For the penne with paprika-tomato sauce, cook the penne al dente and strain. Finely chop the onion and cut the bell bell pepper into fine strips. Quarter the cocktail tomatoes and cut the peeled tomatoes into small pieces. In a saucepan, heat the oil and sauté the onion. Add the bell bell pepper and sauté … Read more
For the caraway roast with wild garlic napkin dumplings, fill a pot halfway with water and bring it to a boil. Put in the belly meat and boil for about 15 minutes. Remove the meat, rinse with cold water and cut the rind regularly about 4 mm deep from each side, so that a small … Read more
For trifle with matcha whipped cream and chestnuts, in a bowl mix maroon cream and puree with soft butter and alcohol of choice until smooth. Pour finished mixture into a piping bag fitted with a star-shaped nozzle and refrigerate for at least one hour. Whip cream with vanilla extract until stiff, then stir in tea … Read more
Butter the bottom of a cake springform pan. Preheat the oven to 180 °C. Beat the yolks with the vanilla sugar, salt and half of the sugar until creamy. Whip the egg whites until stiff peaks form, gradually add the remaining sugar and mix well. The snow should be firm to the touch. Fold the … Read more
For the drink soygurt “Hawaii” puree soygurt with coconut milk with hand blender. The drink will keep for several days in the refrigerator. Sprinkle in a glass with a little water or soda.
Cut the garlic cloves thinly and sauté them lightly in a little olive oil. Remove the skin from the salsicce, chop coarsely, add and sauté briefly. Deglaze with white wine, add the chicken stock and stir in the cold butter to thicken the sauce. Add the plucked thyme and let everything boil down until creamy. … Read more
For the Agnolotti Parmigiana, first prepare the dough by mixing the flour with 3 eggs, a teaspoon of salt and the olive oil. Work into a smooth but firm dough. If necessary, add a little more water. Let the dough rest for half an hour, then roll it out thinly and cut out squares with … Read more
For the Penne with Lemon Balm Pesto & Chicken Breast Fillet, first preheat the oven to 80 degrees top and bottom heat. Briefly toast the almond kernels in a coated pan without fat, set aside and let cool. Wash and clean the broccoli and divide into florets. Rinse the lemon balm leaves and spin dry. … Read more
For the pumpkin chutney, peel and wash the pumpkin, remove seeds and fibers, scrape out the pulp with a spoon, cut the flesh into small cubes and weigh (1 kg). Peel, quarter, core and dice the apples. Peel and dice onions and garlic. Mix ingredients with raisins. Mix sugar with vinegar, put in a pot … Read more
cubes. Peel and halve the garlic. Put both in a baking dish, season with smoked salt, rosemary, salt and pepper and mix with olive oil (about 5 tablespoons, it should wet everything). Place in the preheated oven at 190 °C for about 30 minutes, stirring once in between. Dice the onion and grate the pumpkin … Read more