1 tsp. coriander 1 tsp. cardamom 2 lemons, grated peel of 1 orange, grated peel of 1 package vanilla sugar 200 g flour 2 teaspoons baking powder 150 g pitted dates 100 g figs 150 g raisins 100 g diced candied lemon peel 100 g diced candied orange peel 200 g chopped hazelnuts 100 g … Read more
In an ovenproof dish, let out a small amount of oil. Brown the slices in it for 8-10 minutes. Remove from heat and add paprika powder. Then put in the meat pieces, pour in the wine and the bouillon, season with salt and pepper and let it bubble up. Then cover tightly and steam on … Read more
For the buckwheat quiche, first prepare the dough: Put buckwheat flour on a work surface. Add the very cold butter in small pieces and crumble. Add the egg, milk and salt and knead into a smooth dough. Sprinkle the work surface with flour and roll out the dough thinly. Line the bottom of a quiche … Read more
For the apple crumble cake, first prepare the dough. For the dough, mix the butter with the powdered sugar nice and thoroughly. Then add the 3 egg yolks. Gradually fold in the flour with the vanilla sugar and cinnamon until a nice firm dough is formed. Put the dough into a buttered baking pan (you … Read more
For the White Dream, first beat egg whites with two-thirds of the sugar. Beat the yolks with the remaining sugar and vanilla sugar until fluffy. Add liquid butter and beat again until fluffy. Mix flour with baking powder and fold into the dough. Bake at 200 °C for approx. 15 minutes. For the cream, prepare … Read more
For the spicy vegetable topping, clean the carrots and grate finely. Finely chop the radishes and the onion. Finely chop the chives. Mix the curd, mineral water, carrots, radishes, onion, chives, salt, pepper and chili flakes. Serve the spicy vegetable curd best with the bread.
Debone the shoulder of venison, remove the coarsest sinews and season with pepper. Cut into 2 cm pieces and roast with a little bit of clarified butter in a heated frying pan on the highest flame with bacon, onions and diced vegetables until brown all around. Add all the other ingredients and cook for at … Read more
For the trout fillet in Jerusalem artichoke potato coat, peel Jerusalem artichoke tubers and potato, grate and mix with egg and potato starch. Season strongly with salt and freshly ground pepper. Season the fish with salt and pepper and spread the Jerusalem artichoke and potato mixture thinly and evenly on top. Fry in a frying … Read more
Cream butter with powdered sugar, salt, vanilla sugar and grated lemon zest. Gradually fold in the yolks, stirring until the mixture no longer increases in volume. Beat egg whites with granulated sugar until stiff peaks form and gently stir into butter mixture. Mix poppy seeds with grated nuts and breadcrumbs, carefully stir into the mixture. … Read more
