Preparing the dumplings for a large cloth napkin. Toast cut into small cubes. In a pan heat ghee and fry it crispy toast cubes. Set aside to cool. Season flour with salt. Separate the eggs. Keep protein and egg yolk to give flour. Add some milk and dough with the dough hook and knead well. It gradually add the remaining milk. Use depending on the size of the yolks a little more or less milk.
The dough should be elastic but malleable. Beat egg whites until stiff and the Dumpling dough raise, but do not stir. Toast cubes into the batter mix. In a large pot, bring enough salted water to a boil. Napkin with cold water to moisten, and easily expressed dough in the middle. With floured hands shape dough into an oblong loaf. Roll dumplings with a napkin.Dumplings into the boiling water. Provide heat to medium. Dumplings Cover and let stand for about 20 minutes. Continue reading
Baked kale stew can be prepared very well. The thick stalks of kale pick, wash and blanch in boiling portions of water. Rinse with cold water. Green cabbage cut into fine strips. Missed in a large saucepan of goose fat. Dice the bacon and onion and fry in goose fat. Add kale and top with meat broth. Kale, mustard flavor. Smoked pork neck in slices on the kale.
A lid and cook on low setting kale. Meanwhile, peel the floury potatoes, cut into small pieces and cook until tender in a little salted water about 20 minutes. Mash potatoes with a potato masher or press through potato ricer. Stir in milk, egg yolks and 20 g butter. Mashed potatoes with pepper, salt and nutmeg. Meat from the pan and keep warm. Kale stew fill in a baking dish. Continue reading
Place for the first Pinot Noir Roast ham in a large pot and cover with water. Add a peeled onion, bay leaf, juniper berries and peppercorns. Salt is not necessary. Bring the water to a boil, reduce temperature and simmer Burgundy ham over medium heat about 45 minutes. Meanwhile, brush cauliflower and divide into florets. Peel and slice the roots. Shelling peas from the shell, or use frozen peas. Bring a large pot of water with milk and salt to a boil.
Cauliflower florets and roots lay in the boiling water. Reduce heat and add peas. Vegetables in about 15 minutes to cook al dente. Meanwhile, peel the shallots. Caramelize sugar in a saucepan over medium temperature. Add shallots and season with white wine vinegar. Shallots, deglaze with about 1 ladle full of broth and simmer on the lowest level can be. Clean mushrooms and fry in 20g butter. Season with salt and pepper. Tomatoes into small cubes and short mitsch tumors. Continue reading