Sprinkle the apricots with Maraschino and leave for one night with the lid closed. Form small balls from the raw marzipan, insert an almond, flatten and shape each between two halves of apricots. Press a little smooth and dip half of the apricots into the melted cooking chocolate, let dry. Tip: Feel free to use … Read more
Briefly soak veal brains in cold water, peel off skin and cut into uniform pieces (florets). Season well with salt and pepper, if necessary also with marjoram and parsley. Turn in flour and briefly beaten egg and fry slowly on both sides in a coated pan in hot butter or hot clarified butter over low … Read more
For the batter, combine all ingredients and mix until smooth. Chill. Fillet the pike, cutting out bones with a sharp, thin fillet knife and plucking out cross bones with tweezers if necessary. Cut into small fillets. Season with salt, pepper and lemon juice. Heat plenty of fat in a frying pan. Turn fillets in flour … Read more
Cut the chicken into wings, upper and lower legs, halve the two halves of the breast each, cut the back in half. Or ask the butcher to do it for you. Remove the peel from the onion and chop coarsely 7-10 cloves of garlic, remove the peel and crush them. Cut the stalks of the … Read more
A cake recipe for all foodies: (*) Chickpea flour: in Indian or Turkish stores. If your own grain mill is strong enough and has a large enough inlet opening, you can also make it yourself. Heat oil (1), add chickpea flour and simmer a little on low heat. Then add honey and water, as well … Read more
For the tuna spread, put tuna with juice in a bowl and mix with mustard, vinegar, mayonnaise and natural yogurt. Finely chop the parsley and stir in. Finally, season to taste with salt, pepper and nutmeg.
Mix basic mayonnaise with natural yogurt. Soak saffron threads in lukewarm water with the white wine vinegar and stir into the mayonnaise. Chop the garlic cloves, grind them very finely with salt and mix with the saffron mayonnaise. Season to taste with cayenne pepper and ground pepper. Be careful with the salt! Due to the … Read more
Rinse the lettuce, clean and spin dry. Coarsely chop nuts in a universal chopper and roast in 1 tbsp. oil on 3 or automatic heat 12. Slice Parmesan into small strips with a peeler. Stir salad dressing with water according to instructions. Fold in 2 tbsp. oil and walnut oil, peel avocado, cut flesh into … Read more
For the Blunzen in Blaufränkisch, soak the dried mushrooms in lukewarm soup for about 1/2 hour. Gently pierce the blood sausages with a fork and place in a deep casserole. Cover the sausages with red wine and simmer on low heat until 2/3 of the wine has evaporated. Add the soaked mushrooms along with the … Read more
A delicious recipe for the asparagus season: Black mustard seeds, cumin and turmeric spice up the vegetable curry and fragrant rice…. Peel the bottom end of the asparagus spears and cut into three-inch pieces. Heat ghee in a saucepan. Fry mustard seeds and cumin seeds in it until they pop. Add turmeric, vegetables and water, … Read more