For the cinnamon buns, mix all the dough ingredients in a bowl and mix with a mixer with dough hook. Then let the dough rest, covered, for 1 hour. Roll out the dough into a rectangle on a lightly floured work surface and brush generously with the softened butter. Mix the cinnamon with the sugar … Read more
Whip a dough with flour, eggs and milk until it blisters. Finely dice the smoked bacon and fry with a little butter, then add the diced ribs and fry. Add the contents of the pan to the dough form and season, mix well. Let the mixture rest for about half an hour. In a large, … Read more
For the gluten-free breakfast porridge, pour milk over the millet meal and let it swell for half an hour. In the meantime, heat butter in a frying pan, lightly roast seeds or nuts and rice flakes in it. Chop strawberries and banana and stir into millet porridge. Fold in yogurt, sweeten and finally sprinkle the … Read more
First, mix flour, water, kernel oil, dry ferment and salt in a bowl until a smooth dough is formed. Let the dough rise for at least half an hour. Briefly blanch the wild garlic, rinse with cold water and squeeze well. Peel and crush the garlic, chop the wild garlic and feta cheese. Mix the … Read more
Bring milk to a boil with seasoning mix, herb salt, olive oil and nutmeg. Add the semolina to the boiling milk and stir continuously to make a thick paste. Spread the semolina five mm thick, in a buttered gratin dish. Spread the minced tomatoes evenly on top. Steam the market vegetables with a little water … Read more
For the wok vegetables, heat the oil in the wok and fry the grated carrots. Gradually fry the Chinese cabbage, mushrooms, diced zucchini and diced bell bell pepper. Finally, add the leek cut into strips and fry briefly. Season with salt, pepper, soy sauce, chili flakes and ketchup and serve the wok vegetables.
A great fish recipe to make yourself: Good to know: Smoked sea bass – or “loup de mer,” as the French say – costs between 12 and 16 euros a kilo. You should be able to get by with 20 to 22 euros for four people. You’ll need the fillets with skin from four sea … Read more
For the Bellini with berries, pour the sorted berries into thick-walled glasses (whisky tumbler or large long drink glass) and sprinkle with the liqueur. Peel the peaches to taste and cut into 5 mm cubes. Marinate with powdered sugar and then spread evenly over the berries. Carefully pour the Bellini with berries with sparkling wine … Read more
For the tuna leek noodles, roast the leek, add about 1/2 liter of water. Bring the water to a boil, add a soup cube. Add the cheese wedges to the water and let them melt. Refine the whole thing with crème fraiche. Drain the tuna and add to the sauce. Enjoy the tuna leek noodles … Read more
Cut the pumpkins in half, pit with a spoon. Pierce about 150 g of pumpkin flesh with the baller. Remove the peel from the pumpkins and roughly dice the remaining pumpkin flesh (about 350 g). Dissolve the butter in the saucepan. Sauté shallots and garlic until translucent. Add the coarsely diced pumpkin meat and extinguish … Read more