For the shortcrust pastry: Knead all ingredients briskly in a mixing bowl or on a work surface to form a shortcrust pastry. Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working. Add as little flour as possible when rolling out the dough. This is best done between two … Read more
For the strawberry jalapeño salsa, first finely dice the onion and garlic. Coarsely crush the spices and sweat them with the onion and garlic in a small pot with a little oil until colorless. Halve the chili, remove the seeds and cut into fine cubes. Fry briefly, add granulated sugar and deglaze with vinegar. Boil … Read more
Carefully debone the salmon trout fillets (preferably with tweezers). Season with salt and a little lemon juice and, if desired, coat the skin side with flour. Heat sunflower oil or butter and slowly fry fillets on skin side (approx. 5-6 minutes) until crispy, turn and fry briefly on second side. Serve with the lukewarm asparagus … Read more
For the bread salad, first put the bread in a deep dish and soak it with 400 ml of water and half of the vinegar. Clean the spring onions and cut them into slices with part of the greens. Rinse the tomatoes and cut them into eighths, peel the cucumber, cut it in half, remove … Read more
For the swelling piece of bread with chia seeds, mix wheat, flax and rye meal with the other ingredients and the water. Leave to stand in a sealed container at room temperature for 4-8 hours (preferably overnight). Mix flours with yeast and salt and knead with the swelling bit, oil, spices, maple syrup and apple … Read more
Heat butter, chop onions finely and let them become transparent, peel and grate carrots and let them steam for 5 minutes, sprinkle pork cutlets with salt and pepper, brown in butter and add to vegetables. Steam for about 10 minutes, deglaze with beer and beef broth and season with tomato paste and sugar. Sprinkle with … Read more
For the strawberry mascarpone layer dessert, first soak the gelatine separately for both creams or dissolve according to the package instructions. For the mascarpone cream, whisk the sugar with the egg yolks and sherry over a bain-marie until foamy. Stir in the gelatine, mascarpone and QimiQ in batches. For the strawberry cream, puree the washed … Read more
For the cardinal slice, first beat egg whites to very stiff peaks, add sugar. Beat yolks, eggs, powdered sugar, vanilla sugar until very creamy, mix flour with baking powder and fold into the yolk mixture. Fill each mixture into a piping bag with a smooth nozzle (2 cm) and pipe a strip of meringue, a … Read more
For the wild garlic pancakes, wash the wild garlic leaves with cold water, shake dry and chop. Pour the cream into a saucepan and heat. Add the wild garlic leaves and let it boil down a bit. Season with salt, pepper and nutmeg. Remove from heat and puree the wild garlic cream with a hand … Read more
For the spicy skewers, cut the pork into approx. 4×4 cm pieces. Separate the onion into individual layers and also cut into approx. 4×4 cm pieces. Also cut the bacon into approx. 4×4 cm pieces and the zuccini into 0.5 cm slices. Divide everything alternately onto the skewers and then season with Burgl’s Grill and … Read more