Delizma Rinse long-grain rice and lentils in cold water, changing the water a few times. Soak in the last water in about One hour. For the kababs, cut the lamb fillets lengthwise into three strips. Chop onion, garlic and chili pepper (deseeded = less spicy) very finely. Add to the meat with curry, juice of one … Read more
For chocolate liqueur, boil milk, chocolate, cocoa, powdered sugar and vanilla sugar for 10 minutes, stirring frequently. Let cool well and mix with spirit of wine, pour into a large glass jar with screw cap and shake well. Then fill into a bottle, screw well and let the chocolate liqueur stand for at least 1 … Read more
Grate the cheese, shave off the crust of the rolls and then soak the rolls in milk. Sauté the onion cubes in butter, mix well with the lightly squeezed buns. Stir in spices, grated cheese, egg yolks, grated bread crust, mushrooms and parsley. Fold in stiffly beaten snow. Pour into a shallow, greased gratin dish … Read more
For the Chinese cabbage salad with core oil, wash the Chinese cabbage and cut into fine strips. Put in a salad bowl and mix with vinegar, salt, pepper and honey, let marinate for 30 minutes, turning often. Divide among salad bowls and put 1 tablespoon of pumpkin seed oil on each.
Provide a mold for the Caribbean tiramisu. You can also layer the tiramisu right away in large glasses or bowls. Peel and dice the mango. Dice the peaches as well, add them to the mango and puree with some peach juice. Squeeze the blood orange and add to the mango puree. Dice the pineapple. Set … Read more
Dilute curd with milk. Separate the eggs, mix in the yolks and season with salt and pepper. Beat egg whites until stiff and fold into curd mixture. Finely grate the horseradish and radish and fold into the curd cream.
For the bean salad, first break the washed beans. Put them in boiling, salted water and cook for 20 minutes. Drain in a colander and let cool. In the meantime, peel and finely dice the onion. Mix a marinade with vinegar, pepper, salt and a pinch of sugar. Pour over the beans and let the … Read more
For the cream of Jerusalem artichoke soup, finely dice the onion. Also cut the Jerusalem artichoke, carrots and celery into small cubes. Heat the oil in a pot, first sauté the onion briefly, then add the Jerusalem artichoke and sauté. Add the carrots and celery, pour in the vegetable stock and simmer gently until the … Read more
For Jerusalem artichoke soup with sour herring Wash Jerusalem artichokes and boil in water until al dente. Then briefly rinse, peel and cut into small cubes. Sauté Jerusalem artichoke in butter and deglaze with white wine, add vegetable stock. Add spices and simmer for about 15 minutes. Remove cloves and bay leaf, add liquid cream, … Read more
For the Jerusalem artichoke soup with almonds, peel the Jerusalem artichoke and onion, sauté in a pot with a little oil until the onions are translucent and pour the vegetable soup. Simmer until the Jerusalem artichokes are soft. Add whipped cream and 2 to 3 drops of bitter almond flavoring and simmer for another 10 … Read more