Elk meat rinse, rub dry, steep in a stone pot with buttermilk and spices for 3 days. Take out the meat, rub it dry and lard it with the bacon cut into fine strips. Fry in hot fat, season with salt and season with pepper. Cook until done by pouring hot water over the meat. … Read more
For the crisp yogurt, clean the rhubarb and cut into pieces. Mix the rhubarb with the preserving sugar and lemon juice, simmer for 5 minutes and let cool. Mix the soy yogurt with the amaranth pops and serve with the rhubarb.
Remove the skin from the onions. Cut onions and garlic bulbs in half lengthwise. Place ingredients from the clear soup to the onions in a large soup pot and simmer gently for 20 minutes. Add chicken breasts, one chile pepper, the cilantro, and three lemons cut into halves. Simmer until meat is cooked (about 15 … Read more
For the crumb cake, separate eggs and beat egg whites with a little salt until stiff. Chill. Beat the egg yolks with the sugar until foamy, then add the orange zest. In a weidling put the flour, mix with baking powder, then add cocoa and cake crumbs and chocolate, mix well. Now add the egg … Read more
Pasta dishes are just always delicious! Cover the pasta well with water in a saucepan and bring to a strong boil. Once the water boils, turn down to very low heat and simmer for about 6 min. Clean and chop the vegetables. In a second saucepan, sauté the onions and garlic until soft. Add the … Read more
First, cut the frankfurters lengthwise so that they can be filled, but not completely cut through. Cut cheese into oblong slices and fill the Berner Würstel with it. Press together and wrap the sausages tightly with bacon. (The better they are wrapped, the less cheese will leak out during frying). Heat a little oil in … Read more
I have been making banana wine for years. Extremely delicious, but because it is a dessert wine (15-17 o/o alcohol) and then also sweetened, it is an extreme bedtime snack. One glass, and you sleep like a log. Here’s the recipe: Mix apple juice (no preservatives) with yeast culture Samos or port, let stand 3 … Read more
For the pike-perch sauce, finely chop 2 tablespoons of pike-perch tips without skin (which are left over from filleting and portioning) with 1 tablespoon of liquid whipping cream and a little salt in a food processor, pass through a sieve and leave to cool. Scale the pike perch, fillet it and remove any standing graces. … Read more
For the Chinese pancakes, sift the flour into a large enough bowl and gradually add the boiling water. Finally add the cold water and mix well. Once the dough has cooled enough to handle, knead well on a lightly floured board until smooth and elastic. Cover and let rest in a baking bowl for half … Read more
For the tiramisu, boil the espresso, mix with the amaretto. Mix the sugar, egg yolks and mascarpone/mascarino until creamy. Cut the vanilla bean lengthwise and scrape the pulp into the cream with a pointed kitchen knife. Beat the egg whites until foamy and very slowly and carefully fold into the cream. Briefly soak the biscuits … Read more