Recipes | Gourmora

Sorbetto

For the sorbetto, mix all the ingredients together and whisk until it has a creamy consistency. Serve the sorbetto immediately. Fresh mint is especially delicious as a garnish.

Green Asparagus Spinach Terrine

For the green asparagus spinach terrine, cook the green asparagus for the mousse and the white asparagus for the chowder. Allow to cool. Blanch the green asparagus for the coating and the spinach leaves separately in salted water for just a short time and then rinse. Line a terrine mold (preferably triangular) with plastic wrap. … Read more

Hussar Doughnuts without Nuts

For the hussar doughnuts without nuts, put the flour and sugar in a bowl and spread the cold butter on top in small pieces. Add two egg yolks, salt and grated lemon zest and quickly knead everything together. With the dough hook of the mixer it is very easy. Shape the dough into a ball, … Read more

Buttermilk Cherry Cream

For the buttermilk-cherry cream, wash, pit and halve the cherries. Stir buttermilk with powdered sugar until smooth, mix in cherries. Enjoy chilled.

Pole Asparagus Toast

Remove the peel from the asparagus spears, rinse, cut into pieces and cook in salted water with butter and sugar, remove and drain, dice the ham, rinse the chives, toss dry and chop. Toast bread slices and spread one side with butter, evenly distribute ham cubes, asparagus sections and chives on top, sprinkle cheese on … Read more

Tortellini with Ham and Sage Butter

For the tortellini with ham and sage butter, cut the ham into wide strips. Wash the sage and dry well. Pluck off leaves, cut large leaves into strips. Cook tortellini according to package directions in enough water with salt until al dente. Heat butter in a large frying pan, lightly fry ham in it while … Read more

Tortellini with Spinach and Cheese Filling and Sage Butter

For the dough, knead the durum wheat and eggs in a food processor fitted with a kneading attachment until a fairly hard dough is formed. If the dough is too dry, add another egg yolk or egg. Wrap in plastic wrap and let rest in refrigerator at least 2 hours, better overnight. For the filling, … Read more

Eight Treasures De Luxe

For the Eight Treasures, roll the pork, quail quarters, duck breast strips, and crawfish pieces in rice or cornstarch. In a skillet or wok, heat the peanut oil and sauté the leek rings until light, without browning them. Now add the pork belly and duck breast strips and fry until lightly crispy. After a while, … Read more

Crispy Fried Fillet of Pike Perch on Young Leaf Salads

For the pike-perch fillet, divide the pike-perch into medallions and cut the skin slightly, season with salt, pepper and garlic. Heat 3 tablespoons of olive oil in a pan and fry the medallions on the skin side until crispy, then remove from the heat.Turn the medallions over and let them sit, covered with aluminum foil. … Read more

Iceberg Lettuce with Yogurt Dip

For the iceberg lettuce with yogurt dip, remove the outer leaves from the iceberg lettuce. Cut the head of lettuce in half, remove the stem and cut the lettuce into triangular pieces. Arrange the lettuce pieces decoratively on a platter. Season the yogurt with salt and pepper, add the lemon juice and spice oil and … Read more