the fly with a baller, then hollow out the fruit, that is, remove the core. Mix honey, lemon zest, hazelnuts and coriander and fill the apples full. Put the lid on. Pour the sweet cider into a baking dish, put the apples in it and steam in the … Read more
Peel and dice the onion. Rinse the rabbit and liver under cold running water, dry, skin and cut into pieces. Season the meat pieces with salt and pepper, put the liver aside. Fry the meat in hot cooking oil (1) on all sides, add the onion and fry for a few minutes. Add wine and … Read more
Clean the strawberries, coarsely chop the large fruits and puree with a blender. If you want it to be very fine, pass the mixture through a sieve. Sweeten with sugar. Beat the egg whites until stiff and fold in. Freeze in the ice cream maker for 30 to 45 minutes. Serve decorated with pistachio nuts.
For the egg liqueur cake with apricots, beat the egg whites until stiff, add 100 g sugar. Beat the yolks with a pinch of salt for about 2 minutes at the highest speed, add the remaining sugar and continue to beat until you have a light fluffy mixture. Add vanilla sugar and while mixing, slowly … Read more
Clean the spinach, cut the leaves into strips and put them briefly in hot water until they collapse. Lift out and drain. Peel the melanzani, cut into quarters and finely slice. Heat some olive oil together with the butter. Add the melanzani, sauté and just before they are done, mix in the spinach. Leave to … Read more