For the compote, peel and finely dice the shallots. Remove the skin from the ginger and chop finely. Cut the apples into quarters, remove the core and peel. Cut the quarters in half lengthwise and slice diagonally. Cut the chives into rolls. Heat the oil in a frying pan and sauté the shallots and ginger … Read more
Wash the peppers, cut them in half, remove the seeds and then finely dice them. Finely chop the shallot and capers. Cut the chives into small rolls. Stir the curd until smooth and mix well with all ingredients. Season to taste with salt, bell pepper and paprika powder. Arrange in a bowl and serve with … Read more
For the spaetzle pan, sauté onion and zucchini in oil. Add bouillon cubes and water, steam briefly. Fry potato spaetzle briefly, then fold in sheep’s cheese and dried tomatoes.
For the marinade, add the juice and grated zest of the limes, honey pepper, grinder, anise schnapps, ginger, soy sauce, leek, garlic and butter to a saucepan and gently simmer for approx. 8-10 min. Then strain through a fine sieve and reduce until you get a syrupy consistency. Season the steaks with a little salt … Read more
Real rose water is the wonderfully fragrant by-product of the distillation of florets a process by which the rose oil or possibly ‘attar’ is extracted. Place rose petals and water in a tightly sealed saucepan or possibly cover a saucepan tightly with foil. Bring water to a leisurely boil, reduce temperature and simmer gently for … Read more
For the cheese sticks, put the flour, salt, yeast and sugar in a bowl. Heat the milk briefly in a pot so that it is lukewarm and then add to the remaining ingredients in the bowl. Knead well with the dough hook for a few minutes. Then add the tablespoon of lard and knead again … Read more
Cut the salmon into the smallest possible cubes with a very sharp kitchen knife. Add dill, shallot, salt, pepper, lime juice and oil and mix gently. If the salmon tartare is chilled for a short time before eating, season repeatedly with salt. Spread small slices of Parisian bread with a little mayo or butter and … Read more
For the winter apple jam, peel, core and dice the apples. Cut open the vanilla pod. Mix 50 ml of the apple juice with agar agar and let stand so that the mixture can swell. Meanwhile, pour the remaining apple juice into a large enough pot. Add lemon juice, sugar and the spices. Add diced … Read more
For the Winter Grill Peanut Lime Shrimp, first prepare the marinade: Roast the peanuts in a pan without adding fat, then chop finely. Remove the seeds from the chili peppers and finely chop them with the garlic. Peel the ginger root and grate finely. Grate some lime zest, squeeze out the juice. Roughly chop the … Read more
Cut the fresh ginger into 2, 5 cm pieces. Sprinkle with 2 tsp. salt, cover and refrigerate for 1 week. Using a very sharp kitchen knife, slice diagonally along the grain into paper-thin slices. Over low heat, melt 2 tbsp sugar in 125 ml rice vinegar and 2 tbsp water. Bring to a boil and … Read more