Grate the peel of one orange, fillet both oranges, collecting the juice. Bring the collected orange juice to a boil with all the ingredients except the fillets. Add the orange fillets and remove from the heat immediately. Set aside half of the compote, whisk the other half. Mix the two together and refrigerate.
Pasta dishes are always a good idea! For the Schupfnudeln roast the poppy seeds in a dry frying pan. Make the potatoes as boiled potatoes and while still hot, press them through a potato ricer into a work bowl, steam well. Next, quickly knead the potatoes with eggs, poppy seeds, flour, salt and nutmeg into … Read more
For the curd cheese balls, mix curd cheese, sugar, salt, vanilla sugar, orange zest and eggs, add flour with baking powder. Form small balls and fry in the deep fryer at 170 degrees until golden brown, turning the balls frequently. When they are golden brown, take them out and let them drain on paper towels. … Read more
For the peppermint grapefruit drink, prepare a tea from the water filtered with a BWT table water filter and peppermint or tea bag. Allow to cool, pour into a pitcher and add the rosemary sprig. Lightly press the lemongrass stalks to open the fibers. Also add to the pitcher and chill in the refrigerator for … Read more
Clean the beans and blanch them in boiling salted water for 8-9 minutes. Now rinse and drain. Peel and finely dice the shallots. Peel and chop the garlic. Clean the arugula, plucking off the long stems. Rinse the cooled arugula and spin dry. 2. Heat the olive oil in a large frying pan and sauté … Read more
Make a white roux with butter and flour and cool. Fill with boiling milk and boil for 10 min at low temperature. Finally add the cucumber juice and bring to the boil repeatedly. Add plenty of chopped dill and liquid whipped cream, season. Add gherkin strips as a garnish.
(*) As main course, double number as entrée Clean kohlrabi generously from the peel, leaving the small leaves on the head. Cut horizontal slices of 3 mm thickness, blanch in plenty of boiling salted water for about 2 minutes. Lift out, rinse in cold water. Drain. Clean chanterelles with damp kitchen roll, renew cut at … Read more
Stir well the ingredients of the sauce. Make fusilli al dente in enough salted water, drain and mix into the sauce while still warm. Cool down. Carefully add the diced tomatoes and shrimps. Take along in a sealable container. Sauce variation: mix sherry vinegar, a little sesame oil, water, sunflower oil or other vegetable oil, … Read more
For the artichoke mousse with arugula, sauté chopped shallot and finely chopped artichokes in olive oil, add tomato stock and cook with spices until soft, then strain and set aside the stock. Puree the artichokes and add enough stock to make a thick paste. Then add the soaked gelatin to the still warm puree. Beat … Read more
I N F O Pomp and ceremony have also played a role in the development of Thai cuisine. Prince Paribatra, a son of King Rama V who was minister of the navy in the early 20th century, was treated by the mayor to a nahm prik of crab roe, a rare delicacy, on the occasion … Read more