Cook the wholemeal pasta and strain. In a saucepan warm the creamed spinach, season with salt, pepper, garlic. Cut the gorgonzola into smaller pieces and add to the spinach. Simmer, stirring, until the gorgonzola has melted. Add the cooked pasta and stir.
Season with chili spice, sauté with olive oil and garlic in a grill pan, marinate with a little balsamic vinegar and cook in the stove. Quarter the cleaned mushrooms, sauté in garlic and olive oil, extinguish with paradeis pulp and a dash of balsamic vinegar, add a little whipped cream and season. Cut the melanzani … Read more
For the sour sausage, nicely decorate 120 g of thinly sliced extra sausage on a plate. Cut the shallot into small cubes and put it on top in the middle. Season with vinegar and oil.
For the melon punch, first cut the melon in half, remove the seeds and cut the flesh out of the skin with a ball cutter. Place the balls in the punch bowl. Squeeze the limes and add the juice to the melon balls. Add Campari, sugar and the cranberry juice and chill for 30 minutes. … Read more
Cut the onion, fry in the fat. Sprinkle a tablespoon of flour, brown. Extinguish with water. Add salt and yeast. Peel the potatoes and cut them into cubes. Chop leek, carrots, lettuce, cauliflower and radish leaves after washing with the sauerkraut. Add to the clear soup together with the potatoes. Cook for about 40 minutes. … Read more
For the orange quinoa, bring half a cup of quinoa to a boil with one cup of water. Add the juice of half an orange and some vanilla. Simmer the quinoa on medium heat for 20 minutes. In the meantime, divide the other half of the orange and cut it into small slices. Spread the … Read more
Brush the mussels under running water with care, removing the byssus threads. Remove open mussels, they are no longer perfect. Rinse the long grain rice, drain it and boil it with half of the fish stock. Now swell at low temperature with closed lid for twenty minutes. Blanch (scald) the tomatoes with boiling water, peel, … Read more
A great pasta dish for any occasion: Michel Roux: Tarragon and mustard form this sauce a refreshing note, meanwhile the melanzani provides a smooth, creamy texture. The eggplant sauce tastes good with roast rabbit as well as veal or pork chops. This sauce is also highly recommended as an accompaniment to tagliatelle. Heat the oil … Read more
Prepare the chicory (ready to cook, e.g. peel, remove woody parts and dirt), rinse and drain well. Remove the bitter core wedge-shaped. Remove peel from carrot and onion and cut into slices about 4 mm thick. Butter a shallow frying pan, pour in the chicory, season with salt and sugar and sprinkle with the juice … Read more
For the ratatouille, heat olive oil in a pan. Fry the diced vegetables in it, add tomato paste, season and pour soup. Simmer for 5 minutes, season again and serve.