Clean the red cabbage, cut into quarters, remove the stalk and cut the cabbage into tender strips. Mix with vinegar, red wine, sugar, ground cloves, salt and pepper and stew for 15 min with the lid closed. Dice the bacon and fry it in oil. Brush the apple thoroughly under lukewarm water and dry. Quarter, … Read more
Peel the cucumbers. Using a Parisienne cutter, cut out small balls from half a cucumber for the garnish and set aside. Cut the remaining cucumbers in half lengthwise, remove the seeds and salt well. Let stand for about 30 minutes. Cut into cubes, chop in food processor and strain through a fine sieve. Stir yogurt … Read more
For the tuna sauce, fry the finely chopped onions in a little oil, add a little tomato paste and fry. Add the pinch of sugar, garlic and the finely chopped tomatoes (also from the can, if no fresh ones at hand). If necessary, add a little water and let the sauce simmer with the lid … Read more
For the corn salad, strain the corn and rinse with water. Dice the bell bell pepper and finely chop the onion. Mix ingredients together. Make a marinade with vinegar, oil, garlic and salt and marinate.
Preheat the oven to 175 °C hot air. Cut the avocado in half and remove the pit. If necessary, enlarge the holes left by the pit a little with a spoon (depending on the size of the yolks or avocado pit). Place the avocado halves in an ovenproof dish. Crack the eggs and carefully pour … Read more
For the mini pies with strawberry cream, bake the finished mini pies in the preheated oven at 180 degrees for 5 minutes. Take them out and let them cool down completely. Clean the strawberries, cut them into small pieces and puree them with 1 tablespoon of powdered sugar. Mix mascarpone, cream cheese, powdered sugar (to … Read more
For the vegetable couscous with chicken, cook couscous in water. Cut meat into strips and fry until hot. Cut onion into small cubes and fry. Cut the vegetables into small pieces and fry them hot. Mix in the coucous, season with salt, pepper and basil. Serve the vegetable couscous with chicken.
For the eel cutlets, slice the stripped eel, drizzle with lemon, salt, pepper and sprinkle with a little cayenne pepper. Fry in clarified butter until golden brown. This is best done in a hot iron skillet with a little clarified butter so that the eel can nicely render its fat. For the tomato-olive fondue, briefly … Read more
The original Jamaican cuisine recommends the Calabaza pumpkin, which will be difficult to find in our country. The tap water in connection with meat, garlic and bacon boil and and about an hour on the stove. (In the Kelomat 15-20 min. are sufficient!) Subsequently pumpkin pieces and potatoes add and further 1500 cmin. lightly boil … Read more
For the apple omelet, beat eggs with water, salt, sugar and vanilla sugar for one minute and bake 2 omelets in the hot butter. Peel, core and quarter the apples, then cut them into slices. Heat the butter in a pan and sauté the apple slices in it. Mix the sugar with it and leave … Read more