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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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PREPARATION For the risotto heat up broth in a pot and let it simmer slightly at medium heat. Peel and finely chop the onions and garlic. Melt butter in a pot, fry onions for 2 minutes until translucent, add garlic and fry for 1 minute. Add rice and stir-fry for about 2-3 minutes. Clean and peel asparagus and remove wooden ends. Simmer in boiling salted water with sugar, butter and lemon juice for about 10 minutes at medium heat. Drain and collect the asparagus stock. Deglaze rice with white wine and simmer over medium heat stirring regularly until the rice...

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