For the marinade, chop the celery, onions, carrots and garlic cloves very finely and whisk with the herbs, which have also been chopped, and the red wine. Cut the wild boar meat into medium-sized pieces and place in the marinade the day before, leaving it to cool with the lid closed. The following day, remove … Read more
For the savory Semmelschmarrn, cut the rolls into 3/4 cm thick slices. Whisk the eggs with the milk in a bowl and season with salt and pepper. Preheat the oven to 200 °C. Soak the bread slices in the egg milk. Peel and finely chop the onion. Heat 1 tablespoon of lard in a frying … Read more
For the pot terrine with fruit, beat the eggs and powdered sugar until thick and fluffy. Carefully fold in the flour. Spread the mixture on a baking tray lined with baking paper and bake at 190 degrees for about 12 minutes. After baking, turn out the sponge cake and remove the paper. Line a loin … Read more
A cake recipe for all foodies: 1. sift flour in the wide bowl of the food processor and press a well in the center. Warm the milk with 20 g sugar. Crumble yeast into the milk and let it dissolve. Pour the yeast milk into the well and stir with a little flour to form … Read more
Steaks: very lightly pound the elk steaks that have been freed from the fat. Crush the juniper berries. Stir the oil with the juniper berries, aquavit, lemon pepper and salt and turn the steaks in it on the other side, then wrap them in aluminum foil and marinate them for 3-6 hours. Now, in a … Read more
A bean recipe for every taste: 1. 1. put a saucepan with 2 liters of water to boil. 2. rinse the beans, cut the ends small and halve them. Add the beans to the boiling water, do 5 to 7 minutes and drain. 3. remove the skin from the onion and cut into thin rings. … Read more
For the mango drink, cut the mango into small pieces, mix with the coconut water, (mineral) water, lemon juice and mint leaves in a stand mixer, chill and serve with ice cubes, decorate with mint if desired.
Look forward to this fine asparagus recipe: This asparagus dish certainly didn’t get its name from Paris’ main airport, Orly. Because it belongs to the international classic cuisine and is certainly older than aviation. Orly always means dipping in batter and frying in oil. Presumably, this method of preparation was named after the small town … Read more
For the pork tenderloin with parsley nut stuffing, cut the pork tenderloin into 3 equal parts. Cut each piece 3 times widthwise at even intervals, but do not cut through! Salt and pepper, sear in a little oil. Place in a baking dish, pour the gravy and sprinkle with rosemary. For the filling grate the … Read more
Beat four egg yolks and one whole egg with the sugar until creamy. Stir in almond kernels, raisins and currants, season with finely grated lemon zest, cardamom and cinnamon. Stir in flour and baking powder, only lastly whip egg whites until stiff and stir in very loosely. Grease a baking tray well, spread batter evenly … Read more