For the marinade, mix chickpea flour with garlic, ginger, yogurt, juice of one lemon, tandoori seasoning and peanut oil and season with salt. Put the chicken breasts in it and let them marinate in the refrigerator for about three hours with the lid closed. Remove the chicken breasts from the marinade, removing the marinade enough … Read more
For the chicken in batter, mix all ingredients for the batter well. Slice the chicken breast horizontally like a bread roll and pound the two parts very thin. Heat a pot with oil. Use a wooden stick or wooden spoon to check if the oil is hot enough – if bubbles form, you can pull … Read more
Cut the parried boiled beef into thin slices. Boil the ingredients for the marinade, add the roasted sesame seeds and cool. Pour it over the meat slices and let it marinate for at least 6 hours. For the vegetables, caramelize the sugar with the butter, extinguish with the vinegar and cook. Add the shallots and … Read more
– star Peel onion and garlic. Finely dice the onion and sauté in olive oil until translucent. Stir in the minced meat. When the broth has evaporated, add the garlic clove through the press and fry briefly. Add the tomatoes, mash them and bring everything to a boil. Stir the paradeis pulp into wine, add … Read more
Rinse and dry the zucchini, trim the stem ends and cut the fruit into cubes of about 2 cm. Finely dice the garlic, crush with salt and pepper, add to the zucchini cubes. Cut the ham into cubes, fry in the oil, lift out of the fat with a slotted spoon and set aside. Sauté … Read more
For the women’s pride, beat egg yolks with 1/4 kg sugar until foamy. Mix flour, nuts, breadcrumbs and baking powder and stir into the yolk mixture with milk. Bake the dough in a greased pan at 170 degrees. Beat egg whites with remaining sugar (20 dag) until stiff. Spread jam on the baked Frauenstolz cake … Read more
Cut the mozzarella into small strips and wrap each in a slice of raw ham. Heat some oil in a pan and add the rolls. Wait briefly until the mozzarella has become viscous and then serve immediately warm.
25 min, easy For the pot dumplings: Soak the gelatin in cold water, squeeze and mix with all the other ingredients indicated. Place in the refrigerator for one night. For the Malakoff nougat dumplings: Boil the milk, mix in the custard powder and the previously soaked and squeezed gelatin and the nougat mixture. Cool this … Read more
The combination of fragrant raisins, wine, cinnamon, tomatoes and vinegar gives a spicy stew. Here it is refined with a topping of yogurt and garlic. Serve with potatoes, long grain rice or pilaf so that none of the delicious sauce is lost. Flour and pepper in a freezer bag form, add lamb cubes, close and … Read more
Bean puree: Soak the beans in a saucepan for 12 hours, just covered with cold water. Now bring to the boil in the soaking water together with the onion, salt and bay spice. Tie the vegetables together with the herbs to form a “bouquet garni” and also add to the beans in the cooking pot. … Read more