For the zucchini-mint salad, clean and wash the zucchini and cut or slice lengthwise into slices about 3 mm thick. Finely dice the garlic, mix with about 2 tablespoons of olive oil and drizzle over the zucchini slices. Heat a coated grill pan and fry the zucchini slices in batches until golden brown on both … Read more
For the Styrian pumpkin seed egg dish, slowly heat the pumpkin seed oil in a pan, lightly roast the pumpkin seeds in it. In the meantime, beat the 4 eggs and whisk with the cream. Add to the pan and let falter to the egg dish. The Styrian pumpkin seed egg dish sprinkle with the … Read more
For the apple dumplings grate the apple on a medium grater and mix with the semolina. Leave the mixture to rest in the refrigerator for at least 3 hours. Then form small dumplings from the apple mixture. Boil them in sweetened boiling water. Serve the apple dumplings with cinnamon sugar.
For sweet and sour apricots scald apricots with boiling water and skin, remove seeds. In a saucepan, bring the slit vanilla bean, lemon juice and thinly peeled lemon zest to a boil with water and vinegar. Boil for about 5 min. Remove the vanilla pod and lemon peel, simmer the apricot halves in the broth … Read more
For the spaghetti with red lentil sauce, finely dice the onion and garlic and sauté in hot oil. Add the lentils and fry briefly. Pour in the soup and cook on low heat for about 15 minutes. Add crème fraîche and strained tomatoes. Season sauce with salt, pepper, sugar and cayenne pepper. Cook spaghetti or … Read more
Finely chop the sorrel and the pine nuts. Place all ingredients except for both types of oil in a mortar and pestle (or mix in a food processor) while slowly adding the oil to form a homogeneous mass. Process further or store away from light and aroma.
For the warm potato salad, cook the potatoes in a large pot of salted water until al dente. Hard boil the egg in a separate pot. In the meantime, dice the tomato and the cucumber. Peel and coarsely chop the onion. Peel the boiled egg and chop it as well. Let the potatoes cool down … Read more
For the peach jam with raisins, blanch the peaches briefly with boiling water, rinse with ice-cold water and remove the skin. Pit the peaches and grind the flesh with a hand blender. Make up to 1 quart with carrot juice and combine with raisins, juice of one lemon and preserving sugar in a large saucepan. … Read more
Beat egg yolks and half of the sugar until creamy, mix pureed fresh fruit with the rest of the sugar, mix both together, stir in the stiffly whipped cream and pour the amount into the ice cream bowl. Freeze in the freezer compartment of the refrigerator at the highest cold setting for 2 hours. Add … Read more
For the broccoli romanesco soup, first clean and cut up broccoli, romanesco and cauliflower and boil them in a liter of water with the soup cubes until soft. Then strain the clear soup and set aside. Puree the vegetables and stir in clear soup according to taste. Finally, stir in the cream and whipped cream.