For the Vulcano ham with burrata and figs, first reduce balsamic vinegar with sugar until 1/3 and let cool. Wash and halve or slice the tomatoes. Season with basil, balsamic vinegar, olive oil, salt and pepper. Arrange Vulcano ham with burrata and figs.
Stir the tomato ketchup well with the soy sauce, vinegar and honey. Add pepper, cayenne bell pepper and the two types of paprika powder to the sauce and stir well. Rinse the chili peppers, cut them in half lengthwise and scrape out the seeds with a pointed kitchen knife. Chop the pods into small pieces. … Read more
A simple but delicious cake recipe: Melt yeast and sugar in a little bit of milk. Heat the remaining milk and the light butter and prepare a yeast dough with the flour and salt. After resting the dough for about 15 minutes, roll it out, place it on a baking tray and cover it with … Read more
Ingredients
For the nut schnapps, place all ingredients in a large sealable container. Mix with the seeds. Put the whole thing in a warm (sunny) place for 12 weeks. Shake the container from time to time. After 12 weeks, strain the mixture through a linen cloth, boil 1.3 liters of water, dissolve 700 grams of granulated … Read more
For the red wine garlic vinegar, first let the kitchen herbs dry slightly for 1-2 days. Then peel the garlic cloves, cut them in half and put them in a suitable bottle with the herbs and spices. Fill up with red wine and vinegar essence and close with a cork. Leave the vinegar to infuse … Read more
The “Moutarde de Benichon” belongs to the Benichon celebration, to the celebration of the Alpabzug (end of August), like a fist on the eye! The ‘Cuchaule de Benichon’ – a kind of bread made of plaited dough – is thickly spread with this spicy “Moutarde de Benichon”. The mustard, which gave this specialty its name, … Read more
For the semolina strudel, bring milk, water, butter and salt to the boil, briefly boil the finely chopped leek and pour in the semolina. Boil down for a few minutes, remove from heat and let cool. Stir in the yolks, beat the snow and mix in with the herbs. Make a strudel dough from the … Read more
Mix well the liquid ingredients, ketchup and oregano. Gently mix in the onion rings. Pour the marinade together with the meat (as desired) into a well-sealed container or freezer bag, let the air out and seal, Leave to marinate in it for at least a few hours, but better overnight.
For the Schneebusserln, crumble the butter with the flour and quickly mix with the remaining dough ingredients to make a smooth shortcrust pastry. Let it rest in the refrigerator for about 1 hour. Preheat the oven to 150ºC hot air. In a cold, completely fat-free container, beat the egg whites with a pinch of salt … Read more