For the Mediterranean sausage salad, first cut the spicy sausage and the tomatoes into strips. Cut the olives into slices. Remove the skin from the onion and finely dice it. Mix a marinade of vinegar, oil and spices, spread evenly over the salad ingredients and mix well. Let the Mediterranean sausage salad stand for about … Read more
For the spicy wok on couscous, cut the cutlet meat into bite-sized pieces and fry in a wok pan in the wok oil until hot. When the meat has taken enough color, add the wok vegetables and fry a little. Now stir in all the spices and after 2 minutes pour in the coconut milk. … Read more
Preheat the oven to 160 °C for the roulade. Beat the egg whites with the sugar and vanilla sugar until stiff, stir in the egg yolks one at a time. Mix the grated flour with the baking powder and carefully fold into the egg mixture. Spread the mixture on a baking tray lined with baking … Read more
For the vanilla sauce, cut the vanilla bean lengthwise and scrape out the pulp. Slowly bring the milk with the vanilla pulp to the boil. Whisk the vanilla sugar with the yolks, stir in some of the vanilla milk. Add the remaining milk as well. Now stir in the sugar, continue stirring over medium heat … Read more
48 hours before serving, place the meat in the narrowest possible container, add enough wine to cover the meat completely. Cover and let stand for one night. Remove the meat from the wine (but keep it back), rub dry, rub with salt and pepper. Heat the oil in a pan, fry the meat on all … Read more
For breaded kohlrabi, peel kohlrabi, cut into 1 cm thick slices and boil in salted water until tender. Rinse with cold water and dry with kitchen roll. Then whisk the egg whites with 1/4 l milk. First soak the kohlrabi in the milk-egg mixture, then roll them in the breadcrumbs and fry them in hot … Read more
marinate herbs of Provence and olive oil, fry in a grill pan and cook in the stove. Make the whole potatoes in salted water, drain, wrap individually in aluminum foil, cut lengthwise and fill with a cream of soy sauce, yogurt, juice of one lemon, salt, pepper and chopped herbs. Remove the stems from the … Read more
For the filesteaks with fiery nectarine chutney, peel and finely dice onion and garlic. Clean and chop the spring onion. Stone the nectarines and cut them into small pieces. Put all the ingredients for the nectarine chutney except for the salt and pepper in a saucepan and simmer gently over medium heat. Simmer until it … Read more
Rinse the mushrooms carefully, cut or whole according to size. Beat the eggs, season with salt, heat the butter in a frying pan, sauté the onion and the diced bell pepper, add the mushrooms, fry well, pour off the liquid, season, add the parsley and stir in the beaten eggs. Roast quickly and serve. Serve … Read more
Cut the tips of the asparagus spears 3 cm long (important: cut them straight small, because they will be placed on the plate after marinating). Cut the back parts in half lengthwise. Marinate asparagus spears with pepper, juice of one lemon, salt, olive oil and a little balsamic vinegar, arrange on plates. For the marinade: … Read more