For the potato croissants with elderberry cream, boil the peeled potatoes in salted water for about 12 minutes until soft, pass through a sieve and mix with sugar, flour, warm butter, eggs and a little salt until a smooth dough is formed, fry in hot oil and sprinkle with cinnamon sugar. For the cream, strain … Read more
For the potato wedges, preheat the oven to 220 degrees. Cut the very well washed potatoes into six halves lengthwise. Pluck the rosemary from the stems and chop. Put some olive oil, the rosemary and the coarse sea salt in a suitable freezer bag. Add the sliced potatoes and seal the bag. Mix the potatoes … Read more
Rinse the currants and remove them from the panicles. Slit the vanilla lengthwise and scrape out the pulp. Bring the port, 20 g vanilla pulp, rosemary, sugar and the pod to a boil and reduce to half. Stir in the currants and bring to a hearty boil briefly. Mix the cornstarch with 3 tbsp cold … Read more
Cut the onions into thin strips and steam them in the oil. Add the flour and let it color a little. Turn! Extinguish with soup and wine, season and simmer at low temperature for 40 minutes. Refine with cream if desired. A delicate puree with sausage and bread or possibly with Gschwellti.
Flour in a Weitling form, milk and light butter warm up lukewarm. Stir 1 package of yeast with salt and sugar in a cup until liquid. Knead all ingredients with a dough hook or by hand to a loose dough, let rise for half an hour in a warm place. Make 1 round loaf, cut … Read more
Cook the long grain rice in 1 tbsp. oil until soft, add the soup and cook on low heat for about 15 minutes. Bone the chicken, cut into cubes, mix with the diced selk and the shrimps under the long grain rice. Roast the onion cubes and the peppers cut into strips in the remaining … Read more
For alkaline braised potatoes, first peel and chop the potatoes, carrots and celery. Cut the onion into rings and dice the garlic and ginger. Heat the oil in a pot and fry the onion, garlic and ginger. Stir in the potatoes, celery and carrots and add the peeled tomatoes and vegetable soup. Season with salt, … Read more
For the peach and red currant tart, quickly knead the shortcrust pastry from the given ingredients (hand or dough hook, food processor). Immediately roll out into a round sheet and place in a buttered, floured tart pan, place in the refrigerator for at least 1 hour. For the filling, blend all ingredients except fruit. Pit … Read more
For the bridal wreath, prepare a shortcrust pastry from flour, butter, powdered sugar, vanilla sugar and egg yolks. Beat egg whites over steam until stiff and add powdered sugar. Beat until firm and you have a Zipferl. Add vanilla sugar and nuts. Cut out doughnuts, pipe wreaths with the nut snow and bake at 180 … Read more
For winemaking, the black-flowered and the thornless varieties taken into cultivation are used, as the fruits are larger and more productive. They contain more acid (on average 16 g/liter) than the blue-flowered, much smaller field blackberries (on average 9 g/liter acid). The latter can hardly be diluted with water, or acid must be added. The … Read more