For the sauce, place the peppers and chili peppers on the broiler for 10-15 minutes. Remove the skin from the garlic. Skin and seed the peppers and chilies and blend them with the garlic and 2/3 of the oil in a hand blender. Season with salt and pepper. Rinse and dry the coriander, chop half … Read more
For Grandma’s Stosuppe, first bring the water to a boil with the caraway seeds and a little salt. Then mix the milk with the flour and add to the boiling water. Now boil for about 5 minutes and then let it cool down. Finally, stir in the yogurt or sour milk. Serve with a slice … Read more
Soak morels in lukewarm veal stock for 30 min. Drain in a sieve and squeeze well. Collect the stock. Peel garlic and shallots and cut into large pieces. Season veal chops all over with salt and season with pepper. Fry in oil in a roasting pan until golden brown on all sides and remove. Sauté … Read more
Using a mixer, blend yolks, egg, vanilla sugar and half the amount of sugar with 1/8 l of milk. Bring the remaining milk with the remaining sugar to a boil in a medium saucepan, stir in the egg milk and heat over low heat, but do not boil. Remove from heat and let steep for … Read more
For the Easter brioche, first heat the milk and melt the butter in it. Add orange and lemon zest and let the milk cool to lukewarm. Mix Fini’s Feinstes flour, yeast, powdered sugar and the spices. Add the egg and milk mixture to the dry ingredients and knead into a smooth dough (dough hook). Incorporate … Read more
1. squeeze the lime. Make juice of one lemon, lemon zest, lime juice and candy in 100 ml water for 5 min at high temperature in an open saucepan. Fold in the liqueur and cool. Stir the mixture with the grain. Fill into 2 bottles with the lemon peels and store cooled. The liqueur will … Read more
Boil potatoes until soft, peel while still warm and slice into fine strips with a grater. Heat oil or lard in a pan. Add the grated potatoes, season with salt and nutmeg and fry, turning repeatedly, until golden brown and crispy. Before serving, pat dry well with kitchen paper.
Beat yogurt with oil, lemon zest and juice, dried herbs, and salt in a large glass bowl with a wooden spoon until well blended. Line a large bowl with a double layer of gauze so that enough gauze overhangs the edges. Pour in the yogurt mixture. Tie the ends of the gauze together with string. … Read more
For the spinach salad, clean the spinach and remove the large stems. Heat the sesame oil in a wok and saute the spinach. Season with the soy sauce and drain the south a little. Sprinkle the spinach with sesame seeds. Leave to stand in the refrigerator for a few hours.
Warm the whiskey slightly. Pour the sugar (the mixture of your choice), the tea and the warmed whisky into a cup. Place a cream topping on top, sprinkle lightly with nutmeg.