1. the day before, quarter the cabbage, give away the thick stalks and cut the cabbage into narrow strips. Mix well with sugar, vinegar and salt and leave covered for one night. Cut the figs into small cubes. Peel and finely dice the onions and brown them lightly in olive oil in a cast iron … Read more
For the cheddar tomato toast, preheat the oven to 200 °C. Place the cheddar on the bread and cut the cocktail tomato into four slices. Cover the cheese toast with the tomato slices and bake in the oven for about 10 minutes until golden brown.
For the diced potatoes, peel, wash and cut the potatoes into 1 cm cubes. Wash the zucchini thoroughly and cut or slice into fine strips with the skin. Heat 20 g butter in a pan and fry the potatoes in it, add salt and pepper. After about 5 minutes, add the pink pepper and just … Read more
For the icebergs, whip egg whites with vanilla sugar and sugar. Whisk the yolks a little with hand whisk and fold in with orange zest, chocolate, flour. Finally, fold in the melted butter. Pour the mixture into 12 muffin tins and bake at 180 degrees with top/bottom heat for about 20 minutes. For the chocolate … Read more
Place the ingredients in the dough container of the breadmaker in the order recommended by the manufacturer. Select the program for white bread (browning level: medium) and press Start. Roast the chillies: Turn on the oven broiler. Cut the chili peppers in half lengthwise (cut poblano chilies lengthwise into three or four pieces). Remove the … Read more
Remove the skin from the cucumbers and cut them in half lengthwise, scraping out the seeds with a teaspoon. Cut the cucumber halves into 1 cm thick slices. Peel and dice the onion and sauté briefly in the oil in a saucepan. Add the cucumber slices together with all the other ingredients and cook al … Read more
For the arugula spread, coarsely chop the arugula leaves. Put the curd cheese, arugula, garlic clove, salt and pepper in a bowl and mix well with the blender on the lowest blending speed.
Roast coconut in dry frying pan on medium flame and let cool. Remove peel from bananas, mash with lemon juice, honey, curd and mineral water. Fold in cocosette and decorate the banana-coconut-curd cream with banana pieces and chocolate sprinkles to taste.
For spaghetti with raisins and almonds, cook spaghetti in salted water according to package directions until al dente. Peel and finely chop the garlic, heat the oil. Fry the garlic in the hot oil, add the raisins and almond kernels. Season with salt and pepper. Drain the spaghetti and toss in the almond-raisin sauce. Grate … Read more
For the salmon on zucchini mushroom vegetables on the zucchini wash and cut into small cubes. Clean and chop the mushrooms. Wash the salmon fillets and pat dry, season with salt and pepper. Heat the olive oil in a pan with a lid, add the zucchini cubes and mushroom pieces and sauté briefly. Then deglaze … Read more