Borscht is probably the dish that Western Europeans associate most with Russian cuisine. And yet Ukrainians are said to have invented borsch originally – at least that’s what they say themselves. There are countless variations of this nutritious stew, which is especially warming on cold winter days. In some recipes it is bound with sour … Read more
For the vegetarian stuffed zucchini with bell pepper sauce, cook the rice in water. Cut the zucchini in half, scrape out the flesh and cut into small pieces. Salt the zucchini and cook at 180 °C top/bottom heat for about 20 minutes. Cut vegetables into small cubes, mix rice and vegetables and season with salt … Read more
The charlotte is a dessert that came from England in the 19th century. It exists in countless variants. Probably the most famous member of the Charlotte family was created in Saint Petersburg and thus went down in culinary history as ‘Charlotte russe’. However, its creator was a Frenchman, the gifted chef Antoine Careme (1784 to … Read more
Squeeze half of the orange, mix with sugar, honey and yogurt. Grate the apple, dice the rest of the orange and fold in. Mix in the cornflakes just before eating. Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
Peel the asparagus, remove woody parts. Now place 6 spears of asparagus on a piece of aluminum foil or frying foil. Season, sprinkle with herbs and baste with liquid butter. Peel the potatoes as well and cut out small balls. Wrap in foil together with asparagus and close foil tightly. Cook in the preheated oven … Read more
Cut the grated leek into narrow strips. Toast the grated bread with a little bit of butter until light brown. Season sole fillets with salt, season with pepper and drizzle with juice of one lemon. Draw the inside of the fillets through melted butter and sprinkle with the toasted bread, pressing a little bit smooth. … Read more
For the pork cutlets with dried mushrooms peel the onion, chop finely. Heat the oil in a pot and fry the onion until golden. Soak the mushrooms in water. Salt the meat, mix the oil and butter in a pan, sear the meat on both sides, add to the onion, season with the pepper sauce … Read more
For the green spelt cream, bring milk to a boil. Stir in the green spelt flour and let it swell for about 15 minutes, best prepared in a water bath. Season to taste with honey, cinnamon and cloves. Stir in the hazelnuts. Pour into serving bowls and let cool.
A great pasta dish for any occasion: 1. soak the noodles in cold water for 25 min. Cut the spring onions into thin rings and stir through with vinegar, chili sauce, clear soup and garlic. Season with salt, pepper and 1 pinch of sugar. Cut fillet into strips and stir through with soy sauce. Clean … Read more
Tip: The aroma is strongest in the young, barely bloomed woodruff. It may be a little bit wilted until use, then it is even more aromatic. Prepare: Freeze the sorbet balls hard on a baking sheet lined with tin foil, fill into a tin and freeze until ready to use. Prepare puff pastry rounds. Cut … Read more