For the Frisian beacon, first prepare the tea. Place a large piece of rock candy in each of the heated grog glasses. Put 20 ml of orange liqueur in each and pour the hot tea over it. Put a slice of lemon in each glass and place a teaspoon with a piece of sugar cube … Read more
PREPARATION Preheat the oven to 250 °C (top heat). PREPARATION Peel and quarter the figs. Cut the grapes in half or leave them whole and marinate both with port wine, sherry and powdered sugar. Arrange in deep, ovenproof plates. For the gratin, bring the cream to the boil. Beat the egg, egg yolks and powdered … Read more
Stir together milk, whipped cream, eggs, egg yolks and powdered sugar. Spread through a hair sieve. Scrape the pulp from the vanilla pod and stir into the mixture. Divide evenly into shallow serving dishes or soufflé dishes. They should be filled no more than two fingers high so that the crème does not take so … Read more
Fry pumpkin seeds in a pan without oil until golden brown and then chop coarsely. Mix 250 ml lukewarm water with honey, salt and yeast. Mix the whole spelt flour and wheat flour and pour into a bowl, knead well with the yeast water (if the dough is too dry, add some more water) and … Read more
For the spelt flake porridge with red berries, boil the oat milk with the spelt flakes. Add the chia, hemp and psyllium seeds as well as the goji berries, cranberries and raspberries. Let the spelt flake porridge with red berries boil down a little over low heat.
For the apple sausage salad, first peel the onion. Cut into fine rings. Peel apples and cut into cubes. Cut sausage and pickle into the same cubes. Mix everything together. For the salad dressing, mix vinegar and oil. Add salt and pepper. Season with 1 pinch of sugar. Pour over the apple and sausage salad. … Read more
Whisk in pear syrup, vinegar, sweet must, chervil and pepper until well blended. Add oil and sour cream and stir well again. Grate Jerusalem artichoke into the sauce with a coarse grater and stir again to prevent the Jerusalem artichoke from browning. Toast the hazelnuts in a frying pan, then pour over the.
Pigeon preparation: First rinse the pigeon under cold running water from the outside and inside with care. Now rub dry with a paper towel, then cut the head and legs with a sharp kitchen knife. Then pour the sweet white wine over the pigeon and drain it well (the wine will later give it a … Read more
For the pepper steaks, preheat oven to 100°C. Coarsely crush pepper (mortar). Cut meat into 2-3 cm thick steaks and sprinkle with the pepper. Fry in hot olive oil with the rosemary for 1-3 minutes per side until brown. Remove from pan and let rest wrapped in aluminum foil in preheated oven for about 15 … Read more
Cut rings. Cut out apple house, remove peel and cut into finger-thick slices. Whip cream until stiff and heat milk. Season liver with a little pepper, turn in flour to the other side. Remove peel from potatoes, press into heated milk, add butter, season with salt and nutmeg and stir with wooden spoon until smooth. … Read more