Carefully rinse the dill and shake dry well. Pluck off dill tips, chop the coarse stems. Boil the dill stems in the soup for 10 minutes. Remove peel from onion and finely dice. Sauté in butter in a saucepan until translucent, extinguish with wine. Pour the soup through a sieve and let it boil gently. … Read more
Dice onion, sauté in butter (1) until translucent. Briefly sauté lentils and curry. Extinguish with clear soup. Cook for approx. 5 min. at low temperature. Drain, reserving clear soup. Cool lentils. Divide cauliflower into roses and steam in a little salted water for about 10 minutes until tender. Drain. Rinse and pluck marjoram. Heat butter … Read more
A delicious mushroom dish for any occasion! The washed, well dried meat at the beginning cut into small narrow slices, then into sticks. Cut the mushrooms into small pieces. Sauté them with the onions in butter until soft. Season the meat sticks with pepper and season with salt. Add to the mushrooms and onions and … Read more
A delicious mushroom dish for any occasion! Sear the venison cutlets briefly on both sides in the heated butter fat, remove, season with salt, pepper and paprika powder and arrange on a heated plate. Extinguish the roast stock with cognac and boil. Clean the mushrooms, cut them into slices and sauté them in a pan … Read more
Clean, rinse and dry the bell bell pepper and cut into small cubes. Heat the oil in a frying pan and sauté the diced peppers in it for approx. 2 min until soft. Squeeze the lemon and the orange, add the juice and continue to steam for approx. 5 min. Blend the pan contents with … Read more
Sauté coarsely chopped onion in butter. Soak white bread in half of the cream. Salt, pepper, finely chop with egg white and the coarsely chopped pike-perch fillet as well as the remaining cold cream in a food processor. Use two spoons to make dumplings and let them steep in the heated fish stock for 5 … Read more
Knead all ingredients into a smooth firm dough, if necessary add a little cold water. Then let rest for 20 minutes.Filling: Wash the parsley, pluck off the leaves and blanch in boiling water, squeeze out and chop finely.Strain the cooked potatoes, sauté the parsley in a little brown butter and mix in with the potatoes, … Read more
Heat some olive oil and butter in a saucepan. Sauté onions and finely chopped garlic clove until translucent. Add coarsely chopped chanterelles and sauté until the water has almost evaporated. Add long grain rice to the saucepan, stir and sauté for a few minutes. Extinguish with the wine and cook it. Slightly beat the slices … Read more
Score the pork rind of the roast in a diamond shape. Press garlic clove into the oil, stir through with herbs, salt and pepper and spread on the meat. Sprinkle sesame seeds on top and press until smooth. Cut carrots diagonally into 4 cm long pieces, onions into eighths and mix with whole potatoes, season … Read more
For the millet vegetables, wash the millet hot, boil in water for 15 minutes, then leave covered for 10 minutes. Peel the carrots, kohlrabi, sweet potato and melanzani and cut into small rings or small cubes. In the case of the peppers, remove the seeds and the stalks and cut them into small pieces as … Read more