Culinora

For green asparagus in beer batter with Cardinale sauce, first prepare the beer batter: separate the eggs. Mix beer, egg yolks, flour and salt. Beat the egg whites until stiff and fold into the batter, let rest for about 30 minutes. Meanwhile, for the Cardinale sauce, mix all ingredients to a smooth sauce, refrigerate. Wash … Read more

For the duck breast with pumpkin cubes and pea pod cream preheat the oven to 200°C. Salt and pepper the duck breast and make several incisions on the skin side. Sear briefly but hot in a coated pan on the skin side. Turn to the meat side, then place back on the skin side and … Read more

For the duck with sweet potato puree, first prepare the sweet potato puree. To do this, peel the potatoes, cut them into cubes and boil them in salted water until they are soft. Meanwhile, lightly cut the duck breast on the skin side and salt it. Heat a pan with butter and sear the duck … Read more

For the duck breast with chili chocolate sauce, preheat the oven to 180°C. Cut the skin of the duck breasts with a sharp knife not too deep crosswise. Season meat on both sides with salt and pepper.In a pan (with heat-resistant handles) heat 1 tablespoon of the clarified butter. Place duck breasts skin side down, … Read more

Peel kiwi and banana, wash apple and spinach leaves. Mix all ingredients together in a stand mixer until well blended. Pour the smoothie into a tall glass and serve.

For the Bratl cut the belly meat on the skin side slightly cubed, when it is ready, you can cut down beautiful cuts. Then salt the meat really well so that it is nice and white. Put the meat on the tray and put a little caraway seed on the cut skin side (which is … Read more

For the Braterdäpfel á la Sacher, tourniquet (cut into shape) the peeled, raw potatoes as desired and boil in salt-cumin water for about 15-18 minutes until soft. Lift out and drain well. Heat clarified butter and fry the potatoes in it until golden brown. Before serving, season the roast potatoes á la Sacher with salt.

For the Kaiserschmarren, stir together flour, salt, egg yolks and milk until smooth. Beat egg whites and sugar until stiff and fold in. Pour the batter into a hot pan brushed with butter to the thickness of a finger. Then divide into pieces with two forks and serve. Stew the peeled and cored apples with … Read more

For the Kaiserschmarren with sour cream, mix the egg yolks with the gluten-free flour, sour cream and salt to a smooth batter. Beat the egg whites until stiff and fold in. Bake the Kaiserschmarren in a pan in butter until golden brown and serve with raisins and vanilla sugar.

For the Kaiserschmarren, in a bowl beat egg whites with granulated sugar until stiff. In another bowl, whisk milk, flour, egg yolks, lemon juice, rum, vanilla sugar and a pinch of salt until smooth. Fold the snow into the batter. Heat some butter in a large ovenproof pan and pour in the batter. First brown … Read more