Recipes

Season the fish fillet all around with salt, season with pepper and rub with olive oil. Place on a plate brushed with olive oil. Sprinkle with finely chopped spring onions and grated orange zest or zest cut with a zester (see tip). Place on a saucer – e.g. an upturned cup or a wire rack … Read more

Clean and rinse the strawberries, halve or quarter the larger ones. Cut out wheels of about 2 cm diameter from the cheese slices with a cookie cutter. (Use leftover cheese for another dish.) Arrange on four serving plates and sprinkle with coarsely ground pepper. For the dressing, stir together maple syrup, sherry, juice of one … Read more

Coarsely dice the livers, drizzle with Cointreau and cognac, cover and chill for 30 min. In the meantime, dissolve the butter at a moderate temperature and let it cool down again, but do not let it become firm. Peel and dice the shallots, remove the skin from the apple, cut into quarters, remove the core, … Read more

Prepare the eggs hard. Sort out the spinach leaves and rinse them thoroughly. Finely chop the onion and the anchovy fillets. Remove the shell from the eggs and chop them finely as well. Make the spinach in a saucepan at low temperature in its own juice for 5-10 minutes. Then put it in a sieve … Read more

1. heat the butter in the saucepan, add the curry powder at the beginning and then the long grain rice 2. fill up with the vegetable stock and cook at a mild temperature with the lid closed for about 20 minutes (a little longer if you like) 3. after 15 minutes, add the sugar snap … Read more

A recipe of asparagus for gourmets: The green in stalks, the white in give a sauce. In most asparagus dishes, fish or possibly meat are only secondary. Although the following recipe is an ideal combination of flavors – it would work just as well without crab tails. For the sauce, thinly peel the white asparagus … Read more