Cut veal fillet into 8 equally sized medallions. Season them, wrap them with raw ham and fry them in oil. Then remove and keep warm. Roast finely chopped spring onion in the roast residue, add ¼ l water, Knorr Bouillon Pur Rind and Creme Fraiche Kräuter and boil down for 5 minutes. Peel celery and … Read more
For the lettuce with nuts and grapes, first rinse, clean and cut the lettuce. Rinse the grapes, cut them in half and remove the seeds. Mix the grapes and salt. Prepare a sauce with oil, vinegar, herbs de Provence, salt and pepper and empty it over the leaf salad. Coarsely chop the walnuts and sprinkle … Read more
For the caramelized banana split, first roughly chop the chocolate. Peel the bananas and cut them lengthwise. Whip half of the whipped cream until stiff. Caramelize the sugar in a pan, turn the bananas in it (they should not become too soft). Remove and set aside. Mix the caramelized sugar with the remaining whipped cream. … Read more
For the hadn cake, first prepare the cake base. For the cake base, beat the butter, yolks, sugar and lemon (juice and grated zest) until fluffy. Mix the had flour with the baking powder and fold into the fluffy mixture. Beat the egg whites until stiff and also carefully fold into the mixture. Pour the … Read more
Peel and finely chop the onion. Rinse the liver with cold water, skin and clean, then cut into fine strips. Cut the smoked bacon into small cubes. In a frying pan, fry the bacon cubes without adding fat over a mild heat, add the onion and sauté until translucent. Add the liver strips to the … Read more
For the juice meat, peel and chop the onion. Chop capers finely. Cut meat into cutlets, salt and pepper, sear in a pan with Rama Bratprofi and put aside. In the frying fat, lightly sauté the onion, put the meat back in, season with mustard, capers, bouillon cubes and herbs de Provence, add a little … Read more
For the strawberry-hazelnut cake, beat the butter and sugar with a food processor until fluffy, then add the egg yolks, flour and hazelnuts. If the dough is too dry, add 1 to 2 tablespoons of water. On a floured work surface, finish kneading the dough until it becomes smooth, let it rest briefly in the … Read more
For the Brioche Butchy “Vanilla” first mix the milk with the crumbled yeast. Mix the egg with the crème fraîche, rum and vanilla pulp and add the milk and yeast mixture. In the bowl of a food processor fitted with a dough hook, mix the flour, sugar and salt and add the above mixture. Knead … Read more
For the brioche croissants, mix all ingredients well. Let the dough rise in a warm place. Shape the crescents, brush with yolk and sprinkle with hail sugar. Bake the croissants at 170 °C for 15-20 minutes.
For the apple pie, first wash the apples, core them and cut into wedges. Then beat the butter, sugar and egg yolks until fluffy and add the brandy.Now beat the beaten egg whites and gently fold into the mixture with the flour.Spread the batter for the apple pie on a baking tray lined with baking … Read more