Toast white crust cut away and cut slices in half crosswise, toast crispy, cool. Basil, pluck a few leaves for garnish, chop remaining leaves coarsely. Cut avocado, fully ripe in half, remove stone and scoop out flesh. Add juice of one lemon and basil to avocado form, mash with hand blender. Season with a little … Read more
For the peach dumplings, mix the butter with the curd cheese, stir in the eggs one at a time with a pinch of salt, stir in the flour and cover the dough and refrigerate for at least 1 hour. Wash the peaches well, divide the dough into 8 portions, dip each portion in a little … Read more
For the raspberry chocolate cake, first prepare the light sponge. For the light sponge cake, beat whole eggs and sugar together with water until well frothy, carefully fold in flour. Bake the sponge cake in a cake pan (26-28 cm) at 160 degrees for about 30-35 minutes. For the dark sponge cake, separate the eggs … Read more
For the carrot puree, peel and slice the carrots. Peel and finely chop the onion and garlic. Heat the butter in a pan and fry the onions until golden. Add carrot slices and garlic and fry. Pour in soup and simmer until carrots are soft. Puree with a hand blender and season with black cumin, … Read more
The pineapple is cut into slices an inch thick (without the stem, of course). Mix a little oil with butter and sugar and heat, caramelize the sugar a little bit, add pineapple and chestnuts and stir in the frying pan until the fruits are covered with a caramelized sugar mass. season to taste with liqueur … Read more
From the fine French cuisine comes the cabinet pudding, where it has the euphonious name Poudding de cabinet. Men are especially fond of it. Break ladyfingers and rusks into cubes of about 1 cm. Place in a large enough bowl. Pour raisins into a sieve and pour hot water over them. Drain and dry well … Read more
For the shrimp salad, first mix the lime juice (1) with oil (3) and the crushed garlic clove. Wash the scampi, dry them and add them to the lime marinade. Halve the avocados, peel off the skin and chop the flesh into small pieces. Sprinkle with lime juice. Wash and halve the tomatoes. Cut the … Read more
Place mackerel, approx. 300 g, ready to cook in a buttered ovenproof dish. Preheat stove to 220 °C. Cut the spring onions, shallot and carrots into thin rings. Put the thyme, tarragon, celery, bay leaf spice, chervil, parsley, cloves and the prepared vegetables with the spices into a saucepan. Pour wine, vinegar and water, season … Read more
For the mushroom cannelloni, first clean the mushrooms and chop them finely. Rinse and clean the spring onions and cut into fine slices. Heat the oil in a frying pan and sauté the spring onions. Add mushrooms, season and sauté over medium heat until all liquid has evaporated. Rinse tomatoes, remove seeds and cut into … Read more
Rub the leg of lamb with salt, pepper and crushed garlic. In a roasting pan, brown in hot coconut fat, quarter onions and brown lightly. Pour red wine and clear soup. Roast in heated oven at 225 °C (gas: level 4). Blanch (scald) tomatoes, cut into quarters, remove seeds. Cut mushrooms into slices. Add both … Read more