For the lemon tartelettes, first prepare the dough. Knead flour, butter, sugar and egg to a smooth dough – wrap in foil and let rest in the refrigerator for about 30 minutes. Then roll out the dough between e.g. a garbage bag (new!) or between baking paper 3 mm thin, and cut out with the … Read more
1 one-third tbsp. salca, (paprika paste) – mild mild mild or hot (*). Put the bulgur in a sieve, let it cool and drain. Peel and finely dice the onions. Remove stems and stem ends from peppers, cut in half lengthwise. Remove the seeds and ribs. Rinse and chop the peppers. Blanch the tomatoes until … Read more
For the BBQ party cake, first knead 500 g fondant soft for the decoration and knead with CMC. Form ten thin rolls (20 cm long) for the grill grate and a thin circle (20 cm diameter) for the edge of the grate. Form three grill sausages. For the burger patties, melt marshmallows and chocolate drops … Read more
Cook sausages, cut each into 3-4 pieces and fry lightly in butter. Then put them in a buttered ovenproof dish. Whisk thick tomato sauce with Madeira, pour on the sausages and bake in the oven for about 10 minutes. When serving, sprinkle with finely chopped parsley.
Dry roast almond kernels in a frying pan. Finely chop onions, garlic and parsley. Mix with breadcrumbs, thyme and lemon zest. Brush the roasting pan or gratin dish with about half of the butter. Distribute coarsely chopped bay leaves evenly in it. Season the fish with salt and pepper, place it in the dish and … Read more
PREPARATION Rinse and wash the mussels thoroughly, discard any that have opened. PREPARATION Cook the spaghetti in enough boiling salted water until al dente. Meanwhile, halve the bell pepper, remove the seeds and cut into small cubes. Finely chop the garlic. Heat olive oil in a pan and sauté garlic and bell bell pepper. Sprinkle … Read more
For the green asparagus lasagna with chard, first peel the green asparagus, wash it, cut it into small pieces and cook it in salted water (with a small piece of butter) until soft. When the asparagus is almost ready, add the chard and cook briefly. Strain everything, rinse the chard in cold water, squeeze it … Read more
For the apple jelly, quarter the apples and juice them without the core with 300 g of preserving sugar in a steam juicer. Peel the limes, cut the peel into strips about 3 mm thick, squeeze out the juice. Now mix the apple juice (1.5 l) with the lime juice, the wine and the ginger, … Read more
Remove fat and tendons from the lamb fillet. Cut the meat diagonally to the fiber into very fine strips (it is easier with frozen meat!). Finely prepare the remaining ingredients with a blender. Shape into a porcelain bowl and add the meat strips so that they are covered all around with the marinade. Cover and … Read more
For the egg dish, whisk the eggs in a bowl and season with salt and pepper. Clean the peppers and cut them into cubes. Melt a little butter in a non-stick frying pan, add the eggs and peppers and cook until the eggs reach the desired consistency. If necessary, refine with fresh herbs.