For the kohlrabi soup, peel the kohlrabi and cut into small pieces. Then cook in the vegetable soup in about 15 minutes. Chop the kohlrabi with a hand blender. Add the nutmeg and the sour cream and stir. Finally, stir in the parsley. Pour into soup bowls and serve.
Chop the meat into 3 cm cubes. Finely chop cardamom, cumin, coriander, fenugreek turmeric, powder, chili and mustard powder together in a hand blender. Heat ghee or oil in a saucepan. Brown meat in several portions around it. Remove. Add cinnamon, onions, ginger and garlic to saucepan. Stir-fry until soft. Add meat and spices. Add … Read more
For the Easter Nest Cupcakes, preheat the oven to 200°C. Mix dry ingredients together. Whisk together eggs and milk. Slowly add egg-milk mixture to dry ingredients and whisk well. Divide batter among ramekins and bake for 20 minutes. A muffin baking pan is recommended as the batter is fairly runny. Allow finished muffins to cool. … Read more
For the curd dumplings, knead the ingredients with the dough hook of the food processor to a soft, compact dough and let rest in the icebox for about 1 hour. If the dough is sticky, work in some more flour. Then form into a roll, cut off pieces, form small dumplings and roll in flour. … Read more
For the pork tenderloin medallions, strip the rosemary needles from the twig and finely chop with garlic. Cut the onion into slices. Heat 1 tablespoon of oil in a saucepan and sauté rosemary, garlic and onion. Add tomatoes, bring to a boil and season with sugar, salt and pepper. Simmer for 5 minutes over medium … Read more
1. stir corn oil, yogurt, juice of one lemon, garam masala, garlic, cumin, ginger and 1 pinch of salt in a baking bowl. Place the chicken thighs in a large shallow gratin dish. Pour the yogurt mixture over the top and turn the meat in it extensively to the other side. Cover with plastic wrap … Read more
For the barbecue marinades, mix the ingredients of the respective barbecue sauces and coat the grilled food with it. Cover and leave to stand for at least half an hour. Per person, dress around 200 g of meat with the various barbecue marinades.
Let the soup bubble up. Stir in the corn semolina and let it swell for about fifteen minutes on a low fire with the lid closed, stirring occasionally; the polenta should still be slightly creamy in consistency. In a non-stick frying pan, fry the onions and bacon in a little butter until golden. Remove the … Read more
Wrap the pumpkin well with salt, caraway seeds, nutmeg, brown sugar and chopped shallot in aluminum foil coated with oil and braise in a preheated oven at 200 °C for about 1 hour until soft. Take out and scrape pumpkin flesh from the shell. Season to taste with wasabi paste and refrigerate. Cut the shrimp … Read more
Bring the milk to a boil and stir in the semolina. Reduce the heat and cook, stirring, for about 2 minutes. The sweet semolina boil is ready when it is really nice and creamy.