Soften the rhubarb with Grand Marnier and the sugar (1). Puree and cool. Whip the yolks with the sugar (2) over a hot water bath to a thick cream. Remove from the water bath and whip until cooled. Now add the rhubarb puree. Whip the cream until stiff. Whip the egg whites with the sugar … Read more
For the banana muffins, sift flour and mix with sugar, baking powder, vanilla sugar and cocoa. Add soy milk and oil. If the dough is still too firm, add some more soy milk. Chop chocolate and raisins and add to the dough with cinnamon. Scrape out the vanilla pod and mix in the pulp. Preheat … Read more
Divide fish fillet into 4 portions. Rinse tomatoes, cut into quarters and remove stalks. Rinse and peel the potatoes and cut into pieces about 1×6 cm long. Rinse chili peppers, remove stalks and cut very thin. Finely grate ginger. Heat oil in a large frying pan and add tarragon mustard. Add turmeric, ginger, chili peppers, … Read more
Lightly pound the veal chops. Put the tomatoes briefly into boiling water, then cool, skin and halve them. Remove the stalks and seeds and cut into large cubes. Peel and chop the garlic cloves. Heat 2 to 3 tbsp. oil in a frying pan, pour in the veal chops and roast for 3 to 4 … Read more
Peel the onions and cut them into small cubes. Clean the chili peppers, cut lengthwise, rinse and cut into narrow strips. Peel the garlic. Remove the peel from the potatoes, rinse them and cut them into pieces of about 2 cm. Rinse the bell bell pepper and cut it into 2 cm pieces as well. … Read more
Cut lettuce into leaves, rinse, pick and drain. Rinse tomatoes, remove stalks and cut into thin slices. Rinse cucumber, quarter lengthwise, then cut into larger cubes. Halve peppers, clean, rinse and cut into narrow strips. Remove skin from onions and cut into fine rings. Cut feta into bite-sized cubes. For the marinade, stir vinegar with … Read more
For the Lillet Hugo, add Lillet blanc, elderflower syrup and ice cubes to a wine glass and top with Prosecco.
For the pomegranate jam, core the pomegranates, slowly heat the seeds in a high saucepan – without water! and simmer over low heat until they are neatly in their own juice. Stir from time to time. Then strain the seeds through the liquid soap. This makes about 700 ml of pomegranate juice, use the rest … Read more
One cake is plenty for 6 to 8 people. Sift the flour into a large enough bowl and make a dent in it. Add vinegar, salt, olive oil and lukewarm water and knead to a firm dough. If necessary, add a little water. The dough should have the consistency of a strudel or pasta dough. … Read more
For the Parisian slices, mix egg whites, powdered sugar and nuts to a dough. Let rest a little. For the glaze, mix the powdered sugar and egg whites in a mixer for about 30 minutes. Roll out the dough to a thickness of 4 mm and brush with the glaze. Cut with a knife or … Read more