Alsatian Cream Sauce for Fish Dishes Photo

Sauté the finely diced shallots very lightly in the butter. Add the cream, fish stock and wine and reduce/boil down the liquid to 1/4 liter. Finally, add 1-2 tablespoons of… Full Recipe

Spaghetti with Two Sauces Photo

Cut the tomatoes, scald, peel and dice, clean the remaining vegetables and cut into small cubes, sauté the onion and garlic in the oil, add the remaining vegetables, deglaze with… Full Recipe

Alsatian Minced Meat Soup Picture

Fry the onions in clarified butter, add the minced meat and fry vigorously until crumbly browned. Deglaze with the meat stock. Cut the sauerkraut into small pieces and add to… Full Recipe

Goose Liver Paté with Port Wine Image

Roughly cut the liver and fry in part of the butter until golden brown. Add Boskoop, onion and spices and sweat everything well. The apple pieces should fall apart. Then… Full Recipe

Onion Tart without Base Picture

Sauté the onions in a little butter until golden. Beat the eggs, mix in the cream and crème fraiche, fold in the onions. Mix in half of the cheese and… Full Recipe

Parsnip Carrot Puree Image

Peel and chop the parsnips and carrots and boil in water with a teaspoon of salt until everything is ‘al dente’. Drain and blend the vegetables well with a hand… Full Recipe

Marinated Oranges with Raspberry Pulp Picture

Fillet the oranges and place them in a bowl. Sprinkle with powdered sugar and marinate in a little Cointreau or other orange liqueur. Sugar the raspberries, add a few drops… Full Recipe

Hearty Pumpkin Pie Picture

Prepare the pizza dough according to package directions and place in a greased springform pan. Cut the pumpkin flesh into cubes of about 1 cm and cook in the vegetable… Full Recipe

Pear Vanilla Marzipan Tart Photo

Knead 250 g of flour with the salt, 125 g of butter and 3 tablespoons of cold water into a smooth dough and chill for another 30-45 minutes. Now peel… Full Recipe

Cheese Patties with Port Wine Plums Image

Pour the port wine over the prunes and marinate, covered, overnight. Mash the cheese with a fork. Soak the gelatin in cold water. Puree the broth and cheese with a… Full Recipe