Recipes

For the Spanish tea punch first prepare the tea, infuse for 5 min. Add the remaining ingredients and continue to heat, but do not boil. Sweeten the Spanish Tea Punch to taste and serve hot.

Prepare rye flour, yeast (or sourdough), milk and salt to a smooth dough, leave for half an hour in a warm place. In the meantime, peel onions, cut into fine rings, sauté in fat until light yellow, cool. Roll out dough and place on a greased, floured baking sheet form, prick a little with a … Read more

Cut the patissons into about 8 slices each. Meanwhile, boil in soup for 10 to 15 minutes until soft. Meanwhile, for the vinaigrette, mix all ingredients well. Remove patissons, drain, arrange, pour sauce on top. Serve lukewarm or cooled. Tip: As an alternative to fresh chives, you can also use freeze-dried chives.

Panhas actually means “pan rabbit”, and that because the dish’s color is reminiscent of rabbit meat. A kind of pâté is made from a liver and blood sausage soup thickened with buckwheat flour. Originally, panhas was prepared to use up leftover clear soup. At that time, the dishes were coordinated so that all the ingredients … Read more

For the fig slices, melt Ceres, mix well with all the ingredients. On a baking sheet lay out the square wafers, then spread half the mass. On the mass spread the biscuits. Spread the rest of the fig mixture on the biscuits and again place square wafers on top. Place a kitchen board on the … Read more

Remove the stalks from the tomatoes and steam them in water for a few minutes until soft. Strain the tomatoes and put the puree in a saucepan. Clean the leek and cut it into fine rings. Remove the peel from the carrots and cut them into small cubes. Add both to the tomato puree form … Read more

A great cake recipe for any occasion: ***************Preparation*************** Cook yeast dough, let rise and line the pizza pan with it. Let rise again. Brush the dough thinly with egg yolk. Cut the trout fillets into pieces and remove the bones. Mix with sweet and sour whipped cream, crème fraîche and raw eggs (keep a little … Read more

For the dumplings, sift the flour into a large enough bowl. Lightly beat the eggs, salt and spices to the flour form. Beat everything to a smooth dough and form with the Knöpflehobel in portions in boiling salted water. As soon as the dumplings rise to the surface, remove them with a slotted spoon and … Read more