Recipes

For the curd cream with wild berries, first defrost the fruit (preferably the day before overnight in the refrigerator). Mix the curd, milk, sour cream, sugar and rum together. Carefully stir in the fruit. Pour into cream bowls and refrigerate for about 1 hour.

For the quinoa vegetable loaves, wash quinoa with plenty of hot water and drain in a colander. Bring vegetable soup to a boil, stir in quinoa, cover and simmer over low heat for about 15 minutes, then let swell for 10 minutes. Stir occasionally to prevent quinoa from becoming sticky. Peel and finely grate carrots. … Read more

For the beef roulades first preheat the oven to 180 °C. Beat the beef cutlets, pepper them and coat them very thinly with mustard. Peel the carrots and turnips and cut into strips about 4 mm thick, as well as the cucumbers. Place the bacon with the vegetables on the beef cutlets, roll up and … Read more

For the Easter bunnies, separate one egg. Mix the egg whites, 1 whole egg, low-fat curd, olive oil, 100 ml milk, pinch of salt and pinch of sugar in a bowl with a hand mixer. Add flour and baking powder and knead well until you get a smooth dough. Preheat the oven to 175 degrees. … Read more

For the liver dumpling soup, peel and finely dice the onions. Heat the lard in a frying pan, fry the onions until golden, remove from the heat. Rinse parsley, chop leaves finely, mix with onions. Pour hot milk over the dumpling bread and let it swell briefly. If using bread rolls, divide them into medium-sized … Read more

Ingredients

For curd nut pasta, mix the curd with 1 tsp butter, vanilla sugar, egg and salt until smooth. Then mix in the semolina and flour and refrigerate for about 15 minutes. Roll out the dough on a floured work surface to a thumb-thick stick and cut into slices about 1.5 cm thick. Roll these into … Read more