A bean recipe for every taste: 1. For the water bath, heat a little water in a saucepan. Place a smaller saucepan or metal bowl in it. Break the chocolate into pieces and place in the small saucepan or baking dish form with 2 tablespoons of water. Let it slowly melt in the bain-marie and … Read more
Poultry terrine (quick and always successful!) . Clean the chicken or turkey liver, dry it and chop it a little bit. Sauté in oil with a chopped onion, sage and thyme. Transfer the liver to a sieve, collect the juices, extinguish the roast stock in the roasting pan with cognac and white wine. Add drained … Read more
For the cheese spaetzle, prepare a spaetzle dough with eggs, flour, salt and a little water. Whip the dough and mix with enough water to make a tough dough that does not fall off the spoon. Let it rest briefly. Boil plenty of water with salt and oil in a large saucepan. Scrape spaetzle from … Read more
For the Easter egg cookies, first knead together flour, salt, 120 g powdered sugar, vanilla sugar, fat and yolks with the dough hook of the hand mixer until smooth. Wrap in foil and chill for one hour. Preheat oven to 200 °C. Roll out dough on a floured work surface to a thickness of 3 … Read more
Boil water in a large saucepan, pour in the spinach, boil once, drain, rinse when cool and drain (Tk- defrost spinach). Squeeze the spinach well. Add yogurt, almond kernels, eggs, juice of one lemon, grated cheese and chopped kitchen herbs, stir through and season with salt and pepper. Grease an ovenproof dish (approx. diameter 28 … Read more
For the anise tacos, beat the eggs with sugar and vanilla sugar until very foamy. Mix the flour and cornflour and add the aniseed. Gently fold the flour mixture into the egg-sugar mixture. Fill the mixture into a piping bag and pipe small discs onto a baking tray lined with baking paper. Bake at 130° … Read more
Soak the chickpeas in water for one night, then make in enough water for 1, 5 hours, drain and drain. Chickpeas with yogurt in a hand mixer form and finely grind. Stir in sesame seeds, season with salt and pepper. Fill the quantity into a buttered gratin dish, sprinkle with pine nuts, butter flakes and … Read more
For the apricot-nectarine jam, cut apricots and nectarines into small pieces and mix with the preserving sugar, leave to marinate for a few hours. Mix the fruit mixture with the citric acid, bring to the boil and boil for 5 minutes until bubbling. Pour the apricot-nectarine jam into sterile screw-top jars and seal immediately.
For the port zabaglione, grate the zest from the orange and squeeze the juice from the orange. Put both in a wide bowl with half of the sugar. Whisk in the port and yolks. Place the bowl on a lightly simmering water bath and whisk until the mixture is quite frothy and doubles in size. … Read more
Peel and finely chop the onion and garlic. Sauté finely chopped onion and garlic in hot oil, only very gently brown, add the rice and stew. Deglaze with soup, season with salt and pepper. Cover and let swell. Pluck the basil leaves from the stems and chop very finely. Finally, fold the basil, butter and … Read more