Egg stew: (French) cooked pieces of meat, mostly from chicken or veal, in a light, sour sauce. First, the chicken is boiled in a large saucepan with greens and carrots until tender. Then the chicken is removed from the pot and cut into small pieces of meat. The two carrots are also cut into small … Read more
A delicious mushroom dish for any occasion! From milk, eggs, flour and salt stir a thin pancake batter, rest about half an hour. Bake paper-thin crêpes one after the other in a frying pan. Clean, dry and finely chop the mushrooms. Add finely chopped onion, chopped garlic, chopped parsley and sauté for a few minutes … Read more
Clean the chanterelles and cut them into small slices. In a saucepan, sauté the onion, chanterelle and garlic with butter until light brown. Then add the meat broth and let it boil, add the green seed flour with a whisk and cook for 150 minutes on the stove. Finely chop the parsley and lovage and … Read more
Preheat the stove to about 140 degrees. Stir the oil with the honey. Slowly add the flour while stirring. Then add the vanilla powder, the lemon zest and the juice of half a lemon. Shape the dough into balls the size of a walnut. Place the balls on a floured baking sheet and bake for … Read more
(Puit dÂamour) Something very unusual, a little sweet is the puit d’amour, the fountain of love. A pastry that looks like a fountain, filled with a compote of blood oranges that looks like the blood of the heart – a symbol of love flat…. Start with the shortcrust pastry, because it needs to rest for … Read more
For the potato gratin with leeks and olives, peel the potatoes, cut them into thin slices and put them in a pot.Add the milk and Rama Cremefine to boil, salt, pepper and cook for five minutes. Stir in the leeks. Rub a baking dish (20 x 35 cm is best) with the halved garlic clove … Read more
Take zucchini in the breast… Delicately stuffed: stuffed with summery light ingredients, a breast of veal becomes an exquisite roast. Season the meat on both sides. For the stuffing, prepare the zucchini (e.g. peel, remove woody parts and dirt), rinse, then slice lengthwise with a peeler or vegetable slicer. Heat half of the clarified butter … Read more
Avocados are particularly mild and digestible. Due to its high content of polyunsaturated fatty acids, avocado in porridge can serve as a substitute for the usual sting of butter or spoon of germ oil. It also contains a lot of vitamins A, C and E. Its taste is so neutral that it adapts to sweet … Read more
For the egg salad with rhubarb, hard boil the eggs (about 8 minutes). Cool the eggs, rinse and cut into slices. Lay them like scales on a flat plate. Cut the rhubarb stick into very small cubes, chop the parsley very finely. Stir vinegar, oil and mustard, mix rhubarb and parsley with it, season strongly … Read more
For the cream of pumpkin soup, quarter the Hokkaido, remove seeds and spots in the skin, peel the carrots and potatoes and coarsely grate everything together. Peel tomatoes, remove seeds and cut into cubes. Peel and dice onion, peel and finely chop garlic and ginger. Remove the stems from the chili peppers and cut them … Read more