Recipes

Asparagus Salad:  

1 kg green asparagus
 8 cherry tomatoes
  salt & pepper
  fresh estragon and basil
  olive oil & balsamico bianco
  pistacchios
    
Fry asparagus with some olive oil in a big pan for a few minutes, add salt and tomatoes, fry for another 2 minutes, add estragon and basil. Add olive oil and balsamico and sprinkle with salted pistacchios.
 
Colourful Sunny Side up:

Pile up buttered walnut bread, rocket salad, venison and cranberry sauce. Fry two eggs in a buttered pan and put them on top.
Decorate some cherry tomato halves around the pile with a dash of balsamico creme.



Smoked Venison with Rocket Salad and Roasted Pine Nuts:

Slice venison thin like a carpaccio and arrange with rocket salad, cut into small pieces and roasted pine nuts (best in a coated pan).

Ingredients for the dressing:
Balsamico and olive oil, one table spoon of cranberry sauce, a dash of worcester sauce and a dash of Port. Heat the dressing very briefly only and poor over the arrangement.
Let it soak a few minutes before serving  to improve the taste.
Sweet potatoes, pumpkin and pink pepper roast with avocado and eggs make a wonderful brunch dish.
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