Recipes

Everything in a blender – shake – garnish with a candied cherry.

Cut meat into pieces. Dice the onions and finely chop the garlic. Heat the oil and brown the meat. Turn down the heat and sauté the onions and garlic over medium heat. Add paradeis pulp and clear soup. Season with bell pepper, paprika, thyme and salt and cook for about half an hour. Rinse and … Read more

Rinse the melanzane and pat dry. Cut stem ends into small pieces, cut in half lengthwise, and cut flesh into squares. In a large coated frying pan, heat 2EL olive oil. Add 4 eggplant halves, cut side down, and roast over medium heat for about 10 min. In between, turn 2x to the other side. … Read more

Part 1 Rinse the ready-to-cook mackerel under cold running water, dry it and cook it with the water, bay spice, some salt, pepper, mustard seeds and the lemon slices in the closed microwave dish at full power. Part 2 Remove the fish from the cooking liquid, keep it warm, pour the liquid through a sieve … Read more

Melt butter or light butter. Sauté flour in it. Add clear soup and whipped cream. Boil the sauce quietly for 10 minutes with the lid on. In the meantime, chop the kitchen herbs, add to the sauce form, season with sugar, salt, pepper and juice of one lemon. Rub chicken breasts with salt and pepper … Read more

Peel and finely chop the onions. Prepare the pumpkin (ready to cook, e.g. peel, remove woody parts and dirt), i.e. remove peel, seeds and spongy flesh. Cut into small cubes. Peel the earth apples and dice them as well. Heat the butter (1) in a large frying pan. Sauté the onions in it, stirring until … Read more

Fill all ingredients into the Mix-Fix, shake heartily and the leaf salad dressing is ready. Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

Put all ingredients in a suitable bowl and mix. Cover and refrigerate until ready to serve. A versatile roast dip, goes well with fish or poultry and, covered in the refrigerator, can be kept for up to a week.