Tiramisu Recipes - Italian Amaretto - Mascarpone Cream

Ingredienst for 8 Portions 

8 ) Egg (he, like the yolk

200 g Powdered sugar, sifted finely

4 cl Amaretto

1 kg Mascarpone

1 cup / n Coffee (cold coffee or espresso)

1 pack Ladyfingers

50 g Cocoa powder

Preparation

The egg yolk with fine powdered sugar and Amaretto beat to a cream. 

Then fold in the mascarpone. 

UK Recip - Roast beef

Ingredienst for 10 Portions 

3 kg Roast beef

3 tablespoons Ghee or clarified butter or oil

Salt and pepper, black and green from the mill

Preparation

The meat parry and cut the fat layer above carefully diamond-shaped (caution here: Do not cut into meat). In a sauté pan large enough meat around in enough fat. Then add salt and pepper, place in the 200 ° C preheated oven and turn down to 160 ° C. 

Filet pan

Ingredienst for 4 Portions 

1 kg Pork

100 g Ham (smoked ham), cut into very small dice

2 m-wide Onion (s), finely diced

1 Garlic clove (s) finely diced

500 g Mushrooms, fresh or from the glass

200 ml Broth, vegetable stock (cube)

200 g Creme fraîche or sour cream

200 ml Cream

1 tsp Mustard

1 tbsp Tomato paste, 3-fold concentrated

1 bunch Parsley, chopped, or 3 tablespoons frozen goods

1 tbsp Oil

1 tbsp Butter

Salt and pepper

Djuvec - Paprika rice

Ingredienst for 4 Portions 

2 cups Rice (long grain rice)

1 Pepper, red

50 g Lard

2 tablespoons Tomato paste

½ tsp Paprika, rose sharply

Salt

4 cup / n Chicken broth or bouillon

2 m-wide Onion (s), possibly

even one that is a matter of taste

Preparation

Franconian Souffle

Traditional Sunday lunches in Franconia

Ingredients for 4 Portions 

1 1 kg Pork (shoulder bone and skin - Souffle)

Salt and pepper

1 tsp Caraway

1 tbsp Butter

1 large Onion (s)

1 large Carrot (s)

something Beer, dark

Preparation

The rind of the pork roast cut diagonally or cut immediately on purchase can be. 

Pasta in Italyan

Ingredients for 4 Portions 


250 g Penne or other pasta
200 g Mozzarella
100 g Tomato (n), dried
150 g Parma ham
50 g Pine nuts
1 clove / n Garlic
Salt and pepper
70 ml Olive oil, extra virgin
3 tablespoons
Balsamic vinegar, white or dark depending on taste
1 tsp Pesto
1 tsp Mustard
1 tsp Honey
Parmesan, freshly grated
Rucola

Original Wiener schnitzel with parsley potatoes

Ingredients for 4 Portions 

4 Veal cutlet
2 Egg (s)
12 small Potato (n), waxy
4 tablespoons Parsley, roughly chopped
2 tsp Lard
Butter
Flour, plain
Bread crumbs
n. B. Oil (corn oil)
1 tbsp Cream, whipped




Preparation


Boil potatoes, peel and set aside. The pulp wash and pat dry. Then cover with plastic wrap and gently pat. The fiber of the meat does not tear and the chips should be between 3 and maximum of 5 mm thick. The cut edges so that the chips do not wind up later. 

Braised beef with vinegar and cream

Ingredients for 4 Portions 

3 tablespoons Butter

800 g Beef roast

(shoulder or another Schmorstück)

1 tbsp Flour

1 small Onion (s), quartered

50 ml Vinegar

(wine vinegar or balsamic)

Salt

200 ml Broth

100 ml Cream

Pepper

Preparation

Heat oil in a not too large pot of butter. The piece of meat with flour, add along with the quartered onion and brown well on all sides. Take care that the onions are not too dark. Pour the vinegar to evaporate completely and leave. The meat with salt and freshly ground pepper. First, pour the broth, then cream. A well-fitting lid, reduce heat and simmer for about 3 hours.