For the pumpkin-paprika Kaminwurzerl Gröstl, peel the potatoes, remove the stalk from the peppers and remove the seeds. Cut the pumpkin, potatoes and peppers into equal cubes (about the size of a thumbnail). Peel the onion and cut it into fine strips, and the sausage into small pieces. Heat the oil in a pan, fry … Read more
For the Penne Rigate with Salmon and Vodka, quarter the tomatoes, remove the seeds and pat dry with kitchen roll. Finely dice the shallots. Coarsely crush pink pepper berries in a mortar. Cut salmon into very thin slices. Melt butter in a saucepan and sauté shallots in it for 2 minutes until translucent. Add vodka … Read more
Cut pumpkin pulp and onion into small cubes, sauté in MAZOLA corn oil, add 3/8 l water and stir in KNORR Kaiser Teller Pumpkin Cream Soup. Bring to a boil and boil down polenta while stirring constantly, season lightly with salt and pepper, add beans and let cool for about five minutes. Roll out puff … Read more
Fry chopped onion in olive oil, add diced pork, sprinkle with paprika, deglaze with vinegar. Pour in soup and let it steam. Cut potatoes and pumpkin meat into small cubes, peel tomatoes, remove seeds, cut into cubes and peppers into noodles. Add vegetables to meat, salt, season. Simmer until the meat is tender.
For the agnesia, mix all the ingredients together until smooth.spread the mixture 1 cm thick on the baking sheet and bake in the oven at 180°C until golden brown. For the glaze, whisk the yolks with the sugar until frothy and spread on the still warm pastry sheet and leave to dry for 24 hours. … Read more
For the caraway soup, finely chop the spring onions. Heat the butter in a pot and sprinkle in the flour. While stirring vigorously, let it slowly become quite brown. Then add the caraway seeds and the onion cubes and sauté until the onions are brown. Slowly pour in hot soup, stirring vigorously with a whisk. … Read more
For the pumpkin chutney with curry and ginger, first cut the shallots, apples and pumpkin into small cubes. Sauté the shallots and pumpkin in 2 tablespoons of oil. Add the sugar and curry powder, deglaze with the vinegar and reduce to a simmer. Season with fresh ginger and salt. Fill the pumpkin chutney with curry … Read more
For the aïoli (garlic mayonnaise), crush the peeled garlic cloves in a mortar together with a strong pinch of salt or chop them very finely with a chopping knife. In a bowl, beat the egg yolks well with the garlic. Now add the oil, first drop by drop, then in a thin stream, beating constantly … Read more
For the Alpine salmon in Japanese marinade, finely chop the shallots with the ginger, garlic and chili and fry them together with the coriander seeds in a little peanut oil without letting the onions color. Add the sugar and let it caramelize. Deglaze with the soy sauce. Add the lemongrass with the lime zest and … Read more
For the ham-coated turkey, brush the turkey tenderloins with honey mustard. Wrap with mountain ham. Sear slowly on both sides in a little oil over low heat. Serve the turkey wrapped in ham together with garnish.