-To use up left over Egg Whites- Ingredients: 6 Egg White 500 g Sugar 500 g Hazelnut, Almonds or Coconut Flakes Directions: Blend the egg whites, the sugar and the ground nuts well together. Scoop out the … Continue reading
Rudy
Looking around up scale grocery stores and specialty food stores, it seems like Quark can be found on a more regular base. Quark, which is a cross between Ricotta, farmers cheese, queso fresco and even cottage cheese is widely used … Continue reading
Ingredients: 4 large Pears 2 tbs Lemon Juice 200 g Chocolate, semi sweet 250 g Unsalted Butter, softened 150 g Sugar 9 g Vanilla Sugar 6 Eggs, medium 1 pinch Salt … Continue reading
Ingredients: 500 g Chicken Livers 2 tbs Vegetable Oil 100 g Bacon or Prosciutto, diced 300 g Onions, diced ¼ l Vegetable Broth 5 tbs Herb Vinegar 2 tbs Sugar 1 tsp … Continue reading
Ingredients: 1 Celeriac Lemon Juice, Salt and Grill Seasoning Directions: Slice Celeriac into ½ inch slices. Trim off the outsides and discard. Place slices in a pot, cover with water and add a good squeeze of lemom juice and … Continue reading
Alternate sticking Mushrooms, Red Peppers, Zucchini and Onion slices on a long skewer. Season with Grill Seasoning, lightly spray with olive oil and BBQ. … Continue reading
Cut lean pieces of pork into cubes. Stick on long skewers together with Bacon, Onion slices and Red Peppers. Season with Grill Seasoning and BBQ. Serve with our Curry Ketchup. Excellent meat choices for this dish are pieces from a … Continue reading
Ingredients: 3 ½ lbs Baby Red Hubbard Squash (Hokkaido Pumpkin) 300 g Carrots 300 g Potatoes 150 g Onions 1 l Vegetable Broth … Continue reading
Ingredients: 100 g Butter,softened 100 g Sugar 9 g Vanilla Sugar 1 pinch Salt 2 Eggs, medium 250 g Flour 1 pkg Dr. Oetker Vanilla Pudding 14 g Baking … Continue reading
This is a dried version of the basics, which, with the included salt, can be used in place of vegetable bouillon cubes. Found this on the German Rezepte-Wiki site when I was looking for a vegetable bouillon substitute. If you … Continue reading