Defrost the puff pastry. Remove the peel from the onion and garlic and dice finely. Heat oil in a frying pan, fry minced meat until crumbly. Add onion and garlic and fry for about 5 minutes. Allow mince to cool cool down. Finely crumble the cheese. Drain olives and chop finely. Rinse thyme and parsley, … Read more
Ingredients
Remove the brioche crust and cut in half if necessary. For the vanilla milk, whisk the milk with the egg and a pinch of vanilla sugar. Marinate the apricot wedges with lemon juice, a little powdered sugar and apricot jam. Heat butter and oil in a pan, dip brioche in vanilla milk and fry in … Read more
For the meringue, whip egg whites with a pinch of salt and a few drops of lemon juice. While stirring, slowly add sugar and mix until a firm, glossy cream is formed. Pour the mixture into a piping bag and pipe large rosettes onto a baking sheet lined with baking paper. Let dry in a … Read more
A great noodle dish for any occasion: Cook glass noodles in boiling hot salted water for 1 minute until tender. Drain and drain. Saute diced onion and carrot strips in hot fat in a frying pan, stirring, until soft, about 3 min. Add spring onions, cabbage, celery, mushrooms and sprouts, continue steaming for approx. 3 … Read more
For the pasta, cook pasta in plenty of salted water and according to package directions, strain. Cook broccoli and peas in salted water until al dente, then strain. Shred chicken and mix into pasta along with butter flakes, broccoli and peas. Melt butter in saucepan, add flour and toast until it smells good, pour in … Read more
Grate the peeled potatoes and squeeze them through a dish. Collect the potato juice and settle the cornstarch. Pre-cook groats, but do not swell completely. Put the squeezed potatoes into a suitable bowl with the pre-cooked groats. (If you don’t like the strong taste of buckwheat, you can also use barley groats). Add the settled … Read more
For the chanterelle with bacon and egg, first clean the chanterelles. Fry the finely chopped onion in a little oil and add the finely chopped bacon and fry. Fry the chopped chanterelle and season with salt and pepper. Finally, stir in the beaten eggs and fry briefly.
Ingredients
In a saucepan, simmer all ingredients together for about 5-8 minutes. Remove the vanilla bean, carefully rinse canning jars with hot water and immediately fill them with apricots. Close the jars tightly. Let cool at room temperature and then store well refrigerated – up to 10 days.