For the baked mussels, chop the onion, parsley and mushrooms. Cook the mussels in white wine for about 15 minutes. Prepare a soft paste with room-warm butter, mushrooms, flour, breadcrumbs, parsley, lemon juice, pepper and salt. Remove the lid from the mussels and place the mussel halves on a baking tray lined with baking paper. … Read more
Rinse the melanzane, leaving the stem on, and cut the melanzane in half lengthwise. Scoop out with a spoon to a 1/2 cm wide edge. Remove the skin from the onion and garlic and chop finely. Knead the mince in a baking bowl with the egg, raisins, pine nuts, onion and garlic until well combined. … Read more
Soak the maties fillets for half an hour, if necessary, then dry and cut into cubes. Boil the potatoes in their skins for 20 minutes, drain, rinse, peel and cut into slices. Melt 40 g of butter in a saucepan, sauté the flour in it, add the whipping cream and a quarter of a liter … Read more
Try this delicious cake recipe: Mix sugar and grated hazelnuts into the stiff beaten egg whites, pour the dough into three pre-prepared cake pans of 26 cm ø size and bake them in moderately hot oven at 140 °C for about 3/4 hour. Meanwhile, lightly roast the hazelnuts in the oven to loosen the shells. … Read more
Maybe parry the meat, if necessary, skin it and put it in an appropriately sized saucepan. Pour the Burgundy and the finely chopped garlic cloves over it and let it steep for a night with the lid closed. Clean the root vegetables and cut them coarsely into cubes. Cut the bacon into small cubes and … Read more
First, rub a bowl with half a clove of garlic. Drain the washed, cleaned lettuce very well, mix together with tomatoes and onion rings in the bowl. Mix all the ingredients for the salad dressing, season to taste, pour over the leaf lettuce and mix loosely. Arrange the salad, drizzle with a little salad dressing, … Read more
Rinse and dry the turbot and season with salt and pepper. Add shallots and stock to the frying pan, place the fish with the dark side in the stock and cook for 20 minutes. Remove fish and keep warm, reduce stock and thicken with butter. Carve the fish and arrange on the sauce. Champagne lentils … Read more
Mix anchovies, capers, breadcrumbs and parsley and stir with a little oil, season with salt. Fill the squash blossoms with it, pull through the dough and fry in oil in oil.
Fillet the grapefruit, i.e. cut away the peel with a very thin layer of flesh. Remove slices with kitchen knife so that the white, bitter membranes remain. Cut avocados in half, remove stone. Remove flesh from skin, cut lengthwise into wedges, drizzle with juice of one lemon. Dice peeled pears, drizzle with juice of one … Read more
Soak the gelatine. Finely blend the Hommingberg cheetah trout fillet and crème fraîche in a hand mixer. Grate the horseradish, sprinkle with the juice of one lemon, then quickly stir into the cheetah trout puree. Allow gelatine to melt for a few seconds in the microwave, stir through with a spoonful of crème fraîche and … Read more