Clean the kohlrabi and remove the peel. Cut tender parts of leaves into short strips. Halve or quarter the tubers, then cut into 3 mm slices. Put on kohlrabi slices and leaf strips just covered with water. Add pepper, pinch, salt sugar and two thirds of the butter. Let vegetables bubble up, then simmer with … Read more
For the chicken in spicy sauce, chop tomatoes, olives and parsley. Heat some oil in a pan, add tomatoes, olives, parsley and spices and let it steam a little. Season again if necessary and let cool. Roll the chicken pieces in it, put them into a container and pour the rest of the sauce over … Read more
For torn fingers in a bloody bun, first boil water for the frankfurters, remove from heat and let the sausages steep in it. Do not put them into the still boiling water. Tear the sausages in half. Cut a bed of nails at the other end. Spread a little tomato paste on it and put … Read more
To make the oatmeal and toffee pudding, first cream the butter and sugar, then beat in the eggs one at a time and mix until you have an even, pale yellow cream. Rinse and dry the lemon, grate the zest and squeeze the lemon. Stir the lemon zest and juice into the cream, as well … Read more
The heads of lettuce are cleaned, washed, finely chopped. Roast them with a piece of butter, sprinkle a little wholemeal flour and add vegetarian broth. Bind with egg yolk and add a little bit of sweet whipped cream.
Grind ginger, coriander roots, salt, garlic and peppercorns in mortar to a paste. Make long grain rice into clear soup. Heat oil, pour in paste and fry until fragrant. Add crab meat and cook until tender (4 to 6 min), making sure not to burn the garlic in the paste. Season with fish or soy … Read more
Fry finely chopped onion in olive oil until golden brown. Tourniquette the vegetables and briefly fry together with the diced tofu and remove from the pan, add the paprika and deglaze with apple cider vinegar. Add some vegetable stock and spices to taste. Let the goulash cook for about 5 minutes. Finally, put the tofu … Read more
Beat the yolks with the sugar until creamy and mix with the mascarpone. Beat the egg whites until stiff and fold into the mascarpone mixture. Mix carefully, put a part in a large enough bowl and dust with cocoa. Mix coffee, water and rum and dip the biscuits in it. Layer the dipped biscuits alternately … Read more
Tete de Veau is a dish that was exceptionally eaten in Maastricht during Carnival. It can be eaten both warm and cooled. If you wanted to serve it warm at carnival, there was a cooking pot with tete de veau on the back of the kitchen stove. Everyone who came home and felt like it … Read more
Put the strained curd cheese in a dish and squeeze out all the liquid. Prepare the curd cheese with the remaining ingredients to a smooth dough and rest for at least 2 hours. For the filling, bring the cinnamon, sugar, milk and rum to the boil and melt the chopped cooking chocolate in it. Fold … Read more