Mix the butter with the flour. Quickly add the remaining ingredients and knead well. Let the dough rest for half an hour. Form thin rolls from the dough and cut into pieces of equal length. Then place them on the baking sheet in the shape of croissants. Bake in the oven until lightly browned. Roll … Read more
* Mix all ingredients well in a bowl and pull. * Spread the sauce evenly over four to five pieces of Odenwald breakfast cheese. * Garnish with onion rings and parsley. Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have … Read more
For roasted chanterelles, sauté the chopped onion with a little olive oil in a non-stick pan until translucent. Lightly fry the diced bacon, add the cleaned chanterelles and sauté until the liquid has evaporated. Finally, sprinkle the chopped parsley and mix once. Serve the roasted chanterelles with boiled potatoes.
Cut the Beiried slices into about 7 dag small medallions, season them and grill them pink on the broiler. Cook the asparagus spears in water with sugar, salt, white wine and butter until al dente, wrap 4 asparagus spears in bacon slices and grill them as well. Arrange 3 medallions on each plate, garnish with … Read more
Sift the flour into a suitable bowl. Mix with the sugar, salt and finely chopped almond kernels. Mix in the softened butter. Knead well. Form balls of about 50 grams with an ice cream spoon or similar. Place on a baking sheet lined with parchment or parchment paper, lightly squeeze, in about 1/2 cm thick. … Read more
For the Esterházy Roast á la Sacher, cut the onion, breakfast bacon and cleaned root vegetables into fine strips. Finely chop the capers. Place roast between cling film and pound thinly. Cut the edges several times with a sharp knife so that the meat does not bulge later. Season meat with salt as well as … Read more
Peel the tubers thinly and grate. Stir whipping cream, vinegar and oil into a sauce, season with salt and pepper. Add the chopped chives. Pour the dressing over the lettuce and mix well.
For the broccoli potato strudel, peel the potatoes and cut into rough cubes. Now boil plenty of water and cook the frozen vegetables with the potato cubes until soft. Then strain all the water and mash the cooked vegetables in the same pot. Season with the spices, season to taste and leave to cool. Now … Read more
The following recipes were prepared from the ingredients. Entrée: Paradeiser stuffed with North Sea crab on onion confit Main course: Stuffed monkfish noodles on sorrel sauce Dessert: Bisquitt tartlets with caramelized pears Preparation of the entrée: tomatoes stuffed with North Sea crabs on onion confit Cut the tomatoes in the upper third and hollow them … Read more
For the vegetable rice, cook basmati rice in salted water, dice vegetables. Finely chop leek and lovage. Heat olive oil and butter in a pan. Sauté carrots, celery, parsley roots, pour a little soup or water, continue stirring. When the liquid has evaporated, keep pouring some of the soup until the vegetables are al dente, … Read more