Preheat the oven to 180 °C. For the chervil sabayon, cut the potato into slices. Heat the butter and sauté the potato slices in it without letting them take color. Season with salt, pepper, cayenne pepper and nutmeg. Add chicken stock and cook for about 8 minutes. Blend and strain through a sieve. Meanwhile, season … Read more
For the chicken fillet on pumpkin vegetables, cut the Hokkaido pumpkin flesh including the skin into small cubes, halve the bell bell pepper, remove the core, wash and chop. Peel, wash and dice the onion, peel the garlic and ginger, deseed the chili pepper and chop everything. Heat vegetable oil in a pot and fry … Read more
For the chicken breasts stuffed with feta and wrapped in ham, cut the chicken cutlets open on the sides to create a small pocket. Spread one side generously with pesto and season the other side with paprika powder and some chili powder. Cut the feta into strips and place in the center of the pocket. … Read more
Rinse strawberries, remove hulls and cut into bite-sized pieces. Roast almond kernels in a frying pan without fat until golden brown. Mix the almond kernels with the oat flakes and sprinkle over the strawberries. Stir the yogurt with the maple syrup. Pour over fruit and oatmeal and garnish with mint leaves.
Heat the buttermilk and dissolve the soaked, squeezed gelatine in it. Mix sheep’s cream cheese and cream and stir in the gelatine-buttermilk mixture, season with salt and pepper. Pour into any terrine molds and refrigerate for at least 3 hours. For the oven tomatoes, peel and core the tomatoes, place on a tray with baking … Read more
First, remove the chicken from the skin and bones and lightly salt. Chop all the ingredients and mix with the soy sauce, if possible leave to marinate overnight or for several hours. Remove the chicken from the marinade and drain well, sear on both sides in a hot pan with a little olive oil and … Read more
For the caramel cake, first preheat the oven to 180° C. In a bowl for the cake base, mix the flour and butter with your fingers. Add the egg yolks, sugar and the pulp of a vanilla bean and knead into a smooth dough. Wrap in a plastic wrap and refrigerate. Then roll out the … Read more
For the strawberry-mint layered dessert, first wash the mint, pluck off the leaves and chop finely. Place the gelatine in cold water according to the package instructions. Mix the yogurt, whipped cream, curd and agave syrup. Stir the mint into half of the mixture and the jam into the other half. Heat the water and … Read more
Heat half the quantity of poppy seed oil in a heatproof porcelain or glass bowl to 80 °C, sprinkle in a little coarse sea salt. Season the skin side of the fillets with white pepper and a little coarse sea salt. Top with thyme sprigs, bay leaves, lovage leaves and vervain leaves. Place skin side … Read more
For quinoa stuffed zucchini on hot tomato ragout, first sauté finely chopped onion and garlic in olive oil for the tomato ragout. Fry Kotányi VEGGY Hot+spicy briefly and add diced tomatoes. Cook for about 5 minutes with the lid closed. Add finely chopped rosemary and mix. Salt the ragout to taste. Wash quinoa thoroughly and … Read more