In a saucepan, bring wine and lemon juice to a boil, add a little butter and place the salted pike-perch fillets with bay leaf, cloves and peppercorns. Cover the saucepan and let the fillets simmer on the lowest heat for 3 to 4 minutes, then remove from the heat and keep warm. Meanwhile, for the … Read more
Finely grind the pumpkin seeds in a coffee grinder or in a Moulinette and make a pasta dough with the remaining ingredients. Then roll out the dough, cut pasta and cook in salted water as usual.
Bring stock and 20 g basil to a boil and simmer for 5 minutes. Add chicken fillets and let stand covered for about 15 minutes. Crush garlic and puree with remaining basil and water in a blender. Then drain in a colander. Mix yogurt, half of the skinned, seeded and diced tomatoes and the basil … Read more
Peel the oranges with a sharp kitchen knife (i.e. including the white skin, like an apple). Cut into thin slices. Place the orange slices in a wide frying pan and sprinkle with sugar. Heat slowly and lightly for 5 minutes. Remove from heat and perfume with Grand Marnier. Preheat the oven to 200 degrees. Butter … Read more
For the Gorgonzola spaghetti, cook the pasta until al dente. Melt the gorgonzola in the pan. Add the whipped cream, salt and pepper. Pour the gorgonzola sauce over the pasta. Serve the gorgonzola spaghetti with parmesan if desired.
Pour boiling hot water over the couscous. It should be just covered. Cover and allow to swell for about 15 minutes. Rinse the lettuce, drain or dry in a salad spinner. Mix balsamic vinegar with salt, olive oil, sugar and pepper. Squeeze garlic clove and add. Set aside a few tarragon leaves for garnishing, chop … Read more
For the sponge cake roulade, beat the sugar and eggs until fluffy. Then fold in the flour with the baking powder. Empty the dough onto a baking tray lined with baking paper and bake at 180 °C for approx. 12 minutes. Then turn out and remove the baking paper. While still warm, spread with apricot … Read more
For the sour cream, mix the sour cream, crème fraîche, olive oil and mustard. Peel the garlic clove, chop finely (do not press) and add about half to the sour cream, depending on your preference. Wash the lemon briefly under lukewarm water, dry it and grate it finely. Add a little grated lemon zest to … Read more
For the Crema catalana pour milk into a saucepan, add cinnamon sticks and lemon zest and let everything infuse over low heat for about 10-15 minutes.Meanwhile, in a bowl, mix eggs with egg yolks and sugar. Mix starch flour with a little cold milk or water, add and beat everything until foamy. Remove the milk … Read more
dice, fry in olive oil and put aside. In the same frying pan, sauté the fillet of beef, cut into strips, season, add 1 tbsp. paradeis pulp, 1 tbsp. mustard and balsamic vinegar, add whipping cream, season, toss with the sautéed ingredients and finish with chopped parsley. Let the cous-cous boil in vegetable soup, draw, … Read more