Bring plenty of salted water to a boil in a large saucepan. Peel onions and cut into rings. Melt 30 grams of butter in a frying pan and fry the onions in it gently over medium heat until golden brown. Stir through eggs, milk, flour, salt and nutmeg. Grate the dough with a spaetzle slicer … Read more
For the egg white glaze, place the ingredients together in a container and whip until the mixture is very firm and fluffy.
For the pike perch in potato-parmesan crust, it is best to let the fish fillets thaw overnight. The next day, rinse, pat dry, sprinkle with lemon juice and season with salt and pepper. Peel potatoes, grate and mix with Parmesan cheese. Beat eggs with milk. Dredge the fish fillets first in flour, then through the … Read more
Squeeze sauerkraut well and chop finely. Peel and finely dice onions and sauté in fat until translucent. Add sauerkraut and sauté. Add apple syrup, caraway seeds and paprika. Fill up with 500 ml water and cider, bring to boil and simmer for 20 minutes with closed lid. Peel the potatoes, cut into small cubes, blanch … Read more
Place the curd in a tea towel for about 1 hour and press. Beat the butter (lukewarm) with the egg yolks until thick and creamy. Add the white bread crumbs and the curd. Season well with salt, pepper and grated lemon peel. Form small balls from the mixture and spread over the back of a … Read more
Plant 50 flower umbels, remove stalks and skeleton, 5 l water must be it, give 5 half kilo sugar in there, 5 x 4 g citric acid add, 5 half lemons with peel be, the ingredient list fast conclusion, everything together bubbling must make, briefly cooled is determined the broth then poured over the flowers. … Read more
Mash the feta very finely with a fork and mix with the blanc battu. Mix in the garlic, olives and cucumber, season with pepper.
Cook the spaghetti and strain. Put cooked spaghetti in a pot and add olive oil, balsamic glacé. Dice tomatoes and chop basil and stir in as well. Pit olives and dice feta. Stir through and heat over low heat for 2-3 minutes until feta is slightly melted. Finally, season with pesto, salt and pepper.
For the Jerusalem artichoke roast, steam the Jerusalem artichoke until soft, peel and chop. Wash the leek and cut into fine rings. Heat lard in a pan, add leek, roast until light yellow, add Jerusalem artichoke, season with salt and pepper. Let roast well, turning several times.
Meanwhile, soften the potatoes in salted water for about five minutes, spread evenly in a greased baking dish or possibly in a portion mold. Blanch savoy cabbage leaves in boiling water for a few minutes, drain. Remove midribs to leaf halves. Mix all ingredients for the filling. Spread filling evenly on the spread out savoy … Read more