For the carrot-orange-ginger soup, sauté the onion in the butter. Then press the garlic into it and fry the carrot pieces and the celery pieces. At the end, fry the chopped ginger root, some parsley and the lovage. (You can also simply use some soup seasoning instead of the herbs and celery). Deglaze with orange … Read more
For the autumn salad with beets, pumpkin seed pesto and cornbread, first cut the cornbread into sticks (2 x 10 cm). Melt butter in a pan and fry the cornbread sticks until golden brown on each side. For the pesto, pound all the ingredients in a mortar and season with salt and pepper. Wrap the … Read more
The slices of bread are toasted. Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
For the pumpkin pancakes, first coarsely grate the pumpkin flesh. Peel the onion and chop finely. Finely dice the bacon. Chop the pepperoni or chili pepper. Pluck the parsley leaves from the stems, wash and dry well. Chop coarsely if desired. Beat the eggs. Fry the onion in a little oil until translucent, then add … Read more
For the tea syrup, boil the water and steep the tea bags in it for 1 hour! Then add syrup sugar and boil again until the sugar is completely dissolved. Depending on your taste, you can add cinnamon or oranges. Fill the tea syrup still hot in small gift bottles and decorate with decoration!
For the lemon risotto with fried cod fillet, rinse the cod fillets and pat dry. Marinate the fillets with salt, pepper and lemon juice for about 1 hour. Finely dice the shallots. Heat the olive oil and sauté the shallots until translucent. Add the rice and sauté until translucent as well. Deglaze with the wine … Read more
Gernot Katzer: Actually, the recipe should be called “Balinese duck”, because it is typical for Bali and is also consumed by tourists with enthusiasm. The typical Balinese seasoning with a paste of roots and spices results in a very tasty, but not spicy winged animal. The recipe comes (with variations) from Heinz v. Holzen, The … Read more
For the currant jam, grate the currant from the stems, wash and puree with a hand blender. Mix with jelling sugar and vanilla sugar and bring to the boil. Boil the currant for about 6-8 minutes until bubbly (do a gelling test). Immediately fill the currant jam into the prepared preserving jars and seal.
Cook the pasta in enough boiling salted water until al dente. At the same time, cut the bacon into strips. Roast in its own fat until crispy. Chop the parsley. Mix very well with half cream, eggs and tomato puree. Add 2/3 of the cheese and season with salt and pepper. Drain the pasta. Mix … Read more
For the matcha parfait, first whip the sugar and egg yolks over a water bath until creamy. Stir the matcha powder into the warm milk. Stir the mixture into the egg yolk-sugar mixture and allow to cool slightly. Whip the cream until stiff and stir it in as well. Line a terrine mold (or several … Read more