For the rice salad with tuna, cook the rice. Drain the tuna and the corn. Cut the bell bell pepper into cubes and the spring onion into fine rings. Mix a marinade of 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, some lemon juice, parsley (freshly chopped), salt and pepper, and some sugar. Mix … Read more
For the crayfish with mushrooms on Arborio risotto, season the salted water with cumin and bring to the boil. Pluck the parsley leaves and put them aside, tie the stems together and boil them. Wash the crayfish, throw them into the boiling water and let them steep in the water for 2-3 minutes. Remove again … Read more
Roast cutlets in oil for 8-10 min. Cut lettuce into tomatoes, cucumber, strips into slices, chives into rolls. Chop garlic. Mix chives, garlic, yogurt, juice of one lemon. Season well with salt and freshly ground pepper. Cut a pocket in each half of bread, mix chives and lettuce strips. Fill tomato and cucumber slices, cutlets … Read more
For the bistecca with gnocchi and basil, press the cooked potatoes through the potato ricer and knead with remaining ingredients until smooth. Form small balls and make grooves with a fork. Put the gnocchi in salted water and take them out as soon as they float on the surface (takes only a short time) and … Read more
For the banana split milk, put the milk together with the bananas and the ice cream in the blender and blend well. Pour into glasses and sprinkle with chocolate flakes.
Soak the lentils for one night. Remove those that float on the surface, pour off the water. (Attention: today there are also lentils that do not need soaking). Heat the butter and the oil, add the bacon and the shallots, steam them, add the pork rind, the vegetables and the rosemary, then the lentils. Mix … Read more
Venison shanks: Sear the shanks in a roasting pan on all sides and remove. Then roast the vegetables in the roaster, tomato them with the paradeis pulp, deglaze the red wine a few times and add the stock. The whipped cream is now also added and the whipped cream is bound with flour butter. The … Read more
(*) give of 1, 5 l capacity, 17 cm ø, 7 cm high, dessert for 8 or sweet meal for 4-6 people Mise en place: Butter the give and sprinkle with sugar. Refrigerate until ready to use. Cut the crusts off the slices of toast. Cut the slices in half crosswise. For the compote, cut … Read more
For baked green bean soup, first peel and finely chop the onion. Peel the potatoes and cut into cubes. Wash and trim the green beans. Melt butter in a pot and sauté the onion cubes in it. Stir in flour and let it brown a bit. Deglaze with vinegar and pour in the soup. Add … Read more
Grease a shallow baking pan or line with baking paper. Preheat the oven to 170 °C. Mix the butter with the powdered sugar, vanilla sugar and lemon zest until fluffy. Add the eggs and mix well again. Finally, mix in the cherry rum, flour and cornstarch. Wash, pit and halve the cherries. Spread the batter … Read more