Rhubarb Foam

Attention – raw egg white!! For the red flakes, toast the coarse rolled oats in a frying pan with 3 tbsp. brown sugar and cool. Grate lemon zest. Lightly roll together with white wine, the remaining sugar and the cinnamon stick for 10 min. In the meantime, rinse and clean the rhubarb and – if … Read more

Nut Cake From the Math Book

A simple but delicious cake recipe: Mix the ingredients to a dough, then pour it on a well greased baking sheet or in a well greased Gugelhupfform form. Bake for 60 minutes on medium heat (gas mark 4/5). Frost the cooled cake as desired. Chocolate icing is best suited for this purpose. Bon appétit!

Pear Crumble Cake

For the pear crumble cake, first prepare the cake batter: To do this, cream the butter and sugar until fluffy. Gradually add the eggs and continue to mix. Mix the flour with the baking powder and sift into the butter mixture, stir in and add enough milk so that the dough falls from the spoon … Read more

Stuffed Vine Leaves (Dolma, Dolmades)

For the stuffed vine leaves, soak the rice in water for a few hours, then drain. Slice the leeks, finely chop the dill and mint leaves, set the dill stalks aside. Rinse the vine leaves and pat dry. Finely chop the onions and cook with about 125 ml of water on low heat until the … Read more

Châteaubriand – The Steak for Two

The steak with a good name Actually, the Frenchman Francois Rene de Châteaubriand (1768- 1848) was a writer and statesman. However, he became famous for a steak that bears his name and that his chef invented separately for him – or rather for him and his lady of the heart. The Châteaubriand is the first … Read more

Red Duck Curry – Geng Thaeng Pet

The paste includes an unusual mass of dried spices in relation to the other ingredients – a couple of roasted shallots should balance this excess weight. It is a dark, heavy and fragrant curry that is likewise great cooked with game – venison, young pigeon or likewise hare. P a g e First, cook the … Read more

Stuffed Booklets

For the dampfl, first dissolve the yeast and about 1/3 of the sugar in a little warm milk, stir in 2 tablespoons of flour, cover the whole thing with some more flour and leave everything in a warm place until cracks form on the surface. In a bowl, beat the dampfl, melted butter, remaining milk, … Read more

Fisole Soup with Potatoes

Wash and dry the green beans and cut them into bite-sized pieces. Peel the potatoes and finely chop them. Peel and finely chop the onions. For the roux, melt butter, sweat onion in it, dust with flour and roast, then deglaze with vinegar and pour in vegetable soup. Add green beans and potatoes to the … Read more

Tuscan Plains Chicken

Since this chicken is baked almost entirely without any flavor-altering ingredients, it depends entirely on the quality of the poultry. Whether this recipe will work with a frozen chicken is questionable. The most important preparation is to get a brick or other heavy object, which should be wrapped in aluminum foil for hygienic reasons. Preheat … Read more