For Gemspfeffer, place the meat in a ceramic vessel. Boil the wine with the other ingredients (everything except the ingredients for the sauce) and pour over the meat. Cover, let stand in a cool place for 5-6 days. Remove the meat from the pickle (save the pickle!), dry properly. Divide the meat into two portions, … Read more
Chop the onions and garlic, dice the meat. Heat a little oil in a frying pan and sauté the onions. Add the diced meat, season with cumin, garlic and pepper. Pour in the beer. Chop olives and capers, add anchovy paste, season with salt and Worcester sauce. Simmer at low temperature for about 30 minutes. … Read more
Sauté the shallots in butter, cool and place in a large enough bowl with the white bread. Stir the egg white with the whipped cream (1), season with salt, pepper and ginger and pour over the shallots and bread. Cover and let stand in refrigerator for one night. Finely grind the previously slightly frozen veal, … Read more
For the coconut biscuits, first mix the 4 egg whites and granulated sugar until stiff peaks form. Then add the coconut while stirring slowly. Pour the smooth mixture into a piping bag and pipe the desired coconut biscuits on a baking tray with baking paper. You can also put on O-sheets and spread the mixture … Read more
Remove fat and tendons from the lamb, then cut into cubes and blanch for one minute in enough salted water. Rinse with cold water and bring to the boil in two liters of cold salted water. Finely chop the garlic and add with the spices. Cover and cook at a low temperature for one hour, … Read more
Mix rye and wheat flour in a bowl. Press a hollow in the middle. Mix the yeast in a cup with 5 tablespoons of lukewarm water and sugar to form a paste. Pour into the flour well and let rise in a warm place with the lid closed for 15 minutes until the yeast bubbles. … Read more
Rinse the peas well and soak for one night. Cook in the soaking water and pass through a sieve. Season with salt and arrange in a berg-like fashion on a large, flat plate. Fry bacon and onion until translucent and pour over peas. Serve with: compote in some places, sauerkraut in others. In summer, peas … Read more
Wash meat, cut into coarse cubes (approx. 3 cm). Clean the root vegetables, wash, cut into cubes. Put cloves into the onion. Add salt, peppercorns, root vegetables, cauliflower, onion and cold water (meat should be just covered), boil until tender. When the root vegetables are soft, cut them into 1 cm cubes. Lift the meat … Read more
Prepare the lamb and cut into 3 cm pieces. Boil the beef broth in a saucepan, add the meat and season heartily with salt (be careful with pre-sale lamb) and white pepper. Rinse and clean the carrots, white turnips and leek, cut them into slices. Remove the peel from the small potatoes and add them … Read more
Rinse the chops and place them in a large enough bowl. Rub with the oil, spices and salt and marinate for 3 hours, turning a few times to the other side. Remove the chops from the marinade, pour it into a roasting pan and heat. Pour in the chops and roast for 20 min, turning … Read more