First trim the pork tenderloin (remove fat and silver skin). Fill the wok with the smoked flour and heat until the smoked flour begins to smoke. Place the pork tenderloin on the smoking/steaming insert and close tightly, turn down to medium and let the tenderloin smoke for about 20-30 minutes. Remove from the wok, wrap … Read more
For the oatmeal cake, first mix well sugar, flour, oatmeal, baking powder, cinnamon and cocoa. Add milk and also mix well (the dough should be viscous). Bake in a cake springform pan in the oven preheated to 180 degrees for about 35 minutes (on the lowest rack) and serve the oatmeal cake.
For the light cucumber salad, peel the cucumber and finely slice it. Place in a sieve and squeeze a little. Mix the yogurt with the spices in a bowl and fold in the cucumber. Serve the light cucumber salad immediately, as it will become a little watery with time.
Remove the peel from the oranges and fillet them, remove the peel from the mango fruit and cut the flesh into small pieces. Soak the gelatine in cold water. Mix the orange juice with the liqueur. Melt the soaked gelatine in hot water in a ladle. Stir the gelatin into the orange juice, pour a … Read more
Finely chop the onion and let it boil with the white wine until there is only a little liquid left in the frying pan. Cut the butter into small cubes and stir into the reduction. Season the perch fillets with sea salt and drag through the lightly whipped cream (this gives the fish a nutty … Read more
For the beef tartar, first cut the meat very finely with a sharp knife. Finely chop the onion and pickles and mix into the meat. Mix the remaining ingredients with the meat and season to taste. Serve with a few slices of toasted bread or baguette and butter.
Separate the pumpkin from the skin, scrape out the seeds and soft inner flesh, dice the firm flesh and sauté in a little tap water, pass through a sieve. Mix pumpkin puree with cow’s milk, cooking oil and sugar, boil and brown the long grain rice in it. Season the broth with salt and add … Read more
Remove the dark green from the leek. Halve the white lengthwise and clean thoroughly. Cut the shallot into tiny pieces, remove the crust from the toast and cut into small cubes. Add olive oil to a frying pan and lightly brown leek and shallots. Extinguish with clear soup, vinegar and juice of one lemon and … Read more
For the fondue sauce, stir together all ingredients and mix with optional grated cucumber/garlic, fresh chopped herbs, fresh grated horseradish or garlic/majonnaise/chives.
Cut the apricots into fine cubes and boil them with 2 tbsp. water, 2 tbsp. apricot liqueur and juice of one lemon in a saucepan while stirring and steam them over medium heat for 2-3 min until the liquid has evaporated completely. Cool, fill into 4 glasses (a 250 ml capacity) and set aside to … Read more