Mix flour, sugar, salt and vanilla sugar, then add the remaining ingredients and color with cocoa powder. Fry thin pancakes in a pan with a little oil. Stir the chestnut puree with rum and powdered sugar until smooth. Whip the cream. Soak the gelatine in cold water, squeeze out and dissolve in a little whipped … Read more
For the Floriani-Schmarr`n, mix sour cream and flour. Add eggs, sugar and a pinch of salt. Melt clarified butter in a pan, pour in the mixture and bake on both sides. Serve Floriani-Schmarr`n and drizzle with warm honey.
For the plum pile, heat the oven to 180 degrees. Remove the seeds from the plums and steam them in a saucepan until soft. Let the liquid evaporate. Grease a baking dish with margarine. Mix milk with eggs and 3 tablespoons sugar. Dip the toast in the milk mixture and place a layer in the … Read more
For the sausages in puff pastry with cheese and bacon, first roll up the sausages with cheese, then with the bacon slices. Cut the puff pastry into 2 cm wide strips and wrap the sausages in them. Put them on skewers and brush them with a little olive oil. Grill the skewers evenly over an … Read more
Rinse the cooled lentils and drain. Sauté onion in butter (1) until translucent, add paradeis pulp and paprika paste, sauté for 1 minute. Add carrots, potatoes and lentils as well as thyme and mint, extinguish with a little soup and make 45 minutes on medium heat, stirring occasionally. Press the soup through a sieve and … Read more
Bring the clear soup to the boil. Add buckwheat, boil briefly and swell at low temperature for 30 to 40 min. Allow buckwheat to cool. Clean carrots, rinse and cut into small cubes. Cook in a little salted water for 8 to 10 minutes. Drain carrots in a sieve. Clean spring onions, rinse and cut … Read more
Sauté risotto rice, leek, onions, peppercorns and fish fillets in a little olive oil. Extinguish with white wine and fill up with vegetable stock. Simmer gently for about an hour. Strain and season to taste. Refine with whipped cream before serving. Serving tip: small, raw fish cubes in cup form and with the hot soup … Read more
For the sheep’s cheese spread, peel and finely grate the carrot, mix with the lemon juice and linseed oil, mash sheep’s cheese on it with a fork, sprinkle garden cress and mix everything together.
Fry the oat flakes in a frying pan without fat, turning occasionally, until they are delicately fragrant. Stir the barley into the tap water. Add the chopped lovage leaves, the bouillon cubes and the delicata. Cook on the stove, stirring, to a thick porridge and let it swell on the off heat for 10 minutes. … Read more
For the chicken escalopes in ham and cheese sauce, beat the chicken escalopes and fry them in butter. Heat the whipped cream and milk and add the cheese. Add salt and pepper and let it cook a little. Cut ham into fine strips and add to the sauce. Serve the chicken cutlets with ham and … Read more