500 g mussels meat1 lemon juicesaltground black pepper4 Tbsp sour cream2 Tbsp clear vegetable stockpowdered garlic30 g butter Cook mussels in a lot of salted water with lemon juice. After it boils, cook for another 4 minutes and then strain. Melt butter in a pan and fry mussels with stock for a minute, then season with sour cream, pepper and…
400 g pork1 medium sized carrot1/2 medium sized zucchini1 yellow bell peppersalt1 Tbsp brown sugar1 medium onion4 large cloves garlic1 medium tomatodouchisoy sauceoil Prepare the ingredients: Julienne carrot, pepper and zucchini into very thin strips, finely chop onion, slice garlic and julienne meat into thicker strips. Fill a bowl with boiled water, soak tomato for a minute and then remove…
Ice Cream base: 500 ml heavy cream5 eggs5 bags vanilla sugar10 Tbsp sugar In a very large bowl beat heavy cream. Set aside in a fridge. In another bowl beat egg whites with a pinch of salt. Place them in fridge also. In a third bowl beat egg yolks with vanilla sugar and sugar. Take bowl with cream and carefully…
400 g button mushrooms2 Tbsp Vegeta seasoning200 ml heavy cream40 g butter1 medium sized onionground black pepperdry garlic powder500 g pasta of your choice, cooked al dente Melt butter in a frying pan. Sauté chopped onions until they’re soft adding a tablespoon or two of water to prevent it from burning. Add chopped mushrooms and Vegeta, reduce heat, cover and…