For the chocolate kisses, melt the chocolate with butter over steam and then let cool slightly. Sift the baking powder into the flour and mix with cinnamon and cocoa. Slowly stir the sugar into the chocolate. Finally, add the egg yolks. Knead the dough together with the flour mixture. Leave to rest for two hours … Read more
A wonderful recipe for all strawberry lovers! Wild spice salt, see – separate eparate recipe Yield: For smoking. Nutmeg, grated Rub reindeer saddle with game spice salt and sear in hot frying pan with oil all around. Preheat oven to 250 °C. Sawdust and juniper in the smoker box form. Insert the roasting rack and … Read more
Soak the morels in lukewarm water for about an hour. Rinse thoroughly. Cut the flesh into small, narrow slices with a large, sharp kitchen knife. Clean the leeks carefully, cut away the root end and cut into pieces about three centimeters long at the beginning of the length, then into fine strips (julienne). Remove the … Read more
A great pasta dish for any occasion: Cook noodles in salted water until al dente. Heat the oil in a wok or high frying pan and sauté the carrots, adding the other vegetables as they cook. Add bean sprouts at the end. Extinguish with vegetable soup, spices and soy sauce and simmer a little on … Read more
For the chocolate topping, the butter should be very soft. It is best to put it out of the refrigerator the day before. Mix the butter with the cream cheese and the cocoa powder (instead of cocoa powder you can also use 200 g dark chocolate). Then gradually add the powdered sugar – it is … Read more
A great pasta dish for any occasion: Finely grind the wheat and sieve out 100 g of bran. Prepare the wheat flour with the remaining ingredients to a smooth dough and rest it for 1 hour. Then roll out very thin and cut into strips of the desired width.
For the apricot ice cream, crush the apricots with sugar to taste in a blitz chopper and mix the apricot puree with the two types of yogurt. Pour into ice lollipop molds and freeze for about 6 hours.
Rump steaks: Plate the rump steaks and sear in hot clarified butter. Season with pepper and add the aromatics, turn the steaks to the other side, season with salt and roast only briefly until they have a nice brown color. Put the steaks on a tray covered with aluminum foil, add the aromatics and cook … Read more
For the baked Emmental, freeze the Emmental for about 30 minutes before use. Beat the eggs, season the breadcrumbs with salt and pepper. Coat the Emmentaler in flour – eggs – breadcrumbs and a second time in eggs and breadcrumbs and deep-fry in hot fat on both sides until golden brown. Serve the fried Emmentaler … Read more
For the Mozzarella-Tomato Caprese, wash the cocktail tomatoes, remove the stalks and cut in half once (for larger ones, possibly a second time). Slice the mozzarella and alternate with the sliced cocktail tomatoes on a platter/plate. Sprinkle with salt, herb salt and rubbed basil. Just before eating, drizzle with pumpkin seed oil.