Defrost the pastry squares according to package instructions. Drain the peach halves well. Place a peach half in the center of each square and brush the edges of the dough with egg yolk. Place the squares on a baking sheet lined with parchment paper. Bake in a heated oven at 200 °C for 15 to … Read more
Preheat oven to 160 °C. In a bowl, mix yogurt with cayenne bell pepper, paprika, sambal oelek and lemon juice and zest. Arrange chicken legs side by side on a baking tray and pour the yogurt sauce over them. Roast for about 20 minutes until golden brown. Sprinkle sesame seeds on top and roast for … Read more
Peel and roughly dice the pumpkin and potatoes. Heat some olive oil in a saucepan, sauté garlic and onions. Pour water over onions, crumble in bouillon cubes. Add pumpkin and potato cubes, season with spices. Stew for about 1/2 hour. Dress the pumpkin goulash with pepper and crème fraîche and a dash of pumpkin seed … Read more
Remove the strings and seeds from the peeled pumpkin and cut the yellow, juicy flesh into small pieces. The pieces finely shave or possibly grate and fill a saucepan to three quarters. Pour red wine vinegar (about 1 L per 5 half kilos of pumpkin) over it. Leave to stand for two days with the … Read more
For the moussaka, wash the melanzani and cut them into 1/2 cm thick slices. Fry them in hot oil until they turn a light brown color. Remove and drain. Sauté the onion in oil, add the mince and season with salt and pepper. Cover and steam for 20-30 minutes. Then pour in white wine, add … Read more
For the pike-perch fillet, heat butter in a pan and gently sear the pike-perch fillets in it on both sides. For the kohlrabi vegetables, melt butter in a separate pot, sauté the kohlrabi cubes in it over low heat, pour in white wine and boil down. Season, fill up with clear vegetable soup and cook … Read more
Clean the fennel bulbs and cut into slices half finger thick. Pass each one through beaten egg, seasoned with salt and pepper, and also with turmeric and ground cumin, if desired. Finally, turn them in breadcrumbs until they are coated all around like a Frankfurter Schnitzel. Bake in hot oil until golden and gently sizzling. … Read more
Shake the Chocolate Colada on ice (except chocolate sauce) Let chocolate sauce run down the inside rim of the glass beforehand and pour into the fanzy glass.
The above ingredients form in turn (please only 2 thirds of the milk, so 0, 5 liters) in a large baking bowl and stir the whole thing with a wooden spoon. The liquid dough must then rest for half an hour in a warm place. After the dough volume has approximately doubled, the remaining half … Read more
Sort out chervil and spinach, rinse and briefly collapse in bubbling hot salted water. Drain, squeeze and chop very finely. Stir through with juice of one lemon and crème fraîche. Season and fill into a dessert bowl. Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?