For the salad Nestl cut the cucumbers into strips, the onion into rings and the sausage into small cubes, halve the egg. For dressing, first put the cucumber strips, then the sausage and the oil and spices (fresh herbs or vinegar if desired) in a small bowl. Place the onion rings and the egg on … Read more
For the zucchini cream soup, finely dice the zucchini, sauté the onions in cooking fat. Add zucchini and a few thyme leaves and fry briefly. Add soup and cream and cook until done. Stir with a hand blender until creamy and season the zucchini cream soup with salt.
Dough: Mix the butter with the egg and salt until creamy. Strain the curd, knead together with the flour and add to the butter-egg yolk mixture form. Stir until smooth and rest in the refrigerator. Roll out the dough on a floured surface to about 2 mm thick, sweep off the flour. Brush with egg … Read more
For the Styrian apple, first prepare the sour cream mousse. Soak gelatine leaves in cold water, whip whipped cream until stiff and refrigerate. Stir sour cream with powdered sugar until smooth, add juice and zest of lemon. Squeeze the gelatine leaves well and dissolve in a small pan over low heat, then quickly stir the … Read more
Perhaps your new favorite bean dish: 1. rinse potatoes. Cook for 20-25 min in salted water in their skins. Drain potatoes, peel while warm, cut into 1 cm slices. Clean beans, cut diagonally into 3 cm pieces. Cook in salted water for 7-8 minutes, rinse and drain. Finely dice shallots. Chop garlic finely. Stir mustard, … Read more
Preheat the oven to 180 °C. Stir the yolks until they are nice and thick and creamy, about 5 minutes later add the sugar. Now fold in the flour, salt, water, baking powder, vanilla and lemon zest. In another baking bowl, beat the egg whites with Cream of Tartar until they form peaks. Gently fold … Read more
For the preserved soup with egg, add chopped parsley to the melted butter and prepare a light preserves with the flour. Pour in the soup and add salt to taste. Beat the eggs in a container and drop them into the boiling soup. Arrange the preserved soup with egg and serve.
Ingredients
For the Parisertaler, bring whipping cream to a boil in a small saucepan, stir in chocolate and dissolve. Chill the mixture. Knead a shortcrust dough from flour, butter and powdered sugar (100 g) and one egg as well as a pinch of salt, chill. After an hour, knead the dough again, roll out and cut … Read more
For the raspberry slices, quickly mix all the ingredients, except the jam, into a shortcrust pastry. Wrap in plastic wrap and let rest for1 hour. Roll out between cling film and cut out slices with and without a hole. Place on a baking tray lined with baking paper and bake in a preheated oven at … Read more