Clean the chicory, remove the stalk and cut in half. Sprinkle the cut surfaces with the juice of one lemon and wrap each with 2 slices of bacon (barding). Fry the chiroree halves on both sides in hot butter fat. Extinguish with clear soup and steam with closed lid for about 5 min. Our tip: … Read more
For the chocolate nut biscuits, beat the egg whites with the salt until stiff. While stirring, slowly add the sugar and vanilla sugar. Fold in the cocoa and the hazelnuts. Spoon small heaps onto a baking tray with baking paper. Bake at 140 °C convection oven for about 20 minutes.
For the lentil soup, boil the lentils in 175 ml of water for half an hour until soft and strain. Fry onions, garlic, hamburger bacon in olive oil. Cut carrots, celery, potatoes into small cubes, roast briefly, add 1500 ml of soup or water, season and simmer for 10-15 minutes. Mix with the whipped cream … Read more
For the carrot-orange cream soup, first clean, wash and coarsely dice the carrots. Peel and finely chop the onion. Heat Rama Culinesse and sauté the vegetables in it. Add the chicken soup, bring everything to the boil briefly and cook over medium heat for 20 minutes. In the meantime, squeeze one orange and pour the … Read more
For bananas wrapped in bacon, peel the bananas, dust with paprika and wrap with the bacon slices. Grease an ovenproof dish with the butter and place the bananas in the dish. Bake at 200 degrees for 20 minutes. Scald the tomatoes with boiling water, peel and chop. Season with lemon juice, salt and paprika, spread … Read more
Cut the meat into cubes (not too small), salt, pepper and paprika, fry in oil. Remove meat, sauté onions and garlic, add diced tomatoes and steam for 5 minutes. Add lemon juice and season with sugar and cinnamon. Cook the meatballs until al dente and add to the meat. Add the chopped oregano and parsley. … Read more
For the chocolate cakes, melt the chocolate with the butter in a water bath. Mix the sifted flour with the almonds. Beat the eggs with the sugar and a pinch of salt. Add the chocolate and stir in the flour mixture. Butter the ramekins and dust with cocoa powder. Fill 2/3 of the chocolate mixture … Read more
Editor’s note: This collection of recipes was compiled from one of the largest private collections of cookbooks from the 17th to 19th centuries, and the language was carefully adapted to modern usage. Brown the sugar to caramel and extinguish with boiling hot water. Bring the milk (1) to a boil with the vanilla sugar, pour … Read more
For Styrian Kletzenbrot, first simmer the whole Kletzen in water until soft (about 1/2 hour). Let cool – do NOT pour away the water! Cut the kletzen, plums, figs and dates into small pieces. Mix with rum and gingerbread spice and let steep for at least 12 hours. During this time, keep stirring so that … Read more
