Beat the egg yolks well in a bowl. Slowly pour in the sunflower oil, dilute with a little cucumber vinegar and stir in the mustard. Chop the gherkins, capers, anchovy fillets and parsley with a small chopper and stir into the mayonnaise. Mix all ingredients and season with juice of one lemon, salt and pepper.
For flambéed chestnuts, cut the chestnuts crosswise at the top. Place on a baking tray and bake in the preheated oven on the middle shelf for 20 minutes at 200° C (gas mark 4). Peel and let cool. Then put a layer of chestnuts in a small ovenproof dish. Spread half of the butter on … Read more
For the papaya au gratin, roast the onion in a little butter until brown. Add the diced tomato and papaya with some basil and thyme. Steam the whole thing for about 10 minutes. Then put it in a greased baking dish, sprinkle a mixture of breadcrumbs and grated cheese and bake in a hot oven … Read more
Fry the bacon in a frying pan, sauté the onion, mustard gherkin and parsley in it and remove the frying pan from the kitchen stove. Plate the slices of meat as thinly as possible between a sheet of freezer foil, season with salt and pepper, and brush one side with mustard. Spread the bacon and … Read more
Blanch the savoy cabbage leaves briefly in boiling water. Mix the trout fillet together with eggs, spices and whipped cream in a hand mixer until a fine, smooth mixture is obtained. The amount from the hand mixer on the savoy cabbage leaves form and roll up tightly. Butter a frying pan and cook the trout … Read more
For the spelt vanilla crescents, first mix all dry ingredients (sugar, spelt flour, grated hazelnuts and vanilla sugar). Then add the room-warm butter and stir briefly. Let the dough rest in the refrigerator for about 1 hour. Roll the dough into rolls and take evenly sized pieces. Shape them into croissants. Place on a baking … Read more
Preparation of nage: Bring all ingredients to a strong boil in a very large saucepan. Turn down the heat so that the liquid is just barely simmering. Hold there for three and a half hours. Remove the skillet from the heat and allow the liquid to cool. At the end of the cooking time, there … Read more
Grease a gratin dish well. Crumble the rusks. Take 1 to 2 tablespoons of it and sprinkle the form with it. Drain the apricots in a sieve, reserving the juice. Spread apricot halves evenly on the bottom of the mold, sprinkle with juice of one lemon. Sprinkle with half of the chopped nuts, the remaining … Read more
For the curry chicken, cut the meat into small pieces, salt and fry in olive oil. When the meat is well colored, add the curry powder and mix. Then pour about 1/8 water and the milk and season with bouillon cubes, ginger and lemongrass. Now let it boil for a few minutes. Bind with as … Read more
For the Malaga ice cream, put the cream, milk, sugar and vanilla sugar in the ice cream maker and stir for about 40 minutes. Then add the rum raisins, and if you like, some of the rum (flavor) and stir again for 10 – 15 minutes.