Rinse the spinach. Put it in a frying pan dripping wet and steam it on a large fire with the lid closed until it has collapsed. Drain into a colander, rinse when cool and squeeze a tiny bit. Defrost the frozen spinach. Remove the skin from the garlic, press it through the garlic press to … Read more
Alsatian sauerkraut reminds a little bit of a Bavarian slaughter plate. French it sounds prettier: “Choucroûte d’Alsace”. A hearty and healthy meal for cold days. Get to the kitchen stove! Rinse the sauerkraut, squeeze it and chop the onions. At the beginning, add cold water to the stilt, let it bubble up and do it … Read more
For the fennel-saffron vegetable stew with confit shrimp, first cut the vegetables into small cubes and sauté in a little olive oil. Add saffron, tomato paste and paprika powder. Put the remaining spices in a tea bag, deglaze with the white wine and pour in the vegetable stock. Simmer the soup for 15 minutes and … Read more
Finely grind all the whole spices in a food processor. Then mix in a bowl with the salt and the remaining spices, pour into a jar and store tightly closed.
For the watermelon-lime punch, cut the watermelon in half. Refrigerate/save the second half again. Using a scoop, scoop out the melon and place the scoops in a bowl. Wash the untreated limes and cut them into pieces. Pluck the lemon balm and place on top of the fruit. Top with cane sugar, bourbon vanilla sugar … Read more
For the carrot vegetables, peel the onions, halve and cut lengthwise into narrow strips, press the garlic clove through a press. Peel the carrots (organic is best) and grate coarsely. Heat olive oil in a large frying pan. Saute onions, garlic and carrots until translucent. Fold in 1 capsule saffron powder (0.1 g). Season with … Read more
A great pasta dish for any occasion: Heat the oil. Add the mussels with their juice and the shrimps, sauté, add the wine, simmer for 10 minutes, add the remaining ingredients, thicken for 10 minutes. Pour over the cooked spaghetti and mix with two forks. (Feisst/Rueegg: “Essen wie damals”, Albert-Müller-Verlags-Ag)
For the sterz as a main dish portions pour into 5/8 l of salted and boiling water 2/8 l of cornmeal. Stir quickly and cover. Let it boil on low heat for another 5 minutes, then turn off the stove and leave the covered pot on the stove for another 10-15 minutes. After that, cut … Read more
Break the cinnamon sticks into smaller pieces. In a frying pan (without oil) over low heat, toast the coriander, chili, fenugreek, mustard seeds, cumin and cinnamon until lightly brown, stirring constantly, then transfer to a bowl. Roast the curry leaves in the hot pan and add the asafoetida powder. Add pepper and mix everything together. … Read more
Have fun preparing this mushroom dish! Original source : Ard-Buffet – Recipe service “Forest and meadow mushrooms” by Doris-Katharina Hessler. Boil the milk with the butter, season with salt, pepper and nutmeg. Mix in the semolina with a whisk and thicken a little. Remove the mixture from the heat and stir in the egg yolks … Read more