Heat the beef broth. Cut the bread into bite-sized pieces and bake in the oven at 130 °C top/bottom heat until crisp and brown. Mix sour cream with parsley and salt and season to taste. Peel and finely slice or dice the onion and fry in a pan with a little oil. Pour soup over … Read more
Bring water to a boil in a large saucepan. Remove from the heat and let the sugar dissolve in it, stirring diligently. Pour the sugar water over the lemon balm leaves and apple pieces. Mix in lemon slices and citric acid. Let steep for 48 hours, stirring occasionally. After this time, strain through a fine … Read more
Cut away the woody ends from the asparagus. Cook the asparagus spears in enough salted water (about 15 minutes). Place the well drained asparagus spears on an ovenproof dish and pour the melted butter over them. Sprinkle with the cheese, but leave the asparagus heads free. Bake in the oven preheated to 250 °C for … Read more
A bean recipe for every taste: Rinse the millet thoroughly under lukewarm running water (this is the only way to extract the bitter substances from the millet). Cook it in a saucepan for 2 minutes and extinguish it with a quarter of the water, make the liquid complete and repeat the process 3 times. Then … Read more
For ostrich steak with mustard puree, green beans and port shallots, first lightly caramelize the shallots in a saucepan with sugar, deglaze with port wine (the shallots should be completely covered with it). Add the remaining ingredients and simmer for 15-20 minutes. Assemble with a little cold butter. For the mustard puree, peel the potatoes, … Read more
For the elderberry pear, cut the outside of the pears and partially peel them (checks, ringlets, longitudinal stripes, etc.). Cut off a base at the bottom and poke out the core from this side with a ball piercer. Then simmer in elderberry juice with vanilla sugar and cinnamon bark until semi-solid (check with toothpick) and … Read more
Millet-curd medallions: Sauté the onions in butter. Mix with the cooked and overcooled millet, the curd cheese and the egg yolks. Add some more flavor with thyme, oregano and salt. With greased palms, form eight medallions from the mixture. Roast the medallions lightly in a little peanut oil and keep warm in the oven at … Read more
For the wholemeal rolls, sift the flour into a large bowl and sprinkle with salt. Let the yeast dissolve in the room-warm beer, add to the flour and knead everything together. Knead for at least ten minutes until the dough comes away from the side of the bowl. Cover with a tea towel and let … Read more
For the Banana Caramel Shake, puree bananas with the Bonne Caramel spread using a blender. Add the milk and finish blending. Serve the banana-caramel shake still cool.
