For the rabbit legs according to grandma’s recipe, wash them and pat dry. Then soak them in vinegar for one night. Make sure that all the legs are under vinegar, otherwise fill with water. To the marinade add the soup vegetables, cloves, bay leaves, garlic, cinnamon stick and peppercorns. Cover and then place in the … Read more
For the fennel soup, cut all vegetables into thin slices and roast in the butter until the onions are light yellow. Add soup and almond kernels. Cook vegetables until tender with lid on (about half an hour). Strain through a sieve or puree in a hand blender, pour back into the saucepan, season with salt … Read more
For the zucchini soup, sauté onion and garlic in butter. Add zucchini and fry for a few minutes. Add curry and pour soup. Cook for 10 minutes and then puree. Season the zucchini soup and bring to the boil again.
For the nut filling, mix all ingredients together and let sit for an hour. If the mixture is too firm for spraying or spreading, mix in some more rum or water.
For the breaded semolina slices, boil the milk with 2 tablespoons of butter, 60g of sugar and the salt. The semolina is stirred in and cooked for 5 minutes, stirring constantly, to form a thick paste. The lemon is washed hot, dried and the peel is finely grated ( about 1 tsp ). Remove the … Read more
Heat the honey with the milk until it is liquid. Mix flour with baking powder and the spices and stir into the cooled honey mixture. Leave the dough to cool for one night. The following day, preheat the stove to 180 °C. Roll out the dough 1/2 cm thick on a greased and floured baking … Read more
For the vinegar dumplings, in a large bowl, combine the finely sliced bread dumplings and the finely sliced onion rings. Mix a simple marinade of sunflower oil and fruit vinegar and pour over the bread dumpling mixture. Add the chopped parsley and chopped chives. When seasoning with salt and pepper, stir gently to prevent the … Read more
Rinse the lentils in cold water, drain. Boil one liter of water, season lightly with salt, add peeled shallot spiked with clove. Pour in lentils, cook in 15 to 20 min. They should not be cooked too soft. Remove the shallot. Drain lentils and cool. In a sealable jar add mustard, vinegar, oil, salt, pepper … Read more
For the banana shake, blend milk, cocoa powder and bananas in a blender and serve either cold or slightly warmed.
For the herb potato soup, chop the potatoes and onions and place in an unperforated cooking container. Add the vegetable soup and cook the soup at 100 °C for approx. 20 minutes. Cut the herbs into small pieces, add and cook for another 5 minutes at 100 °C. Mix the soup with crème fraîche, season … Read more