Recipes

Separate the onion from the skin and dice it, chop the parsley and pit the olives. 2. In a saucepan, heat the olive oil and sauté the onion. Add the chili pepper and nuts and cook for 5 minutes. Blend everything in a hand blender or with a hand blender to a puree. Return to … Read more

For the quince-grapefruit chutney, first rub the quinces with a kitchen towel so that the fluff comes off the peel. Then peel the fruit, cut into eighths, remove the core and cut the flesh into flakes. Peel the shallots and cut them into eighths. Peel and finely chop the garlic. Peel ginger thinly and dice … Read more

Quarter the onion, cut into strips and sauté in hot oil on 2 or possibly automatic heat 4 to 5 until translucent. 1 ds. Add hominy and turmeric, sauté briefly, add clear soup. Cover and cook for 10 minutes. Finely mash soup. Bring to boil again with remaining hominy. Season with chili, salt, pepper and … Read more

For the homemade marzipan, first melt the butter over a water bath. Add the sugar and stir until completely combined. Then add the milk and rose water and stir. Slowly pour in the semolina, stirring constantly. Stir until there are no more lumps. Let the mixture simmer for another ten minutes. Leave to rest for … Read more

For the Bergkassupp’n, prepare a light roux from butter and flour and pour in the beef broth while stirring constantly. Let it boil down a bit. Stir in the whipped cream, bring to the boil, then reduce the heat slightly and add the yolks to the soup just below boiling point. Season to taste with … Read more

A great pasta dish for any occasion: Form flour in a kettle, stir lukewarm milk with sugar and crumbled yeast until smooth and add to flour form. Add salt, egg yolks, melted butter and prepare into a firm dough. If it is too firm, add a little more milk. The dough should be worked until … Read more