Boil the red wine, cinnamon, orange zest and lemon zest to a mulled wine and let it steep for about 10 minutes. Mix the cloves, granulated sugar, powdered sugar and butter until fluffy, gradually add the 5 egg yolks, finally mix in the mulled wine.Mix the chocolate and nuts and also add to the mixture. … Read more
Prepare a thin pancake dough from the given ingredients and let it rest for half an hour. In the meantime, prepare the filling. To do this, bring milk, butter, vanilla sugar and fine crystal sugar to a boil. Add grated nuts, breadcrumbs, cinnamon, lemon zest and rum and mix everything well. Now heat some butter … Read more
For the Limousin beef goulash & Debreziner, heat the lard in a large saucepan, do not skimp on it (6 tbsp), sauté the onion in it until golden brown. Add the coarsely chopped garlic & paprika while stirring constantly & mix in the remaining spices. Pour in water & let the onion simmer for about … Read more
Peel the onion, cut into fine strips and sauté in olive oil until translucent. Season with salt and pepper. Saute the onion strips for about 10 minutes over low heat. Add the sugar, deglaze with the vinegar and simmer until the vinegar has boiled away. Season the onion jam with cinnamon and cranberry jam.
For the Nettle Goat Cheese Pockets, first prepare the dough. To do this, process all ingredients in a food processor to a compact dough. If the dough is too firm, add a little mineral water. Cover and let rest in a cool place for 3 hours. Meanwhile, for the filling, blanch (scald) the nettles briefly … Read more
For the brick with egg, spread the brick dough on a work surface. Season the dough with salt and pepper and add the parsley. Beat an egg and spread one egg on each of the brick dough.fold it 4 times so that the egg does not overflow.put the oil in a pan and then fry … Read more
For the pea velouté with romaine lettuce, chop the spring onions and sweat them together with the peas in a little butter. Pour in the chicken stock and cook until the peas are soft. Puree with a hand blender and strain through a sieve. Remove the outer leaves of the romaine lettuce and cut the … Read more
Rinse nettles and chop coarsely. Sauté diced onions with crushed garlic in butter. Add the nettles and fill up with the clear soup. Peel the potatoes, cut into slices and make with the soup in about 30 minutes. Blend the whole in a hand mixer, then pass through a sieve. Finally, stir in the sour … Read more
For the potato-hazelnut doughnuts, cut the cold butter into small cubes and crumble with flour and salt. Press the cooked, cold potatoes through a potato press or grate them on a grater and knead them with the butter to a dough. Roll out the dough into a square and fold it into three parts (like … Read more
For the entrecôte with Bordelaise sauce, trim the meat (remove skin and tendons) and season with salt and pepper and set aside. For the Bordelaise sauce, first prepare the demi-glace. Fry the bacon cubes in some oil, add the diced carrots and onions and brown them together with some flour. Add one liter of veal … Read more