For the wild garlic bread, prepare a dampfl with half of the milk, the crumbled yeast, sugar and some flour. As soon as the dampfl shows jumps, mix with the remaining dough ingredients (except for the wild garlic) to a not too firm, smooth dough. Cover and let rise in a warm place until doubled … Read more
For the dressing, mix all the ingredients together, season well with salt and pepper. Wash the lettuce carefully and spin dry. Rinse the herbs – if necessary – with cold water, spin dry and chop finely. Loosely mix the lettuce with the herbs, mix with the macadamia nuts and the dressing and season again with … Read more
Lightly toast the pine nuts in a dry frying pan without adding any fat and then finely grind them. Chop the raisins and the parsley. Mix with the ground pine nuts, the grated lemon peel and the port wine. Leave to infuse briefly. Finely chop the shallot. Preheat the oven to 75 °C and heat … Read more
1. break apart the pomegranate half over a small baking bowl, as a few seeds already fall out. Carefully loosen remaining seeds from the bowl with a teaspoon, remove any separating skins that are still attached. Stir the clear soup through with balsamic vinegar-vinegar and add the olive oil leisurely while stirring. Season the salad … Read more
For the bell bell pepper and corn salad, chop the onion. Wash the canned corn, wash and dice the peppers and put everything in a bowl. Add salt, pepper, herb salt and freshly chopped garden herbs. Add vinegar and oil to the bowl, add natural yogurt, mix everything well and season to taste.
For the cinnamon parfait, beat the eggs in a bowl together with the sugar over hot steam until thick and fluffy. Remove from heat, place the bowl preferably in an ice-cold water bath (with ice cubes) and beat the mixture until it is cold. Pour in the Cointreau, stir in the cinnamon. Whip the cold … Read more
1. put the washed, well drained currants in 3 soup spoons of port wine. Marinate for 1 hour. 2. score the fat layer of the duck breasts with a sharp kitchen knife (do not cut so deep that you damage the meat!). Heat a frying pan on the kitchen stove until hot. Put in the … Read more
Finely whisk the arugula with the garlic, parsley leaves, pine nuts and olive oil. Add a little sugar, sea salt, pepper and cayenne pepper. Tip: You can use this base to refine pasta dough, cream cheese, with cooked pasta and to flavor fillings. If you fill it into a preserving jar and add a little … Read more
For the sponge cake roulade, separate the eggs. Beat the egg yolks with the sugar for a few minutes until very foamy. Beat the egg whites until stiff. Gently fold the snow and flour into the egg yolk and sugar mixture. Spread the dough evenly on a baking tray lined with baking paper. Bake in … Read more
For the fusilli in cream sauce, cook the fusilli together with the carrots in salted water (about 8 – 10 minutes). In the meantime, fry the ham in oil and then add the mushrooms together with the infusion. Let it boil/reduce a bit and then add the cream. Add salt, pepper, vegetable soup powder and … Read more