For the poppy sheep, mix the flour with baking soda and crumble the butter in it. With the remaining ingredients quickly knead into a dough. Let rest in the refrigerator for at least 1 hour. Roll out on a floured work surface (not too thin) and cut out the sheep. Place on a greased baking … Read more
The fat become boiling hot and pour over kernels. Allow to cool. In the meantime, beat sugar, vanilla sugar and eggs together until creamy, mix flour with baking powder and add to the kernels. Using two teaspoons, place small cookies on the baking sheet. Bake at 180-190 °C , middle shelf, 15 min. The cookies … Read more
Bring half of the fish stock to the boil with saffron and coriander. Let the soaked gelatine melt in it and add to the remaining fish stock form. Season heartily with Pernod, salt and thyme. Cook the zucchini and fennel in boiling water until al dente and rinse with cold water. Place on paper towels … Read more
For the grilled chicken breast with asparagus and mango-lime salsa, first prepare the mango salsa. Peel the mango and cut into small cubes, deseed the chili and chop finely. Cut the cilantro with the stems into fine strips. Season the mango with salt, sugar, lime juice and lime zest. Let steep for 10 minutes, then … Read more
For the wine sauerkraut, foam butter and caramelize sugar in it. Chop onion, crush garlic and fry. Deglaze with white wine and beef broth. Finely chop white cabbage and add bay leaf, juniper berries, caraway seeds, salt and pepper. Stir the sauerkraut well, steam until soft and season to taste.
Boil 1 liter of water in a 3 to 4 liter Reindl. Add 1/2 cup of white beans and boil for 2 minutes. Remove the Reindl from the heat and soak the beans in the water for 1 hour without stirring. Next, return the Reindl to the heat form and make the beans uncovered at … Read more
For the wild rice salad with grilled peppers and olives, preheat the oven to 220° C (gas: level 4). In a large saucepan, bring salted water to the boil and cook the rice in it according to the package instructions (about 20 minutes). Drain the rice and rinse with boiling water. Then set aside in … Read more
Rinse the cleaned squid and cut into 2 cm wide rings. Cut the tentacles from the head into small pieces. Finely chop the peeled garlic cloves. Cut the young onion into fine rings. Chop the parsley. Sauté the garlic in the oil at low temperature until soft, then add the parsley and the squid. Stir-fry … Read more
Roast all spices in order, cool and crush. Zahtar can be “dipped” with olive oil and bread. It is very aromatic and not very spicy. Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
For the wild herb salad with brown bread croutons, wash the cress, dandelion, chervil and arugula and dry in a salad spinner. Mix oil, vinegar, salt and pepper and marinate salad with it. Dice brown bread, melt butter in a pan and toast croutons in it. Arrange salad on a plate and sprinkle with croutons. … Read more