Recipes

Put flour in a large enough bowl, make a dent in it. Stir yeast with warm milk and add sugar. Pour the yeast-milk into the hollow, stir with a little flour until it forms a steam and let it rest for 10 minutes with the lid closed. Let butter melt, add candied lemon peel, salt, … Read more

Noodle dishes are always a good idea! Today Jean-Marie Dumaine recommends a French duck, Chinese flavored, topped with Rhenish plums. Our chef from France explains how to get the duck breast really nice and crispy and stay tender at the same time, and how to spice up the plums with sugar, Szechuan pepper and mustard … Read more

For the quails with cabbage, pat quails dry. Rub inside with salt and white pepper. Stuff the parsley inside whole. Wrap each outside with bacon slices. Lightly pepper. Heat clarified butter in a roasting pan, brown quail in it all around. Then cover and roast for 10 minutes. Clean cabbage, remove stalk and cut cabbage … Read more

Pasta dishes are simply always delicious! Put the boiled and peeled potatoes through a meat grinder together with ham, onion and parsley. To this amount eggs, flour, salt and pepper form and knead well. With floured hands form flat balls. Dust them with a little flour and fry them in hot fat until crispy brown. … Read more

500 g beef tomatoes Skin and finely chop the onion and garlic. Season the ragout with salt and pepper. Fry in portions in the hot clarified butter. Remove from the frying pan. Sauté the onion and garlic in the drippings. Sprinkle with curry and sauté briefly. Add the chutney and white wine and cook briefly. … Read more

A simple but delicious cake recipe: Elderflower mousse: season elderflower syrup with juice of one lemon and sparkling wine. Soak the gelatin in cold water, squeeze it out and let it melt in the slightly warmed elderberry juice. Chill until the mixture begins to gelatinize slightly. Whip egg whites with sugar until stiff and fold … Read more

Boil the chopped cow’s udder in bubbling water with onion, cloves and bay leaf spices for about 90 minutes. Make a roux with butter and flour and add a little udder stock. Season with white wine. Serve with potatoes or mashed potatoes and, of course, a Franconian Sylvaner wine.