Cut beef into 1 cm cubes, bacon into small cubes. Finely chop the onions. Heat lard in a saucepan and fry bacon. Add onions and fry until golden brown. Add beef cubes, stir vigorously. Mix in tomato paste, sprinkle in paprika powder, stir through and quickly pour in soup. Flavor with caraway seeds, marjoram, bay … Read more
For the cookie dough, beat sugar, vanilla sugar, salt and butter until very fluffy and then add egg yolks. Add flour and coconut flakes and mix everything quickly to a smooth dough. Cover and let rest in the refrigerator for about 2-3 hours. Preheat the oven to 160 °C hot air. Line a baking tray … Read more
For the red cabbage voglerlsalat with chestnuts, bacon and blood oranges free the red cabbage head from the stalk and cut into thin strips. Mix well with salt and sugar and let stand for about 30 minutes. Put the bacon on a baking tray and let it cook in the oven at 160°C for about … Read more
For Breton crepes with bresso, mix flour, eggs, water, milk, salt and the melted butter in a bowl. Let rest in the refrigerator for about ½ hour. Melt some butter in a pan and fry crêpes in it as thin as possible on both sides. Spread crêpes with Bresso herbs de Provence, roll up and … Read more
For the beet goat yogurt, steam the beets at 100 degrees for about 50 minutes, depending on their size. Then peel and cut into small cubes. Mix with the yogurt and season with chopped fresh mint, dried mint, salt and pepper. Leave to infuse in the refrigerator for at least an hour and serve the … Read more
Boil water with sugar, lemon peel, cinnamon bark and cloves for about 5 minutes, let cool, remove the spices and pour in red wine. Dissolve gelatin in wine and stir in. Wash strawberries and grapes, cut in half, remove seeds and divide into 4 glasses. Pour the jelly over them and leave to set in … Read more
For the pea falafel with chili yogurt dip, blanch the peas, rinse and dry. Sauté the onions in a little olive oil and finely mash with the remaining ingredients. Let stand a bit, then form into small balls and fry in hot fat until crispy and golden. For the dip, mix all ingredients together and … Read more
For the red wine goulash, cut bacon into cubes, fry. Roughly divide onion and fry as well, fry meat as well. Put the finished meat into an oven roaster, deglaze with wine and add carrots as well. Season with thyme sprigs, rosemary, salt, pepper and possibly a little paprika powder, close the lid and cook … Read more
First, cook the paste. Prepare the pork ribs: Place in cold water, boil briefly, rinse and drain. Cut into 1 cm wide strips and cook in the 750 ml coconut milk – in about 20 min. Gently roll coconut cream over medium heat until cracked. Incorporate 4 tbsp paste and roast over medium heat for … Read more
First, peel and finely chop the onions and sauté in oil. Cut the beet into small cubes and cook in the vegetable stock until the beet cubes are soft. Puree with a hand blender. Season with salt, ground cumin, pepper and lemon juice. Finally, assemble with butter. Finely chop the parsley, sprinkle over the borscht … Read more