Cut the onions into noodles and roast in the fat until light yellow, add the garlic and the paprika and stir well. Now add the diced meat, fry well on all sides, season with salt and pour water. Peel the potatoes, cut them into large pieces, add them to the meat and cook until soft. … Read more
Make the honey in a low saucepan over mild heat, mix in the rye flour and cool until the amount has become lukewarm. Now beat heartily until the dough looks whitish. Heat the sugar in a small, thick-walled metal pot until it runs to a thick syrup. Stir constantly over moderate heat until it turns … Read more
Brush the saddle of venison with honey. Place cloves, cinnamon and star anise on top. Cut a third of the oranges into thick slices and place them on the saddle of venison as well. Put the rosemary on the orange slices and put the saddle of venison in a freezer bag form. Add the orange … Read more
Beat butter with powdered sugar until fluffy. Add yolks, salt and lemon zest. Add half of the apples and the rum. Beat egg whites with granulated sugar until stiff peaks form. Mix nuts, poppy seeds and flour together. Gradually have with the snow under the egg mixture (by hand, otherwise the air is out again). … Read more
Long grain rice: Preheat stove to 60 degrees, plate and plate.al dente long grain rice in about Twenty minutes, drain, keep warm with the lid closed. Curry sauce: warm butter in a frying pan, sauté onion and curry. Add apple and banana, steam for about five minutes. Add soup, let it boil, cover with lid … Read more
For the dill-mustard sauce, mix all ingredients with the mayonnaise in a bowl with a whisk. Add a dash of lemon juice, sherry or cognac to taste.
For the asparagus-poultry salad, peel the asparagus, chop into 3 to 5 cm long pieces and cook for approx. 15 min. in boiling water with butter, salt and a little sugar. Season chicken breast on both sides with salt and pepper, fry in heated oil and cut into slices. Wash celery and cut into slices. … Read more
Lightly sweat the butter together with the flour in a large saucepan and stir well. Carefully add the beer so that it does not foam too much and stir the beer with the roux. Bring the soup to a gentle simmer over very low heat for about 20 minutes. Do not let the soup really … Read more
The special feature of this fish soup is the use of milk – characteristic of the cuisine in the Southern Finnish Lake District region. Finnish fish soups are otherwise clear. Peel the onions, chop them finely and sweat them in the butter in a large saucepan at a low temperature until translucent. In the meantime, … Read more
