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25/10/2018 By Frodenheng.lu

Kürbis Mousse

Print Kürbis Mousse Cuisine North America Ingredients ZUTATEN FÜR 6 PORTIONEN: MOUSSE 450 g Flaschenkürbis 1 Bio-Orange 1 Bio-Zitrone 0,5 Vanilleschote 10 g frischer Ingwer 1 Zimtstange 5 Blätter weiße Gelatine 2 Eiweiß Kl. M Salz 50 g Zucker 250 ml Schlagsahne FLORENTINER 20 g getrocknete Cranberrys 40 g Zucker 10 g Honig 20 g…

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28/09/2018 By Frodenheng.lu

[:Lu]Torta alla zucca con mandorle e gocce di cioccolato[:]

[:Lu] Print Torta alla zucca con mandorle e gocce di cioccolato Dolci Pasticcion  Cuisine Italy Ingredients 150 g farina 50 g farina di mandorle (eventualmente, mandorle tritate finemente) 2 cucchiaini di lievito 1 cucchiaino raso di bicarbonato 125 g burro morbido 200 g zucchero muscovado (è più aromatico dello zucchero normale, ma va bene anche…

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Aaner Rezepter

  • Blumenkohl Gratin
  • Kürbiscurry mit Birne und Kokosmilch mit Curry Madras, Fenchel und Paprika
  • Kürbis Mousse
  • Kürbis Kartoffel Püree
  • Gefüllte Sellerietaschen mit Kürbis-Ragout

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Henri‘s Blog “Fro den Heng“

Creating this blog means to me sharing with others my “Dada” for food and cooking .
I estimate that you can find all kind of useful information, recipes I found and selecteds and collected.
Myself, although having no Hungarian origins, I pretend being a great specialist for “ gulasch soup”.
As a “Luxemburger“ I have also skills in all the “Lëtzebuerger Spezialitéiten“ like described in the famous song: Donnerknippchen ech kommen elo grad vun enger prachtvoller Friess …
However my highlight is the cheese fondue, that delights me since decades and meanwhile I have experienced numerous combinations of cheese.
But with great pleasure I’m touring also in other countries kitchens, to see what’s on with the “succulent” taste.
Since years I am a great fan of Paul Bocuse, Joël Robuchon, Alfons Schubeck and many others.
In a second life, I shall take their succession, 100%. Trust me! Weider liesen →

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