For the brown veal stock, cut the bones the size of a walnut (best done at the butcher’s) and brown them in oil in a roasting pan on the stove. A little later add the tendons. Let the whole thing brown slowly in the oven at 180°C for about 30 – 40 minutes and add … Read more
For the roast chicken from the Roman pot, first put the Roman pot in the water in time. Dice the cleaned vegetables and finely dice the bacon and garlic. Season the chicken inside and out with salt and pepper. Inside also season with oregano, thyme and/or rosemary. Fry the chicken in hot oil and take … Read more
For the duck breast with cherry balsamic, first preheat the steamer to 100 °C. Remove the skin from the duck breast fillets, pat dry and cut the skin into even diamonds with a sharp knife. Then salt and pepper the duck fillets, place them on an unperforated, oiled cooking tray and steam for 12-14 minutes. … Read more
Mix salt, sugar, flour and coconut. Stir the slightly soft butter with the egg yolk and add the flour-coconut mixture. Mix everything well and quickly knead into a smooth dough. Wrap in plastic wrap and rest in the refrigerator for an hour. On a floured surface, shape the dough into a roll (2 cm ø) … Read more
First, separate the eggs into yolks and egg whites and put the whites in one bowl, the yolks in another.Beat the egg whites with a pinch of salt until quite firm.Mix the yolks thoroughly with (more or less depending on taste) granulated sugar.Pour in the milk and stir in the flour.Stir well with a whisk … Read more
Cream the butter with the sugar and the pinch of salt. Mix the egg yolk, cinnamon and liqueur. Fold in the flour and cocoa powder with a wooden spoon. Fill the mixture into a piping bag with a smooth nozzle and pipe small biscuits onto baking paper. Bake in the preheated oven at 155-165°C for … Read more
For the Kaiserschmarren, mix the yolks, milk, salt and flour. Beat the egg whites and fold into the batter. Heat oil in a pan and pour in the batter. When the dough has set and is brown on the bottom, tear it with two forks and turn it. The Kaiserschmarren is ready when it is … Read more
For the baked pot pie dough, cream sugar, butter and yolks until fluffy. Add flour, vanilla sugar and baking powder and knead until smooth. Line a mold with it. For the cream, mix egg whites, yolks and sugar and add the curd. Add the cornflour and vanilla sugar and finally pour in the cream. Pour … Read more
First, wash the plums, cut them in half and remove the seeds. Bring to a boil in a saucepan with the cinnamon stick, reduce heat and simmer for about 10 minutes. Transfer to cool and set aside. Separate the eggs. Beat egg whites with a pinch of salt until stiff, add granulated sugar and beat … Read more
For English chocolate pudding, prepare the chocolate pudding according to the package with the milk and sugar. Coarsely crumble the biscotti and place in two tall dessert glasses. Cut the peach and the banana into pieces and spread them on the biscuit crumbs. Spread a tablespoon of currant jelly on the fruit in each glass. … Read more