For the sweet buttermilk plait, first knead all ingredients together into a smooth dough. Let rise for about 30-60 minutes. Divide the risen dough into 3 pieces, form into rolls and braid them into a plait. Brush the plait with egg yolk (or milk), sprinkle with hail sugar and let rise for another 20 minutes. … Read more
Filling
For the herb cheese baguette, cut baguette in half. Mix curd cheese, garlic, grated cheese, salt, milk and chives and spread on baguettes (if using 1 large baguette, cut diagonally into 1 1/2-2 cm thick slices). Bake herbed cheese baguette at 250 degrees for about 12 minutes.
Rinse turkey under running water. Bring to a boil, barely covered with water. Cook in a closed pot for half an hour. Skim in between. Remove the turkey from the clear soup. Season all around with salt and place in the grease pan of the oven. Put into the cold oven, switch to 200 °C … Read more
For the egg liqueur crescents, knead all the ingredients into a short pastry, form the crescents and bake at 160°C (preheated) for about 8 minutes. Mix vanilla sugar and powdered sugar and roll the hot Eierlikörkipferl in it.
Sauté the bell pepper, garlic and shallots in a frying pan with olive oil. Extinguish with clear vegetable soup, add chestnut honey and cover with lid. Let the liquid in the frying pan reduce, then put the whole thing in baking dish. Whisk with Pernod, tarragon vinegar and parsley. Add a little more flavor with … Read more
In a bowl, liquefy 80 g of sugar. Add the chopped walnuts, once they are caramelized, place on a lightly oiled tray and cool. Then chop them not too small. 2. yolks with the honey and the remaining sugar in a bowl and stir until creamy. Cut the vanilla bean lengthwise, put it in a … Read more
Peel, grate and squeeze raw potatoes. Knead into a dough with grated cooked potatoes, sour milk and salt. Put meat and onions through the grinder. Layer on a baking sheet: Dough, batter, meat. Top with cream blobs and butter flakes. Bake for 45 min at 250 °C. Serve with leek sauce: cut leek, make in … Read more
Wild garlic pesto: Toast the hazelnut kernels for 5 min. and rub off the skin with a kitchen towel. Whisk the hazelnuts, finely chopped wild garlic, parmesan and salt in a mortar until a paste is formed. gradually add olive oil until the pesto has a thick consistency. Season heavily with salt and freshly ground … Read more
