Dice the tomatoes. Brush and quarter the potatoes, remove the skin from the shallots and quarter them, remove the outer leaves from the artichoke hearts and quarter them lengthwise. Score the pork rind of the suckling pig in a diamond shape. Season vigorously with pepper and season with salt. Mix rosemary and thyme leaves as … Read more
For the Easter wreath, strain the flour into a bowl and make an indentation in the center. Crumble yeast into the bulge and make a steam with a tablespoon of sugar and milk. Cover with a tea towel and let rise in a warm place for 15 minutes. Mix 2 tbsp sugar, butter, eggs (save … Read more
For the mushroom pancakes, chop the mushrooms and onion and then mince. Mix with eggs, flour and cream, season with salt and pepper. Using a ladle, place the mixture in the hot butter and bake until golden brown on both sides.
Cut vegetable onions into cubes and fry (preferably in vegetable oil) until translucent. Later add minced meat and in the meantime, sauté until the minced meat is nice and crumbly (regular stirring is required here). Later add water, paradeis pulp, oregano, sugar, salt and garlic to taste and bring to a boil.
For the oatmeal soup, boil the milk and stir in the oatmeal, cinnamon and sugar one by one. Refine with butter according to taste.
1. crush the Roquefort and mix with the double cream cream cheese and whipped cream until smooth. Fill the cleaned celery sticks with the cheese cream and chill in the refrigerator for about 1 hour. Cut the celery sticks into portions and decorate with walnuts. Instead of Roquefort, you can also use Brie, Camenbert or … Read more
First, wash, clean and finely chop the wild garlic (set aside a few leaves for decoration) and pepperoni. Cut the dried tomatoes into larger pieces. Cook the gnocchi in boiling water until they float to the surface, then remove or strain them with a sieve ladle and drain. Toss gnocchi in olive oil, then add … Read more
For the rice meat, cut the meat into bite-sized cubes. Clamp the cooking stirring element and insert the Cooking Chef bowl. Set the temperature to 110 °C, heat the lard or oil and roast the onions for approx. 4 minutes. In the next step, add the meat and let it roast for another 10 minutes … Read more
For the Powidl bring the plums with very little water to a boil, reduce heat. Slowly boil down the plums until thick (takes about 6-8 hours) while stirring well again and again. When it reaches the right consistency, add rum and cinnamon. Pour into clean screw-top jars and seal the Powidl immediately.
For the herbal punch, first sort out the herbs. Hang the bunch of herbs in the apple juice, knead vigorously and put in a cool place. Leave to infuse for at least 3 hours. Take out the herb bouquet and squeeze it. Add iced mineral water and juice of one lemon. The herb punch is … Read more