Melt the butter, add the spelt semolina, egg, chives and the grated nutmeg. Add a little salt, mix well and let stand for about 10 minutes. Heat enough soup or salted water in a pot. Form dumplings and simmer until they float to the surface. Serve the dumplings as a soup garnish.
For the apricot raspberry dream, halve and pit the apricots. Peel the ginger and grate finely. Set aside a few raspberries for the garnish. Put remaining berries with all other ingredients (still without Blanc battu) in a hand blender and puree finely. Whip the low-fat curd with a little mineral water to make a creamy … Read more
For the Plain Gingerbread, mix all ingredients together, knead into a dough and let rest overnight at room temperature. On a floured work surface or between two baking mats, roll out the gingerbread 3 mm thick and cut out any shapes (do not use too much flour). Brush with milk or egg and bake at … Read more
For the fish goulash, first peel and finely chop the onion. Peel and quarter the potatoes. Remove the seeds from the bell bell pepper and dice. Cut fish into coarse cubes. Melt the butter in a pot and brown the onion cubes in it. Add paprika powder and tomato paste. Deglaze with white wine and … Read more
For the orange-banana jam, peel oranges with a zester. Keep the peel and dry it, you can grind it later with granulated sugar to make orange sugar and use it in baking. Then squeeze the oranges. Peel bananas and mash with orange juice. Measure fruit mixture and add jam sugar by equal weight, stir and … Read more
Trim the flower stalks from the wild garlic at both ends, rinse them, pour off the water and place the stalks in fresh, cold water for 2 hours to remove bitter substances from them. Bring 1 l of water to a boil with salt, sugar and vinegar and cool to room temperature. Bundle 10 or … Read more
For the marinade, peel and chop the onion and garlic clove. Peel, clean, rinse and dice the carrot and celery. Rinse and dry the thyme. Mix the vegetables and thyme well with the red wine, red wine vinegar and spices in a baking dish. Place the venison leg in a large container and baste with … Read more
For the apple and curd marzipan casserole, whisk the curd with semolina, oil and eggs until fluffy. – Pour the juice of one orange into a pot, peel and dice the apples and add them to the pot. Pour the jelling sugar over the apples, bring to the boil and mix into the curd mixture. … Read more
For the celery beef cutlets, cut celery and carrots into not too thin sticks, cut onion into finger-thick rings. Season meat on both sides with salt and pepper. Heat oil in a frying pan, add cutlets and fry quickly on both sides until nicely colored. Remove and keep warm. Degrease the cooking residue and sauté … Read more
Sprinkle the hake fillets with the juice of lemon, season with salt and pepper, leave to stand for 10 minutes, heat the butter and in it fry the onions finely chopped, mushrooms cut into flakes, add the dill, parsley as well as chives and stew for 5 minutes. Put half of the ingredients in a … Read more