Long-roasted goose leg
Turkey, goose, and duck are poultry whose meat should be cooked for a long time at a low temperature to get a tender and delicious meal. I found cheap goose feet at the local supermarket. I cooked the goose leg for about 3 hours at 150 degrees C and the result was soft, juicy meat […]
Spritzgebäck
German butter cookies that I remember from my childhood. Ever since I was allowed to tinker with the meat grinder, I’ve been helping my mom make these Christmas cookies. Throughout my childhood, I knew them only as Christmas cookies. To make them, a special iron with holes goes on the end of a regular meat […]
Shrimps in kataifi batter
Kataifi dough is a flour product consisting of thin dough threads, which when ready to bake resembles filo dough, but only in terms of crispness. It is not clear what country the kataifi dough originated from, some sources say it is of Greek origin, and others say that it is of Egyptian or Palestinian origin. […]
Orange flavored cookies with dark chocolate chips
Cookies, in the preparation of which I used, in addition to pieces of dried orange peel, a slightly bitter orange jam. Preparation time: 1 hourLevel: easyQuantity: about 60 cookies Ingredients:300 g room temperature butter400 g wheat flour200 g of sugar2 teaspoons of vanilla sugar3 eggs1.5 teaspoons of baking powder200 g of orange jam0.5 teaspoon of […]
Chicken liver with cognac and thyme
A similar recipe often appears in sources that refer to Hungarian cuisine. When cooking chicken liver like this, the result is very enjoyable. The liver is fried in cooking oil at relatively high heat until practically all the liquid has evaporated, then a good amount of cognac is added and set on fire to reduce […]
Keeled
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