For the Parisian potato gratin, first boil the potato until soft, then peel and press through a potato ricer. Mix together with the butter, one egg yolk, whipped cream and grated cheese and season with salt and the remaining spices. Now preheat the oven to 200 °C and butter a baking dish. Beat the white … Read more
For the walnut filling, soak raisins in rum. Boil milk with sugar, vanilla sugar and honey, stir in nuts and cake crumbs, add rum with the raisins and season with cinnamon.
Preheat the oven to 180 degrees. Rinse the duck legs, dry them, season with salt and pepper. In a roasting pan, sear on both sides in clarified butter. Pre-cook in the oven for about thirty minutes with the skin side up. Peel the apples, cut into quarters and remove the core, cut each apple quarter … Read more
Stir the vegetable soup with the other ingredients and season the sauce spicy. Clean and rinse the chicory and, if desired, remove the bitter stem wedge. Place the chicory in a small amount of boiling salted water and cook on low heat for 8-10 minutes (with “bite”). Wrap the drained chicory with 1 slice of … Read more
Rinse and dry the salmon fillet. Remove any bones with tweezers. Sprinkle fish with juice of one lemon and cut diagonally into eight serving pieces. Refrigerate. Rinse and dry kitchen herbs. Pluck dill tips and parsley leaves. Remove crust from toast, chop coarsely. Chop bread and kitchen herbs with an electric blitz chopper. Peel shallots, … Read more
According to ancient Moroccan cooking techniques: an ingenious invention is the Moroccan tajine, a universal braising pan, cooking utensil, Roman pot and pressure stove in one. Remove the skin from the onions, cut them in half and slice them into strips. Remove the ginger from the peel and chop finely. Remove the skin from the … Read more
For the rolled barley stew, bring the soup to a boil, add the rolled barley and simmer on low heat. This will take about 1 hour, depending on how dry the rolled barley is. Add water if necessary. Peel and slice the carrots, adding them just before the end of the cooking time. Season with … Read more
For the asparagus soup, clean the asparagus, boil until tender and cut into bite-sized pieces. Set aside some of it for the chowder later. Add the rest to the vegetable soup (you can also use the asparagus stock instead). Melt the butter in a saucepan, dissolve the flour in it and deglaze with most of … Read more
A simple but delicious cake recipe: Marinate candied orange peel in rum. In the meantime, grate the coconut meat with a Bircher grater. Empty the amount into the greased springform pan and bake in the oven at 180 degrees for 60 minutes.
Peel the vegetable onion, cut into thirds lengthwise and slice diagonally into narrow strips. Clean the celery and carrots, rinse and cut into narrow slices. Heat olive oil in a saucepan. Sauté onion strips, celery and carrot slices in it. Add the clear soup, cover with a lid and simmer at low temperature for 10 … Read more