Camenbert Cream

Put the camenbert in a suitable bowl and mash it with a fork. Pour the whipped cream and whisk until smooth. Add the peeled and finely chopped onion and the peppercorns. Select the kitchen herbs, rinse them, chop them, add them to the cream and mix everything well. Season with a little bit of Worcester sauce, white wine, juice of one lemon, cayenne pepper, sea salt, pepper and sugar. Flavor the camenbert cream with brandy and refrigerate.

Keeps for about 2 to 3 days if chilled.

Title: Krumbacher Apple Lard Categories: Spread

250 g lard 1 onion

1 piece of leek

1 sour apple sea salt

black pepper

sugar

1 box of cress

Put the lard in a saucepan and heat it. Remove the skin from the onion, clean the leek and finely dice both. Remove the skin from the apple, core it and dice it as well. Add the onion, leek and apple cubes to the lard and fry briefly in oil. Season everything with sea salt, pepper and sugar. Remove from heat and cool. Cut the cress into small pieces, rinse, chop coarsely and stir into the lard just before it sets. Pour the lard into small pots and cool completely.

Keep refrigerated for 6-7 days.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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