Recipes with Blackberries

Blackberry schnapps

The carriers are picked up aug. - September. The fresh berries are covered with snaps. They pull 2 ​​months after which it is filtered. Storage at least 3 months. It is diluted according to taste.

Wild wine medalion poached in sweet blackberry juice

Blackberries, sugar and ½ dl water are warmed together for approx. 1 hour. Bring the medallions with high heat, pour the blackberry over and put it in a preheated oven of 220 °. Especially a small cross in the top of each chestnut put all of them on salt

Apple pie

Wheat flour, oil and milk are kneaded together and the dough is squeezed into a pie dish - also up the edges. The dish is placed in the fridge for ½ hour. The core houses are removed from the apples, but they are not peeled. They are cut into thin boats. The b

Full-bodied animal shelter with spinach rolls, almond croquettes and wild clouds

saddle of venison: The animal ridge is inspected / polished for seniors and browned on the forehead or placed in a 250 ° C hot oven for about 5 minutes. Put them on a frying pan, season with salt and pepper and place it in the oven for 25-30 minutes. Dependin

Oven sprouts with warm compote

Sprinkle with pepper and brown it thoroughly on all sides of butter in a frying pan. Sprinkle with a little salt and add coarse onion and bay leaves. Then sprinkle with water or broth and let the ladders simmer under the lid for approx. 2 hours, the bow must r

Brombærpuré

Mix 600 grams of blackberry with 300 grams of sugar shortly and then sift this berry coulis so that the small uninteresting kernels are separated from the fruit purée.

Blackberry compote

Blend 330 g of blackberry with sugar for a short while and then sift this berry coulis so that the small uninteresting kernels are separated from the fruit purée. Divide 200 g of blackberry in half and turn them into the blackberry purée to get a bronze com

Polentakage with stracciatella cream, including vanilla-pickled blackberry

Start melting the butter and brush the inside of the cake-but thin with it. Then wipe the mold with polenta and pour out the excess polenta. Fill the vanilla bar lengthwise and scrape the marble. Whip the sugar together with the eggs and vanilla marrow for a w