Recipes from Wocobook

Crème brulée a la Hauser

To make the world's second best dessert: Set the oven to 125 gr of heat. Beat the egg yolks with half of the sugar until it forms a homogeneous yellow-white mixture.

Boil the cream with milk, cinnamon stick and the rest of the sugar. Beat the cinnamon and p...

Wild wolf fillet in parsley coat

Stir the fillet on a pan for 3-4 minutes on both sides. Turn it into finely chopped parsley and dried chopped garlic. Boil pearley in chicken stock for 12-15 minutes and add lots of fresh chopped herbs. Cook a sauce of ½ balsamic and ½ honey until it is like s...

Creme brulée with strawberries and rose petals

Boil milk, cream, grain of ½ vanilla pole, sugar and cinnamon pole up. Then whip - gradually, the boiling mixture into the egg yolks. Sift and put to cool, put in deep plates and baked in the oven at about 100 degrees until the cream has settled - it takes app...

Marinated steak

Cut the meat into slices for steaks and put them in layers with raw onion slices in a dish. Stir the marinade together and pour it over the meat. Let it pull in the marinade a couple of hours. Stake the steaks 2-3 min each side depending on how red they want. ...

Creme brulle

Boil milk, cream, grain of ½ vanilla pole, sugar and cinnamon pole up.

Then whip - gradually, the boiling mixture into the egg yolks. Sift and put to cool, put in deep plates and baked in the oven at about 100 degrees until the cream has settled - it takes ...

Helstejet Wild boar

The marinade is stirred together, the onions and carrots are chopped in a rough way. They are marinated for about 24 hours in the refrigerator.

Bacon finely sliced ​​and shaken in a pan, set aside.

Bake dry and brown in margarine in a hot frying pan in t...

Red wine marinated wildlife

It seems a bit fierce and complicated, but it's not really. Begin scratching the wild wolf coat's fat layer for approx. 1 cm big tern (scratched to the meat). Place the back in a dish and pour the marinade over. Leave your back and pull the marinade for at lea...

Braised share years and hearts in sour cabbage with rounder

preparation:
The proportions are soigned, possibly. Remove remnants and stumps that are rinsed and wiped in a cloth. The blood vessels are rinsed, rinsed and wiped. The vegetables are rinsed, thinly peeled and cut roughly. The cabbage is rinsed and finely cho...