Peel the pears and cook them in sugar syrup until soft. Grate the Schabziger and the cheese. Add the cornflour, cheese, pear brandy and cider to the caquelon (fondue pot) and bring to the boil while stirring. Serve the pears with the Schabziger fondue.
Try this delicious pasta dish: Remove the peel from the onion and garlic and cut them into small pieces. Cut the veal into large cubes and brown briefly on all sides in a casserole with clarified butter. Add the onions and garlic and sauté. The dish should remain light and not let it brown. Season … Read more
For the smoked duck breast, remove the silver skin and fat from the duck breasts (parry), lightly score the skin. Finely chop the shallots and garlic, mix with the soy sauce and soak the duck fillets in it for about 1 hour. Heat a pasta pot with smoked flour, put the pasta basket on it … Read more
Mix all dry ingredients together. Make a well in the center. Add fat in flakes and 2-3 tablespoons of water and quickly knead everything together into a dough. Wrap in plastic wrap and let rest in refrigerator for half an hour. Roll out dough on lightly floured work surface to about 3mm thickness and cut … Read more
Pasta dishes are just always delicious! 1. rinse the mussel meat properly under running water. Then drain. Cut the passion fruit in half and scrape out the pulp with a spoon. Strain the pulp through a sieve, collecting the juice. 3. 3. melt the sugar in a saucepan and caramelize. Now extinguish with the passion … Read more
For the green asparagus cream with quail egg, wash the asparagus, peel the lower third and shorten woody ends. Peel and finely dice the garlic and onion. Boil the quail eggs for about 4 minutes, rinse in cold water and peel. Heat the butter in a pot and sauté the asparagus, garlic and onion. Pour … Read more
half an hour, elaborate For the asparagus stock: Peel asparagus from the head, cut woody ends into small pieces. With the exception of the bread roll, boil all the ingredients for the asparagus stock. Add asparagus spears and the bread roll, make 10 to 15 min each according to size and thickness. For the puree: … Read more
Sauce: Heat oil in a frying pan. Sauté shallot and garlic. Add mushrooms, steam for five minutes. Add flour and thyme, mix. Add wine and vegetable broth, let it boil. Add cream, season. In the meantime, cook pasta until al dente, drain and serve with sauce.
For the Hascheeknödel, mince meat and sausage not too finely. Sauté the onion and garlic cubes in oil and allow to cool. Add to the meat and mix with the remaining ingredients to a spicy mass. If the mass is too dry, add some gravy, soup or lard. Form small dumplings from the mass (freeze … Read more
Method 1 (Michael Edelman): Remove seeds from clinging fibers, if possible. Make 10-15 min in salted water (1 tbsp/liter), ( this removes fiber residues and gives good flavor), then roast in oven at 190 degrees until kernels begin to brown. Method 2 (Hag & Stenni): Remove kernels from attached fibers almost as possible. Leave in … Read more