For the cream of bean soup, bring the beans to a boil in hot water, add salt. Strain and puree 2/3 of the beans with the cooking water. Reheat and thicken with sour cream mixed with cornstarch. Pour remaining cooking broth. Add salt. Serve the cream of bean soup sprinkled with chopped parsley and finished … Read more
For the lemon rosemary chicken, sear the chicken legs in hot oil on all sides, salt, add lemon juice and a little water if desired, add the rosemary and finish steaming covered. For the couscous, bring the salted water to a boil, stir in the couscous, let it boil once, turn off the heat, cover … Read more
Mix sugar, ground hazelnuts, ground mini butter cookies and flour and mix with the egg yolks. Gently fold in the egg whites. Butter and sugar a ramekin. Fill the ramekin with the mixture and bake in a bain-marie in the oven at 200 °C top heat and convection oven until golden brown. Marinate the raspberries … Read more
For the cream cheese salad, wash the cucumber and slice finely. Then wash the carrots and finely grate to the cucumber slices. Now mix the cream cheese with mustard, salt, pepper, vinegar, oil and press the garlic cloves into it. Add a little sugar to taste. Now pour the dressing over the vegetables and mix … Read more
For the hazelnut chocolate cream, melt the cocoa butter in a water bath. Finely grind the cocoa nibs/cocoa nibs. Slit the vanilla bean and scrape out the pulp with a teaspoon. Except for the melted cocoa butter, add all ingredients to the stand mixer and mix on lowest speed. Then slowly turn the mixer up … Read more
For the Schupfnudeln boil the potatoes with the skin until soft and let stand for a day. Peel and grate finely. Mix with the remaining ingredients (cheese can be omitted) and form finger-thick long noodles, slightly thinner at the ends. Heat enough oil in a pan and fry noodles until golden brown.
For the chard potatoes, boil the potatoes with the skin in salted water. In another pot, heat the oil and sauté the chard cut into thin strips with the crushed garlic. Add a little water and cook until al dente. Add the cooked, peeled and quartered potatoes and mix everything well. If necessary, add more … Read more
Grate the zest from 1 orange. Line a cake springform pan (26 cm 0) with baking parchment. Preheat electric stove to 175 degrees. Toast hazelnuts in a frying pan. Separate the eggs. Whip egg whites with 40 g sugar until stiff. Beat egg yolks with 90 g sugar and 1 tsp orange zest until creamy. … Read more
Stir through yeast, sugar and milk (1), leave in about 15 min. Cream the fat and gradually add the vanilla sugar, lemon sugar, sugar, egg, salt and curd. Fold in half of the flour, followed by the yeast, then the rest of the flour and the milk (2). Beat the dough until it bubbles. Stand … Read more
For the crab salad, wash the crabs thoroughly and drain. Mix mustard with salt, flour and the remaining ingredients except for the cream, boil in a bain-marie while stirring constantly to a thick sauce, let cool. Fold in the whipped cream. Mix the shrimps with a part of the sauce, let it soak well. Arrange … Read more