Nomsphere

meat, cut into 2cm cubes (not smaller), whisk flour salt and paprika, sprinkle over the meat heat oil in a frying pan, add meat and fry until light brown garlic clove, onion, lemon peel, finely chopped sprinkle over the meat, steam along douse with white wine add soup, simmer for 1 hour add finely grated … Read more

Brush mussels under running water and de-bone if necessary. Discard wide open or damaged mussels, because they are spoiled. Form the vongole in not too much boiling salted water and make two min. Drain into a colander. Discard the mussels that have not opened. Keep the remaining mussels warm. Heat the olive oil. Sauté the … Read more

cut a deep pocket into the meat. Chop the plums. Mix with sausage meat, season. Fill into the meat pocket, tuck in. Cut the greens. Heat lard in roaster, brown meat. Add greens, brown. Cover and cook in hot oven at 200 degrees for 45 minutes. Clean Brussels sprouts, score them on the stem. Cook … Read more

Remove peel from apples, cut into eighths and core, grease ovenproof dish, mix breadcrumbs, sugar, salt and cinnamon, fill apples and mixture into the dish, bake for 45 minutes at 200 °C.

For the pancake with smoked salmon, mix together the mascarpone and sour cream. Briefly soak gelatine in cold water, dissolve in very little warm milk and stir into the mixture. Season strongly with salt, pepper, chili and chopped dill. Cut onions into rings, peel cucumber, cut in half lengthwise and scrape out seeds. Dab the … Read more

Cut monkfish fillet into 3 cm strips, marinate with olive oil, salt, pepper and lime zest. Peel the fennel and cut into fine strips with the chard leaves. Marinate with salt, pepper and lime juice. Top monkfish strips with marinated chard-fennel cabbage, roll up and secure with a cocktail stick. Refrigerate and serve with fresh … Read more

Ingredients