For the lamb shoulder with porcini mushrooms season the meat with salt and pepper. Fill a roaster with olive oil and 150 ml of wine, put the shoulder in it. Add garlic and rosemary. Braise in the heated oven on the 2nd rack from the bottom for 1 hour and 30 minutes at 200° Celsius … Read more
Mix salt, olive oil, tequila, lime juice and garlic to a marinade, pour over the fish and marinate for half an hour (not longer, otherwise the lime juice will “cook” the fish!) Make a salsa from tomatoes, onion, chili peppers, cilantro and possibly salt and lime juice, set aside. Remove fish from marinade, drain, grill … Read more
For the shortcrust pastry, quickly knead all ingredients together, wrap in cling film and rest in the refrigerator for 2 hours. Roll out 2/3 of the dough in a cake springform pan and raise a small rim. Spread the base with quince puree. Cut strips from the remaining dough and lay them in a grid … Read more
For the buttermilk cake in the egg beat powdered sugar with egg until fluffy. Add buttermilk, oil, vanilla sugar and a pinch of cinnamon and continue beating. Gently fold in flour mixed with baking powder and finally chocolate pieces. Fill eggs up to half with batter (goes very up) and bake in preheated oven at … Read more
Monkfish medallions: Portion the monkfish medallions from the fishmonger into four pieces ss 150 grams. Roast the medallions leisurely in olive oil and the herbs and season with salt and pepper. Risotto: For the risotto, sauté the shallot cubes in olive oil without coloring. Add the long grain rice, sauté briefly, extinguish with white wine … Read more
Stir together marzipan and light butter. Stir in egg, powdered sugar, vanilla sugar, orange zest, flour and cornstarch. Pour the batter into a piping bag fitted with a smooth nozzle. Line a baking tray with parchment paper. Pipe two strips of about 5 cm each directly (!) on top of each other and a third … Read more
Finely chop ham, carrot, onion and bacon, then brown the ingredients in oil and butter. Add the mushrooms, season with salt and pepper. Bring to the boil and add the wine and grappa. As soon as they have evaporated, put the lid on, reduce the heat and let the sauce simmer gently. Make the pasta … Read more
For the beef soup, halve the onions and fry them unpeeled in a pan without oil. Add cold water to the bones and soup meat and bring to a boil. Skim off foam and fat eyes. Clean and dice the root vegetables and add to the soup. Let the soup simmer for about 3 hours … Read more
For the pork roulades, pound the cutlets and salt them. Season the minced meat with garlic, salt, pepper, marjoram and caraway seeds and bind the mixture with eggs. Spread the mixture on the cutlets and cover with ham. Roll up the cutlets and fry the finished rolled roulades on all sides in oil. Remove the … Read more
The roast beef should be very thin, best cut by the butcher on the slicer. Remove the meat from the refrigerator about an hour before preparation. Place between two sheets of cling film or two freezer bags and flatten a little bit more with a flattening iron or a handle. Rinse the arugula, select and … Read more