Preparation (about 20 min, without poaching time): Mix well the egg yolks and the two eggs with the sugar. Then cut the vanilla pod in half lengthwise, remove the pulp and add. Then add the orange zest and fold in half of the whipped cream. Add the heated milk (not boiling!) and the remaining whipped … Read more
Soak the beans overnight in plenty of cold water. Soak the rolled barley in water as well. The next day, sauté the finely chopped onions in hot olive oil in a pot along with the bacon strips. Drain the beans, add them, pour hot water and cook for an hour and a half. Then add … Read more
For the stuffed peppers, cut the peppers lengthwise and remove the skin and seeds. Brush inside and out with olive oil. Chop the mozzarella, prosciutto and sun-dried tomatoes into small cubes. Peel and finely chop the garlic cloves. Pit the olives and chop coarsely. Pluck the oregano leaves from the stems and chop finely. Mix … Read more
Season lamb cutlets with pepper, season with salt, sear in olive oil on both sides for 4 minutes each. Keep warm. Roast the other ingredients in olive oil, season with pepper and salt. Arrange on the cutlets and bring to the table with the stuffed potatoes.
Rinse the stilt, rub it with salt, put it together with greens, peppercorns, coarsely chopped onion, 1/5 liters of beer (keep a few tablespoons) and enough clear soup into the Kelomat so that the bottom is covered with liquid to a height of 2 to 3 cm. Close tightly and cook for about 60 minutes … Read more
First stir salt and Tabasco into the curd, then mix in the remaining ingredients. Finely chop the basil and sprinkle over the spread.
salt and pepper 2-3 hard boiled boiled eggs, finely chopped 2-3 tbsp. tbsp. grated cheese 2-3 tbsp. tbsp. pine nuts 1 small box htelchen clear meat soup 1-2 glass glass las good red wine Lightly pound the meat, rub with pepper and salt and coat with the paradeis pulp. Mix bacon, onion, eggs, parsley, garlic, … Read more
Beat everything together in a baking bowl, form into a buttered gratin dish and bake in a heated oven at 180 °C for about 1 hour.
For the Béarnaise sauce, first roughly chop the shallots for the reduction and bring to the boil with the peppercorns, tarragon and chervil in the white wine and vinegar. Reduce to about 4 tablespoons of liquid, then strain through a fine sieve and let cool slightly. Pour reduction into a mixing bowl over a hot … Read more
(*) for a wide ovenproof dish of about 3 liters, greased Sour half cream, tomato puree and garlic stir well in a baking bowl, season with salt and cayenne pepper. Add shrimp, mix. Place avocados, halved, in prepared dish; spread filling evenly over avocados. Mozzarella crumbles: mix mozzarella, coarsely grated and bread crumbs in a … Read more