For the pesto, chop the wild garlic (and if the wild garlic is too spicy, add a bunch of basil) into coarse pieces. Roast the pine nuts in a pan without oil until golden, puree all the ingredients in a food processor or with a mortar not too fine, add the olive oil, season with … Read more
For the pasta sauce, clean the bell bell pepper and cut into small cubes. Wash the lemon, grate the peel and squeeze out the juice. Chop the char fillets and mix with the lemon juice and zest. Chop shallot and garlic and sauté in olive oil. Sauté the bell pepper pieces briefly, add the soy … Read more
First prepare the dough for the pastel: Mix all ingredients together to make a smooth dough. Form into a ball, wrap in plastic wrap and let rest in a cool place for 1 hour. For the filling, finely chop the onion and garlic. Heat oil in a pan and fry the onions until golden. Add … Read more
For the dough of the Bolo de Rolo, mix the butter at room temperature with the sugar until thick and creamy (it is best to mix in a food processor for 4-5 minutes). Add the eggs one by one to the butter-sugar mixture. Finally, stir in the flour. Line two baking sheets with baking paper. … Read more
For the stew with pumpkin, potatoes and stilt lard an onion with bay leaf spice and clove. Boil the stilt with the spiked onion in unsalted tap water for about 2 hours on the stove, then let it cool down a little bit.separate the stilt meat from the bone, cut out the skin and fat. … Read more
For the pasteis de nata, preheat the oven to 220 °C. Butter a muffin tin and dust with flour. Roll out the puff pastry on a floured work surface and cut out 12 circles the size of the muffin tins and press them into the mold. Mix the cornstarch with a little milk until smooth. … Read more
For the rose sorbet, bring 1/4 l water and sugar to a boil and remove from heat. Add rose water, orange juice, lemon juice and pepper and let steep for 15 minutes. Pour through a fine sieve and let cool completely. Beat the egg whites until stiff and stir into the syrup. Pour into an … Read more
Sift flour onto the work surface, mix with semolina and form a small hollow. Beat eggs into the well and knead together with the remaining ingredients to form a smooth, pliable dough. Wrap in plastic wrap and let rest in the refrigerator for 1-2 hours. Then roll out the dough thinly on a floured work … Read more
For the bolmentosche (curd cheese pancake), mix eggs, milk, sour cream, lemon zest, vanilla sugar and curd cheese until smooth. Beat the egg whites with a pinch of salt until stiff and fold into the yolk mixture alternately with the flour. Fold in raisins if desired. Melt enough butter in a suitable ovenproof dish, pour … Read more
Cut the shortcrust pastry into three circles of 15 cm Ø, place in the cake tin, prick the bottom several times with a fork and press down the edge. Cut off the excess dough and line the pan with baking paper. Place a piece of aluminum foil on top of each pastry and press down … Read more