Snackala | Snackala

Golden Mandarin

Pick up preserved tangerines, sprinkle with sugar. Stir well buttermilk with honey, juice of one lemon and egg yolk, pour over it. Garnish with the fresh tangerine slices.

For the Sesame Biscuits, first prepare the broth. Heat the soy milk, roast the sesame seeds in a dry pan until they are fragrant, sprinkle them into the hot soy milk and let them swell covered for 1-2 hours. Knead a smooth dough from the broth and the remaining ingredients (be careful to add water!) … Read more

Grilled Fish Assortment

Dry the ingredients well and sprinkle with juice of one lemon. Season the trout with salt and pepper on the inside only. Brush the grills on both sides with melted clarified butter, sprinkle with herbs de Provence. Grill the chops for about 3 min on each side, and the lobster crabs for 1 min on … Read more

Sour Cream Dip

For the sour cream dip, season sour cream with salt and pepper. Chop parsley leaves very finely and stir in. Season to taste with a little lemon juice.

Griseldi’s Cupcakes

Place all ingredients in a bowl or on a work surface. Mix by hand and quickly work into a shortcrust pastry. Cover with plastic wrap and let rest in the refrigerator for about 2 to 3 hours. Roll out the dough on a floured work surface or between two baking mats. Sweep off excess flour … Read more

Lasagna Alle Verdure – Vegetable Lasagna

Make lasagna al dente, rinse when cooled, drain and lay out on a dish rack. Zucchini filling: Slice zucchini into very thin slices. Cut basil into narrow strips. Mix everything and season with salt and pepper. Mushroom filling: shave mushrooms into narrow slices. Drizzle juice of one lemon over mushrooms. Add parsley, salt and pepper … Read more

Gooseberry Wine Jelly

* a 450 ml Rinse the gooseberries, clean and drain well. Lightly boil the fruit with 250 milliliters of water and the white wine for 10 minutes. Line a sieve with a muslin cloth, put the gooseberries with the liquid and drain them in a suitable bowl for one night. Squeeze the berries carefully so … Read more

Roast Grouse Fried Grouse

The Scottish Grouse is a sought-after specialty even for the Scots. It certainly plays a role that one grouse is just enough for one unit. The most tender piece is the breast. The thighs often have a slightly bitter savory taste. Preheat the stove to 230 °C. Wash the chicken, dry it well, season with … Read more

Lentil Soup with Apple and Curry

Remove the peel from the onions and garlic and chop finely. Heat oil in a large saucepan. Sauté onions and garlic in it until hearty. Add the lentils. Pour in vegetable soup. Stir in curry powder. Simmer gently for 50 minutes with lid on medium heat. In the meantime, quarter the apples, remove the peel, … Read more

Stoh Soup

Bring beef broth with caraway seeds to a boil. Stir sour milk with curd cheese and add to soup. Add must, potatoes and cream to the soup. Bring to the boil and season to taste with salt and freshly ground pepper. Finally, add the butter. As an ingredient take fried bread crumbs.