For the roast beef with mushrooms and ribbon noodles, lightly fry chopped onion in a little oil. Salt and pepper the roast and coat it in flour. Add to the onions and fry until hot. Pour water and add gravy cubes. Chop the dried mushrooms and let them soak in warm water for about 1/2 … Read more
For the pineapple chili, cut the meat into approx. 2 x 2 cm cubes. Rinse the beans with cold water and drain well. Blanch (scald) the tomatoes, skin and dice them, removing the seeds. Finely chop chili peppers and garlic. Heat oil in a large heavy pot and sauté onions and carrots until onions are … Read more
For the Alsatian tarte flambée preheat oven to 220°C (hot air to 200°C). Process the tarte flambée dough directly from the refrigerator! Unroll the dough on the rolled baking paper, spread with crème fraîche (or sour cream) up to the edge, cover with bacon and onion. Sprinkle the Alsace tarte flambée with freshly ground pepper … Read more
For baked Kletzenkrapferl, first remove the stems from the kletzen for the filling and cut them in half. Stew in plenty of water for at least 2-3 hours until soft. Then mince and mix with the remaining ingredients to make a soft filling. Place in a pastry bag. Meanwhile, knead a smooth dough from the … Read more
For the baked peaches, cut the peaches in half and remove the pit from each. Butter a suitable ovenproof dish well. Insert the peach halves with the cut side facing up. Now mix the grated almonds with just enough honey so that the mixture can be placed in the depressions of the peaches in the … Read more
Knead a semi-soft dough from flour, salt, oil and water as needed. Beat the dough fairly well in the process so that it does not crack later. Grind the dough into a ball (knead with the ball of your hand), brush with oil and let rest in an oiled dish for about 20 minutes. Then … Read more
For the rosemary focaccia, first grease a 30 cm ø baking dish and dust with flour. Alternatively, you can line a baking tray with baking paper. Knead a mug of flour with yeast and a little bit of warm milk. Form a ball, score a cross, and let rise in a floured baking dish for … Read more
For the Roses Mortes, mix flour, eggs, 1/8 l water and salt until a smooth dough. Stir in the cognac and then let the mixture rise for 10 minutes. Heat the fat for frying to about 180°C, shorten the rose stems to 10 cm. Save a few leaves and flowers for decorating. Dip the rose … Read more
For Amarena vanilla upside-down cupcakes, preheat the oven to 180 °C and grease the cavities of the muffin tray with butter. Drain the cherries in a sieve (save the juice!), spread them on several layers of kitchen roll and let them dry a bit. For the topping, slowly melt the butter, mix with sugar in … Read more
For the braised parsley root, peel the parsley roots and cut them into small pieces. Heat the oil in a pot, add the roots, salt and pepper. Cover and braise over medium heat for 5 minutes. Add butter and continue to braise until tender. Stir some chopped parsley into the braised parsley roots, if desired.