For the vegan apple pie, line a loaf pan with baking paper, peel the apples, cut them in half, core them and place them side by side in the pan with the curvature facing down. Spread 1 tablespoon of lemon juice on the apple halves and preheat the oven to 180°C top/bottom heat. Melt the … Read more
For the paprika chicken, carve the chicken and use the carcasses for the soup. Salt the chicken pieces, fry them in clarified butter, remove them from the pan. Turn the temperature down a bit, lightly fry the diced shallots in the drippings, tomato them, dust with flour and paprika and pour in the soup. Season, … Read more
For the lemon ring cake, separate the eggs and beat the egg whites until stiff. Beat the yolks, butter, sugar and vanilla sugar until very foamy. Squeeze the lemon and grate the zest – mix the lemon juice and grated zest together with the milk with the yolk mixture. Mix flour with baking powder and … Read more
For the lattice cake crumble thea and flour and mix all ingredients into a dough. Now let the dough rest. Save part of the dough for the lattice. Roll out the rest, spread with currant jam and place the previously set aside part of the dough in lattice form over the jam. Bake the lattice … Read more
For the walnut cupcakes, beat eggs with sugar until foamy and mix the dry ingredients. Stir the oil and sour cream into the fluffy eggs. Stir the dry ingredients into the egg and sour cream mixture and pour into the cupcake molds. Bake the walnut cupcakes at 180°C degrees for 20 minutes. After the cupcakes … Read more
For the cabbage, finely chop the onion and then cut the chicken fillet into rather small pieces. Heat the oil well in a pot and fry the onion well. Then stir in the paprika powder briefly (!) and immediately (!) deglaze with vinegar and water. (Otherwise it will become bitter) Now add the meat to … Read more
Bulgarian cuisine has incorporated Turkish and Greek influences and is characterized by a careful and refined processing of vegetables and the quality of their ingredients. Musaka is prepared with minced meat, half beef, half pork, the vegetables are mostly peppers, but also sauerkraut or leek are often used for this traditional casserole. Fry the minced … Read more
For the Beef Tatar, season minced meat as described and knead thoroughly with your hands. Cut the onion into fine rings. Drain the capers. Now press the mince in two portions into two small bowls, oiled a little with olive oil, and carefully turn out onto two plates. Then garnish with onion rings and capers.
Dip peaches briefly in boiling water, then quench with ice-cold water. Now skin, halve and pit. Sauté in white wine and vinegar until semi-soft. Remove and drain. Bring the wine stock to a boil with sugar. Add the remaining spices. Stew for 20 minutes at low temperature. Add peach halves and dill stalks and stew … Read more
For the raisin curd, finely chop the raisins, stir curd with honey and lemon juice until smooth. Mix in the raisins and season with cinnamon.