Clean, make and peel the potatoes, steam them well and press them through the potato ricer. Later add the yolks and potato starch, season with a little salt and mix well. Stir the apricot jam with orange zest and vanilla pulp. Cut the apricots in half (not all the way through), remove the seeds, fill … Read more
Fry the selchkaree and pancetta together. In another frying pan heat oil, fry the potato slices in it. Add onion slices and 2 tbsp. diced bacon, season with salt and freshly ground pepper to taste. Soften broad beans in salted water (8-10 min.), add onion and bacon cubes, season with savory, salt and freshly ground … Read more
For the wintery chestnut lasagna, peel the potatoes and cut them into slices or cubes, as well as the kohlrabi, celery and/or carrots. Cut the young onions into fine rings. Heat the butter and vegetable oil in a pan, add the onions and sauté briefly until light. Then add the vegetables and sauté everything. Pour … Read more
For the potato goulash, fry the onions in hot oil in a wide pot until light brown. Stir in the paradeis pulp and fry very briefly. Remove from the heat and stir in the paprika powder and deglaze with a dash of vinegar. Add the water or soup. Cut the potatoes into large cubes and … Read more
For stuffed avocado, hollow out the avocado. Mix all ingredients, except shrimp and balsamic. Pour the mixture into the hollowed avocado. Arrange stuffed avocado and serve.
Boil potatoes in their skins, drain, peel while still hot, halve and cut into 1/2 cm thick slices. Pour the hot soup over them and let them marinate. For the marinade, mix mustard, salt, pepper, juice of one lemon and vinegar and slowly add the oil. Add the finely chopped shallot and gently mix everything … Read more
Rinse the rolled barley in a sieve. Peel and dice onion and garlic cloves and sauté in hot oil until translucent. Add rolled barley and clear soup and cook at low temperature for 30 minutes. Stir occasionally and add the wine. Season to taste with salt and freshly ground pepper. Fold in crème fraîche, parsley … Read more
Finely chop the garlic and roughly dice the melanzane. Sauté the garlic and melanzane in a frying pan with hot olive oil and cook the liquid. Let the eggplant mixture cool down a little bit and then stir in 2 egg yolks and 2 tbsp of crem fraiche and blend with a hand blender. Spread … Read more
For the cream of pumpkin soup, fry the bacon well with the chopped shallots in a large pot without adding any fat or oil. Peel and coarsely dice the sweet potato and carrot, then sauté with the bacon and shallots. Also roughly dice the pumpkin, add to the rest of the vegetables and fry everything … Read more
Cut the meat into small pieces and mix well all the spices. Put the mixture through the meat grinder – slice thickness depending on the desired graininess of the sausage later (small for fine sausage, large for coarse sausage). Put the sausage into the filler and turn the crank until the sausage meat is visible. … Read more