Mix the egg in a bowl until foamy. Then mix in the milk. Add the flour, then the sugar. Heat a pan with oil. In the meantime, cut the apples and mix them into the batter. When the pan is heated, pour in all the batter. Turn it over with a wooden spoon and divide … Read more
Peel the lemon thinly, squeeze it, heat the white wine together with the lemon peel, 3 tbsp juice of one lemon, the sugar and the inside of the vanilla pod. Blanch the peeled and cored apple pieces (eighths) in the broth for 2 min. Divide the raisins and the chopped vanilla pod evenly among the … Read more
Cut the meat into pieces of ragout, put them in a container, then add the wine and marinate for about 5-6 hours. Then remove the meat from the marinade and fry it in olive oil. After some time the fat of the meat is melted and with a slotted spoon you take out the browned … Read more
For the sweet potato gratin, peel the sweet potatoes and cut them into very thin slices using a food processor. Then spread evenly in a baking dish. In a bowl, mix whipped cream and Gouda. Season with salt and pepper, pour the mixture into the baking dish and sprinkle a pinch of dried thyme over … Read more
For this cold vegetable soup from Spain, blanch and skin the tomatoes, then cut them into quarters and remove the green stalk. Peel the onion and the garlic cloves, remove the skin from the cucumber, cut it in half and scrape out the seeds with a spoon. Rinse the peppers, cut them into quarters and … Read more
Remove tendons and fat from the venison loin, cut into 4 medallions and lightly plate. Clean the mushrooms. Chop the onion. Chop the parsley. Wrap the medallions with breakfast bacon and tie with spaghetti. Season with game spices. Season a little with salt. Sauté bacon cubes and onion in a frying pan. Add mushrooms and … Read more
Remove the flomen, the fat that is clearly visible inside the goose, finely dice it and put it in a small saucepan. Halve and finely dice the onion and add to the goose fat. Peel, core and finely slice the apple and also add to the fat pot. Season with salt, pepper and marjoram. Simmer … Read more
For the orange parfait, beat the eggs together with 100 g sugar in a hot water bath until a foamy mixture is formed. Stir in the orange zest and allow to cool, beating occasionally. Beat the cream with the remaining sugar until very stiff and mix with the cream. Mix the almond macaroons with Grand … Read more
Turn the fillets lightly in flour to the other side and roast them in hot butter over medium heat until brown all over. Later season with salt, pepper, add sherry and whipped cream. Add drained mushrooms and steam everything together in the closed frying pan for 10 minutes.
Rinse the parsnips, remove the peel (with a peeler), cut this half in half lengthwise again (cut open), cut into strips about 4-5 mm thick, rinse briefly under cold water, and drain well in a sieve (dry with kitchen roll if necessary). Clean the leek (i.e. cut away the green part and the roots), rinse … Read more