Neck – veal from the neck is ideal for roasts (including rolled roasts), starters, goulash and stews. It is fat-soaked and therefore remains juicy even during the long stewing time of more than one and a half hours. The meat has bite, for four people calculate at least 800 g. By the way, minced meat … Read more
A great pasta dish for any occasion: Cook spaghetti for 12 minutes. Dip tomatoes in boiling water, rinse, skin, dice. Peel the onions, chop finely. Drain the beans. Heat the fat. Sauté onions and tomatoes in it. Pour in clear soup and let it boil. Add beans, mustard and whipped cream, cook for 5 minutes … Read more
For the pumpkin seed bats, knead a shortcrust pastry from the first five ingredients and chill. After an hour, knead again, roll out 1/2 cm thick and cut out bats. Place on a greased or baking paper-lined baking tray. Bake in the preheated oven at about 180 degrees top/bottom heat for about 12 to 15 … Read more
Wash the lettuce. Fry the bacon strips in olive oil. After about 3 minutes, add the mushroom leaves and sauté everything together until they show a light brown color. Stir together all the ingredients for the marinade and mix with the salad. Dress the salad and sprinkle liberally with the bacon and mushroom topping.
Cut the squid into bite-sized pieces. Arrange the cooked seafood nicely on baking dishes, the shells that have been removed should not be too soft. Freshly cooked ones that have been left firm (take them out of the broth immediately after opening) are ideal. For canned mussels, perhaps use the smallest possible straining spoons, or … Read more
Wash and clean the liver the night before. Mix port and sherry and marinate the liver in it overnight. The next day, remove from the marinade and drain well. Peel and halve the garlic. Heat 30 g butter in a pan and sauté garlic and liver in it for about 5 minutes. Remove the liver … Read more
For the cordon bleu, cut the veal into 70 gram cutlets and pound thin. Cut Gruyère into slices, wrap in ham slices and place between two cutlets. Beat eggs and mix. Have breadcrumbs ready, cut lemons into wedges. Season and lightly flour the stuffed veal escalopes, pull through the egg and coat with breadcrumbs. Fry … Read more
For the potato-turkey casserole, first grease an oven-safe dish, then layer in diced potatoes, sliced green onion and zucchini, and finally chopped, seasoned (salt, pepper, garlic) turkey on top. Cremefine over it, if you like add some liquid butter and finally sprinkle grated cheese over it. Put it in the oven and bake the potato-turkey … Read more
For Creole fish, cut fish fillets into bite size pieces and drizzle with lemon juice. In a non-stick frying pan, heat the oil. Saute the onion and bell bell pepper over low heat until soft. Add the cayenne pepper and garlic. Stir in the cod with the tomato chunks, bring to a boil and simmer … Read more
* Remove the cabbage leaves from the stem and blanch for a few minutes in boiling hot water. * Knead together minced meat and long grain rice, season. * Fill the mixture into the cabbage leaves and roll them up to make finger-thick strips. * Bake the cabbage rolls in hot oil for about 30 … Read more