For the mousse, soak gelatine in cold water, squeeze out and melt in heated port wine at approx. 60°C. Whip the whipped cream, which is not too cold, until semi-stiff. Mix the room-warm terrine with the gelatine dissolved in port wine and pass through a fine sieve. Add salt and fold in the cream. For … Read more
For the Spitzbuben, knead everything except jam and powdered sugar for sprinkling into a smooth dough. Chill for 1-2 hours. Preheat oven to 200°C top/bottom heat (180°C convection oven). Form small balls from the dough and place on a baking tray lined with baking paper. Use a floured handle (e.g. from a wooden spoon) to … Read more
For the cabbage casserole, cut the meat into strips, as well as the bell bell pepper, 1 onion and garlic coarsely dice and mix everything. Add 4 tablespoons of oil, gyros spice salt, salt, pepper and oregano and mix well. Let rest for half an hour. Cut the cabbage very thinly into strips and the … Read more
The soup cubes are boiled with 1 liter of water. Add the wine and boil repeatedly until the soup cubes are completely dissolved. Mix the egg yolks with the sour whipped cream, add the finely chopped parsley and pour into the soup in a thin stream while stirring continuously. It should not be brought to … Read more
The wind mixture can also be used for wind baking (e.g. wind rings). Beat the egg whites – preferably with a hand mixer – until firm, gradually add the fine crystal sugar and continue beating until the mixture is firm and smooth. Mix in sifted confectioners’ sugar with a wooden spoon. Draw three cake-sized circles … Read more
Season the cutlet with salt and brown well in half of the light butter in a casserole together with half of the finely diced onions. Pour half of the clear soup, add the bay leaf and peppercorns and let it stew for about 45 minutes with the pot closed, meat side up, in the heated … Read more
For the Auffen ostrich stew, cut the cleaned ostrich meat into large cubes, and also dice the bacon and onions. Heat butter and oil, fry bacon cubes with onions and rosemary. After a few minutes, add meat pieces and brown on all sides. Add wine and bring to the boil briefly. Reduce the heat and … Read more
First make the pasta dough. To do this, heap the flour on the work surface, press a bulge in the center with your fist, add salt and eggs to the bulge. With a fork, mix the eggs and incorporate more and more of the flour rim. Knead the dough by hand, adding the olive oil … Read more
For the organic shrimp curry, blend coconut milk and curry paste with a hand blender. Season with a little salt, lime juice and fish sauce.Wash the zucchini, remove the stalk and cut into small pieces. Place shrimp and zucchini in an unperforated steamer basket and pour the curry coconut milk over them. Add lime leaves … Read more
For the Tel Aviv salad, cut the onion into thin rings. Place in a small bowl and sprinkle with lime juice until it is bright red and has lost its pungency. Cut the watermelon into bite-sized pieces, dice the feta and place both in a large bowl. Pluck and roughly tear the parsley leaves, chop … Read more