Skin the calf’s liver well, remove any strands and cut into larger strips. Season the liver strips all over with salt and pepper and dust one side with flour. Heat the lard or oil in a pan, fry the liver quickly all around over high heat, lift out of the pan and keep warm. Now … Read more
Lightly fry the pork cutlets on all sides in clarified butter and season with pepper. Then sprinkle with flour and curry. Add the chopped onion, the mushroom slices and the chicory cut into strips and sauté briefly. Pour in the vegetable soup and simmer gently. Refine with whipped cream, season with herbs and iodized salt … Read more
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
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!
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
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
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
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
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
