Cut the leek into rings about 1 cm wide and the garlic into thin slices. Heat a frying pan and sauté the leeks and garlic in a little oil for 1-2 minutes until light brown. Heat the steamer to 80 degrees, spread the leek vegetables on the insert and place the salmon fillets on top. … Read more
Peel the asparagus and remove the woody ends. Cut the asparagus spears into small pieces, set the tips aside. Peel and finely chop the onion and garlic. Heat a little oil in a saucepan and sauté onion and garlic. Add the asparagus pieces (without tips). Deglaze with white wine and reduce. Add vegetable stock (or … Read more
Pour the cream and milk into a frying pan. Cut the vanilla stem lengthwise, scrape out the seeds and add to the cream mixture together with the stem form. Add the sugar. Slowly bring to a boil while stirring. Then, half-covered, make quietly on a small fire for 15 minutes. In the meantime, soak the … Read more
For the Steamed Pork Tenderloin with Potato Gnocchi and Pumpkin-Vanilla Chutney, trim the pork tenderloin and steam in the steamer at 80°C for about 15 to 20 minutes. Remove from the steamer and let rest in aluminum foil. Finely chop the herbs and roll the pork tenderloin in them just before serving. Peel the pumpkin … Read more
For the beef fillet, cut the cauliflower florets, carrots and zucchini into bite-sized pieces with a tourniquet. Trim the green from the scallions and add the snow peas. Cook beef broth in an unperforated steamer basket along with carrots and cauliflower (at 100°C for 8 minutes or at 120°C for 4 minutes). Add remaining vegetables … Read more
For the vegetable ragout, heat the oil and sauté the onion until translucent. Add the garlic, fry briefly and add the diced peppers. Stir and add tomatoes, ajvar, soup powder and spices. Cook briefly and then add the diced zucchini. Simmer for about 10 minutes and then season the vegetable ragout with salt if necessary.
Make a steam for the sweet langos. Dissolve the yeast in lukewarm milk and stir in 100 g flour. Cover and let rest in a warm place for about 30 minutes. Then knead this dough together with the remaining ingredients. Let the finished dough rise again in a warm place for about 10 minutes. Now … Read more
Halve the chili peppers, remove the seeds and finely chop them as well as the lemongrass. Cut the onions and garlic into fine cubes and the ginger into fine strips. Now finely crush everything together with turmeric and coriander in a mortar (or puree in a blender). Season with salt and a little tamarind paste. … Read more
For the gingerbread house, heat the honey and 50 g powdered sugar while stirring. Let cool and stir in 4 of the eggs. Preheat the oven to 190° C (convection oven). Mix flour, baking powder, gingerbread spice, baking cocoa and 1 pinch of salt. Add to honey-sugar mixture and knead until smooth. Divide dough in … Read more
Turn the vegetables and fish through the fine disc of the meat grinder. Mix with egg white and stir into the cold stock. Then simmer very slowly on low heat, stirring gently, for about 20 minutes. While doing so, carefully skim off the “fish cake” (rising clarified cake). Strain through a cloth, add a few … Read more