Remove the stem from the zucchini. Slice lengthwise with a vegetable slicer or peeler. Place in a steamer basket and steam for two minutes. Cool slightly. Cut the olives into quarters. For the glaze, pour the milk into a tall container. Beat the eggs and add the feta in pieces. Blend. Season with herb salt … Read more
For the Martini goose with chestnuts, rub the goose inside and out with salt, pepper and the remaining spices. Cover with foil and leave in the refrigerator for 1 hour. In the meantime, prepare the stuffing. Break the bread into pieces and soak in the soup. Score the chestnuts on the round side and boil … Read more
For the millet dumplings, heat butter in a saucepan, sauté onion and garlic until light, add millet and sauté, stirring constantly. Pour in beef broth and saute, stirring constantly, until millet grains pop, add more beef broth if needed, cover and let swell for another 20 minutes if necessary. Mix the overcooled millet mass with … Read more
According to Romain Wack’s calculations, the dish is designed for two people and costs around 8 euros. Sweet peppers originate from South and Central America. The difference between them and spicy peppers such as peppers and chilies lies in the amount of the pungent substance capsaicin. It is contained in the fiery little chili peppers … Read more
For moussaka, first slice eggplant and fry in oil. Drain. Fry the onion, add the minced meat, add the tomatoes, parsley, salt and pepper and 125 ml water and simmer for about 45 minutes. In the meantime, make the béchamel sauce. To do this, melt the butter, add the flour, pour the milk and add … Read more
A bean recipe for every taste: Sweet potatoes are cut thick slices (3 to 4 cm) and cook. Dice onion, sauté with garlic and butter until translucent. Add all other ingredients except the sweet potatoes and cook a little bit. Later add the sweet potatoes for a few minutes. I served it with lettuce and … Read more
Stir quickly with crushed ice in a mixing glass, strain and garnish with the cherry. Nicolai Leymann
For the cinnamon stars, beat egg whites with a pinch of salt until stiff, gradually add powdered sugar and finish beating with a dash of lemon juice until stiff. Set aside 1/4 of the beaten egg whites for the glaze. Mix with the nuts, cinnamon and vanilla sugar and let rest for an hour. Preheat … Read more
Have fun preparing this mushroom dish! Remove the saddle of venison from the bone and divide each side into two or three pieces. Divide backbone into pieces, sauté with garlic, onion, root vegetables and prepare a roast stock with a little red wine. Soak the pork well and then squeeze it. Soak the mushrooms in … Read more
Wash the poussins, quarter, salt, pepper and lightly flour both sides. Heat clarified butter and brown the chick parts first with the skin side down, then turn them over and continue frying. Deglaze with chicken stock, cover and cook on low for 25 minutes. Remove poussins from sauce and keep warm. Reduce the sauce by … Read more