For Thai coconut rice pudding, bring rice milk and coconut milk to a boil. Stir in jasmine rice or basmati rice and thicken over low heat. Stir in honey, dissolve cornstarch in 20 ml water and stir in as well. Pour the rice pudding into bowls and cover (so that no skin forms) and let … Read more
For the sour cherry soup, wash and pit the sour cherries and bring to the boil with white wine and sugar. Mix cornflour with a little cold water, add to cherries and boil once. Add the juice of the lemon and rum. Put the soup in the refrigerator and serve sprinkled with soup macaroons.
For the salmon spread, boil the potatoes, let cool, peel and then strain. Peel and finely chop the onion, chop the pickles. Cut the salmon into fine, small pieces. Mix the potato mixture well with the mayonnaise, onion pieces, gherkin pieces and salmon and salt to taste. Decorate the salmon spread with herbs and a … Read more
For the pot dumplings as a soup garnish, stir together all ingredients and let rest in the refrigerator for about 2 hours. Form dumplings, boil in lightly simmering water. Add 1/4 liter of cold water, boil again and let steep for about 10 minutes. The pot dumplings are suitable as a filler for tomato essence, … Read more
To make the borscht, place the red onion, carrots, beetroot, garlic, bouquet garni, soup and the juice of one lemon in a saucepan and season generously with salt and freshly ground pepper. Strain the soup through a fine sieve or possibly a muslin-lined sieve, then transfer to a clean saucepan. Taste and season, adding juice … Read more
Beat egg whites until stiff peaks form. Beat yolks, yogurt, sugar and vanilla sugar until creamy, slowly add oil. Stir in flour and baking powder. Fold in the snow. Spread on a baking tray and cover with halved apricots. Bake at 180 °C for approx. 25 minutes. Let cool and sprinkle with powdered sugar.
Open the tuna can and drain the oil. Also strain the corn from the can and rinse with water. Cut the remaining vegetables into bite-sized pieces. Mix all the ingredients together and pour the salad dressing over them.
Mix all the ingredients well, except the olives, and add flour until you can form balls. With your finger, make an indentation in the center of each ball and put an olive in each. Place the balls on a greased and floured baking tray and bake for 20 to 30 minutes at about 200 C.
For the sauce: 2 tbsp ground hazelnuts or peanuts 1 tsp cornstarch 200 ml poultry broth a quarter tsp salt a quarter tsp pepper a quarter tsp coriander a quarter tsp. turmeric a quarter tsp sambal oelek Rinse the meat, rub it dry and cut it into cubes of about 3 x 3 cm. From … Read more
Whisk cranberries well with port wine, vinegar and olive oil and season strongly with salt and freshly ground pepper. The dressing goes very well with Vogerlalat. ndex. Html