Mix white wine, juice of one lemon and saffron in a not too wide chrome steel or possibly glass bowl. Pour in the meat and vegetables. The meat should be completely covered with the liquid. Otherwise, add more wine. Cover and let stand in a cool place for 4#5 days. Turn the meat to the … Read more
Saffron pueree Scrub the potatoes and cook them in a little salted water with a touch of caraway. Now peel and mash finely or press through a potato press. Add whipped cream, butter and saffron threads and stir well. Season with salt. Parsley puree Scrub the potatoes and cook them in a little salted water … Read more
Thaw the pastry sheets and roll out to the thickness of the back of a knife. Brush each with olive oil. For ham rolls, cover the pastry sheets with thin slices of ham; for tomato rolls, spread the tomato puree on the pastry sheets; for olive rolls, spread the olive pasta. Roll up, cut diagonally … Read more
A more wonderful asparagus recipe: put iced water. Dab the vegetables, flour them and pull them through wine dough. Bake in hot fat or possibly oil until well done. Now drain on kitchen roll and keep warm. Blanch three quarters of the wild garlic, place briefly in iced water and squeeze well. Blend with a … Read more
An asparagus recipe for gourmets: Rinse green asparagus spears thoroughly and cut ends into small pieces. Make in salted water 5 min. The asparagus spears should retain bite. Drain artichoke bottoms from can, season with salt, season with pepper and drizzle with juice of one lemon. Cut drained asparagus spears in half, divide evenly among … Read more
– more, each according to choice Chervil, chopped chopped. Stir all ingredients – except chervil – until smooth. Grate radish into the sauce with a coarse grater and stir. Sprinkle chervil on top. about 250 calories per person Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
Season perch fillets with salt, pepper and juice of one lemon. Fry the onions in 1 tbsp butter until translucent. Add parsley and egli fillet. Cover and steam on low fire for about 8-10 minutes. Add the cream and let it boil briefly. In the meantime, cut the tomatoes in half and place them in … Read more
Salt and pepper the vegetables, fry briefly with oil and oregano sprig in a not too hot pan, should not become too soft. For the marinade, mix all ingredients with a whisk or blender and season to taste. Arrange the vegetables lukewarm on plates, drizzle with the marinade. Sprinkle or garnish with basil and parsley. … Read more
For the sprout salad, it is best to grow the sprouts yourself. For this they need about 3 days. When the sprouts are large enough, mix yogurt with mayonnaise and lemon juice until smooth. Stir in curry and season with salt, pepper and honey. A few dashes of sasame oil add a special flavor. Arrange … Read more
Wash and cut the pear and boil it in the wine with a pinch of sugar until soft. After the wine has evaporated, crush the pear cubes and leave to cool, then mix with the Roquefort. Rinse the beef tenderloin and pat dry. Make an incision in the middle and put the Roquefort pear mixture … Read more