Fry onions in hot oil until light, add minced Beuschel and fry briefly. Allow to cool slightly and stir in the egg. If the mixture is too soft, add some breadcrumbs. Season with salt, pepper, marjoram and garlic. Place the strudel sheets on top of each other on a delicately moistened tea towel, brush with … Read more
For the potato and kohlrabi rösti, first mix potatoes and kohlrabi and mix with egg and flour and season with salt, pepper and chili to taste. Using a tablespoon, place the mixture in hot oil and press flat. Fry out on both sides and pat dry with kitchen paper. For the onion mustard, finely chop … Read more
A wonderful recipe for all strawberry lovers! Score the leg along the bone. Remove the bone and coarsely chop with a kitchen cleaver. Remove excess fat and sinew from the meat. Break open the cardamom pods and remove the seeds. Crush peppercorns and roast with cardamom and pistachios in frying pan without fat for 30 … Read more
Remove the skin from the pears, remove the stalk, flower buds and core. Cut into pieces and cook in 1 l boiling water until tender, but not too soft. The pears should still have a little bite. In the meantime, prepare the dough for the flour dumplings. Peel, rinse and grate the potatoes. Squeeze them … Read more
For the chops with caraway, pound the pork chops, salt, pepper and coat with garlic. Brown the meat in oil and sprinkle with caraway seeds. Deglaze with white wine and pour beef broth. Let the chops stew in it until soft. Then serve the chops hot.
For the muffins with Parmesan and basil, mix everything and pour into 4 muffin tins. Bake for 20 minutes at 200 °C. Serve with fresh cut fruit.
Wash oranges and lemons with hot tap water, cut into small slices and pour into punch bowl. Sprinkle with sugar and let stand for 30 minutes with the lid closed. Pour red wine over it and let it stand for another 30 minutes. Just before serving, top up with mineral water. Our tip: Use high-quality … Read more
For the sauerkraut-topinambur ragout, coarsely chop the sauerkraut and wash well in a sieve. Heat the clarified butter. Peel the Jerusalem artichokes, dice not too small and sauté with the onions cut into strips until translucent. Squeeze sauerkraut, add and sweat briefly. Extinguish with white wine and pour in the stock. Simmer everything together for … Read more
Mix the juice of one orange, mascarino, powdered sugar and orange liqueur until smooth. Fillet the second orange and cut into bite-sized pieces. Mix orange pieces into mascarino cream. Serve in glasses or empty orange peels. Store in refrigerator until ready to serve. Sprinkle with pistachios just before serving.
