For the risotto verde, finely chop the onion. Remove the stems from the peppers, remove the seeds and also finely chop. Heat the olive oil in a pot. Sauté the onions and peppers until light, add the rice and stir briefly. Deglaze with white wine and cook until creamy, slowly adding the hot stock. Stir … Read more
For the garlic arugula dip, place the ingredients in a bowl and blend with a hand blender until frothy.
First preheat the oven to 180 °C. Cut the melanzani in half and hollow them out with a spoon. Place the hollowed out halves on a baking tray and put in the oven for 12 minutes. In the meantime, cut the insides into cubes. Peel onion and cut into fine rings. Quarter tomatoes, remove seeds … Read more
Roast the bones, roast the vegetables, flavor them, extinguish with red wine and water, bring to a boil, add the remaining ingredients and simmer for about 3 hours. Strain stock, add currant jelly, stir flour with alcohol until smooth and thicken stock with it. Boil well for about 15 minutes and add whipped cream. Our … Read more
For the cheese salad, first cut the cheese into bite-sized cubes. Wash the grapes, cut them in half and remove the seeds. Also wash the apples and the bell bell pepper, remove the core and cut into bite-sized pieces. Now mix the cheese, grapes, apples, nuts and peppers in a bowl. For the dressing, mix … Read more
For the pork goulash, sauté finely chopped onions in hot clarified butter, stirring until golden, stir in tomato paste and sauté briefly. Remove pot from heat, sprinkle in paprika powder and stir well. Pour in beef broth and simmer for about ½ hour. Add spices, season to taste and continue to simmer. Add the meat … Read more
For the Overnight Muesli Chia Pudding, stir the muesli and chia seeds into the vanilla soy drink and leave to swell overnight, stirring frequently at the beginning until the chia seeds are well distributed. Then pour into 2 bowls and top with red fruit jelly or pureed fruit.
Keep fillings warm or reheat. Heat finished taco shells in oven, otherwise fry tortillas in hot vegetable fat until crispy, bending up the sides to form a U-shape, drain (you can prepare this and later heat the taco shells in the oven). Add in beans, meat, sauces and other toppings.
For the zucchini and mozzarella, wash the zucchini and cut lengthwise into very thin slices with a peeler. Stir a salad dressing from lemon juice, olive oil, parsley, Tabasco, salt and pepper or puree with a blender. Marinate the zucchini with the marinade. Divide mozzarella into small pieces, arrange with zucchini salad and sprinkle with … Read more
Scale, gut and fillet the giltheads. Put the dry couscous in a sieve and pour cold water over it. Repeat this process until the couscous has absorbed enough moisture and no longer has a hard bite. In the meantime, season the dorade fillets with salt, pepper and the ground chili. Mottle on the skin side, … Read more