Nomsphere Marinate the chicken liver in rosemary, thyme, red wine, bay leaf and garlic for 2-3 hours, subsequently drain on a paper towel or dishcloth. Sauté the liver with rosemary and thyme sprigs in butter at a light temperature for 6-8 minutes (it should still be slightly pink), then lift it out of the butter and … Read more
For the colorful coleslaw, first cut the two types of cabbage into fine strips. Peel the carrots and cut them into fine strips as well. Clean and dice the peppers. Cut the onion into thin slices. Mix the carrots, peppers, cabbage and onion in a large bowl (not aluminum). Roast chile de árbol without fat … Read more
Rinse and dry the meat and cut into cubes. Remove the skin from the onion and chop into even rings. Cut out the core of the peppers and cut the peppers into tender strips. Heat the coconut oil in a frying pan and brown the meat cubes in it. Add the onion slices and cook … Read more
Rinse the kitchen herbs and shake dry. Pluck the herb leaves from the stems. Grind fennel seeds, sea salt and sugar together with the herb stems well in a mortar. Add ground pepper, olive oil and 1 tsp mustard and make a creamy marinade. Coat the salmon on both sides with the marinade and let … Read more
Peel the potatoes and cut into large pieces, cook in enough salted water for about 15 minutes. Soften the onions and garlic in olive oil at low temperature. Increase the temperature and add the herbs, wine, paprika pulp, paprika and sugar and season with salt and bell pepper. Preheat the oven to 200 degrees Celsius. … Read more
Rinse and dry the redfish. Score the skin crosswise with a sharp kitchen knife at 2 cm intervals. Place fish on a platter. Rinse the lemon hot, dry it, thinly grate the peel and squeeze the juice. Drizzle the fish with juice of one lemon, rub with pepper and lemon zest, cover, and marinate for … Read more
For the leek-tomato vegetables, clean the leeks and cut them into diagonal, wide strips. Wash and halve the tomatoes. Steam both in the steamer for 10 minutes. Sprinkle with freshly chopped parsley and “like salt” seasoning. Drizzle with a little olive oil.
Bean puree: Rinse white beans a few times when cold, drain, place in a large saucepan, add chicken stock and bring to a boil. Wrap or wrap bay spice, parsley stems and thyme in a leaf of leek and tie with a spaghetti to form a parcel (bouquet garni). Peel the onion. Cut garlic in … Read more
For the wild garlic spaghetti, prepare the spaghetti according to package directions. Wash the wild garlic leaves and cut into thin strips. Heat ¼ tablespoon olive oil and briefly roast the wild garlic in it until it has collapsed. Drain the spaghetti and mix with the wild garlic and the remaining olive oil. Season the … Read more
Finely chop all ingredients except the salmon. Rub the salmon well with it, marinate with the lid closed for 2-3 days, turning every day to the other side. Remove the marinade and cut the salmon into very thin slices, serve with toast, hash browns, dill mustard sauce, caviar, etc.