For the spinach leaves with garlic sauce, wash the spinach thoroughly, remove coarse leaf stalks. Place in boiling salted water and allow to collapse. Strain in a sieve, drain well or squeeze a little with the back of a spoon. Then coarsely chop the spinach. Peel the onion and chop into small cubes. Heat a … Read more
For Basque lentil stew, dice onions and garlic. In a large saucepan, heat olive oil and sauté onions and garlic until translucent. Depending on the desired quantity and consistency, add water and season with salt. Add bay leaves, a few peppercorns and the lentils and let them bubble up. Cook the lentils until al dente. … Read more
Defrost the cranberries. Slice the oranges, mix with the cranberries (and their juice) and the preserving sugar. Cover and let stand for one night. Then bring the mixture to a boil, stirring throughout. May still need a little tap water for this. Boil the jam on the plate for 5 minutes. Then stir in the … Read more
Toasts with chicken giblets and vinsanto. The giblets must be cleaned very neatly. Rinse under running water, separate out the gall bladder, rub dry. Remove the fat and skin from the hearts, cut hearts in half. Sauté the onions cut into thin rings in a little bit of butter until translucent. Then add the chicken … Read more
For the green soup, chop ingredients and bring to a boil in 1 1/2 liters of water, add bouillon cubes and cook ingredients until soft. Just before serving, add 1 tablespoon tarragon mustard and season with salt and pepper.
For the radish soup, first peel and finely chop the shallots. Clean the radishes, cut them into quarters for the soup, and cut those into fine sticks for the garnish. Melt the butter and sauté the shallots until translucent. Add the radishes. Deglaze with lemon juice and white wine and pour in vegetable soup. Add … Read more
For the pumpkin-carrot-beef porridge, clean, peel and cut the vegetables into small pieces. Cut the meat into small pieces. Boil everything in water for 20 minutes until soft. Puree with a hand blender. Add apple juice and oil and mix well.
For the wild garlic goat cheese pockets, first prepare the dough. To do this, process all ingredients in a food processor to a compact dough. If the dough is too firm, add a little mineral water. Cover and let rest in a cool place for 3 hours. Meanwhile, for the wild garlic filling, chop the … Read more
For the cappuccino cream, drain the low-fat yogurt over a coffee filter. Mix with low-fat curd, vanilla sugar, instant coffee and amaretto. Arrange the cream in small bowls, crumble the biscuits and sprinkle over the cappuccino cream.
Heat oil in a frying pan, fry meat in portions, dust with flour, remove, set aside. Reduce the temperature, dab up any remaining fat with kitchen roll, add a little oil if necessary. Sauté onions and garlic, add celery, carrots and tomato puree. Add red wine, bring to the boil and reduce by half. Add … Read more