For the juicy pumpkin pie with cream cheese filling first prepare the dough. To do this, beat an egg with brown sugar, granulated sugar and the butter until creamy. Gradually also add the pumpkin puree, spices and all other dough ingredients into the bowl and mix to a thick dough. Next, for the cream cheese … Read more
For turkey roll stuffed with tomato rice on spinach leaves, first steam the rice with the water, tomato concentrate, chopped dried tomatoes, butter and salt in a steamer at 100 °C for 25 minutes. Thinly pound the turkey cutlets between plastic wrap. Place the overcooled tomato rice on the bottom third of the cutlets, fold … Read more
For the hazelnut cake, beat the soft butter, vanilla sugar and sugar until creamy. Preheat the oven to 180 °C. Separate the eggs and gradually stir the yolks into the butter mixture. Sift the flour with the cornstarch and baking powder. Stir the flour mixture into the egg/butter mixture. Beat the egg whites until stiff … Read more
For the cheese spaetzle, mix all ingredients for the spaetzle into a smooth dough and let rest for about 10 minutes. Press through a spaetzle strainer into a pot with plenty of boiling salted water and bring to a boil. Strain and drain. Prepare a preserves for the cheese sauce: Melt butter in a saucepan, … Read more
For the strawberry mascarpone cream with biscuits, first wash the strawberries, dry them well and remove the green. Mix 500 g strawberries with 2 tablespoons strawberry liqueur and set aside, covered. Mix the remaining strawberries with powdered sugar and puree finely. Remove 2 tablespoons of puree and mix with the remaining strawberry liqueur. Stir the … Read more
For the Roasted Spring Vegetables with Roasted Pine Nuts, wash the vegetables. Remove stems, seeds and side walls from peppers. Peel celery if necessary, if the outer layers are woody. Cut wild garlic, celery and green onion into strips, and zucchini and bell bell pepper into bite-sized pieces. Toast pine nuts in a pan without … Read more
For the bread, mix with sourdough of 400 g of rye flour, water (about 1/2 liter) and the whole caraway seeds to a not too solid paste. Wrap the baking bowl warm and let stand at 20 °C for 24 hours. When the dough shows bubbles, the sourdough is ready. Set aside 400 g each … Read more
For the chutney, finely dice the apples. Sauté shallots in olive oil, add sugar and caramelize slightly. Add the remaining ingredients and bring to a boil, add the apple cubes and simmer for 10 minutes. For the red wine shallots, lightly caramelize shallots in a saucepan with sugar and deglaze with red wine (shallots should … Read more
For the bread gratin, toast the bread slices until golden, drizzle with liqueur. Separate the eggs. Beat egg yolks, sugar and vanilla flavoring until creamy. Add milk. Whip egg whites until very stiff. Fold into egg milk. Rinse grapes. Place bread slices in a glass baking dish in a flaky pattern. Spread the grapes evenly … Read more
For the medlar níspero jam with wine, wash the jars and lids, boil and disinfect with a little brandy. Wash medlars, cut fruit into halves and peel off the skin. Remove seeds, as well as shell (hard inner skin) and stem end. Cut the flesh into small pieces or puree with a blender. Keep sprinkling … Read more