Peel, rinse and grate the raw potatoes. Then squeeze them well. Remove the peel from the cooked potatoes and grate or turn them. Mix both with the eggs, salt and pepper. Stir in flour until the dough separates from the baking bowl. Form elongated dumplings and steep in boiling salted water for about 20 minutes. … Read more
Ingredients
For the sage-basil sauce, melt the butter and add the sage leaves, wait briefly and then remove. Add the Parmesan to the butter and then add the milk, whipping cream and sour cream and then bring the sauce to the boil. Season with salt and pepper. Just before serving, add sage leaves and plucked basil … Read more
Preheat oven to 180°C. Melt butter together with chocolate broken into pieces over steam. Then mix the mass in a bowl with all the sugar. Gradually add the eggs and aromatics. Mix the flour, cocoa and chopped pumpkin seeds. Fold this mixture into the mixture. Fill muffin tins with the batter and bake at 180°C … Read more
For the Mexican pan, dice the turkey and fry in a non-stick pan for 5 min. Add the shrimp and fry for another 5 minutes. Stir in the vegetables, add the tomato paste and pour a little water. Saute on low heat until the vegetables are cooked. Season with salt and pepper if necessary.
Cool all ingredients well and shake in a blender until creamy. Bring to the table in tall glasses with crushed ice.
For the world champion bread, mix the wholemeal rye meal with 28 g boiling water and allow to swell for approx. 2 hours. Add a few crumbs of salt to prevent germs/bacteria from forming. Mix the finished sourdough with the sugar and let it rest for about 20 minutes. Then add wheat flour, salt, olive … Read more
For the couscous salad with tapenade, first make the tapenade as indicated in the recipe. Then prepare the vegetables. Wash and dice the tomatoes and the cucumber. Peel and finely dice the onion. Dice or crumble the feta as well. Wash and finely chop the mint. Prepare the couscous according to the package instructions. Add … Read more
For the sundae with hazelnuts, yogurt and cookie crunch, first toast hazelnuts in a heated pan without fat over medium heat, stirring occasionally, until golden brown. Let cool slightly and chop coarsely. Coarsely crumble the cookies in the package. Pour 1-2 scoops of each type of ice cream into prepared cups/glasses, top with 2-3 tablespoons … Read more
Prepare all ingredients for the dough to a firm dough. Rest in cool place for approx. 30 min. Remove the peel from the shallot and cut it off, toss briefly with the spinach in a little butter. Cut cooked asparagus spears into small cubes, mix with spinach, cool. Mix with ricotta, egg and crème fraîche … Read more