Place beef with chopped bay leaves, diced onion, greens, cloves and thyme in a suitable bowl, pour red wine over until meat is covered and leave in pickle for 2 to 3 days. Turn meat occasionally to the other side. Place bacon slices in a roasting pan. Drain meat, season with salt and pepper and … Read more
Soak the lentils in the vegetable bouillon for one night. Chop 2 onions into cubes – set aside. Cut the third in half and sprinkle with bay leaves and cloves. Clean, rinse and chop the leeks. Cook the lentils in combination with the soaking water, the leek and the studded onion halves in a saucepan … Read more
Try this delicious pasta dish: Boil water, add juice of one lemon, add millet to boiling water, swell at low temperature for 20 min. Let the millet cool down. Cut apples and banana into fine slices. Stir yogurt, half of hazelnuts and fruit into millet. Sprinkle the remaining hazelnuts on top.
For the Briochenesterl knead yeast dough, flour, sugar, yeast, warm milk, soft butter, salt, 3 yolks and 1 egg to a dough. Put the dough in a bowl, cover and let rise in a warm place for about 1 hour. Knead the dough again by hand on a floured work surface, roll out into a … Read more
For the curd apricot strudel, knead a strudel dough from flour, salt, egg yolk, vinegar, oil and lukewarm water. Knead dough until it is smooth and silky. Let the dough rest for a good 1/2 hour. For the curd filling, whisk egg yolks, powdered sugar, vanilla sugar and lemon zest until foamy. Stir in curd, … Read more
For the saddle of venison with cubeb pepper sauce, peel the quinces, chop them into slices just under a centimeter thick and cut out the core round. Bring the white wine to the boil together with the cloves, sugar, star anise, the vanilla pod and bay leaf spice. Add the quince peel and the rest, … Read more
To make the apple-currant punch, first boil the apple juice together with the currant syrup, lemon juice and cinnamon sticks. Hang the apple-cinnamon tea bag and let it steep for 30 minutes. Remove the tea bag, boil the apple-currant punch again and serve immediately.
For the honey-almond fondue, grate the chocolate, add to the fondue pot with the honey and cream, and stir well to combine. Cook over low heat, stirring constantly, until smooth, then stir in the grated almonds. Tip out with chopped fruit and cookies.
For the mustard risotto with fried shrimp, cut the cocktail tomatoes into eighths. Sauté mustard seeds in olive oil until they pop. Add onion and rice and sauté until translucent. Deglaze with the lemon juice and keep adding the hot soup. Cook until the rice is done. In between, add garlic, mustard, grated lemon peel, … Read more
For the pink lamb shoulder with horseradish butter and Jerusalem artichoke vegetables, first prepare the pickle brine. Cut the vegetables into coarse cubes. Bring the vegetables to the boil with the water and spices, then leave to cool. Pour the cooled liquid over the lamb shoulder and cover well with foil. Leave to brine in … Read more