For Portuguese cabbage soup, peel potatoes, cut into coarse cubes, place in a pot and cover with plenty of water. Add salt and 4 tablespoons of olive oil and bring to a boil. In the meantime, wash the cabbage, cut into fine strips, several times until the water that drains off is just a barely … Read more
For the curd cheese semolina dumplings, mix the curd cheese well with the egg and then stir in semolina, flour, egg, vanilla sugar and the flavoring. Leave to rest in the refrigerator for about 15 minutes. Then bring a pot of water to a boil. Form dumplings from the mixture and cook in the boiling … Read more
Butter small baking dishes and sprinkle with breadcrumbs. Stir the goat cheese well with the egg yolks, seasoning with pepper, salt and a little nutmeg (of course, you can add a little freshly chopped parsley to taste). Carefully fold in the egg whites, beaten as hard as possible. Fill into the ramekins and bake at … Read more
*4 meat loaves, 2 servings. A successful combination of crab and beef. As with many dishes that combine fish and frutti di mare with beef and pork, the meat content must not be too high. Otherwise it would drown out the delicate flavor of the seafood. Peel and chop the onion. Mix the North Sea … Read more
Wash the veal cutlets, pat dry and pound flat. Press the garlic. Mix garlic, parmesan, breadcrumbs, raisins, almonds, oil and salt well. Spread the stuffing over the veal cutlets and roll cutlets tightly, securing with a toothpick or twine. Heat the oil in a pressure cooker, fry the veal escalopes all around. Remove the veal … Read more
For the warm slaw with raw ham, heat the canola oil in a saucepan, then add the raw ham and sauté. Chop the cabbage very finely and roast it as well. Add the spices, pour a little water and stew until soft.
For the chili con carne, fry the mince in olive oil until cooked. Then add mustard and strained tomatoes. Let it boil down a bit and cut the bell bell pepper into small cubes. Add the corn, peppers and beans and simmer until the peppers are soft. Season the chili con carne again to taste … Read more
For the witch’s cheese, wash the leeks and chop very finely. Put all ingredients (except pepper, salt and lemon juice) in a high mug and puree with a hand blender. Season to taste with pepper, salt and lemon juice.
Pinch of salt bring to a boil, add enough flour and burn until a white coating appears on the bottom of the pot. Knead under the amount three whole eggs and divide into two halves. Form swan necks from one half and bake in the stove. Shape the other half into small dessert dishes (swan … Read more
For the belly meat, dice the onion and sauté until translucent. Mix bread cubes with milk, eggs, salt, onion and parsley, let soak a little. Cut open the belly meat like a pocket (do not cut through the sides). Fill with the bread cube mixture. Rub the belly meat with crushed garlic, salt and pepper. … Read more