Escargot dish

2 servings: Preparation time: 30 minutes   You need: 2 snail pans 1 jar canned snails 2 tablespoons olive oil […]

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Broiled salmon

Salmon fillet Salt Lemon juice 1 dl of honey 80 g of butter Take out the salmon fillet and let […]

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Smoked pepper oil

2 servings:   1 tbsp of olive oil 1 tbsp of soy sauce 1 tsp of sesame oil 1 tsp […]

Brunch pan

2 servings Preparation time: 15 minutes ½ bunch of asparagus (250 g) 10 small tomatoes (100 g) 1 pack of […]

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Broccoli, kale and tofu with sesame sauce

This light lunch is ready in an instant and is gluten-free as well as milk-free, making it suitable for vegans as well. Steaming best preserves the trace elements of broccoli and kale and softens the spicy smoky tofu so that it melts in the mouth.

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Salmon cocottes, oeufs en cocotte

Oeufs en cocotte is a French breakfast classic traditionally made in the oven. Steaming is a twice as fast way to make cocottes, resulting in a fluffy and juicy egg dish.

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Asparagus, leek and egg vinaigrette

Asparagus is one of the first vegetables of the new harvest season and the best way to cook it is tender but quick steaming. Egg vinaigrette seals the union of soft leek and asparagus in a whole new way.

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Raspberry tiger cake

The fluffiest little cakes in the world: thanks to the steam and the film, the cakes stay juicy and moist.

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Blinis

Traditionally, blinis are served with sour cream, roe, finely chopped onions and pickles – but you can also use your imagination with the fillings!

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