For the lamb tajine with pomegranate and smoked almond couscous, first peel the onion and vegetables, cut into small cubes. Cut the dates and apricots into small pieces. Heat some olive oil in a tajine pot or roaster, sauté the vegetables until the onions are translucent. Add the spices and continue to roast slowly, increase … Read more
For the ham rolls, strain the yolks, finely chop the egg whites. Mix or puree the fresh cheese with the rapeseed oil, mustard, a little lemon juice and the strained yolks. Then add the onion, chives and parsley. Season with salt and pepper. Put the ham sheets, give the mixture on one side and roll … Read more
Noodle dishes are just always delicious! Remove the outermost layer from the lemongrass. The lower soft part of the stalks a little smooth and then cut it into fine rings. Sauté lemongrass, chili and ginger in olive oil and add fish and chicken stock. Add pepper and coriander seeds and simmer on low heat for … Read more
For the turkey cutlets with carrots, cut the turkey meat into bite-sized pieces and season with salt and pepper. Finely chop the onions. Heat butter in a pan, sweat onions, add meat and sear vigorously on all sides. In the meantime, peel the carrots and cut into sticks. Add the carrots to the turkey meat … Read more
1. Mix 1 tbsp flour, crumbled yeast and 1 tsp sugar. Add 3-4 tbsp lukewarm water and stir to form a damp. Let it rise for about 15 minutes until the mixture starts to bubble. Mix the remaining flour, sugar, vanilla sugar, crushed spices and salt in a baking bowl. Heat milk and butter in … Read more
Pour boiling hot water over apricots and remove the skin. Cut apricots in half, remove seeds. Sprinkle with a little lime juice. Thinly remove peel from ginger and cut into narrow strips. Melt sugar over medium heat, stirring, until light brown. Remove from heat and pour in the brandy. Make later, stirring until the caramel … Read more
For the pumpkin seed strudel prepare a Dampfl. For this, dissolve the yeast in 100 ml lukewarm milk. Mix with 100 g flour and a little sugar. Cover the dampfl and let it rise in a warm place until it has approximately doubled in size. In a bowl, mix the eggs, egg yolks, remaining milk, … Read more
For the Blunzen-Speckgröstl cook the potatoes, strain, peel and cut into wedges. Fry the sliced onion in a pan, add the diced black pudding and continue to fry until the black pudding becomes loose. Now add the potatoes, roast them a bit, mix in the pressed garlic, salt and pepper to taste. Slowly fry the … Read more
For the colorful farfalle with tomato sauce, cook the farfalle al dente according to the package instructions. Finely chop the shallot and garlic clove and sauté in a little olive oil. Stir in the tomato paste and deglaze with the tomato polpa. Simmer for 15 minutes and season with salt, pepper and oregano. Roughly tear … Read more
Prepare the steam in the evening. Heat a good half of the water to 40 °C. Stir the basic mixture and the baking ferment in the bowl. Add the water and the rye flour. Cover and ferment the soft dough at room temperature for 12-14 hours. Bring the remaining water to a boil. Pour in … Read more