Heidensterz À La Sacher

Toast buckwheat flour in a coated pan without fat until light without letting it take color. Remove from heat and mix in a bowl with warm water, garlic and salt to form a thick mixture (similar to a kaiserschmarren dough). Let rest for about 10 minutes. In a heavy – preferably cast-iron – pan, heat lard. Pour in dough and sprinkle with grams. Fry until crisp and tear with a small baking spoon like a Kaiserschmarren. Continue to roast until dough is crispy all around. If desired, sprinkle again with non-grated grams.

Related Recipes:

Rosehip CakeRosehips: * Cut open fruit (put on rubber gloves), take out the seeds and put the clean shells in a saucepan... Taragna, Black Cheese Polenta with Luganighe – TicinoBring water and salt to boiling point in a large saucepan, add buckwheat flour and corn semolina, stirring... Apple KaiserschmarrenFor the apple kaiserschmarren separate the eggs. Beat the yolks with the milk, vanilla sugar and 1 pinch of... Sponge CakeA great cake recipe for any occasion: For baking beginners neat the right start: sponge cake recipes. The fact... Bagels with Two Kinds of SpreadsFor the bagels with two kinds of spreads, melt the yeast in four tablespoons of warm water and stir with... Stuffed Calamari on a Bed of VegetablesRinse cooled calamari inside and out, pull out tentacles, dry both, set tentacles aside. Filling: Heat oil in... Cold Cucumber Foam on Tomato Compote – *A great fish recipe to make yourself: (*) Cold cucumber foam on tomato compote with smoked trout. Roughly dice... Walnut Cake with CranberriesBeat the four yolks with the sugar until very creamy. Whip the egg whites until very stiff and add to the... Charlock SoupFor the Scharling dough, sift the flour with the salt into a bowl and make a well. Stir the yeast with a... GrammeltascherlnFor the Grammeltascherln with warm coleslaw, heap flour into a mound on the work surface, press a hollow in...