For the bosna, mix well all the ingredients for the sauce and season to taste. Fry the sausages in fat and drain on kitchen paper. Cut baguettes into quarters each and cut them in half lengthwise. Preheat a sandwich toaster and toast the baguette pieces in it. Spread 1-2 tablespoons of sauce on each of … Read more
For Adi’s party wreath, carefully peel the extra wreath and remove the natural casing. However, do not remove the tied end, usually it is fixed with a metal clip or splits. Make incisions in the upper side of the Kranzerl every 2 cm, no more than two-thirds from the inside to the outside. Fill the … Read more
First, put beet unpeeled in a steel pot or possibly an old saucepan (it turns dark), cover with boiling hot water and cook for 60 to 90 minutes at moderate heat. Cool in the cooking water, peel and coarsely grate. Cook the meat in boiling water. Remove from soup, let cool and cut into small … Read more
Wash and chop the parsnips and celery. Lightly caramelize the powdered sugar in a saucepan, sauté the vegetables in it and pour in the white wine. Put everything in an unperforated steamer, add the chicken stock, add the butter and season with salt, lemon juice, coriander and pepper. Steam in a steamer at 100°C for … Read more
For the Tortellini with Gorgonzola-whipped cream sauce, cook the tortellini in enough bubbling salted water with a dash of oil “al dente” and drain. Heat the butter over low heat, add the crumbled Gorgonzola and the whipped cream and stir to make the sauce creamy. Season to taste with salt, pepper and nutmeg and pour … Read more
For Bossam (Korean pork belly with soybean chili dip and onion salad), first bring the water to a boil with the remaining ingredients (except the meat) and place the pork belly in. Bring to a boil again, reduce heat and simmer the meat for about 1 hour. Then remove the pork belly and set aside. … Read more
Cook tortellini according to package directions. For the sauce, skin tomatoes, halve, remove seeds and cut into cubes. Sauté onion cubes and garlic in hot oil until soft. Add whipping cream, tomatoes, peas and spices and cook for about 5 minutes. Season to taste. Serve drained tortellini and sauce. Garnish with basil to taste.
For the Eight Treasures, cut the meat into fine strips and marinate with salt, pepper, a little lemon juice and finely chopped ginger. Sprinkle shrimp with lemon juice and also let it marinate for a few minutes. Then roll everything in cornstarch. Cut leg ham and bell bell pepper into fine strips. Finely chop onions … Read more
For the cream of parsnip soup with coffee foam, first boil milk in a small saucepan, add coffee beans and remove from heat. Cover and let steep for at least ½ hour. Froth just before using. Blend olive oil with paprika powder and strain through a fine tea strainer. Cut onion and garlic into fine … Read more
For the tortellini with tomato sauce, first prepare the tomato sauce. To do this, bring a saucepan of water to the boil and submerge the washed tomatoes. Only very briefly, then pour out in the sink and skin the tomatoes and cut them in half. Squeeze the seeds out of the fruit halves. Cut the … Read more