Culinajoy

Have fun preparing this mushroom dish! Soak the mushrooms for 30 minutes. Remove the crust from the buns, cut into quarters and baste with milk. Chop the parsley. Dice the cleaned and dabbed liver, cut the cleaned onions with the greenery into rings. Roast both in butter for about a minute. Drain the mushrooms, chop … Read more

Select raspberries, rinse currants and strip them from the reps. Gently mix the berries and divide evenly among four serving glasses. Just before serving, whisk egg, egg yolks, juice of one lemon, sugar and sparkling wine well in a saucepan. Beat on the automatic plate (speed 2) or in a bain-marie for about 7 min, … Read more

Season the chops all around with salt and season with pepper. Peel onions and chop finely. Steam in heated fat until soft. Cool. Rinse the parsley, dry with kitchen paper and chop finely. Mix into the onions along with the Parmesan cheese and an egg. Season with salt, freshly grated pepper and nutmeg. Fill the … Read more

Peel onions so that they still hold together at the root. Cut onions into six parts. Peel garlic and cut into thin slices. Rinse rabbit legs, dry and season all over with salt and pepper. Heat clarified butter in a roasting pan and brown the legs all over. Remove from the drippings and sauté the … Read more

Bring the soup to a boil in a stainless steel pot, reduce heat and simmer the soup for 5 minutes. Beat the yolks in a large baking bowl until creamy. Add salt, juice of one lemon, lemon zest and cayenne pepper. Stir in the double cream. Add some of the hot clear soup (see ingredient … Read more

Rinse the potatoes, cook with a little water and salt for 60 minutes. Cool slightly, cut a lid evenly small and scoop out the inside with a potato corer, leaving 1 cm of wall. Set potato insides and peeled lids aside. Toast the pine nuts without fat until lightly brown. Rinse the carrots and shave … Read more

For the fish curry, wash the fish fillets, pat dry and cut into cubes of about 2 cm. Sprinkle with the juice of the lemon and salt. Peel and finely chop the shallots and garlic. Peel and grate the ginger. Cut the lower thick part of the lemongrass into small rings. Wash herbs, dab dry, … Read more

Sauté diced onion in olive oil until soft. Add garlic and celery, sauté for 2 minutes. Pour in vegetable stock, simmer gently for 20 min. Puree and strain through a sieve. Pour into a saucepan, add whipping cream, season vigorously with salt and freshly ground pepper. Before serving, whip up with a hand blender.