Recipes

Have fun preparing this mushroom dish! Rinse the venison thoroughly, dry it and skin it if necessary. Cut into bite-sized cubes and place in a stone bowl. ‘Clean, rinse and finely dice the greens. Peel and quarter the garlic. Lightly crush the juniper berries as well as the peppercorns in a mortar. Mix with the … Read more

For the beetroot relish, peel the beet, remove the stalk and root tip and cut into sticks. Peel and finely chop the onion and garlic cloves. Heat half of the vinegar in a pot and simmer the onion and garlic in it for about 10 minutes. Wash the orange with hot water, rub it dry … Read more

For the brown veal jus, sear the finely chopped veal bones in an oiled, hot frying pan. Add the veal trimmings and roast slowly in the hot oven until brown. Add the vegetables cut into 5 mm thick slices and roast until the liquid runs out of them. Pour off the excess fat. Add the … Read more

Mix the finely chopped onion and parsley with the shrimp. Add the flour as well as the baking powder, then fold in the water and wine until you have a batter that is not too runny (about the size that it falls off the spoon with difficulty tearing). Season with salt and a pinch of … Read more

For the grilled bananas with cherry sauce, peel the bananas and cut in half lengthwise. Brush the cut surfaces with oil and grill on the edge of the grill over moderate heat. For the cherry sauce, mix the honey with the cherry juice and the cherry rum. Arrange the grilled bananas with cherry sauce and … Read more

Place herrings in cold water for one night to draw out excess salt. Brush off the potatoes. Make in a saucepan covered with water 25 to half an hour. Drain, rinse and peel. Cool and cut into slices 5 mm thick. Place in a suitable bowl. Cut the herring heads into small pieces. Remove skin … Read more

Crumble the chocolate. Heat the whipping cream, let the chocolate bubble up in it once, then cool and put in the refrigerator for one night. Knead the raw marzipan mixture with the powdered sugar, coconut flakes and rum. On the surface dusted with confectioner’s sugar, roll out to a 30x20cm rectangle about 3mm thick and … Read more

Clean the leek, chop the dark green parts of the leaves, rinse well, cut into not too small pieces, boil with salted water and cook for 1 5 minutes on 1 or automatic cooking plate 4 to 5. Drain and cool a little. For the marinade, mix well the salt, vinegar, pepper, mustard and oil, … Read more

Sauté in olive oil. Cut the peeled carrots into slices, sauté in olive oil, season with salt, pepper and sugar and extinguish with a dash of white wine. Add the mushroom slices and finish with chopped parsley. For the sauce, reduce red wine and balsamic vinegar and fold in a peeled and quartered fig. Add … Read more