Recipes from Wocobook

Spring cake

Meringue-bottoms:
Whites whip very stiff and half of the sugar is whipped in. Gently turn the rest of the sugar in.

2 of these meringue bottoms are made. Draw two circles after a plate of a piece of baking paper and wide meringue dough out. Bake on the ove...

Duck breast with hazelnut potatoes and grape sauce

Roast duck breast:
Spice on the skinside with salt / pepper. Stiff at high heat with skinside first approx. 8 min. Turn around and fry approx. 6 min. Put in stanniol while preparing the sauce.

Vindruesauce:
Half-grained sweet grapes are cooked in the eggf...

Veal with spider bowl

Sweat the onion rings, the cloves of garlic and the meat in the grease in a saucepan. Season with salt and pepper, add thyme. Add white wine or apple cheese and broth gradually with stirring. Let the dish boil under the lid for 45-60 minutes.

Wash the potat...

Tartlets with apple-celery cream

The paws are cut into slices (on slant), so the slices get an oval shape. The puppies are blanched to keep the color, while being able to withstand being heated again. Seller count is peeled. Apples and celery dishes are cut into the tern and shaken hard in oi...

Tartlets with red cabbage salad

Red cabbage is cut into strips and given a light boiling point. Balsamico boil down to a thick consistency and pour over the red cabbage. Walnut lunes in the oven. Turn into red cabbage with 50 ml. sour cream. The apple is peeled and cut free of skin, then cut...

Tartlets with shrimps in asparagus

The cream is boiled with white wine and lemon juice, smoothed with maizena (which is stirred in cold water). Season with salt and pepper.

Shrimp and asparagus nuts are turned into the sauce. Dild chop fine and turn in like the last one.

The party tartlet...

Tartlets with red bean-apple salad

The beetroots are peeled and teared on grater in thin strips. Olives and walnut oil are mixed and poured over the red-bed strips.

The salad is picked and turned into red beetroot. Season with salt and pepper.

The walnuts are chopped roughly and turned in...

Tartelettes with rosary gratin

Rose cabbage cut in quarters, blanched almost tenderly. The water is filtered off, the lemon juice from the ½ lemon is squeezed out into a pan and boiled down to the caramelite. Butter the butter and stir the sprouts in lemon butter. Serve with a pinch of pean...