Roast pine nuts without fat in a pan until golden brown. Pluck basil leaves, peel garlic cloves, chop coarsely and grind with the roasted pine nuts in a mortar (if not at hand blender) until a green paste is formed. Slice the Parmesan, add to the paste and gradually mix with the oil until a … Read more
Have fun preparing this mushroom dish! Preparation (about half an hour): Clean mushrooms, champignons and oyster mushrooms and chop them. Heat oil, sauté onions until translucent, add mushrooms and thyme, sauté for about two minutes*, then cool. Add the veal sausage meat (in the case of sausages, spread the sausage meat from the intestines), ham … Read more
Have fun preparing this mushroom dish! For the veal shoulder, preheat the oven to 150 °C. Sear the veal shoulder in olive oil over medium heat on all sides, remove and pour off the juices. Sauté the prepared vegetables with the powdered sugar in the roasting pan until translucent. Fold in the paradeis pulp, sweat … Read more
For the carrot cake, preheat the oven to 175 °C top and bottom heat. Grate the carrots and the apple. Mix all the dry ingredients and the lemon zest. Then add the liquid ingredients and the juice of the lemon and mix properly. Pour the dough into a suitable baking dish. Bake in the preheated … Read more
A delicious mushroom dish for any occasion! Melt the butter in the frying pan, brown the onion and ham cubes in it. Chop the parsley, put a few leaves aside for the garnish. Add the chanterelles to the frying pan and sauté until soft. Pour in clear soup and simmer a little bit. Thicken with … Read more
For the vanilla crescents, quickly knead all ingredients into a dough – knead well so that the butter is properly mixed with the remaining ingredients. I always knead with my hands, but it would certainly be possible with a food processor. Chill the dough in the fridge for 30-60 minutes. Preheat the oven to 180°C. … Read more
Mix white dill, pepper, lemon zest and olive oil. Coat the fish fillets with the marinade, marinate in the refrigerator for about thirty minutes with the lid closed. Preheat stove to 60 °C, keep plate warm. Heat oil in a coated frying pan, add sweet potatoes, roast over medium heat for about five minutes, season, … Read more
For larded runner beans, first clean the runner beans and cut into bite-sized pieces. Cook until firm to the bite. Heat the lard. Finely chop the onion and fry in the lard until golden. Cut Braunschweiger into small cubes or strips and fry in lard as well. Turn down heat and add vegetable soup cubes. … Read more
Rinse the flowers and lemons. Cut the lemons into slices or small pieces. Everything with the water and sugar in a large fermentation balloon form, fermentation tube on it and 2-3 days at room temperature stand. After that, the juice is sufficiently infused and can be made “ready for consumption”. To do this, strain the … Read more
A great pasta dish for any occasion: Peel and finely dice onion and sauté in olive oil until soft. Peel tomatoes, chop and add to onions. Rinse and chop anchovy fillets, peel and dice eggs, remove tuna from stock and chop. Add everything to the tomatoes. Add the juice of one lemon and capers. Season … Read more