Mix crème fraîche with orange juice, cinnamon powder, powdered sugar and egg liqueur and season to taste. Remove the skin from the mango and cut the flesh into wedges from the stone. Remove the skin from the kiwis and cut into slices. Remove some physalis from the husk, rinse and cut into slices. Figs maybe … Read more
For the pumpkin seed bacon dumplings cut the pumpkin seed bread into cubes, pour milk over it and leave to infuse for about 10 minutes. Then mix the eggs, flour and spices and knead well. Melt 2 tablespoons of butter, fry the diced bacon and add to the dumpling mixture. Melt the remaining butter and … Read more
Lightly sauté the finely chopped mirepoix (root vegetables) in butter, add the finely chopped celery, stir briefly and fill up with the vegetable stock. Simmer for 10 minutes, add the cream, continue cooking for 5 minutes. Puree in a blender and pour through a sieve. Bring to the boil again, thicken with cornflour if necessary, … Read more
Finely dice the bacon and fry in hot oil until translucent. Peel and finely chop the onion and fry it in the same oil until golden brown. Dust with flour and paprika, season with salt and pepper, add vinegar and hot beef broth. Let everything boil away well. Strain and rinse the beans. Dice the … Read more
Rinse and clean rhubarb and strawberries. Peel rhubarb if necessary, then cut into pieces. Cut the large strawberries in half. Melt currant jelly in a saucepan. Add rhubarb, half of the strawberries, sugar and 1 tbsp red wine. Cover and bring to a simmer. When rhubarb is soft, stir maizena (cornstarch) with 3 tbsp red … Read more
Prepare the chocolate cream the day before: Boil whipping cream, let chocolate melt in it on low heat while stirring continuously. Remove from heat and beat with a hand mixer for 1/2 min. Place in the refrigerator for one night. For the shortcrust pastry, crumble flour with cold butter. Quickly knead with vanilla sugar, salt, … Read more
Cool, rinse and dry the meat and cut into bite-sized cubes. Remove fat and tendons. Mix the cubes in a baking dish with the marjoram and pour the cider over them. The meat should be covered with liquid. Marinate everything in the refrigerator for 12 hours with the lid closed. Cut the roots and the … Read more
Clean rhubarb, cut into small pieces and bring to a boil with raspberries and preserving sugar, stirring throughout. Make four min, skim and fill hot into twist-off jars. Seal immediately and turn upside down for a few minutes.
For the mustard meat, first cut the beef into not too small cubes and mix with salt and pepper. Press the capers with the back of a knife, cut the anchovy rings and pickled gherkins very finely. Finely dice the onion and sauté in hot oil or lard until lightly browned. Add beef and fry … Read more
