For the chicken curry, heat some oil in a non-stick pan or wok and fry the chicken fillet for 5-10 minutes on all sides at medium heat. Remove and set aside. Again add a little oil to the pan and add onion, garlic, ginger and chili and saute over low heat, stirring constantly, for about … Read more
For the egg liqueur cake, mix the eggs with the powdered sugar and vanilla sugar until foamy. Mix oil with eggnog and stir in. Carefully fold in flour and baking powder. Pour the mixture into a greased, floured cake pan. Bake in the preheated oven at 180 °C for approx. 45 minutes. Let cool briefly, … Read more
For the ginger cola, put the cola in a saucepan and add 6-8 slices of ginger. Bring to a boil. After 2-5 minutes (depending on desired strength) strain or fish out ginger and serve hot.
For a Velence, mix vermouth, Campari and lemon juice, divide between two glasses and top with well-chilled orange juice.
Sauté the onions in olive oil. Pour in white wine and let it boil down until the liquid has evaporated. Briefly sauté the porcini mushrooms cut into flakes, add the rice and slowly pour in the beef broth little by little. Meanwhile, stir repeatedly. After about 18 minutes, the rice grains should still be crunchy … Read more
For the strawberry thyme vinaigrette, first homogenize the liquid ingredients together with the hand blender and season with pepper and salt. Pour the liquid into a sterile bottle, add the thyme sprigs and seal tightly. Stored in the refrigerator, the strawberry thmyian vinaigrette will keep for at least 1-2 weeks.
Slice roast beef very thinly and place on a platter. Separate egg, whisk yolk with oil and mustard. Wash and chop peppers and season with salt and bell pepper. Fold in sour cream. Drape sauce over roast beef and garnish with peppercorns and freshly plucked cress.
(*) For a cake springform pan of 18 cm ø Can be prepared in advance. Preheat the stove to 220 °C. Cut zucchetti into 3 millimeter thin slices, place in a large enough bowl and mix with olive oil (1). Season with salt, pepper and herbs de Provence. Place on a baking sheet lined with … Read more
A great pasta dish for any occasion: 1. rinse and peel potatoes, cut into cubes. Clean fennel (save green), rinse and cut into cubes. Make both in wine, vermouth and stock in about 15 min. In the meantime make pasta. Stir whipped cream and saffron, add to fennel vegetables form. 3. make sauce 1-2 min, … Read more
Sort out the lentils and wash them well in cold water. Then put the lentils in a saucepan and bring to a boil, covered with cold water. Once the dried vegetables come to a boil and have absorbed water all together, gradually add the beef broth and diced bacon. When the lentils are cooked (about … Read more