For the tuna carpaccio, put a cube of cheese in the freezer for about 2 hours. Roast the pine nuts, chop the herbs and put them in oil, cut the tomatoes and olives into small pieces. Finely grate cheese, sprinkle on a baking sheet lined with baking paper and bake briefly in the oven. The … Read more
For the ham pasta, first cook the pasta in boiling hot salted water for 8 minutes until al dente. Drain, rinse briefly under cold water and let drain. Peel and chop the onions. Cut the ham into thin strips. Melt the butter in a non-stick frying pan and sauté the onions until translucent. Stir in … Read more
For the chocolate caramel cake, first boil the whipped cream, pour in the broken chocolate, remove the pan from the heat and stir to dissolve the chocolate. Pour this mixture into a container and refrigerate. Then separate the eggs, beating the yolks with the oil. Beat the egg whites with the sugar until stiff. Mix … Read more
The protein-rich sprouts of the mung bean can be cooked or possibly eaten as a leaf salad. The Chinese always make them, if likewise only very briefly, so that they remain nice and crisp. If the bean sprouts need to be kept in the refrigerator, rinse just before using. Heat the wok over high heat, … Read more
Peel, boil and mash the potatoes. Cut the bread and add it. Pour milk over it and bring to a boil.
Rinse the mussels under cold running water, remove the baleen and clean the mussels with a brush. Select open and damaged mussels. Remove the peel from the celery and carrots, clean and rinse the leeks. Cut everything into tender strips. Halve chili peppers lengthwise, remove seeds and dice. Peel garlic and cut into thin slices. … Read more
Put the nettle leaves in a saucepan twice the size of the amount of water used. Add pepper and salt and bring to the boil briefly. Remove the saucepan from the heat and finely puree the leaves with a blender. Add the butter and the crumbled bouillon cube and continue cooking at a low temperature. … Read more
Alice Vollenweider: Last fall, a reader asked me for the recipe for a crema di peperoni. I passed the question on to my readers and in response received a very tempting recipe from Markus Schnyder of the Winzerstuebli restaurant in Zurich-Hoengg: Yellow and red peppers are best, and they should be as full-fleshed as possible. … Read more
For the noodle wok with vegetables, first cut the meat into bite-sized pieces, mix in a bowl with 2 tablespoons of soy sauce and 1 tablespoon of starch, season with the ground ginger powder, wok spice and a little curry and leave to infuse for a little while. In the meantime, cut the onion into … Read more
A bean recipe for every taste: Rinse and dry the turkey meat and shred evenly. Peel the ginger and cut it into small cubes. Stir through with half the salt, pepper, soy sauce, chili seasoning and crushed garlic. Turn meat in it to the other side and refrigerate for 1 hour. Remove the skin from … Read more