For the chicken curry, fry the finely chopped onion in clarified butter. Add the chopped meat and the curry powder and fry. Add the chili and the apple cubes, pour in hot water and bring to the boil briefly. Mix sour cream with starch flour and a little water. Add the pineapple cubes and apricot … Read more
For the berry hunger dessert, reserve some fresh berries for decoration, puree the remaining berries and pass through a sieve if necessary. Mix the mascarpone with vanilla sugar and sour cream and pour into bowls, spread the puree on top and stir very lightly, add berries as decoration and serve cold.
Perhaps your new favorite bean dish: Strain beans through a sieve. Sauté vegetables and spices in olive oil, add beans, deglaze with vegetable broth and steam with lid closed for one and a half to 120 minutes. Add a little water from time to time. Finally, fold in the coriander greens and season with a … Read more
(approx. 60 min.) Clean, make, peel potatoes, cool a little and cut into slices. Peel and clean the root vegetables and cut them into pieces. Cut an onion in half with the peel, brown it well in a hot frying pan, put it with bay leaf, root vegetables, juniper berries, peppercorns and cloves into boiling … Read more
Lightly toast the coconut flakes in a coated frying pan without adding any fat. Turn the pineapple slices in the coconut flakes on the other side and put them on a plate. Whip the whipped cream and add.
First peel the onions, cut into rings and roast in butter until golden. Pour in white wine and beef broth, add salt and pepper and simmer covered for about 15 minutes. Pour the onion soup into soup bowls, top each with a slice of white bread, sprinkle thickly with grated cheese and gratinate in the … Read more
Pakhoras are served as appetizers with tea in India. Try them as an addition to a meal instead of cooked vegetables or as a party snack. Use small pieces of raw onions, cauliflower, potatoes, melanzane, zucchini and green peppers or a combination of your own taste. Sift besan together with garam masala, salt, turmeric and … Read more
For the Hollerküchle, place the dough ingredients in a blender and mix well with a hand blender. Let rest for 5 minutes. Heat the oil to approx. 170 °C, dip the flowers into the batter and bake, turning over, until golden brown on both sides. Drain on kitchen paper. Serve sprinkled with powdered sugar.
For small casserole dishes or pots. First, liquefy and clarify the butter in a Reindl without letting it brown. Turn off the heat and wait until the flocculation has settled, then pour the liquid butter through a piece of muslin. Now heat about 3/4 of the butter repeatedly and form the shrimp and spices into … Read more
For the blunzen with sauerkraut potato pancakes, peel and finely grate potatoes, finely chop onion and garlic and mix in. Salt and let stand. Then squeeze well and put into a bowl. Add yolks, cornflour and sauerkraut, season with salt, pepper, nutmeg and marjoram. Form pancakes or loafs from the mixture and fry in hot … Read more