Recipes

For the chestnut jam, bring 500 ml of water to a boil, add the peeled chestnuts and boil gently for 20 minutes, then strain. Then strain the chestnuts. Mix with sugar, 100 ml water and vanilla pulp and cook for about 20 minutes while stirring constantly, adding a little more hot water if necessary. Then … Read more

Soak the bread roll in water. Mix minced meat with a very finely chopped onion, egg yolk and the squeezed out breadcrumbs. Season the mixture with salt, aniseed and cinnamon and shape it around the skewers. Afterwards put them in a cool place, likewise do not leave them outside too long during grilling, especially if … Read more

For quick chicken fingers, first trim the chicken and cut into strips. Beat the egg. Pull the meat first through the flour, then through the egg and finally through the breadcrumbs. Heat some oil in a pan (the chicken strips should swim in it) and fry the meat until crispy. In the meantime, wash and … Read more

Everything in Stefan Zwicky’s life has a story, and he likes to tell stories. He first ate the apero pastry La Gougere, for which he now weighs the flour, in France. It was with Alfred Habluetzel, the leading figure among creative Swiss furniture makers: ‘His son typed up the typical Burgundy recipe especially for me. … Read more

Mix the egg yolks with the chicken soup, add Marsala and cinnamon. Pour the liquid through a fine sieve and heat in a saucepan, stirring gently. Add the butter in pieces and whip the soup until creamy. Spread evenly on heated soup plates and sprinkle with sugar and nutmeg (freshly grated).

For the elderberry-pear-plum jam, pluck the washed elderberries, chop the peeled and pitted pears into cubes, pit the plums and chop the fruit. Now mix1 kg of fruit mass with juice of one lemon and some lemon peel grated and jelling sugar and let it infuse for 3-4 h with closed lid. Then bring to … Read more