For the celery soup with herbs and pine nuts, sauté the onions in oil until translucent. Add the cooked celery pieces and the quartered potatoes. Pour in the celery cooking water and puree finely. Season to taste and add the pine nuts. Bring to the boil briefly and add the herbs. Just before serving, fold … Read more
For the apple pita, peel the apples and cut into small pieces with the sugar, butter, raisins, vanilla sugar, cinnamon and cloves steam briefly – let cool. Quickly knead a dough from flour, powdered sugar, butter, yeast, milk, egg and salt and chill it for at least 30 minutes. Divide the dough in half and … Read more
Chop sage leaves finely. Roughly dice the bread and finely chop in the cutter. Score the cutlets, thinly plate and season with salt and pepper. Fill with ham, cheese and sage and press the cutlet firmly together. Then turn in flour to the other side, pass through beaten egg and turn in bread crumbs to … Read more
For the marinade, mix olive oil, white salt, garlic powder, pepper and the juice of the lime and marinate the fish in it at room temperature for 1 hour. Mix well the butter (about 1 packet) with the basil. Grill the fish for about 4-5 minutes on each side and offer with the basil butter.
For curd cheese with green spelt, pre-swell the green spelt in 250 ml water for about 2 hours, and then cook for about 50 minutes on low heat and leave to soak for 10 minutes. Mix curd cheese with milk, peel tomatoes, remove seeds and cut into cubes. Dice bell bell pepper, cut chives into … Read more
First, mix the yogurt with lemon juice. Soak gelatin in cold water and dissolve in 8 tablespoons of very hot water. Stir the yogurt mixture into the liquid gelatin while stirring constantly and season to taste with sweetener. Carefully fold whipped cream into yogurt mixture and refrigerate mixture for several hours. Puree the berries. Cut … Read more
For the Jamaica Punch, whisk the mango juice with the pineapple juice and lime juice. Add the white rum and pour into a large pitcher with ice cubes. Place fresh pineapple chunks in highball glasses and pour the Jamaica Punch over them.
Festivities have always been the occasion for culinary excellence in France. This lobster dish topped with a fine sauce was created in 1894 for the premiere of Victorian Sardou’s play “Thermidor. And it was also served on the legendary luxury liner “Titanic” in 1912, as here, framed by duchess potatoes. Defrost the lobster. Rinse potatoes, … Read more
For poppy seed cake with pear compote and chocolate whipped cream, first preheat the oven to 180 °C. Grease a square baking pan (approx. 24 x 24 cm). For the poppy seed cake, beat butter with sugar until fluffy. Stir in egg yolks one at a time until a bound mass is formed. Whip egg … Read more
Remove the skin from the onions, halve and cut into slices (julienne), quarter the figs. Caramelize the onion julienne with the sugar in a saucepan. Add the figs and extinguish with the red wine. Simmer everything well and then whisk with a hand blender. Add mild spices (ground new spice and cinnamon). Add the grated … Read more