Beef broth: Beef broth can be cooked the night before and stored cooled down with the meat in the refrigerator. Advantage: The clear soup tastes even more intense and the fat that has cooled on the surface can be easily skimmed off. Quarter leeks lengthwise, then cut diagonally into strips. Cut peeled carrots and celeriac … Read more
Heat butter, sauté onion and leek in it. Add the pearl barley and sauté briefly. Add water and cook for about 20-30 minutes. Season to taste and serve the barley soup.
Preheat the oven to 80 degrees and heat a plate. Pluck the rosemary needles and chop them very finely. Mix with the olive oil, salt and freshly ground pepper. Brush the chops with it. Heat the clarified butter. Roast the chops in it for 5-6 minutes, depending on their thickness. Then place them on the … Read more
For the ham cream patties, cook the patties in plenty of salted water until al dente, strain. Heat the oil in a large frying pan, add the meatballs and ham. Mix well and let brown a little, add salt and pepper. Remove the pan from the heat and stir in the sour cream. Add salt … Read more
For the potato salad, fry the slices of pancetta in a pan until crispy and drain on a paper towel. Now fry the sliced potatoes in the rendered fat until crispy brown. Marinate the Vogerlsalat with dressing of choice (I prefer apple cider vinegar) and arrange with the potatoes. Drizzle with pumpkin seed oil and … Read more
Cut bacon into very small cubes. Heat oil in a saucepan on 2 or automatic cooking plate 8-10, add bacon cubes until translucent, then add minced beef and finely chopped onion and sauté. Finally, briefly sauté leek cut into fine rings and garlic clove, douse with water, add cream of mushroom soup and bring to … Read more
Clean, rinse and dice greens about 1/2 cm. Finely dice the onions. Sauté everything in hot olive oil. Season vigorously with salt, pepper and a little sugar. Briefly fry paprika and paradeis pulp and oregano. Pour in red wine and clear soup, add lentils. Bring to a boil, cover and simmer over medium heat for … Read more
Fillet salmon trout with skin if desired and remove bones. Season with salt or pickling salt as well as powdered sugar and let marinate for 30 minutes until the fillets are wet. In the meantime, prepare the marinade. First boil white wine, water, parsley stalks, dill, peppercorns, bay leaf, juniper and salt and reduce to … Read more
Combine the flour, beaten eggs, salt and milk in a bowl. Add the water and continue mixing for about 2-3 minutes. Let the dough rest for 1/2 hour with the lid closed. Heat 1-2 tsp of drippings in a frying pan. Once hot, remove the frying pan from the plate, pour in some batter, hold … Read more
For the ginger salt for the mill, peel the ginger bulb and cut it into pieces about 5×5 millimeters. Mix the cut ginger with the coarse sea salt and place in a shallow dish. Leave to dry in the oven at 40-50 °C until the ginger no longer contains any residual moisture. Mix frequently with … Read more