For the autumn risotto with pumpkin seed relish, first finely dice the onions and sauté in a large pot with hot olive oil until translucent. Add the round grain rice, stir and deglaze with white wine. When there is no more liquid in the pot, pour a ladleful of soup, stirring again and again so … Read more
For the dough of the alarm clock birthday cake: separate the eggs, beat the yolks with the sugar and vanilla sugar until foamy, then beat the snow. Stir the water into the yolk mixture. Fold in the flour and alternately the snow and pour the mixture into a round cake tin or 2 muffin tins. … Read more
Boil red wine with chopped parsley stems, thyme, shallots, bay spice and cleaned mushrooms cut into flakes for 10 minutes. Strain through a sieve. Knead the butter (1) with the flour. Stir into the sauce, cook well. Whisk in remaining butter, season to taste. Burgundy sauce is served with boiled ham or possibly raw beef … Read more
cut. Fry the medallions, season with garlic, salt and pepper, put in the kitchen stove form and pull through. Remove the stem from the shii-take mushrooms and cut them into strips. Sauté the mushrooms in olive oil, extinguish with a little white wine and cook with a little whipped cream. At the end add the … Read more
For the chili pot, peel and dice the onion and sauté in oil until translucent. Add minced meat, season with salt and pepper and fry well. Fry tomato paste briefly. Add beans, water and all remaining ingredients and cook for 5 minutes. Season again if necessary and serve the chili pot with fried egg and … Read more
Carefully rinse carp inside and out. Heat vinegar and salt to boiling point. Pour over fish by tablespoonfuls. Thinly remove the peel from the orange and cut the peel into tender strips. Bring to a boil with the wine and spices. Pour in the fish and cook for about half an hour. Remove and keep … Read more
For the herb egg dish, toast the toast. Melt the herb butter in a pan. Gently mix the eggs in with the chili powder and salt so that the yolk does not break and add to the pan. Stir until all the egg is set. Serve the herb egg dish with the toast.
Place the chickpeas in a sieve and drain well. Then mix them with the remaining ingredients in a hand blender. You get a delicious cold sauce, which is served together with salads of raw vegetables. “The Biblical Cookbook – Exquisite Delicacies from the Old and New Testaments “**.
Cut the chicory into slices (then it falls apart nicely into strips) and place in a suitable bowl. Tangerines with juice over it, add whipped cream and mix well – done. Prepare shortly before serving. I always sprinkle chopped walnuts over it.
Rinse tomatoes, peppers and chili, cut into quarters, remove seeds. Peel onion. Chop vegetables into small pieces. Also chop mint and parsley. Mix everything, season with salt, season with pepper. Add oil and juice of one lemon, mix again. It goes well with toasted pita bread.