Preheat the oven to 220 °C top-bottom heat (hot air 200 °C , gas mark 4). Remove the skin from the onion, cut into fine cubes and sauté in a frying pan with 1 tbsp. sunflower oil or other vegetable oil until translucent. Finely grate the mountain cheese. Peel the potatoes and grate them on … Read more
For the strawberry-raspberry smoothie, place all ingredients together in a kitchen blender or blend with a hand blender. Add the sugar as needed and blend again. If the mixture becomes too thick, simply add some more milk.
For the stuffed oranges, peel kiwi and cut into slices. Wash the grapes, cut them in half and remove the seeds. Peel pineapple and cut into small cubes. Wash oranges, cut off cap and cut out prongs. Peel out the flesh with a Parisienne cutter and also cut into small cubes. Mix all the cut … Read more
For the potato pancakes, peel and grate the potatoes and then squeeze out the water. Grate the onion and add to the potatoes together with the egg, bacon and flour. Season with salt and pepper and mix well. Fry in a pan with a little oil for about 5 minutes.
Clean and rinse the sugar snap peas and blanch in salted water for about 2 minutes. Then rinse the sugar snap peas with ice cold water, drain and break into bite-sized pieces. Peel and rinse the potatoes and cut into thin slices at the beginning, then into sticks. Cook the potatoes in salted water for … Read more
Cut the pine cones (put on plastic gloves) into fine slices with a sharp knife. Fill the Swiss stone pine slices in layers with the rock candy in a glass and pour the grain over them. Cover the jar with foil and place it in a sunny window. Let it rest for 14 days. Then … Read more
*) steamed in whey Preheat plate at 70 degrees. Rinse trout and perhaps with a sharp kitchen knife cut open from the tail end to the head and gut under running water. Also rinse well from the inside and dry with kitchen roll. Season trout inside and out with salt and season with pepper. Rinse, … Read more
Season beef cheeks with salt and pepper, dust with flour and fry in hot oil. Then add shallots and diced root vegetables and continue frying. Then drain the drippings, add garlic and paradeis pulp, extinguish with a third of the Pinot Noir and gradually pour beef broth. Boil the liquid four or five times strongly … Read more
Rinse long grain rice, drain well. Dip vine leaves briefly in boiling water, then in cold water, drain, lay out about 32 pieces on kitchen roll. Finely dice onions, heat olive oil in saucepan on 2 or automatic heat 7 to 8, sauté onions and long grain rice until translucent. Add the pine nuts, herbs, … Read more
For the tipsy apple, first peel and core the apples. Then puree, add lemon juice, apple juice, Cointreau and ice cubes in a sealable container and shake well. Serve the tipsy apple immediately.