A fish as fat as the eel tolerates being grilled over hot embers splendidly. In the process, excess fat drips out and makes for juicy meat. The skin becomes crispy and crunchy and in this way becomes a delicacy. Gut the eel already from the dealer and cut it into finger-length pieces, but do not … Read more
Remove the skin from the onions and potatoes. Clean and rinse the peppers. Cut everything into small cubes. Rinse chili peppers, cut lengthwise and remove seeds. Heat oil in a large saucepan. Sauté onions, potatoes and peppers in it. Add a good 2 liters of water, chili and clear soup. Bring to a boil and … Read more
For the rack of lamb with chard, wash the chard, discarding the thick leaf veins. Cut leaves into strips and blanch in salted water for approx. 3 min. Peel and finely chop onion, sauté in herb butter. Add chard and season with salt, nutmeg and pepper. Fold in egg and crème fraîche. Remove from heat … Read more
A more wonderful asparagus recipe: Peel potatoes and make about 15 min. Peel asparagus spears, cut woody ends into small pieces. Cook in lightly salted water with sugar for about 20 min. Cut potatoes in half and hollow out. Remove peel from onion and chop. Rinse parsley, chop and mix with onion, minced meat, potato … Read more
For the ginger jam, first wash the ginger tubers and peel them generously. Sprinkle the peeled ginger tubers with a little lemon juice and place in the refrigerator overnight with the lid closed. Place the peels in a saucepan with white wine and lemon juice and simmer at a moderate temperature for about 30 minutes. … Read more
For egg spaetzle with spring onions and bacon, cook the spaetzle in salted water. Slice the spring onions and fry them in a little butter. Add the diced bacon and fry until crispy. Add the spaetzle and mix well. Beat the eggs in a glass and pour over the spaetzle. Allow to set on the … Read more
1 package fish sticks. For the tomato sauce 1 red ote and 1 green chili Yield: For the cheese dip. Peel shallots, halve larger ones. Clean and halve the mushrooms. Clean peppers, rinse and cut into strips. Fry fish sticks, shallots and mushrooms in hot oil until golden brown, add paprika and fry briefly. Cut … Read more
Bring water to a boil. Sprinkle in polenta and simmer over low heat for ten to fifteen minutes, stirring throughout. Add butter, press in garlic and season with fresh finely chopped parsley, salt and pepper. Form into a greased loaf pan (of one l capacity with a dry quantity of 200g polenta), smooth and cool. … Read more
For the sunflower rolls, dissolve yeast in lukewarm water. Put the flour in a bowl, mix in all the spices and oil, make a pit and pour in the water and yeast mixture. Beat the dough and let it rise in a warm place for about half an hour. Punch down again, form round loaves … Read more
First knead a compact dough from flour, oil, cream, eggs and salt and let it rest for about 20 minutes. Meanwhile, for the filling, boil the potato and strain. Finely chop blanched spinach leaves, lightly sauté with chopped shallot in 10 g butter. Mix potato mixture and spinach with remaining room-warm butter, shallots and yolks … Read more