Roll out the defrosted puff pastry, cut each slice in half diagonally. Spread with the liver sausage, place a slice of cheese on each. Scald the sausages, rinse and roll each in 1 piece of puff pastry so that they stick out the sides. Brush with egg yolk and bake on a cooled tray in … Read more
(*) Lardons: bacon cut into uniform strips without pork rind and cartilage. Work 4 days in advance Bring the marinade to boil, cool it down to 50 °C and pour it on the meat placed in a suitable container (according to the regulations in a cooking box). Put weights on the pickled meat, cover it … Read more
Refined, for guests. Carefully brush the mussels under cold running water. Remove mussel beard, discard damaged and open mussels (*). Chop the soup vegetables. In a wide frying pan, heat the olive oil and sauté the soup vegetables and mussels. Extinguish with wine and simmer on low heat with lid closed until all mussels are … Read more
For the melon with ham, cut the melon into 8 pieces, peel, seed and refrigerate for half an hour with the lid closed. Arrange on plates. Spread the ham evenly on top. Season the melon with ham lightly with pepper.
At the beginning for the polenta bring milk to a boil, add semolina, swell for 3 min. Rinse the chives, dry, cut into rolls. Fold in with the sour whipped cream, season. Spread quantity thinly on aluminum foil, cool. Cut out small moons. For the soup, clean, rinse and cut broccoli. Peel onion, dice. Sauté … Read more
A cake recipe for all foodies: Soak gingerbread cubes with the milk and amaretto. Beat egg yolks with powdered sugar and vanilla sugar until warm and cooled to ribbon. Soak gelatine, squeeze out and let it melt. Mix the egg yolk mixture with the curd cheese and yogurt, stir through with the gingerbread as well … Read more
Cook the kohlrabi, fennel bulb and carrots together in a saucepan until soft. Then cut the carrots in half lengthwise, dice the kohlrabi and slice the fennel bulb. Mix everything in a baking dish. For the salad dressing, chop the parsley, pimpinelle, chives and tarragon and place in a large enough bowl. Season with oil, … Read more
For the pasta salad with mozzarella, cook the farfalle al dente, strain and let cool. Cut the tomatoes into small pieces and dice the mozzarella. Cut the romaine lettuce into strips and loosely mix all salad ingredients in a large bowl. For the marinade, stir through the garlic, salt and vinegar. Slowly add the oil … Read more
(*) O-title: Monkfish raviolis in a bed of fennel. Cut the sage leaves into tender strips. Cut the shrimps into small cubes. Mix both and flavor with lime zest. Score deep pockets in the monkfish medallions with a pointed kitchen knife. Fill each medallion with 1/2 tsp of the shrimp and sage mixture and secure … Read more
For the lamb stew, cut the lamb into small cubes, chop the garlic and sauté both in olive oil. Stir in the tomato paste and deglaze with red wine. Add the bay leaf and braise the lamb until soft. Add the stock little by little and let it boil down in between. Finely dice the … Read more