Sauté onion and bacon, carrot, celeriac, leek (diced). Add malt beer, balsamic vinegar, lentils, beef stock, make 40 min. Season with pepper, grate potato into the soup, gently roll until the soup binds. Add smoked sausages, sprinkle with 1 tbsp chopped parsley.
These chili croissants bring spice to the cookie kitchen! Try it out and make the cookie plate so really hot! For the chili croissants first prepare the dough. To do this, cut the cold butter into small pieces. Mix together the chocolate, nuts, flour, salt, cinnamon and chili powder. Incorporate the butter and egg and … Read more
Rinse the lentils and put them in a saucepan with the cloves and about 1 liter of water. Rinse the thyme sprig and add it. Bring the water to a boil, and cook the lentils over medium heat with the lid on until tender, about 1 hour. Drain the lentils and remove the cloves and … Read more
For Grandma’s Onion Sauce, heat clarified butter and brown sugar in it. Add onion and brown. Lift out the onion and brown the flour in the fat, pour in the soup and bring to the boil. Add onion again, season and simmer for about 20 min. Blend with a hand blender and season the Grandma’s … Read more
Cube sugar, yolks, wine, orange and juice of one lemon are beaten on the fire until stiff. Pour into a sufficiently large bowl to cool. Mix the gelatine dissolved in water or, even better, powdered gelatine well with the quantity. Fold in the whipped cream. This quantity forms the so-called “stand”. On a plate, soak … Read more
For the Coconut Cheesecake with Roasted Pineapple and Cilantro, slowly melt butter and mix into the finely crushed butter cookies. Line a baking pan with parchment paper and spread the butter cookies in the pan and press down well. Mix the remaining ingredients together well. Pour into the mold, smooth out and bake in a … Read more
Peel the potatoes and cut into thin slices. Grease a shallow mold with butter. Layer the potato slices in layers in the mold. In between, season with salt and lightly season with pepper. Finally, pour the melted butter over the potatoes. Roast for forty minutes in the oven heated to 200 °C until crispy.
Rinse the potatoes, boil in enough salted water, cook for about 25 minutes, drain, peel the hot potatoes and cool.rinse the tomatoes, remove the stalks, cut the tomatoes in half, remove the seeds to taste and dice the flesh. Drain the chanterelles. Rinse chives under cold running water, rub dry and cut into fine rolls. … Read more
In and of itself, the egg and oil should be “room temperature”, but mayo also succeeds in cooler heat. Almost indispensable, however, is the little whisk! Egg yolk, mild mustard and juice of a lemon stir well. Then add 0.25 liters of oil, possibly a little more, in a thin stream or by the teaspoon. … Read more
Remove the bones from the leg of venison and carve the meat into its individual parts. Finely chop the venison bones and working steps. Fry heartily in hot oil. Cut off the vegetables, add and fry. Add paradeis pulp, fry and extinguish with a little red wine. Reduce the red wine and extinguish again. Do … Read more