This Basque fish specialty is prepared with the finest parts of cod and hake, which are sold separately in Basque markets. The cocotxas are gelatinous pieces of meat from the gill area. The preparation of this noble dish is simple – one more reason to use only the best ingredients and to closely monitor the … Read more
Peel the garlic and press it through the garlic press. Cut off the rind from the smoked bacon and chop the bacon very finely or put it through a meat grinder with the coarse wheel. Mix the bacon mixture and garlic well in a bowl and season with marjoram and pepper. Before serving, sprinkle with … Read more
For the dumplings with spinach and feta cheese filling, first prepare the pasta dough. To do this, mix the flour, the 2 eggs and 1 ½ tablespoons of olive oil and let rest for 30 minutes. For the filling, sauté the spinach with the onions in 1 tablespoon of oil, let the mixture cool. Once … Read more
Melt the chocolate in a bain-marie and leave to cool for 15 minutes. In the meantime, beat the egg whites until stiff, gradually adding the sugar. Beat the whipped cream until stiff and slowly fold into the chocolate. Finely crumble the Mikado sticks. Add the beaten egg whites and 2/3 of the Mikado crumbs and … Read more
Chop chicken into small pieces. Slice the shallots, spring onions and lemongrass, and chop the kaffir lime leaves. Heat a large frying pan or wok. Pour in chicken, then add chicken broth and cook, stirring throughout. Pour into a large enough bowl. Mix kaffir lime leaves, lemongrass, scallions, green onions and rice powder into the … Read more
For the melon salad, cut the melon into pieces, crumble the feta cheese with your hands and mix everything together with lettuce and finely chopped mint in a salad bowl. Season with a little oil, pepper and vinegar and garnish with briefly toasted pine nuts.
For the veal liver in red wine sauce, first coat the slices of liver in flour. Heat clarified butter, fry liver in it, remove, season with salt and pepper and keep warm. Peel and dice onion, peel garlic cloves as well. Fry both in the frying fat. Add paradeis pulp and peppercorns. Pour in wine … Read more
Peel and dice the onion. Sauté in melted butter, add the rolled barley and then pour about 500 ml of water. Season. When the rolled barley is cooked, all the water must be absorbed. If necessary, take less water at the beginning and add it little by little. Add the cooked and chopped vegetables at … Read more
For the base, knead together butter, flour, sugar, egg yolks and salt. Wrap in foil and cook for half an hour to cool. Preheat the stove to 200 °C. Line cake springform pan with parchment paper. Press dough evenly on the bottom. Bake for 10 to 15 minutes. Soak the gelatine in a little water. … Read more
For the spelt apple rings, mix the spelt flour with oat milk and a pinch of salt, mix Noegg with water and add. Mix firmly. Allow to swell a little. Peel apples, cut out the cores and cut into rings about 1.5 to 2 cm wide. Heat oil and dip the apple rings with a … Read more