Pasta dishes are always a good idea! 1. quince rinse, rub dry and cook leisurely in the poultry stock on low heat. This takes about an hour. The quince is done when it can be easily pierced with a kitchen knife. Remove from the stock and allow to cool. Peel the celery, clean the carrot … Read more
Whisk all ingredients together and season the dressing to taste. If necessary, dilute with vegetable stock or water. Pour into a jar and store in the refrigerator.Use: is well suited for marinating various leaf saladsVariation possibility: If the dressing is used immediately, you can also add chives instead of parsley. However, if stored for a … Read more
Cut toast into small cubes, mix into the apricot cream and let stand for 5 minutes. Unfold the chicken breast with a folding cut, pat carefully, salt and fill with the apricot mixture. Fold the breast back together. Roll out puff pastry and cut into 4 equal squares. Roll one chicken breast in each puff … Read more
For the coffee cream slices, separate the eggs. Beat the yolks with lukewarm water, a little oil, vanilla sugar and sugar until foamy. Beat the egg whites until stiff and fold into the yolk mixture. Mix flour with baking powder and fold into the egg mixture. Place the dough on a baking tray lined with … Read more
For the recipe Rabbit in a Roman pot, first water the Roman pot. To do this, simply place both sides in water and allow to soak. Wash the rabbit meat, pat dry and season with salt and pepper. Then place the meat in the Roman pot and surround with the dried plums. Pour rose wine … Read more
A bean recipe for every taste: Mix the wheat gluten powder and soy flakes well. In a measuring cup, mix the strained tomatoes, the tamari, the grained vegetable soup, the grated lemon peel, the garlic powder and the white pepper. Remove the peel from the onion and grind it together with the marjoram, then add … Read more
Sprinkle the rhubarb cut into pieces with the sugar and stand with the lid closed until enough juice has formed.(Note: best for one night). Cook a kneaded dough (yeast tastes best to me, curd-oil dough works just as well) and place it on a greased baking sheet, smoothing one edge. Drain the rhubarb, fill up … Read more
Rinse the rhubarb. If the stalks are thick, peel off the tough skin at the bottom and cut the rhubarb stalks into 1 cm long pieces. Mix with the preserving sugar and steep covered for 3 hours. Bring the mixture to a boil, stirring, and bubble for 4 min. Rinse the lemon balm, pluck the … Read more
Rinse asparagus spears, remove peel and cut ends into small pieces, cook in boiling salted water with butter, sugar and juice of one lemon for about 18 minutes, green asparagus spears only 10-12 minutes, then rinse with ice and drain, keep asparagus broth. Soak gelatine in cold water, squeeze out, let it melt in a … Read more
For the beef spread, first finely mince beef, stir in the remaining ingredients finely chopped. Mix with mayonnaise and sour cream to a spreadable mass. Season to taste with the spices.