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PREPARATION For the easter toast, wash and finely chop chives. Mix cream cheese with chives and Underberg in a bowl. Season with salt and pepper. Toast white bread until golden brown or toast with a little butter in a pan for a few minutes. For the poached eggs, carefully crack one very fresh egg into a cup at a time. Make sure the yolk does not melt. In a saucepan, bring 1 quart of water to a boil with 3 tablespoons of vinegar. Stir the water with a large spoon until a swirl forms in the center of the pot....

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PREPARATION For the sliced chicken, wash and pat dry chicken breast, cut meat into 1 cm wide strips. Peel onion and chop finely. Clean mushrooms and cut into quarters. Heat canola oil in large deep skillet. Add onions to pan and sauté until translucent. Add chicken and sauté over medium heat for 4-5 minutes. Add mushrooms and sauté 1-2 minutes. Add cream, broth and Underberg and simmer for about 10 minutes. Wash and finely chop parsley. Add lemon juice and parsley to the cutlets, stir in and season everything with salt and pepper. Put rice in a pot with 320...

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PREPARATION Preheat oven to 175°C top/bottom heat. For the dough, peel, wash and finely grate carrots. Coarsely chop walnuts. Mix flour with baking powder and salt in a large bowl. Beat brown sugar with eggs in a second bowl with a hand mixer until light. Add oil and mix in. Add vanilla sugar and cinnamon and mix in. Add dry ingredients (flour, etc.) in batches to the liquid batter and fold in with a dough scraper. Fold the carrots and walnuts into the batter. Grease springform pan ( 26 cm Ø), pour batter into the pan and bake the cake...

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PREPARATION Cook potatoes with skin for 20-25 minutes in boiling salted water. Drain, let cool slightly and peel. Put potatoes through a potato press or mash them finely, let them cool down completely. Peel shallot and mash finely together with spinach in a mixer. Wring out the spinach with your hands and separate from excess water. Add spinach, egg, flour and salt to the mashed potatoes and mix with your hands. Place the mixture on a work surface dusted with flour and knead to a smooth dough, divide into four portions. Divide the four pieces again into 4 pieces each,...

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PREPARATION For the dough, mix flour with water, oil, salt and egg yolk and knead to a smooth dough. Cover with cling film and let rest for 30 minutes at room temperature. Preheat oven to 220 °C top/bottom heat. Roll out dough thinly on a mottled work surface. Place on a baking tray lined with baking paper. Fold the ends over and form a rim about 1 cm high. Finely chop parsley. Mix eggs with crème fraîche, half of the grated parmesan, parsley and honey, season with salt and pepper. Clean the asparagus, remove the wooden ends. Cut asparagus in...

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