For the Jerusalem artichoke puree, peel the Jerusalem artichoke tubers and the potatoes and cut them into small pieces. Boil the potatoes in salted water for 5 minutes, then add the Jerusalem artichoke pieces. Cover and cook for another 15 minutes until soft. Meanwhile, peel the onions, cut into fine rings and fry in oil. … Read more
Make a wafer batter with eggs, butter, flour, sugar, salt, cornstarch, yogurt and baking powder. Let it rest for a while. Preheat the waffle iron. Bake waffles in batches in the oiled waffle iron and serve immediately.
Sear the lamb shanks in a roasting pan, add the chopped vegetables and take everything together well colors. Add the paradeis pulp, extinguish with red wine, reduce a little and fill up with the beef broth. Add the spices and kitchen herbs to the roaster form and stew with the lid closed for about 140 … Read more
Pour the milk into a saucepan and heat slowly. Stir several times to prevent it from sticking. Bring to a boil and turn down the heat. Squeeze the lemon and mix it with the natural yogurt. Slowly stir the mixture into the milk until it flocculates. Prepare a bowl with a fine sieve, place a … Read more
For the pumpkin puree, remove the seeds from the pumpkin, peel and cut into small pieces. Boil in water with a vegetable soup cube, pepper and nutmeg until the liquid boils and the pumpkin falls apart. Remove the pumpkin puree from the heat, stir in the dill and Cremefine.
Clean the melanzane, remove the hind parts, cut the melanzane into cubes (2 cm cubes). Heat sesame oil in a pan, fry the eggplant cubes in oil until they have changed color. Remove and set aside. Saute garlic and ginger in little sesame oil until soft. Add turmeric, chilies and crushed bay leaves, saute for … Read more
Defrost the raspberries. Stir curd with mineral water (1) until creamy. Season with sweetener. Add raspberries and stir in. Beat eggs with mineral water (2) and flour until creamy. Fry portions in hot oil on both sides. Fill curd into the omelets.
For the bean salad, rinse and drain the beans. Put the sour cream in a suitable salad bowl with onion, garlic, vinegar, salt and pepper to taste. Finally, add the drained beans, mix and the bean salad is ready to serve.
For apricot yogurt, soak the dried apricots and then chop them. Mix with yogurt, honey and vanilla sugar and arrange in cups or bowls. Sprinkle with chopped hazelnuts and wheat germ and serve.
Preheat the oven to 165-175 °C hot air. Beat sugar, yolks and water until foamy. Sift flour with baking powder and beat egg whites until stiff. Mix everything with the nuts and bake the dough for about 40 minutes. For the cream, mix cornstarch with some milk, bring milk with vanilla to a boil and … Read more