Carefully water the soup chicken and place in a saucepan with about 2 1/2 quarts of cold water. Bring to a boil, reduce heat and simmer gently for 1 1/2 hours. Occasionally skim off any foam that rises. Meanwhile, wash, peel and chop carrots. Wash, trim and chop scallions. Peel ginger and cut into slices. … Read more
Look forward to this fine asparagus recipe: Cut the woody ends of the asparagus spears into small pieces. Cook in boiling hot salted water for 5 minutes, drain (save the cooking juices!), season and place drained in a suitable container. Cook the potatoes in salted water without peeling, cool a little, peel and cut into … Read more
Stir the lime juice through with tequila, a finely chopped clove of garlic, half of the oil and salt and pepper. Marinate the chicken breasts in it for 1 to 2 hours. Remove the peel from the tomatoes and cut them into cubes, add the remaining oil, garlic clove, salt and pepper. Remove the chicken … Read more
For the bell pepper soup, dice the peppers and onion and place in an unperforated cooking container with the butter. Season with salt and pepper and cook (at 100°C for 6-8 minutes or at 120°C for 3-4 minutes). Puree vegetables in a blender, add broth and heat (at 95°C for 2 minutes). Then divide among … Read more
Using a sharp kitchen knife, carefully score each trout three times diagonally on both sides. Season trout with salt and place in a lightly greased grill pan. 2. Heat ghee or butter in a small saucepan over low heat. Pour in ginger, garlic, chili and spices. Stir over very low heat for 30 seconds. Remove … Read more
For the currant sauce, boil half of the currant with water and sugar. Mix, strain and bring to the boil again. Add the remaining fruit and let the sauce cool. Then stir in the liqueur.
For the chicken with onion, cut the meat into fine strips. Coarsely chop the onion. Marinate meat and onion with soy sauce, cornstarch, chili and salt. Heat oil, fry meat with onion and marinade until hot, deglaze with water. Arrange the chicken with onion and serve.
A bean recipe for every taste: 1. with kitchen scissors, cut all the fins from the cod into small pieces. Rinse the cod and season with salt, pepper and juice of one lemon. Peel the shallots. Rinse the fennel, cut into 1 cm wide wedges, chop the fennel greens and set aside. Remove the seeds … Read more
For the cannelloni, wash, dry and chop the wild garlic. Heat olive oil in a pan and sauté the wild garlic in it. Mix with the ricotta and leave to cool. If necessary, remove the skin from the salmon and cut it into small pieces. Mix them into the wild garlic-ricotta mixture as well, season … Read more
Preheat the oven to 120 °C. Butter the small soufflé dishes or espresso cups. Thinly grate the lemon zest, mix the juice of one lemon and the zest. Beat eggs, egg yolks and sugar just until very well blended, but not creamy. Add the juice of one lemon, then stir in the heavy cream or … Read more