Bring balsamic vinegar to the boil. Cook the vinegar until the liquid is completely reduced and a fine syrup remains. Season with a little sugar and fine salt, depending on your taste. On salad or fried mushrooms, with or without meat, it is excellent. Ice cream can be finely refined with this balsamic cream. Foodies love this universally...
Bring red wine vinegar to the boil, pull your nose away, otherwise it runs. Add dried elderberries to the boiling vinegar and bring to the boil. Reduce the liquid until there is no more acid. Season with a little brown sugar and fine salt. Fill this essence into a screw jar or bottle with a good closure. Goes well with...
Bring apple cider vinegar to the boil and add the fresh blueberries. Add the dried tarragon gradually to the boiling blueberries and let cook. After 10 minutes, remove from heat and allow cooling. This spicy fruity vinegar is great for cold sliced beef. On vanilla ice cream, this essence is a speciality for culinary delights. Fill the blueberry...
Put soaked, dried tomatoes with orange juice in a tall cup. Add the fatty natural yogurt, salt, black pepper, sugar and purée everything until a sauce is formed. Fantastic with meat or fish from the grill, as well as crabs.
Finely dice the shallots, stew briefly in olive oil and place in a tall cup. Top up with olive oil and lemon juice. Fold in the sweet mustard and the regional honey and mix vigorously. Ready! Harmonizes perfectly with strong salads or on short-fried meat.
Finely chop sage, rosemary and thyme and heat briefly in a pan with olive oil so that the aroma of these herbs can be released. Put the herbs in a tall cup and top up with olive oil. Add the chives, parsley or finely chopped spring onions, lemon juice and zest and Dijon mustard. Fold in some regional honey, mix...
Place the grain mustard with olive oil, brown sugar and black pepper from the mill in a tall cup. Fold in the juice of the orange and mix vigorously. Ready! Goes well with sausage and cheese salad as well as leaf and tomato salad.
Pour freshly squeezed orange juice into a tall cup. Remove the seeds of the Piri Piri pod, cut into thin slices and add to the orange juice. Add the Medronho blossom honey to the juice and mix vigorously with the whisk. Ready! Goes wonderfully with fruity and green salad creations.
Pour the juice and zest of the lemons into a tall cup with olive oil, salt and black pepper. Fold in the rosemary honey and mix vigorously. Ready! Goes well with fish, seafood, salads and fruit salads.
Halve the ripe avocado, remove the core and core skin and release the pulp from the firm peel with a spoon. Cut the pulp into small cubes, place in a tall cup with the black pepper, the zest and the juice of the oranges. Add the olive oil and puree with a blender until a liquid essence is formed. (Do not add salt.)...
