For the cream of asparagus soup, peel the onion and chop with the young onion. Peel and chop the asparagus and potato. Heat some olive oil in a pot. Sauté the onion and the young onion. Then add the asparagus and potato and sauté briefly. Add the water and soup seasoning. Now cook for 20 … Read more
For the cream curry, cut the meat into strips and fry in hot oil with a finely chopped onion. Dust lightly and season with salt, pepper and curry. Deglaze with white wine, let it boil down a bit and then fill up with beef broth so that everything is covered. Let cook for about 25 … Read more
Toast the bread, spread with butter and cover with salmon. Remove the stems from the mushrooms, fill the heads with a little bit of herb butter and cook in the stove at 180 degrees for about 3 to 4 minutes. Spread evenly on the smoked salmon. Toast about 1 to min in the stove form … Read more
For the chanterelle gröstl, peel the potatoes and cut into thin slices. Halve or quarter the cleaned mushrooms. Fry potatoes in hot oil until golden brown. Add mushrooms and chopped onion and fry, season with spices. Add eggs and let fry. Sprinkle with parsley.
Rinse the lentils. Peel and finely dice shallot and sauté in sesame oil. Halve peppers lengthwise, remove seeds, add to lentils form. Deglaze with clear soup and simmer on low heat for about 8-10 minutes. Remove peppers. Grind the lentils. Season with salt, juice of one lemon and sugar. If puree is too firm, add … Read more
*1, 5 l Preheat the oven to 220 degrees. Heat the oil in the roaster, pour in the game bones and sections and roast in the hot oven, turning to the other side in between with a slotted spoon. Once the venison sections are heartily browned, stir in the carrots, onions and garlic and roast … Read more
1. blanch almond kernels, peel, grate. 2. whip egg whites to very firm egg whites, sugar and juice of one lemon, mix coconut and almond kernels and mix into the foam mixture. 3. using 2 coffee spoons, place small bushels on a baking tray lined with parchment paper and bake at 170 °C until light … Read more
Clean and rinse the leek and cut only the white and light green parts into fine rings. Peel and dice the onion and garlic. Heat butter in a frying pan. Sauté onions, garlic & leeks in it. Deglaze with veal stock and whipping cream, steam with lid on for approx. 5 min. Season with salt … Read more
For the cauliflower in cheese sauce, place the cauliflower in salted water and cook for about 15 minutes until the florets are tender. In the meantime, heat the oil in a frying pan and slowly sauté the finely diced bacon over half the heat. Finely dice the onion half and add to the bacon, stirring … Read more
Blanch the tomatoes (briefly scald), peel, seed and cut into cubes of about 1cm. Also cut the mozzarella into cubes of the same size. Pluck the basil leaves from the stems and tear into small pieces. Soak the dried tomatoes to taste, then chop. Now combine all the ingredients in a large warmed bowl and … Read more