An asparagus recipe for gourmets: Thinly peel the asparagus spears and cut into small pieces, leaving a few asparagus tips for garnish. Cut the potatoes into small cubes. Clean the leek, cut in half, into rings, sauté in a saucepan with the butter until soft and season with salt. Add the rest of the vegetables … Read more
Make potatoes and cut into thin slices. Form a layer of potatoes in a gratin dish and layer sliced raw mushrooms and very finely chopped onions. The top layer should be potatoes. Season everything together with nutmeg, pour the whipped cream on top and bake for about 20 minutes at 175 °C. If you use … Read more
For the lapacho punch, first boil the water with the lapacho bark and let it steep for 10 min. covered. Let cool and put in a cool place. Wash strawberries, pat dry, clean and quarter. Empty pineapple into punch bowl. Add strawberries as well. Pour in the well chilled tea and sweeten everything with honey. … Read more
For the takoyaki, cut the octopus tentacles and the spring onion into 16 pieces. Heat the pan greased with oil. It is important that the spaces between are greased as well. In a bowl, mix flour, eggs and cold dashi. About 3/4 tsp of dashi powder is enough for 300 ml of dashi. When the … Read more
For the light chicken-apple salad, wash and core the apple and cut into fine pieces. For the cooked chicken wings, remove the meat from the bone and also cut into small pieces. Now mix the peas, chicken and apples together and add the cream cheese with the mustard. Season with salt and pepper and then … Read more
This cake can compete with any conventional cake!!! Dissolve the beet syrup in the hot butter and knead with the other ingredients to a firm dough. Bake 3 layers of this dough in a greased cake pan at about 175 degrees, in about 20-25 minutes. After the cake layers have cooled down, spread the fillings … Read more
For Halloween edible spit, simply mix some milk with whipped cream and then decorate as spit on cakes, cookies, etc. Also use licorice rolls as a base for edible spit.
3rd course, Roasted pike, a Lucerne specialty. Rinse and dry the pike. Rub inside and out with salt. Cover and place in refrigerator for 120 minutes or overnight. Dry pike with kitchen roll. Place belly side down in a roasting pan or on a baking sheet lined with parchment paper, perhaps with halved potatoes underneath. … Read more
For the sauerkraut-cheese spaetzle from the hot air fryer, first mix all ingredients for the dough and let it swell. Coarsely grate the cheese. Peel and finely chop the onion. Heat the oil and sauté the onion in it. Add the cabbage and some water and season with salt, pepper and cumin. Simmer for about … Read more
For the mushroom risotto, rinse the amaranth in a sieve. Clean mushrooms and cut into not too small pieces, pluck parsley leaves and chop finely. Chop the onions and sauté them together with the rice in the olive oil until translucent. Deglaze with white wine and reduce. Add the amaranth and porcini mushroom powder to … Read more