For the checkerboard cake, beat eggs, powdered sugar and vanilla sugar until foamy. Add oil and rum. Mix flour, baking powder and cocoa powder and fold in. Bake at 180 °C (top and bottom heat) for approx. 40 minutes. Allow to cool. For the cream, mix curd, fine crystal sugar, lemon juice and rum. Prepare … Read more
Moisten the rim of a cocktail glass with the lemon wedge and turn in the salt on the plate to create an even salt rim. Shake the remaining ingredients heartily in a blender and strain through a bar strainer into the cocktail glass.
Spread the veal cutlets with a kitchen knife. Season with salt & pepper and dust with flour. Fry in hot olive oil and 25 g butter for 5 minutes on each side until just cooked. Remove from frying pan and keep warm. Add remaining butter to frying pan and sauté shallots in it for 5 … Read more
For the goat cheese in pumpkin seed breading on a bed of lettuce, first prepare the raspberry vinaigrette. Mix 3 tablespoons of raspberry vinegar with salt and pepper, gradually whisk in 3 tablespoons of canola oil to make a creamy mixture. Puree a small handful of raspberries with the mint leaves, honey and the juice … Read more
For the stuffed peppers, cut the top off the peppers and set aside. Remove the seeds and white membranes from the peppers. Cut the chard into strips. Drain the artichoke bottoms well and dice. Heat olive oil in a deep pan and fry the onions until golden. Add the chard and garlic and roast. Now … Read more
Carefully peel the asparagus, remove the woody parts and boil 2 liters of water with salt, sugar and butter. Put the asparagus in and cook at 95 °C for 10 minutes. Lift out the asparagus, put it into the boiling, lightly salted sweet cream and let it simmer at 95 °C for another 10 minutes. … Read more
Cover a baking tray with baking paper. Preheat the oven to 190 °C. Wash the wild garlic with cold water, spin dry and chop finely. Finely puree the wild garlic with olive oil. Coarsely crumble the feta and mix with the curd cheese. Mix all ingredients for the filling together. Cut puff pastry into 10 … Read more
First, heat the lentils. Peel and finely chop the garlic and onion. In a bowl, stir vinegar, pumpkin seed oil, pepper, mustard, soup, caraway seeds, onion and garlic to make a marinade and pour over the warmed lentils. Cover with foil and let the salad stand for at least 2 hours.
For the pear buttermilk drink, wash the pear and remove the core. Then finely puree the pear in a stand mixer, add the buttermilk and cinnamon and mix well. Pour into a large glass and serve with a thick straw.
Mix orange juice with arrowroot flour, scraped orange zest, vanilla bean, sugar and star anise and let it bubble up. Remove from oven and let cool a tiny bit. Add ginger and orange fillets and add some more flavor with orange blossom water.