Recipes

For the cheese in batter, prepare a batter from flour, egg, oil and wine. Dip the cheese slices in it, drain briefly and bake in plenty of hot fat until light brown. Drain on kitchen roll.

Prepared with curry paste – the culinary all-purpose weapon of Thai cuisine Clean leeks, cut the white and light green into 1 cm wide rings and rinse. Remove peel from carrots and cut into slices. Divide cauliflower into roses. Peel the mango. Cut from stone and coarsely dice. Cut corn on the cob in half. … Read more

For the chive sauce, hard-boil the egg and in the meantime soak the white bread (cut away the crusts if necessary) in milk. Separate the egg white and yolk from the boiled egg and cut the egg white into small cubes. Squeeze the white bread and put it in a bowl. Add the raw yolk … Read more

Tirxene itself is prepared in the summer for the coming winter. After that, when the beet is just thriving and harvested, the small beets are pickled with birwej. At the beginning, heat the washed pieces of lamb in a frying pan with a closed lid at a low temperature for about 10 minutes. While the … Read more

Have fun preparing this mushroom dish! Clean, rinse and halve mushrooms, sprinkle with juice of one lemon. Drain the pickled chanterelles in a sieve. Soak morels in water for about 10 minutes, then squeeze well. Peel and chop the shallots. Melt light butter in a frying pan and sauté shallots in it. Add mushrooms to … Read more

For the quince sauce, heat the quince jelly together with the port, sugar, lemon juice and 1-2 tablespoons of water, stirring constantly until a smooth sauce is formed. Serve lukewarm or cold.

Halve the onions and cut into fine slices. Remove the skin from the ginger generously and cut into matchstick-sized cubes. Peel the garlic cloves and sauté them whole with the ginger, onions and ghee in a saucepan while stirring. Saute for 20 min until golden brown. Using a kitchen spatula, crush the soft garlic cloves … Read more