For the iceberg lettuce with feta cheese, wash the lettuce and cut into strips. Let drain. Wash and halve the cherry tomatoes. Chop the feta cheese into cubes. Slice the olives. Cut toast into cubes and toast in hot fat until crisp. Mix herbs and very finely chopped garlic with the vinegar. Add oil and … Read more
For the bottarga on toasted flatbread, peel the skin off the bottarga. Cut the flatbread into slices of the desired size and place them side by side on a baking sheet lined with parchment paper. Slice or plane the bottarga into paper-thin slices and place on top of the bread slices. Heat briefly in the … Read more
For the cream of parsnip-pea soup with braised pears, first heat olive oil and butter in a pot. Sauté onions until translucent, add garlic, ginger, cardamom and cumin and sauté for a few minutes until colorless. Add parsnips and potatoes and fry briefly. The vegetables should not take color. Deglaze with white wine and boil … Read more
Peel the parsnips and potatoes and cut into cubes of approx. 1 x 1 cm. Finely dice the onion and garlic. Lightly sauté everything in a lightly preheated pot with a little olive oil over medium heat for about 5 minutes. Add orange zest and pour in the orange juice and soup. Bring the soup … Read more
For the tortellini with gorgonzola sauce, remove the rind from the gorgonzola and cut into small pieces. Put the cheese in a saucepan and melt over low heat, stirring constantly. Gradually add the whipped cream while stirring. If necessary, thicken the sauce a little. Add a little sugar and season to taste with salt and … Read more
Cook tortellini and let cool. Dice zucchini, ham, tomatoes, garlic clove and onion. Mix all ingredients together.
Add all ingredients, except the peas, to the slow cooker, stir well and simmer with the lid closed on LOW for 5 hours. After about 4 hours, add the peas and stir in briefly. At the end of the cooking time, stir again, season to taste and enjoy hot!
Preheat the grill. Peel the carrots, clean and wash the celery. Cut the vegetables into thin strips. Peel the ginger and grate finely. Finely chop the lemongrass and finely chop only the tender parts. Spread out six squares (30 x 30 cm) of aluminum foil. Spread the vegetables on it with the ginger and lemongrass. … Read more
Sauté shallots cut into small cubes in oil, clean parsnips, peel and cut into coarse pieces, add to shallots and deglaze with white wine. Reduce, add milk, chicken stock and cook until soft. Season, add brown butter, mix and season again if necessary.
Boil 1 1/2 soup spoons of water with 1 1/2 soup spoons of sugar and mix with orange liqueur. Beat egg yolks with remaining sugar in a baking bowl until light beat until light and fluffy. For the water bath, heat about a hand’s width of water in a saucepan. Hang the baking bowl with … Read more