There is no Chinese restaurant that does not have sweet and sour pork or possibly chicken in the same style on the menu. The meat in the crispy coating is also too tasty. With a little improvisation, you can also cook these tasty morsels in your own kitchen. It is completely up to you what … Read more
Blanch kale briefly in vegetable soup, remove and drain. Cook half of the potatoes in vegetable soup mixed with saffron, the other half in beet juice. Sauté kale leaves in butter and marinate hot in oil and vinegar. Season with salt and freshly ground pepper to taste. Arrange kale with potatoes and bean sprouts, bring … Read more
Season fillets with juice of one lemon, salt, pepper, dust with a little flour. Heat the oil and butter in a frying pan and fry the plaice fillets on both sides, basting them again and again with a little frying fat. Remove the plaice fillets from the frying pan and keep warm. Deglaze with wine … Read more
For the Pasta al Limone, boil the pasta water – with a little bit of juice of a lemon. Put the spaghetti in the saucepan and cook on the plate until al dente. At the same time, using a hand mixer, beat the eggs, salt and pepper until thick and creamy, then add the Parmesan … Read more
For the cabbage rolls, season the mince with salt, pepper and marjoram and mix with the cooked rice. Spread the minced mixture into cabbage leaves, roll them up and fix them with a toothpick or a ribbon. Put the roulades into the sauerkraut and let them stew. Finally, thicken with cream and flour and serve … Read more
Mix everything together and knead thoroughly, then rest until the dough has risen well. Then knead it thoroughly with a handful of flour, place it in a large baking dish lined with oil, let it rise and bake it in a heated oven at 220 °C for about 20 minutes.
1. Coarsely chop 350 g cooking chocolate and melt in a snow kettle in a hot water bath. Allow the whipped cream to bubble up, stir through with the cooking chocolate and cool to room temperature. Finely grate lime zest. Season couverture mixture with schnapps and lime zest. Fill into a piping bag fitted with … Read more
For the celery piccata, first cut the celery into 5 mm thick slices, steam or boil in salted water. Then drain on a paper towel or kitchen paper. In the meantime, crack the egg and mix with the Parmesan cheese to form a thick paste. Dredge celery in flour and add to egg-parmesan mixture. Add … Read more
Variation A): Soften the berries with the juice together for about 20 min, then strain the amount through a sieve. Further processing in each case according to gelling agent. Fill hot jam into glasses. Variation B): Cut apples into small pieces and soften them together with the berries for about 2.5 l, then drain the … Read more
For the whipped cream with dahlias, first clean the dahlia flowers and check for insects. Whip egg whites until semi-stiff, brush petals on both sides with it and sprinkle with fine sugar. Allow to dry on a close-meshed rack for 2 days. Gently boil the whipped cream with the sugar and the slit vanilla bean … Read more