a frying pan and pull. Make a crowd of grated potatoes, part of the sliced mushrooms, a pepper, egg, salt and nutmeg. Roast them in a frying pan and then cut out hearts with a cookie cutter. Water the sauerkraut, put it in a saucepan with butter and whipping cream and soften it. For the … Read more
For the millet patties, lightly toast millet and almond slivers in a large, deep frying pan. Add milk and salt, bring to a boil and simmer on low heat with lid closed for about 30 minutes. Remove the skin from the apple, cut into quarters, remove the core and chop into small cubes. Mix with … Read more
Cook the peeled and diced potatoes in salted water until tender. Drain through a sieve and then press the hot potatoes through a press. Fold in the egg yolks and the potato flour and season with pepper. Cool down. Chop the onion and fry it together with the minced meat in clarified butter. Fold in … Read more
Divide unpeeled melanzane lengthwise, sprinkle with salt, pull 10 min. Rinse with water, rub dry with kitchen roll. Pierce the dark purple peels several times with a pointed kitchen knife. Peel the garlic cloves (there can be as few as 6, depending on how big they are), cut into pieces, lard into the eggplant skins. … Read more
Beat egg yolks with sugar until foamy. Cut vanilla pod lengthwise, scrape out pulp and bring to a boil in milk. Remove pod, stir in egg mixture and cook until rose (thick), let cool slightly. Stir in honey and stir until cold. Whip cream until semi-stiff and fold into well cooled egg mixture. Pour into … Read more
Remove the skin from the pineapple and mango and cut into small cubes. Remove the peel from the onions, dice finely, sauté in a small amount of peanut oil. Add the brown sugar, caramelize briefly, add the pineapple and mango, extinguish with fruit vinegar, pour in apple juice, simmer until soft and season with chili … Read more
For the chestnut jam, first peel the chestnuts. Then cook them for about 12 minutes. Chop the fruit into small pieces. Bring sugar, chestnuts, vanilla powder and steaming water to a boil while stirring. Cook over high heat until mixture drips lazily from wooden spoon. Heat canning jars or jars with screw tops in boiling … Read more
For the egg spaetzle with tomatoes and spinach, cook the fresh spaetzle in salted water, then strain. Put some oil in a pan, pour in the spaetzle. Beat the eggs and stir them into the spaetzle and fry them slowly. Chop the tomatoes, wash the spinach briefly and tear the leaves a little smaller. Add … Read more
