A great pasta dish for any occasion: Make the spaghetti “al dente”. Soak the raisins in the rum. Rinse the lemon, grate the peel, cut in half and squeeze the juice. Now melt half of the butter in a saucepan, add the honey, juice of one lemon and zest and let the honey melt in … Read more
For the mushroom chicken cutlets, pat, salt and pepper the chicken cutlets. Dip in flour on one side and fry in hot oil on both sides. Remove the cutlets and keep warm. Add 1 tablespoon of oil to the pan and fry the finely chopped onion until translucent. Add the mushrooms cut into slices and … Read more
For the potato-carrot vegetable, cut potatoes and carrots into slices of equal size and thickness. Put everything together in a large pot and cover 3/4 with water. Add a little salt if needed and simmer for about 15 minutes. Strain the water, arrange on a plate and garnish with the chopped herbs.
Uganda is a country that certainly does not make the headlines because of its cuisine, but because it has been terrorized by a criminal militia for years. Apart from that, one learns little about the normal life of the African state on Lake Victoria. Uganda is not a popular tourist destination like its neighbor Kenya, … Read more
For the fruit salad in a glass with ice cream, break the butter cookies into coarse pieces and divide among 4 glasses. Mix the raspberries with the passion fruit pulp and the powdered sugar. Put a scoop of vanilla ice cream on the butter cookies and garnish the fruit salad in a glass with the … Read more
Dice the onions, sauté in light butter until translucent, season with salt and pepper and cool. Stir the yeast with sugar and lukewarm water and let rise. Crack 5 eggs as for cooking and color them raw according to instructions. Now knead flour with salt, yeast, onions and 1 egg to a yeast dough and … Read more
Cut the melons in half, remove the seeds, scoop out the pulp with a baller and place them in the punch bowl. Tie a bunch of basil with a thread and place it on the melon balls. Pour the wine and leave the mixture to cool for at least 6 hours with the lid closed. … Read more
Souffle: The souffle comes out of the kitchen stove as an airy, delicate structure ~ when it has been expertly prepared. It is supported by a starchy base, which is usually a béchamel (white sauce). This sauce is mixed with egg yolks and ingredients cooked or raw, chopped or pureed according to the recipe. Stiffly … Read more
For the lemon tart, first cream vanilla sugar, butter, sugar and salt. Add the egg and egg yolk. Continue stirring until sugar is dissolved. Mix flour, cornstarch and baking powder. Stir in alternately with milk. Pour batter into a small cake springform pan lined with parchment paper. Bake in preheated oven at 175 °C for … Read more
Preparation Ravioli The preparation of ravioli is easier than you think. Mario Kalweit shows them the necessary tricks and explains why the filling is so important. In his sophisticated dish, he combines inexpensive wan tan leaves with fine gambas to make a delicate pairing. Glaze shallots in olive oil, mix with the gambas meat. Add … Read more