Clean the lettuce, rinse, spin dry and pluck into bite-sized pieces. Cut radishes and mushrooms into slices. Remove eggs from shell and cut into quarters. Peel garlic clove and onions. Cut one onion into rings. Divide evenly with remaining salad ingredients on four plates. Finely dice second onion and garlic clove. Mix a dressing of … Read more
Garam masala basic mixture: the most important seasoning mixture in the North Indian cuisine (of which there are a myriad of variants !). Garam masala is always used sparingly and can be added to the dish at some point during cooking. Break cinnamon sticks into pieces, crumble bay leaves. Heat a frying pan and after … Read more
Quickly knead the ingredients for the dough. Form into a ball and place in the refrigerator for at least 2 hours, wrapped in plastic wrap. Preheat the oven to 180 °C hot air. Cover a baking tray with baking paper. Roll out the dough with very little flour (best between two baking mats). Cut out … Read more
For the Italian-style rolls, mix the flour with dry yeast in a bowl. Add sugar and salt. Slowly add the olive oil and lukewarm water. Knead the dough well with your hands until you have a smooth dough. Grease a bowl with a little oil and pour in the dough. Cover with plastic wrap and … Read more
For the woodruff panna cotta, wilt the woodruff for 2 hours. Bring whipping cream, powdered sugar and vanilla pulp to a boil in a saucepan and simmer, uncovered, over medium heat for 10 minutes to about 300 ml. Cool down a bit. Tie the woodruff leaves on the stems with twine, hang them in the … Read more
Remove the peel from the potatoes and grate with a rösti grater/vegetable slicer. Mix in the cheese cubes. Season. Heat half the lard and half the clarified butter in a pan. Fry the bacon cubes and the onions briefly. Add the potatoes, mix and form into a cake. Roast on both sides over medium heat … Read more
Mix baking powder, flour, baking soda, raw sugar and salt in a baking bowl. Stir buttermilk with butter, liquid, slightly cooled, egg yolks, grated orange peel and orange juice, mix in. Beat egg whites with salt until stiff, fold in just under with rubber scraper. Bake: Heat a little oil in a coated frying pan, … Read more
For the wild strawberry jam, it is best to only sort the wild strawberries and not wash them. Put the strawberries in a large pot (3 liters) and pour the preserving sugar over them. Cover. Stir after 3 hours in the pot, then the strawberries should have already softened in the sugar. Only then heat … Read more
For the blackberry liqueur, rinse the blackberries, drain well, bottle with the rock candy and the broken cinnamon stick. Pour with grain and infuse for at least 6 to 8 weeks. Later, filter, bottle, seal well and let the blackberry liqueur rest for a few more weeks in a cool place.
For the vegetable-fruit side dish, cut the pumpkin into small cubes. Quarter the cleaned apricots and sprinkle with lemon juice. Finely chop the seeded pepper, cut the onion to make rings and halve the tomato, remove the stem and slice the halved tomato. Now fry the pumpkin in clarified butter, pour the vegetable soup, season … Read more