For the mulled wine raisins and rum together best infuse overnight. Heat sugar, white wine, lemon zest grated from 1/4 lemon and cinnamon, do not boil. Pour into a glass and add the rum raisins. Use the remaining quarter of the lemon for decoration.
Remove the skin from the onions and cut a 2 cm thick lid into small pieces. Hollow out the onions, except for two layers. Cut the inside of the onion into small pieces and fry in a frying pan with clarified butter. Finely dice the pumpkin and add to the onions. Now mix with breadcrumbs, … Read more
half an hour, elaborate For the sauce Mornay liquefy butter, sweat flour briefly in it, pour in milk, stir well and bubble lightly. Season with salt and pepper, add some of the mountain cheese, stir well and set aside. Peel the asparagus stalks from the head, cutting away any woody parts. Bring the milk-water mixture … Read more
Mix the ingredients for the dampfl into a pre-dough and let rest for 15 minutes. Then mix in the remaining ingredients until a smooth dough is formed. Roll the dough into thirds to form approx. 35 small balls, place on a floured cloth and press down lightly with the heel of your hand (floured). After … Read more
Remove the back meat from the skin layer. Completely remove the skin and tendons from the meat. Pluck thyme leaves from the stems. Tendons, skin, bones and all parts of the meat from the fat layer in a shallow casserole form, without fat and under frequent turning roast well all around. Peel and coarsely chop … Read more
To prepare the duck breasts with chard, caramelize 30 g sugar in a saucepan until light brown, add vinegar and 100 ml water. Cook at medium temperature until sugar is dissolved. Stir in honey and pour into a bowl. Cut the skin of the duck breasts crosswise with a sharp kitchen knife, place skin side … Read more
For the Wiener Schnitzel, pound well trimmed schnitzels to a thickness of about 2-4 mm and salt on both sides. In a shallow dish, beat the eggs with a fork just briefly. (Too long beating makes the egg thin!) Turn meat first in flour, then in beaten egg and finally roll in the breadcrumbs. Heat … Read more
(*) Depending on the area, the Valais cheese slice uses processed cheese (raclette cheese) of the region. Bake the bread slices in a frying pan with a little bit of butter until golden brown. Put them in a gratin dish and pour a little bit of Fendant over them. Cover the bread with thinly sliced … Read more
A great pasta dish for any occasion: Rinse poulard, carve into 6 pieces. Peel onions, chop. Peel celery and carrots, dice. Rinse kitchen herbs, chop. Mix prepared peppercorns, vegetables, anise and wine. Let the poulard marinate in it for about 12 hours(!) with the lid closed. Peel and chop the garlic clove. Drain the meat. … Read more
1. clean pigeons, rinse, dry, season inside and out with salt and season with pepper. Finely chop rosemary, 8 sage leaves and garlic. Rub the inside of the pigeons with it. Place 2 sage leaves on each pigeon, then wrap each with a slice of ham and tie tightly with spagat. Place the pigeons on … Read more