Nomsphere Season the fresh perch fillets with salt, pepper and juice of one lemon. Turn the fish fillets in the flour on the other side and roast them in butter until golden brown. Peel the apple and cut into fine, small slices and toss in butter together with the soaked raisins that have been drained in … Read more
Pasta dishes are always a good idea! Melt butter in a saucepan, add flour, sweat briefly. gradually add milk while stirring. Season with salt and nutmeg (freshly grated), bring to the boil once, cool. Rinse basil. Grind together with the remaining ingredients (except Parmesan). Fold in 3 tbsp of the Parmesan. Remove peel from potatoes, … Read more
For the rosemary vegetable casserole, boil the potatoes for 20 minutes, they do not have to be completely soft. Then rinse with cold water and peel. While the potatoes are cooking, peel and chop or grate the carrot, parsnip and onion. Brush a baking dish with 1 tablespoon of oil. Heat the rest of the … Read more
First sift flour with salt in a suitable bowl or on the surface. Add diced butter and chop preferably with a dough scraper to mix flour and butter. Make a well and pour in the water (and egg yolks, if using). Knead together as quickly as possible with as cold hands as possible to form … Read more
Cut Gouda into small cubes, wash and clean bell bell pepper and also cut into small cubes. Cut ham into strips about 1 cm thick. Mix vinegar with oil and chive rolls. Mix the prepared ingredients well. Season with salt and pepper. Wash tomatoes, cut off the top of each and scrape out the seeds … Read more
For the rosemary jelly, rinse the rosemary stems with cold water and shake dry. Heat white wine, apple juice and 250 ml water with the preserving sugar in a pot. Add the rosemary stems and boil for 5 minutes until bubbling. Make the jelly test. To do this, drip some of the jelly onto a … Read more
A dish from Puebla, Mexico (the Vw bug city). The dish, which originated in Puebla, is now popular throughout Mexico and the southern states of the Usa. The delicious thing about the mole is the chocolate that gives it that special touch. The mole is made in stock. With pleasure you will serve the dish … Read more
For the spicy cauliflower with herb tomato sauce, cut cauliflower into florets and steam until soft (depending on the size of the pieces, this will take around 10-15 minutes). Peel and finely chop the onion, garlic and ginger. Sauté in a little olive oil, add tomatoes and boil down to a thick sauce. Season with … Read more
Braising used to be a cooking technique used for hard, tough meat. The main benefit of this cooking process was the rich sauce. Today’s fine cuisine wants both: the delicate sauce and the tender meat. Frank Seimetz shows what must not be missing and how braised meat is guaranteed to succeed, using the example of … Read more
Peel the potatoes and cut them into very thin slices (this is best done with a slicer). best with the universal cutter). Cut the potato slices into circles 18 mm in diameter using a round cookie cutter. Shape the potato circles in salted water and blanch for 15 seconds. Rinse potatoes, drain well and dry … Read more