Fill cherries, vanilla stalks, fruit schnapps, cinnamon stalks and a tiny bit of grated lemon peel into a canning jar, seal and let stand at room temperature for three weeks. Shake occasionally. Boil water and sugar in a frying pan to 1dl and cool. Brandy mixture to syrup form and again stand one to 48 … Read more
For the bisque of crayfish, crush crayfish carcasses and dry slowly in the oven at 150°C. Roast in butter and olive oil until it turns red. But please be careful not to roast too much, otherwise the stock will become bitter. Now add the onion and the chopped vegetables and continue to roast briefly. Add … Read more
For the salmon spread, strain the salmon well together with the sour cream and mayonnaise and mix with the other ingredients. Chill the salmon spread before serving.
Cut a lid from the pretzel rolls and hollow out the bottom half. Sauté the finely chopped onion in butter until soft. Add the cleaned and sliced mushrooms and cook until tender. Remove from the frying pan and mix with the ham and cheese cut into small cubes, the egg yolk and the parsley. Salt, … Read more
Perhaps your new favorite bean dish: Henriette Davidis-Holle: “Praktisches Kochbuch für die gewöhnliche und feinere Küche” 42nd edition, Velhagen und Klasing, Bielefeld and Leipzig 1906. I opened the index under the keyword “garlic”, expecting that there would be nothing in it. But deceived, there is nevertheless an entry to find, namely that for garlic cucumbers … Read more
Add sugar, lemon and vanilla sugar, boil, bind with cooled cornstarch and arrange in a deep plate. Whip the cream until stiff, stir with vanilla sugar and place on top of the strawberry compote. Decorate the remaining strawberries and a few mint leaves as garnish on the edge of the plate.
Mix flour with eggs, season with salt, pepper and a pinch of nutmeg. Bring plenty of salted water to a boil in a pot and cook the gnocchi through a gnocchi sieve directly into the boiling water. (Or scrape from a cutting board into the boiling water.) Bring to a boil, drain, and depending on … Read more
For breaded chicken strips, cut the chicken breast into strips. For breading, first turn in flour, then in a beaten egg (seasoned with salt and pepper) and finally turn in breadcrumbs. Pat the breadcrumbs well so that the breading holds well. Bake in clarified butter until golden brown. For the salad, boil the potatoes, peel … Read more
To make the tarte flambée with salmon and green asparagus, first knead the flour, egg yolk, salt, water and 4 tablespoons of olive oil together for the dough. Form into a ball, brush with the remaining olive oil, wrap in foil and let rest for about 30 minutes. Preheat oven to 225 °C. Line baking … Read more
(*) Actually served as an intermediate dish (I piatti di mezzo), then for six people. In a large saucepan, boil the water with a little salt. Later, turn down the heat so that the water is just simmering, and trickle in the chestnut flour, stirring throughout. Let the mixture bubble repeatedly and make about forty … Read more