Remove the seeds from the chilies with a sharp kitchen knife and chop finely. Heat the peanut oil in a heated large wok. Add the shallots, lemongrass, garlic, kaffir lime tamarind paste, sugar, leaves, and chilies to the wok form, and cook for 2 minutes, stirring constantly. Cut the lamb into thin strips or cubes … Read more
For the blackberry tart, sort and clean the blackberries. If possible, do not wash them. Preheat the oven to 200 °C. Quickly knead the butter with the flour, yolks, sugar, vanilla sugar, baking powder and a pinch of salt into a dough. Leave to rest in the refrigerator for half an hour. Press the dough … Read more
Roughly dice the onion and boil down to half with red wine, pressed garlic clove and the herbs. Let cool and mix well with mustard, ketchup, sugar, salt and pepper. Then slowly stir in the vinegar and oil so that the dressing binds well. This dressing can be kept in the refrigerator for about 1 … Read more
Cut the chicken into quarters, season and roast in butter in a frying pan over medium heat for about 20 minutes. Add onions and vegetables, sauté briefly, pour in wine and mushrooms. After 5 min. remove the chicken from the frying pan and keep warm with the lid closed. Continue steaming the vegetables for 10-15 … Read more
First, cut the chestnuts very slightly with the Stanley knife or another small sharp knife. Roast with the multi-roaster on very high heat for about 25-30 minutes and turn over again and again. Best enjoyed while still warm.
For the pancakes sift flour, gradually add milk and eggs, season lightly with salt and stir to a not too liquid dough. Heat enough butter in the pan to cover the bottom. Pour in a little batter (about 1/2 soup ladle), swirl pan so batter runs to all sides. Allow bottom to brown slightly, then … Read more
For the Styrian Roast Chicken with Beans and Pumpkin Seed Oil Sauce, soak the beans overnight in plenty of cold water. Strain beans, place in a pot and cover with water. Peel and chop onion and garlic and add to beans. Then add bay leaf and thyme and cook until soft. Once the beans are … Read more
Boil the cream with 40 g (!) butter and flour to a paste and let it cool down while stirring constantly. Continue stirring with the remaining butter until the mixture is fluffy and white. Mix with ground, roasted poppy seeds and drizzle with a little honey.
