Remove the peel from the cucumber, rinse and grate on the raw vegetable grater.drain the beet and collect the juice. Hard boil the eggs, rinse and peel. Rinse and dry the scallions and cut into rings. Rinse and dry the dill and chop finely. Remove the peel from the garlic cloves. Chop the drained beet … Read more
For the blackberry syrup, first wash the blackberries if necessary, squeeze the lemons, add the star anise and mix with the water in a large pot. Using a potato masher or your bare hands, mash the blackberries a bit and let stand for about 2 hours. Then bring to a boil and simmer for about … Read more
Lamb with horseradish crust: remove the peel from the shallot, finely dice and sauté in 1 tbsp olive oil. Add the butter and let it melt. Grind the toast into fine crumbs in the Moulinette or food processor and then bind the butter with it. Remove the horseradish from the peel, grate as finely as … Read more
For the scrambled egg toast with shrimp, toast each one with a slice of cheese. Crack eggs into a bowl, whisk with mineral water, salt and pepper. Mix in parsley. Peel young onion and cut into fine rings. Melt butter in a small frying pan and fry shrimp and onion for 2-3 minutes, turning. Pour … Read more
For the mini stollen with exotic filling, make a yeast dough from flour, yeast and lukewarm milk. Let it rise for 20 minutes. Add butter, sugar, egg and iodized salt and let rise for an hour. Add coriander, vanilla sugar, nutmeg, cardamom, rum raisins and chopped almonds and knead until smooth. For the filling, mash … Read more
For the poppy seed roulade with Powidl separate the eggs, beat the egg whites until stiff. Beat the yolks with the sugar until foamy, add the vanilla sugar and salt. Fold in flour, poppy seeds and beaten egg whites alternately. Spread the dough on a baking tray lined with baking paper and bake at 200° … Read more
Boil peeled potatoes until soft, let cool and mash coarsely with a fork in a bowl. Stir in the garlic and chicken soup and gradually the olive oil until you have a creamy mixture. Season with lemon juice, salt and pepper. Pit and chop olives and finally stir in. Serve lukewarm or cold.
For the Passatelli Romagnoli, mix the ingredients together and process. A relatively firm mass is formed. Press this through a potato ricer (if possible through slightly larger holes) into the slightly boiling beef soup. Bring the soup to a boil, as soon as the passatelli float to the surface, they are ready.
For the quince-lemon chutney, rub the quinces with a tea towel, peel, quarter, remove the core and cut the quinces into small cubes. Peel and finely chop the shallot and garlic clove. Peel lemon peel wafer-thin and chop finely as well. Place in a wide saucepan with the remaining ingredients and simmer at a moderate … Read more
For the red lentil spread, sauté the onions and garlic in oil until golden, then add the lentils and simmer with the soup until soft, about 20 minutes. Puree everything very finely, mix with the curd to a creamy mass and season the red lentil spread spicy with rock salt, curry, honey and a little … Read more