1. boil Madeira, vinegar and veal stock, simmer to 100 ml and keep warm. Season the liver with salt and season with pepper. Heat the oil. Sauté the liver in it, together with the marjoram on a tray form. In the heated up stove on the 2. Bake at 230 °C (gas 4-5, convection oven … Read more
Cut veal into strips about 3 cm long and 1 cm thick. Season with bell pepper and paprika powder. 2. Peel and finely dice the shallots. Clean mushrooms and cut into thin slices. Season veal with salt and fry in 2 portions in 2 tbsp. oil each in a very hot coated frying pan until … Read more
For the nectarine jam, chop the nectarines. Mix well with preserving sugar and let stand for 1 hour. Add cinnamon, cardamom and brittle (broken into small pieces). Blanch the almond kernels with boiling hot water, rinse, peel and add to the mixture cut into small leaves. Boil for 4 min. until bubbly, remove the cardamom. … Read more
Toast the bread slices until dark. Peel the garlic and rub the slices of bread with the garlic while they are still hot. Salt lightly.
Blanch the fruit briefly and remove the skin. Later, cut in half and remove the seeds. Boil vinegar with sugar and spices for 5 minutes. Pour in the fruit, boil for another 2 minutes and let steep overnight. Remove the fruit the next day and layer in jars. Boil the broth for 10 minutes, remove … Read more
The Sindhi people migrated to India from Pakistan many years ago, bringing with them a cuisine that has since become widespread. It is bursting with unusual combinations and yet harmonious. Caramel imparts color and savory rather than sweetness in this recipe. Serve the rich curry with colorful vegetables or even croissants! (In India, soft bread … Read more
Check the fish fillets for bones, put them on a plate, pour 3/4 of the lemon juice and marinate for about fifteen minutes. Mix a dressing with olive oil, the remaining juice of one lemon, salt and pepper. Clean the fennel and slice it very thinly. Arrange the fennel slices on plates and drizzle with … Read more
For the Linzer eyes, knead all ingredients into a dough and let rest in the refrigerator for about 2 hours. Roll out the dough little by little and cut out cookies in the desired shape Cut a hole in half of the cookies again with a small mold. Bake at 165° for about 7-10min and … Read more
PREPARATIONPreheat the oven to 250 °C (top heat). PREPARATIONIn a saucepan, boil the soup, add the barley flakes and let them swell. Transfer to a bowl and mix with egg, crushed garlic, Dijon mustard and some breadcrumbs to form a dough. Form into two loaves and fry them in a pan in hot oil on … Read more
For the Baked Chicken Breast, peel the skin from the chicken breast halves. Place the meat in a large saucepan, cover with salted and iced water (just under 2 tsp of salt to 1 liter of water). Cover and refrigerate for one night. About 2 hours before preparing, strain and dry the meat. Put it … Read more