For the goose soup, cook the head, neck, the legs, ribs, giblets, etc. with enough water. After foaming and salting, add in a bunch of herbs, onion and root vegetables and cook. Once the meat is cooked, remove it, strain the soup and add the root vegetables repeatedly to the soup and bring to a … Read more
For the cold pea soup with mint, blanch the shelled peas in boiling salted water. Drain and cool immediately in cold tap water. Sauté the diced onion in hot peanut oil, add the coarsely chopped mint leaves and sauté everything together briefly. When an aromatic mint scent rises, add the peas and heat, continuing to … Read more
Peel the oranges, separate into fillets or wedges and remove the white membranes. Blend the coconut pulp well with the lactose, lemon juice and zest, coconut liqueur, peppermint and ice cubes until there are no more ice pieces. Whisk again before serving. Place the orange fillets in deep plates. Top with the foamed coconut soup … Read more
Cut ham and onion into cubes and fry in hot butter. Add mushrooms and season with salt, pepper and juice of one lemon. Pull a little bit at low temperature, then add the cooked pasta. Sprinkle cheese and parsley, drizzle with coffee cream and heat with the lid closed until the cheese is melted.
Portion the pike-perch fillet into four pieces. In a steam pot or a normal saucepan with a steambaskin (Asian dim sum – steam attachment), boil the vermouth and the fish stock. Put the vegetables in the steamer and then the fish, lightly seasoned with salt and pepper. Cover with a lid. All together lightly bubble … Read more
For the Coda alla Vaccinara Oxtailragou buy oxtail if possible already chopped into pieces. In a closed steamer basket, heat 1 1/2 liters of water with 1 tablespoon of sea salt at 100°C for 10 minutes (1). Put in the oxtail and cook for 15 minutes at the same setting. Drain, set aside 1/4 l … Read more
For Cold Roast Beef Rio, briefly rinse the meat under cold water, dry and remove the fat. Peel garlic, dice finely, grind with salt in a mortar to a paste and mix with cumin, cinnamon and pepper. With a pointed kitchen knife, pierce the meat a few times. Press the paste into it and massage … Read more
Spinach is not everyone’s cup of tea? With this recipe it is: Now mix the whole thing with the pike-perch meat fine, give some more flavor with salt and pepper. Stir in whipped cream until firm Prepare sauce fish stock and double cream, reduce slightly. Add half of the Mosel Riesling, let it boil and … Read more
A simple but delicious cake recipe: Oil, sugar, eggs, Fanta and vanilla sugar in a Weitling form and stir with a hand mixer. Mix flour and baking powder and add. Mix well with the hand mixer. Preheat the oven to 180 °C. Brush a baking tray with oil and pour the batter onto it. Bake … Read more
For the almond cake, first mix the dry ingredients well, then add the other ingredients. Mix everything well and pour into a greased, floured pan and bake at 180 degrees for about 40 minutes.