Ossobuco alla casalinga con risotto all zafferano (Home-style veal shank with saffron risotto) Risotto: See recipe ‘risotto all zafferano’ The classic veal shank from Lombardy is very appreciated in Ticino cuisine. It should be stewed until it is butter tender. Grated lemon peel, caraway seeds and the expensive, intensely coloring spice (saffron) give this dish … Read more
For the couscous-herb salad with chickpea-yogurt sauce, put the couscous in a bowl, pour twice the amount of boiling water over it, cover and let it swell for 10 minutes. Peel, wash and coarsely grate the carrot. Wash arugula, parsley and mint, shake dry and chop coarsely. Mix herbs with carrot and couscous. Mix lemon … Read more
For the Szeged meat, cut the trimmed pork shoulder into bite-sized pieces. Dice the onions, finely chop the garlic and fry both in oil until light brown. Add the diced peppers and sauté briefly. Add tomato paste and stir in paprika powder. Pour in soup and add all spices. Mix in the meat and let … Read more
First, pour cold soup over stale rolls and bring to a boil. Whisk the cream and egg. Grate the horseradish. Melt the butter, add the bread mixture and bring to the boil. Season, remove from heat and add the egg and cream mixture. Mix in the horseradish and season to taste.
For the peanut sticks, finely chop chocolate chips, raisins and half of the peanuts in a high-speed chopper. Beat margarine with powdered sugar until fluffy. Gradually add the eggs. Stir until the sugar has dissolved. Mix flour and baking powder and incorporate. Fold in the chocolate-raisin-nut mixture. Roughly chop remaining peanut kernels. Using 2 teaspoons, … Read more
For Petits Fours au chocolat, preheat the oven to 180 °C and line a baking tray with baking paper. Break the chocolate into pieces and melt in the hot milk. Prepare the pudding with this chocolate milk according to the package instructions. Immediately cover the hot pudding with plastic wrap and refrigerate (this will prevent … Read more
For the pomegranate punch, all ingredients should be well chilled. Mix well all except the sparkling wine. Add sugar to taste. Add the sparkling wine only at the end of the pomegranate punch, so that it tingles nicely when serving.
Peel, rinse and finely grate the potatoes. Mix with the sauerkraut, salt and eggs to form a dough. Heat the fat and pour in one ladle of dough each. Fry for 1 to 2 min on each side until golden brown. For the pea sour cream, cook the peas in a little water for 5 … Read more
For the pumpkin seed brioche, knead a not too dry dough from the ingredients, except the pumpkin seeds, in a food processor with the dough hook. Let the dough rise in the steamer. Now incorporate the pumpkin seeds and form two small rolls and let rise for another 20 minutes. Brush the pumpkin seed brioche … Read more
For the apple-pumpkin chutney, peel onions and cut into rings. Wash pumpkin, peel and cut into small cubes, blanch them briefly. Peel apples, cut into quarters, remove core and dice. Wash the zucchini and cut into small pieces as well. Now sauté onion, pumpkin, zucchini and apples in oil. Add chili, cinnamon, some juice and … Read more