For the fennel soup, carefully open the can of coconut milk and pour about 2 – 3 tablespoons of the solid coconut fat that has settled on top into a soup pot and heat. Rub the carrot into it and let it brown slowly over medium heat. Then add the soup seasoning and the finely … Read more
Peel off the dark skin from the sole and score the white skin along the backbone with a razor blade. Cut off fins as well as head and remove innards (or have everything already prepared by the fishmonger). Wash well and pat dry. Rub with a little Worcestershire sauce and salt. Turn in flour and … Read more
For the sweet gnocchi with nut crumbs, peel potatoes and press them through the potato ricer. Knead with all the ingredients to a cold dough (be careful to use only a pinch of salt). Let rest for about 30 minutes. Then form thin rolls and cut down gnocchi diagonally with a knife. Simmer in lightly … Read more
For the baked tofu: Cut the tofu into 1cm thick strips, salt and season with freshly ground white pepper. Heat the fat in a frying pan and brown the tofu pieces on both sides. Finally, deglaze with a few dashes of soy sauce. Put them on a plate and let them cool down. Place two … Read more
Wash, halve and sugar the peaches. Leave to infuse for 30 minutes, pour in wine and chill. Before serving, pour the punch with ice-cold mineral water and sparkling wine. Tastes good and also gives something visually: refine with mint or lemon balm.
First, melt the butter and beat with the egg yolks and powdered sugar until fluffy. Mix the gluten-free flour with the baking powder. Stir the flour into the butter mixture and grease a square baking pan (about 20 x 30 cm), pour in the dough and smooth it down. Bake at 180 °C for about … Read more
Cut away the fat from the giblets, finely chop the giblets. Chop shallot and sauté in the warm butter until soft. Add meat and fry briefly. Remove from frying pan, deglaze stock with soup and sherry. Cook at high temperature until 1/2 dl liquid (based on original 1 dl soup and 1 dl sherry). Add … Read more
For the cornbread, first mix some flour, crumbled yeast and sugar with the water in a baking bowl. Leave to rise in a warm place for half an hour. Sift the remaining flour with the salt and corn flour. Knead everything into a firm dough. Form into a ball and leave to rise under a … Read more
For the Ham and Eggs, wash and chop the chives. Put a small piece of butter in the pan and carefully slide the eggs into the pan. Fry the bacon as well. Warm the slices of toast just briefly before the eggs are ready. When everything is ready, arrange on the plate and arrange the … Read more
Cut the sprouts into large slices, put them alternately on a wooden skewer, pass them through a batter made of flour, milk, egg yolk, salt and pepper, bake them in deep fat until they are done and season them. Quarter the cleaned Brussels sprouts, blanch them in salted water, add the spring onions cut to … Read more