Gourmetano

For the apricot jam, first rinse, pit and chop the apricots. Add the sugar and heat. Boil the jam for four minutes, puree if necessary, and pour into sterilized jars while still hot. Dip the screw-top lids in apricot brandy to seal the jars germ-free. Screw the lids on tightly. Allow the apricot jam to … Read more

For the farmer’s dumplings, chop the onion, cut the bell bell pepper and the sausage into small pieces, and the leek into thin slices. Fry the onion in a pan with a little butter, add the spaetzle and the leek, sausage and bell pepper and mix everything well. Season to taste with the spices and … Read more

For the bread dumplings variant I mix the melted butter with milk and mix with the bread dumplings, let stand for 20 minutes. Then mix in the eggs and season with salt and a pinch of nutmeg. Add chopped parsley and onions sautéed in butter to taste. Form dumplings from the mixture (bind with breadcrumbs … Read more

For the plum-ferment casserole, heat the milk with the butter. Knead with the remaining ingredients (except the plums and granulated sugar) to a smooth yeast dough. Let dough rise at room temperature until doubled in volume. Knead dough again by hand and divide dough in half. Roll out one half of the dough and place … Read more

For the sterir omelet, beat the eggs well and season with salt and pepper. Chop the onion very finely and cut the bell bell pepper into small cubes. Heat the butter in a non-stick frying pan and sauté the onion and bell pepper. Pour the eggs and fry an omelet with them. Finally, drizzle the … Read more

Stir margarine until smooth and gradually add powdered sugar, vanilla sugar, egg yolks, rum, cinnamon.sift flour with cocoa and baking powder and stir into the mass by the spoonful. Finally, stir in the hazelnuts. Form pencil-thick rolls from the dough and cut into pieces about 4 cm long. Press together at the ends and place … Read more