For the Danish Pasta Salad, steam the frozen vegetables in a little salted water in a closed saucepan over medium heat for about 6 minutes. Strain in a colander and let cool. Cook the pasta according to package instructions until al dente. Cut ham and pickled gherkins into small cubes. Peel the onions and chop … Read more
Soak the barley in cold water for one night, then prepare it soft. Clean the carrots, prepare them soft and cut them into small cubes. For the dumplings, make a dab with butter and egg yolks, knead the cottage cheese with the slices of bread and mix into the dab. Mix the carrots and flour … Read more
Cook asparagus in about ten minutes until just tender, drain, rinse when cool, dry, cut diagonally into pieces about 4 cm long, leave to cool with lid closed. Put the gravy to one side. Boiling meat: put the onion, carrots and celery in the broth, bring to the boil and simmer on a low flame … Read more
For the basil dip, cut the basil into fine strips, setting aside some basil for garnish. Mix the yogurt with the sour cream, olive oil and lime juice in a bowl until smooth. Mix in the fresh basil and season the basil dip with a pinch of salt. Garnish with whole basil leaves.
Quarter apples, remove peel from orange and lemon. Juice apples, orange, lemon and carrots in a juicer. Buttermilk to the juice form, mix and season with sugar.
Melt the yeast and salt in the water. Coarsely grind the coriander, anise and fennel or grind them together with the wheat. Whole caraway seeds. Mix all the spices with the wheat flour and add the yeast water to make a soft dough. Knead extensively with a food processor until the dough separates from the … Read more
Cook the orecchiette according to package directions. Mix the creme fraiche (it may also be sour cream) well and divide it among 12 small plates or serving spoons. Roll or fold the 12 salmon strips into small rolls and spread over the creme fraiche. Drain the orecchiette, cool and arrange on the salmon rolls or … Read more
Cut the fennel in half and remove the stalk. Make in boiling hot salted water in about five minutes. Drain on a colander, reserving about an eighth of a liter of cooking water. Sauté drained fennel in hot oil in a large frying pan. Add fennel seeds. Stir through pepper, fennel water, salt and honey, … Read more
For the sauce, stir through cumin, vinegar, mustard, salt and pepper. Gradually add oil (I) heartily. Skin the sausages, cut them in half and make a diamond-shaped notch on the round side. Heat oil (Ii) in a frying pan, fry sausages in it until crispy on all sides. Mix cabbage, lettuce and onion with the … Read more
Fennel vegetables: Clean and rinse the fennel, cut into slices just under 1/2cm thick and cut in half repeatedly. Remove the skin from the shallots and cut them in half. In a saucepan, sauté both vegetables in olive oil over low heat until translucent. Pour the clear soup, add the saffron, put the lid on, … Read more