For the juice goulash, first peel and chop the onions. The beef is cut into coarse cubes. Now heat the lard in a large pot. Roast the onions, stirring, over high heat until golden (not brown). The color of the roasted onions will determine the color of the juice. Stir in paprika, allowing it to … Read more
For the veal escalopes with poppy seed noodles and glazed apples, first heat a small saucepan with about 2 cm of oil to about 170 °C for the fried onions (test with a cooking spoon). Cut the onion into very thin rings. Mix flour and paprika powder, mix the onion rings well in it and … Read more
For the blackberry mousse cake, beat the powdered sugar, vanilla sugar, yolks, sugar and water until thick and fluffy, then gradually stir in the milk and flour mixed with baking powder. Pour into a greased and floured rectangular baking pan and bake at 200 °C for about 15 minutes until very light. Meanwhile, for the … Read more
For the tzaziki, mix the curd with yogurt and add a dash of olive oil. Fold in garlic and cucumber, season with salt and freshly ground pepper. Leave to infuse well.
For the caramelized sesame apples, peel the apples, cut out the core and cut the apples into rings or wedges. Quickly sprinkle with lemon juice and then roll in cornstarch. Heat plenty of oil or coconut fat in a wok or heavy skillet. Place the apple slices in it and fry until golden brown all … Read more
For the broccoli gratin, cook the broccoli in salted water and strain. Mix the whipped cream with the eggs and grated cheese and add the spices. Grease a baking dish with butter and sprinkle with breadcrumbs. Put the broccoli pieces in it and pour the sauce over it. Cover with a few flakes of butter … Read more
Grate or finely chop the cucumber. Press the garlic or chop it just as finely. Mix both with yogurt, sour cream, salt, pepper and sugar if desired. Let the tzatziki stand for at least 2-3 hours before serving.
For the broccoli, cut the broccoli into florets and slice the stems. Heat the coconut oil in a pan and sauté the broccoli stems in it. Then add the florets and pour vegetable soup. Cook on low heat for 10 minutes (keep the lid on) and season with whipped cream, nutmeg and salt.
For the salmon trout spread, hard boil the eggs, cool in cold water and peel. Put the cream cheese in a bowl, mix with horseradish (to taste). Chop eggs, gherkins, green onion and salmon trout into very small pieces and fold in. Mix in finely chopped parsley and season with salt and pepper. Allow the … Read more
For the broccoli romanesco salad, cut romanesco and broccoli into small florets and place in 2 perforated cooking containers. Cook the romanesco (at 100°C for 2 minutes). Put the broccoli in the oven and cook it together with the Romanesco (at 100°C for 2 minutes). In the meantime, make a sauce with the remaining ingredients. … Read more