Rinse the fennel bulbs, perhaps remove the outer skin and cut into very thin slices. This works best with a slicer or possibly a bread machine. Spread evenly in a circle on four plates. Sprinkle with juice of one lemon, season with salt and a tiny bit of olive oil over form. Let it soak … Read more
Clean the poulard, season inside and out with salt and season with pepper. Remove the peel from the garlic cloves and perhaps cut them in half. Cut a pocket between the breast meat and the skin of the poularde with a kitchen knife. Place the fresh thyme in this pocket. Use 3 to 4 sprigs … Read more
For the soup base, wash, clean or peel vegetables. Chop in a food processor and mix well in a large bowl. Add salt and mix again. Let stand for 2-3 hours. Fill the soup base jam jars and store in a cool room.
(Not every zucchini flower develops into a fruit, but likewise the “blind” flowers enjoy cooking) Remove the pistil from the zucchini flowers. Mix ricotta and parmesan with the herbs and season with pepper, salt and a pinch of nutmeg. Fill this amount into the flowers, twisting the top slightly. Mix flour, egg and a little … Read more
For the sausage and cheese salad, cut sausage and cheese into equal cubes. Cut young onion greens into fine rings. Halve cherry tomatoes. Finely chop parsley. Finely dice eggs and peppers and mix with mustard, ketchup, mayonnaise, yogurt and parsley to make a dressing. Season with salt and pepper. Arrange salad decoratively on plates, spread … Read more
Cut out the toast slices in the shape of a heart and toast them on both sides in a heated oven at 220 °C. Straighten the top and bottom of the grapefruit and peel thickly. Remove the fillets with a sharp kitchen knife and set aside on a plate. Select the voger lettuce, chicory and … Read more
For the broccoli and potato casserole, peel the potatoes, cut into slices and cook in salted water until al dente. Remove the broccoli from the strand and divide into smaller florets, also cook briefly in salted water. Chop the onion and fry it. Grease a baking dish with butter, cover the bottom with the slices … Read more
For Corvina rellena con palmito (Victoria perch stuffed with hearts of palm), first prepare the grilled peppers for the salsa de pimientos: Wash the peppers and cut them in half, removing the seeds, membranes and stem end. Line a baking sheet with parchment paper and place the peppers skin side up. Grill on the grill … Read more
Pumpkin seed oil mix well with the remaining ingredients and pour into well rinsed canning jars. Well cooled, the pesto can be stored for about 2 weeks.
Defrost soup vegetables. Peel and rinse the potatoes, cut into cubes. Peel and chop onion, sauté in butter until translucent. Add potatoes and fry briefly. Pour in clear soup and cook for 12-15 minutes. Remove 1/3 of the potatoes, mash the rest in the saucepan. Add remaining potato pieces with defrosted greens and whipped cream … Read more