For the French burger with duck meat, first prepare the buns. To do this, thoroughly mix the two types of flour, salt and sugar. Dissolve the yeast in the water, add to the flour mixture and knead with your hands until you get a sticky dough. Then knead in the finely chopped figs and walnuts. … Read more
For the chestnut cream, roast the chestnuts on the tray in the tube and then peel them. Boil the cinnamon and vanilla pod in the milk and add the chestnuts, cook for about 1 hour until soft (alternatively in the Kelomat 10-15 min). Pass through a sieve and sweeten with sugar. Mix starch and egg … Read more
Roughly grate peeled apples, mix in egg and salt. Stir flour into apples and let stand for a while until it binds. In a saucepan, carefully melt butter and brown a little bit. Form dumplings from the mixture with spoons. Put the dumplings in boiling salted water and let them stand for 10 minutes. Boil … Read more
For the currant cake, first prepare the crumble. To do this, roughly mix the butter, vanilla sugar and flour together and grate into coarse crumbs. For the cake batter, cream butter, sugar, vanilla sugar, lemon zest and salt, add eggs one at a time, stir in flour sifted with baking powder. Spread the dough on … Read more
Dough: Knead all ingredients together into a smooth dough, roll out very thinly on a floured linen cloth. Filling: Boil potatoes, remove peel, set 2 potatoes aside, press the rest through a press. Sauté bacon and onions in butter until soft. Pour hot milk over the squeezed potatoes. Add all the spices, bacon and onions, … Read more
First, peel the pear, remove the core and cut into small pieces. Stew them in a little water until soft. In the meantime, crush the cornflakes. Strain some of the pear water and puree the pear pieces. Add the crushed cornflakes and stir. Let stand briefly until the cornflake pieces are soft.
Flour, crumbled sugar, salt, yeast and lukewarm water in a wide form and prepare with the mixer or possibly the food processor in about 5 minutes to a smooth dough. Preheat the oven to 50 °C for 5 minutes, turn it off, let the dough rise in the covered baking dish for about 15 minutes. … Read more
Confit is a downright venerable method of preserving meat, from a time long before modern refrigeration methods existed. The meat is stored in its own rendered fat, which seals it from the air and thus keeps it from spoiling. Remove the skin and all visible fat from the duck. Rub the meat all over with … Read more
Pasta: Mix the flour with the eggs and a pinch of salt to make a dough. Using the pasta machine, roll out into very thin sheets of dough. Place parsley leaves on half of the dough sheets, place the other half on top and roll out the pasta repeatedly with the pasta machine into thin … Read more
For the banana curry, peel banana, cut into slices and drizzle with honey. Drain the pineapple and cut into pieces. Peel, core and dice the mango. Brown meat in oil. Cook rice according to instructions. Fry banana slices until golden brown. Remove banana slices from the pan again and fry pineapple as well, then deglaze … Read more