For the fried farfalle with egg, cook the pasta according to instructions in salted water until al dente. Heat olive oil in a large frying pan, add the well-drained farfalle and fry. Add the eggs and sauté until cooked through. Season with salt, pepper and parsley and serve the fried farfalle with egg.
Cream the sugar with the egg yolks and mix with the coffee in a saucepan. Heat at low temperature, beating gently with a whisk until it rises. Bring to the table in well warmed handled glasses.
For the stuffed peppers, rinse the peppers, cut them in half lengthwise, pit them, but leave the stem attached. Cut two bell pepper halves into small cubes. Soak the bread roll in tap water. Peel and finely dice onion and garlic. Clean and rinse spring onions and cut into rings. Squeeze out the bread roll. … Read more
Ask your poultry dealer to prepare the ducklings. In a frying pan, sauté the poultry with the sliced onion, sliced carrot and bay spice. Add honey, roast until golden brown. In the meantime, remove the peel from the oranges and squeeze. Set the juice aside. When the ducklings are nice and crispy, lift them out … Read more
Finely chop the onion and garlic clove, mix with the cream, whipping cream, cheese and herbs to make a sauce. Season to taste with salt and freshly ground pepper. Rinse the potatoes and remove the peel (only rinse the local potatoes) and slice into very thin slices. Sprinkle a little fresh herb mixture or parsley … Read more
Homemade baby food – First complementary food. First, wash the apple, peel and cut into wedges. Remove the stem, core and skin. Cook with 3 tablespoons of water over low heat until soft and puree with a hand blender to a fine puree. If necessary, cool the applesauce to eating temperature.
For the pear cream, peel the pears and divide them into pieces. Steam until soft with a dash of juice of one lemon and sugar and mash finely. Season with banana syrup and pear brandy. Mix crème fraîche with whipped cream until smooth and season with salt and pepper. Make beans in salted water, quench … Read more
Add orange juice and zest after the second quarter of soup, continue as directed. Bring to the table sprinkled with parsley.
Lighter, Faster, Juenger – you could sum up our version of the French chicken classic with this formula. Most recipes for coq au vin – the best known certainly comes from Burgundy. feature capon or farm rooster, which must steam in red wine for a small eternity before the meal can begin. We have instead … Read more
Sauté the chopped onion in olive oil until translucent, add the minced meat and cook. Dilute the paradeis pulp with a little water and add it as well. Season with salt and pepper. When all the liquid has evaporated, remove the meat from the fire. Add to the cooled Mix a beaten egg into the … Read more