Lightly pat the roulades with the heel of your hand, rub with salt and pepper, brush one side with oil, then brush with mustard, top with 2 tsp. capers and a third of the peeled, diced onions and 1 hard-boiled egg, roll up and secure with skewers, or white cotton thread. Fry the roulades briefly … Read more
(*) Kashgar Pilaf is named after the Central Asian city of Kashgar, where it originated. Soak the long grain rice in warm water and cool. Soak the currants in warm water for thirty minutes, drain. Roast the meat in a dry saucepan with the lid on for about ten minutes until the juices are reduced. … Read more
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For the Gervais nut spread, blend the butter and then mix with the remaining ingredients. Finally, season the Gervais nut spread with salt and pepper.
Brush small souffle molds with butter and dust with sugar. Beat egg whites and gradually add sugar until stiff and smooth. Season with almond syrup and almond liqueur, stirring constantly. Do not add too much or too little liquid, the egg white peaks on the whisk should still “stick out”. Stir in the almond kernels … Read more
For the ornamental apple jelly, remove the stems from the ornamental apples and cut them in half crosswise. Bring to a boil with the apple juice and simmer for about 5 minutes until soft. Then strain through a cloth. Weigh out the collected juice, add the same weight of jelling sugar and cook down according … Read more
Clean oyster mushrooms, chop thick stems into slices. Rinse parsley, dry and chop, set aside with lid closed. Peel the garlic and press through the press. Mix the garlic, part of the parsley, oil, salt and pepper. Turn the mushrooms in the mixture on the other side and let them stand covered in the icebox … Read more
Pasta dishes are always a good idea! Preparation (circa 55 min): Cut bone-in rabbit shanks into pieces and sprinkle with ground juniper berries, cloves, peppercorns, cardamom and cumin. Then add bay leaves and thyme sprigs, drizzle with oil and cover with plastic wrap for about three to four hours or preferably overnight in the refrigerator … Read more
Cut the meat into 1 cm wide strips. For the marinade, stir the ingredients in a baking dish, add the meat, mix and leave covered to cool for a few hours. Drain the meat, keeping the marinade. Heat the olive oil in a frying pan and roast the meat over medium heat until lightly browned, … Read more
For the sauerkraut, dice the onion and slowly roast in lard until light brown. Rinse sauerkraut a little under cold water. When the onions are light brown, add the spoonful of sugar, stir once, add flour, also stir and pour about 1/4 liter of water or soup. Add sauerkraut, cook a little. Season to taste … Read more