For the ham mousse, first soak the gelatin. Coarsely chop the cooked ham. Add veal stock, nutmeg and sherry and puree finely in a multi-hand blender. Allow gelatin to melt according to package directions and stir into ham puree. Whip the cream with a whisk until stiff, mix gently. Allow to set in the refrigerator … Read more
Pile cocoa, salt, flour, sugar, finely diced butter and vanilla sugar on a surface. Chop through with a large kitchen knife. Beat egg whites until light and creamy and add. Quickly knead everything together and form 2 rolls with a diameter of about 3 cm. Wrap the rolls in foil and refrigerate. Later cut the … Read more
Cut the meat into bite-sized pieces. Wash the beets and cook in their skins in the steamer basket of the pressure cooker for 15 minutes. Then steam and let cool. Clean celery and pull off thick strings. Cut the stalks into 0.5 cm thick slices. Peel the cooled beet and cut into 1 cm cubes. … Read more
Finely chop the onion and sauté in olive oil with the garlic clove until soft. Add whipping cream and cook over medium heat until reduced by half. Remove from heat and stir in grated Parmesan cheese. Season to taste with salt, pepper and freshly grated muscat.
For the curd dough, coarsely grate cold butter on a hash grater and quickly knead with all ingredients (preferably in a mixer) into a dough. Shape into a flat brick and let rest in a cold place, wrapped in foil, for at least 1-2 hours (but preferably overnight). Roll out on a well-floured work surface … Read more
For the Restl-Gröstl cut pork roast and bread dumplings into small cubes, fry in oil. Turn down to low heat, add the drained vegetables. Whisk eggs with Vegeta (or a little salt) and pepper, pour over the Gröstl and let it set. Arrange the rest of the Gröstl and serve.
For the shortbreads, place all the ingredients for the shortbread in a bowl and mix with the dough hook or mix by hand on a work surface and quickly work into a shortbread dough. Shape into bars 2 to 3 cm thick. Cover with plastic wrap and let rest in the refrigerator for about 2 … Read more
For the moussaka recipe, first wash and slice the eggplants (melanzani), salt them on both sides and let them steep in water for about 15 minutes. In the meantime, peel the potatoes, also cut them into slices and let them cook in salted water for about 15 minutes, just covered. Now dab the water from … Read more
To make the avocado dip, first cut the avocados in half, remove the seeds and loosen the flesh from the skin with a spoon. Squeeze lime juice into it. Peel a small piece of ginger root and chop very finely. Add cream and puree with a blender. Salt and pepper the avocado dip.
For the stuffed sliced cucumbers with tomato sauce, cook the quinoa according to package directions. Cut the onion and bacon into small cubes and fry in a pan with hot olive oil. Mix with the quinoa. Wash the sliced cucumbers, cut them open lengthwise at the top, take out the seeds and pour in the … Read more