Nomsphere 1 liter, water The meat cut into large pieces, the bones and the kitchen herbs in a roaster form and brown well. Season with iodized salt and pepper. Then add sliced carrot and leek and pour water. Keep the soup at boiling point for about 1 hour, skimming it frequently to make it clear. Then … Read more
Beer beef: Cut the beef into 2×2 cm cubes, place in an appropriate container, pour beef broth and Wernesgrüner Pils. Add peppercorns, bay leaves, thyme sprigs and garlic and leave covered in the refrigerator for 24 hours. Pour the meat cubes into a sieve, collect the marinade liquid and drain the meat, season with salt … Read more
Heat ghee, fry cumin and mustard seeds in it until the latter burst. Reduce heat. Add curry leaves, garlic, onion, chili and chicken with the water, turmeric and apple, stir. Cover and cook over high heat for five minutes. Add coconut cream and tridosha curry, stir. Make another five to seven min on low heat. … Read more
For the herring feast, make the mayonnaise. Finely mince the salted herrings. Cut apples, gherkins and potatoes into small cubes. Mix everything together with the peas and carrots into the mayonnaise. Leave to stand for a few hours and then stir again. Arrange the mixture on a plate and decorate nicely with the anchovy fillets, … Read more
Shake out the elderflowers well and mix with water, citric acid, sliced lemons and oranges and stir gently with a wooden spoon. The flowers should then be completely covered with water. Cover with a tea towel and let stand for 24 hours. Then strain through a fine sieve or possibly a linen cloth. Add the … Read more
Pain d’epice: Bake the dough in a 22-24cm pie dish (quiche dish). Baking time increases to 60-65 min, cool Pain d’epice. Prepare: Mix candied fruit with the liquid, marinate with the lid closed for a few hours or overnight. Oil soufflé dish, spread with plastic wrap. Cut pain d’epice into rectangles, cut into approx. 1/2 … Read more
Form sleeves from light cardboard or double-folded parchment paper and place them around portion soufflé molds so that they protrude 2-3 cm from the edge. Tape in place and tie with kitchen string. Beat egg yolks with half the sugar until pale and thick. Add the orange juice, the rest of the sugar and the … Read more
For the Woazsupp’n, soak dried mushrooms in a little warm water. Cut bacon into small cubes, chop spring onions very finely and fry both lightly in hot clarified butter. Sprinkle in cornmeal, stir through, quickly pour in hot beef broth. Add soaked mushrooms and water and let everything boil down for at least 20 minutes. … Read more
For the elderflower sabayon with the strawberries, mix water, wine and sugar to taste and bring to a boil. Place elderflower umbel with the blossom facing down into the boiling water-wine mixture, simmer for a bit. Strain juice and let cool. Place dessert glasses on a plate and place 6 strawberries around each dessert glass. … Read more
Cut peppers into quarters, clean and place skin side up on a baking tray. Grill under the heated oven broiler on the 2nd rack from the bottom for 8-10 min until the skin blisters black. Steam peppers in a freezer bag for 5 min. Then remove the skin and cut the peppers into 5 cm … Read more