For the apple-ginger muesli, mix the oatmeal with the milk and the apple and lemon juice in a bowl and let it sit overnight in the refrigerator. The next morning, grate or dice the apples (depending on your preference). Mix apples with yogurt and the oatmeal mixture from the day before and honey. Sprinkle with … Read more
Spread the curd cream thinly on the rolled out yeast dough. For this, mix the curd with a cooled vanilla pudding cooked according to the basic recipe. Add vanilla sugar, 1 tsp. pudding powder and melted butter and stir well. Place the fruit on top of this curd cream. Bake and cool well. For the … Read more
For the apple garnish, beat egg whites and fine crystal sugar to egg whites. Cream thea and gradually stir in powdered sugar, yolks, hazelnuts, lemon sugar and whipped cream. Fold in the beaten egg whites. Peel apples and cut into thin slices. Grease and crumble the mold and alternately fill one layer of dough, one … Read more
Sauté shallot cubes in olive oil, season, extinguish with white wine, fill up with whipped cream and cook. Mash everything and season to taste with salt and pepper. Sauté the quartered artichokes in olive oil, season and add to the soup. Cut the puff pastry into strips, brush with egg yolk, roll in a few … Read more
For the corn wheels, remove husk and hairs from the fresh corn cobs, if necessary. Cut into slices of about 2 cm with a sharp knife. Thread onto metal skewers, leaving some space between each slice. Fry the corn wheels on the hot grill on all sides until the corn kernels have turned a golden … Read more
For the vegan basil pesto, wash the basil and add to a good blender with the remaining ingredients (only some of the oil!) and blend until a fine paste is formed. For a creamier consistency, gradually add olive oil until the vegan basil pesto reaches the desired consistency.
For the potato soup Petritschhof with asparagus and air-dried house ham peel asparagus, cut off end pieces and cut asparagus into bite-sized pieces. Add to the soup together with butter and a pinch of sugar and cook for 15-20 minutes. Lift out asparagus and drain. Dice the peeled potatoes and cook in the asparagus soup … Read more
(*) e.g. chickweed, dandelion, sorrel, sheep’s gout, pimpernel, wood sorrel, groundsel, garlic rue, deadnettle, wild garlic * Defrost dough according to package instructions. * Peel asparagus spears and cut into pieces 10 centimeters long. * Bring a little water with salt, 40 grams of butter and sugar to a boil, steam asparagus for eight to … Read more
For the herb yogurt pesto, toast the sunflower and pumpkin seeds in a pan, stirring constantly. Let cool slightly, peel and chop the garlic and puree together with the pumpkin seeds, salt, pepper and sugar. Add basil, parsley, yogurt, oil, lemon juice and grated cheese and blend again vigorously until a homogeneous mass is formed. … Read more
Preheat the oven to 160°C. Cut the pumpkin into pieces of about 3 cm. Place on aluminum foil, cover with cinnamon stick and herbs, salt, pepper and drizzle with olive oil. Wrap pumpkin in foil and cook in oven for about 20 minutes. Cut venison into four pieces, season with salt, pepper and crushed juniper … Read more