Mongolian Braised Garlic

take soft garlic! Prepare the garlic: Separate into individual cloves. Remove all the intermediate skins, but the pink skin around the cloves intact. Saute the garlic: put on sherry, water, soy sauce, sugar and bring to a boil. Stir to dissolve the sugar. Add the cloves and simmer gently for 3 hours with the lid … Read more

Wild Garlic Sauce with Spaghetti

For the wild garlic sauce with spaghetti, cook the spaghetti in salted water until soft. Wash the wild garlic, spin dry and chop finely. Lightly fry the onion cubes in butter, add the wild garlic strips and spices, pour in the soup. Bring to the boil briefly and then stir in the sour cream. Blend … Read more

Italian Minestrone

Clean and chop the vegetables. Heat the oil in a large saucepan. Steam the vegetables in it, season and add the water. Cook until al dente, add the raw potatoes and continue cooking. Cook the croissants or macaroni separately and add them to the soup before serving, taking care not to overcook them. Serve the … Read more

Lactic Mixed Vegetables

Layer the canning jar with the peeled, chopped vegetables and spices about 3/4 as tightly as possible. Fill with salted water and whey and cover with washed cabbage leaves (these must also be covered with liquid). Close the jar airtight and let it stand in the dark at room temperature. As soon as small bubbles … Read more

Apple Strudel Popsicle

For apple strudel popsicle, wash apple, remove core and dice very finely. Place in a small saucepan with 1/2 tsp. cinnamon and add just enough water to cover the bottom of the pan. Cover and steam apple cubes on low heat for a few minutes until they are fragrant and crumbly. Remove from pot and … Read more

Apricot Casserole From the Roman Pot

*= means these round cookies filled with chocolate, which are available, for example, from the company Debeukeler as Prinzenrolle. Cut the apricots into fine slices. Mix with the curd cheese, milk, almond kernels, rum and sugar. Put a layer of cookies in the watered Roman pot at the beginning, then a layer of curd cheese. … Read more

Fennel Salad with Radish and Clementines

Remove perhaps the outer leaf layer from the fennel bulbs. Now chop the stem base and the root base with a kitchen knife. Pluck a small amount of fennel greens from the stalks and set aside for garnishing and seasoning the vinaigrette. Rinse fennel bulbs, cut in half and remove the hard stalk from each. … Read more

Minced Roast

Soak the rolls in water and squeeze them. Mix minced meat with garlic, egg, salt, pepper, marjoram and paprika powder and fold in the breadcrumbs. Grease a roasting pan with butter and form an oblong roast. Cut a grid on the top with a knife. Roast at 200 °C for about 45 minutes, basting frequently. … Read more

Roasted Crested Quintuplets

For roasted crested stems, fry the onion in butter until golden, then add the cleaned and finely chopped crested stems (do not wash and use only white parts), season with salt and serve.