For the Kübelspeck dumplings, place all ingredients for the dumpling dough in a bowl or on a work surface and knead well. Cover with cling film and let rest for about 20 minutes. Meanwhile, cut the bacon into small cubes and mix with the remaining ingredients. Season to taste, but be careful: the bacon already … Read more
For the pumpkin coconut cookies, mix all ingredients and add enough water to make a spreadable mixture. Spread thinly on a silicone mat or baking paper. Slide onto a baking sheet and use a pastry wheel to wheel grooves lengthwise and crosswise so that you can easily break about 1 cm² cookies when baked. Bake … Read more
For the Tuscany Chicken, clean the chicken parts, massage the sea salt and coarsely grated pepper into the skin. Peel the garlic and press it through a garlic press. Rub the pressed garlic into the skin as well. Heat olive oil in a large saucepan (be careful not to get it too hot!), add the … Read more
For the Tropical Zucchini Cake, finely grate the zucchini with peel and squeeze. Beat the egg yolks and sugar until thick and fluffy. Add salt, juice and a little grated lemon, coconut flakes and rum. Add the coarsely chopped candied fruit. Work the flour mixed with baking powder into the batter with the zucchini. Whip … Read more
For the pumpkin-carrot jam, first grate the nutmeg pumpkin and carrots using a grater and put them in a pot. Add the jam sugar and bring to a slow boil. Add the spices and simmer slowly for about 15 minutes. Remove the spices again and mix and strain the pumpkin-carrot jam. Fill into a prepared … Read more
For the pumpkin curry soup, peel shallots and cut into fine strips. Sauté in olive oil and butter until translucent. Cut nutmeg pumpkin into cubes, add and sauté for approx. 5 min. Season with saffron, curry and salt and deglaze with white wine. Add whipped cream and fill up with vegetable stock and cook until … Read more
For the pumpkin polenta gnocchi, wash the pumpkin, halve it, remove the seeds and cut half the pumpkin into fine cubes. (Tip: Hokkaido pumpkin you do not need to peel, this can be used with the shell). For the pumpkin puree, cut the remaining pumpkin including the peel into wedges, place the pieces on a … Read more
For the penne with beet and gin, cook the penne in plenty of salted water until al dente. Drain and set aside, reserving some pasta water. Boil the beet until soft, peel and cut into small cubes. Peel and finely chop the shallots. Heat 4 tablespoons of oil in a pan and sauté the beets … Read more
For the pumpkin with onion dressing, cut pumpkin flesh into narrow strips, place in a perforated cooking container and cook. (at 100°C 2-4 minutes) Finely dice onions and saute in olive oil on the stove top. Deglaze with tarragon vinegar. Stir in acacia honey and pumpkin seed oil. Season with salt and pepper. Fold in … Read more
For the pumpkin ratatouille, peel and dice the pumpkin, clean and dice the bell bell pepper, wash the zucchini and cut into sticks, peel and coarsely dice the onion. Heat 2 tablespoons of olive oil and fry the pumpkin, onion, bell bell pepper and pumpkin seeds in it, remove rosemary needles and thyme leaves from … Read more