Beat egg whites with fine crystal sugar and salt until stiff. Stir in the icing sugar and vanilla sugar. Now color the mixture as desired or leave it white, fill it into a piping bag with a serrated nozzle and pipe any desired shapes onto a prepared baking sheet. Dry in a preheated oven at … Read more
Perhaps your new favorite bean dish: A temptation you should definitely give in to 1. Mix together the mascarpone, sugar and eggnog until you have a smooth cream. 2. whip the cream until stiff and fold into the eggnog mascarpone cream. Fill the cream into two metal cups or espresso cups. Freeze in the freezer … Read more
For the marinade, finely chop rosemary and parsley, garlic and shallots, capers (soak for maybe 2 hours). Mix all ingredients with white port wine and grated lemon zest in a hand mixer until homogeneous. Separate and bone the leg of kid and the stilt. While doing so, use a long, thin kitchen knife to loosen … Read more
Rub quinces thoroughly with a cloth. Then remove the core and dice the fruit. Chop onions, half of the garlic and chili peppers. Cut half of the ginger into slices. Cut the green of the spring onions into rings. Sauté everything in a little butter, season with salt and sugar. Add water and soup cubes … Read more
For baguette au gratin, cut ham and bacon into small cubes. Add the grated cheese and garlic and mix in the sour cream. Season with salt, bell pepper and paprika. Spread the mixture on the baguette slices and bake in the oven at 180-200 degrees for about 10 minutes.
For the potato casserole, boil the potatoes, peel and cut into slices. Clean the chanterelles well and cut into smaller pieces, the onion into fine cubes. Fry the onion in oil, add the chanterelles and fry them, finally add the bacon cubes and fry them as well. Mix the cream with parsley, salt, pepper and … Read more
For the Linzer hearts, sift the flour and powdered sugar onto a pasta board, add the vanilla sugar and spread the butter in pieces on top. Make a well and add the egg yolk and knead everything into a smooth dough, adding a little milk if needed. Then let the dough rest in the refrigerator … Read more
For the oxtail soup, roast the oxtail in hot fat with onions and root vegetables. Pour in water, add spices and cook on low heat for about 2 1/2 hours, thickening the soup with a brown roux. Remove the meat from the bones and cut into small cubes. Season the soup with bell pepper, paprika … Read more
Bring water with all ingredients up to and including Peterli stems to a boil in a high frying pan, reduce temperature, simmer gently with lid closed for about half an hour. In the meantime, roast the onion halves (with the skin on!) with the cut side down in a coated pan until dark brown, sprinkle … Read more
Carefully cut the top off a large loaf of brown bread with a sharp knife to lift off a sort of lid. Set the lid aside. Hollow out the inside of the bread (see tip for further use). Now spread the bread with the pesto and layer by layer with cheese, tomatoes, cucumbers, ham and … Read more