Heat the soup. Mix yolks, whipping cream and wine well, pour into the hot soup, beat on low heat just below boiling point with a whisk until creamy and season with nutmeg and salt. Cut bread into cubes, ham slices into very thin strips, fry both briefly in hot butter and sprinkle with a little … Read more
Sauté the onions in the butter and oil mixture until soft. Add the red cabbage and steam for ten minutes. Turn a few times to the other side. Drizzle the vinegar over it and cook the whole thing. Add apple slices, sugar and spices and mix. Cook for ten minutes at low temperature. Put in … Read more
Cut the radish greens into small pieces, rinse, dry well and chop in a universal chopper, set aside 1 tbsp. for garnish. Sauté the rest of the greens in the melted light butter or possibly butter on 3 or possibly automatic heat 11-12. Add lemon zest, fill up with clear soup. Stir sour cream or … Read more
Jambalaja: a kind of rice pot with shrimps, pork and chicken. Sauté long grain rice in oil until soft, add soup and cook on low heat for about 15 minutes. Bone the chicken, dice it and mix it with the diced smoked pork and shrimps in the long grain rice. Roast diced onion and peppers … Read more
Cut leeks into ten centimeter long pieces and blanch in boiling salted water. Squeeze out the inner part of each piece, leaving about four layers of leeks whole. Chop the squeezed out part not too small and steam with a little butter until soft. Chop the calf’s liver, peterli and onions together and also sauté … Read more
For the baked apple with lentils, cook the lentils for about 10 minutes (for larger varieties, they need to be soaked overnight and also cooked accordingly longer). Put the couscous in a bowl and season with salt, pepper and cinnamon. Then cover with boiling water and let it steep for a few minutes. Cut the … Read more
Finely chop the onion and garlic. Heat milk. Melt fat in a large saucepan. Sauté garlic and onion in it. Dust with flour and sauté, stirring to extinguish with milk. Add the spices and the clear soup and simmer gently for about 20 minutes. Cut tomatoes and chili into cubes. Heat in the soup for … Read more
For the fennel casserole, finely chop the onion and fry in olive oil. Chop the carrots and fennel and fry. Set fennel greens aside for garnish. Crush garlic cloves and add. Season with salt and thyme. Cook the durum wheat semolina pasta in salted water until tender. For the topping, whisk egg, sour cream, tomato … Read more
Mix the finely mashed vegetables with about 1 l of water and 1/2 deciliter of vinegar (according to taste), oil, paprika, salt and bell pepper and fill into cups or plates. Garnish with the vegetable and bread cubes and mint leaves. This soup should taste slightly sour and is served cooled.
Peel and rinse the parsley roots and cook in a little salted water for about 20 minutes until tender. Drain, steam and press twice through a sieve. Preheat the oven to 200 degrees (fan 180 degrees, gas mark 3). For the water bath, place a large shallow saucepan on the bottom rack and fill about … Read more