For the cocoa with shot, put the cocoa, cardamom and sugar in a small Reindl with the COLD water and bring to a boil, fill with the milk and make hot (do not boil, otherwise the nasty skin comes!). Then stir in the rum and divide the cocoa with shot among 4 glasses.
For the potato and almond soup with orange oil and crispy sticks, first peel and dice the onion, garlic and potatoes. Heat the sunflower oil in a wide pot and fry the onion, grated almonds and garlic until golden. Add the potatoes and fry briefly. Deglaze with the soup and simmer gently for about 20 … Read more
For the duck liver with red wine plums, cut the liver into nut-sized pieces and fry in hot butter. Season with salt and pepper, lift out and keep warm. Sauté the onions in the remaining drippings, dust lightly with flour, deglaze with Calvados and flambé (de-flame). Then pour in beef broth and boil well. Stir … Read more
For the nettle vegetables, scald the nettles hot and chop them. Also wash and chop the goutweed and lovage. Chop the onions and sauté in butter. Add the herbs, season with salt and pepper and pour in soup. Simmer for 10 minutes and stir. Season with nutmeg and round off the nettle vegetables with whipped … Read more
For the nettle soup with crispy bread cubes, blanch the nettle leaves, then rinse in cold water and drain. Heat the vegetable soup. Separate the eggs. Peel and finely chop the garlic.Mix the curd, 2 egg yolks and 1 egg white and the cheese well. Olive oil and a little warm soup also mix in. … Read more
For the red cabbage leek patch, cut the red cabbage into small pieces. Cut the leek into slices and wash well. Finely chop the garlic. Cut the cheese into cubes. Heat olive oil in a saucepan and sauté leeks, red cabbage and garlic. Add elderberry syrup, orange zest and juice. Steam the vegetables closed for … Read more
For the stinging nettle strudel, knead flour with water and salt until smooth, separating from the dough bowl and let rest for 15 minutes.coarsely chop nettles and collapse in a saucepan in a little olive oil, not too hot. Coarsely crumble sheep’s cheese with your fingers and mix with the nettles. Coarsely chop walnuts and … Read more
First of all, prepare the stock. For this purpose, soak the veal scallop well in cold water. Pierce the lungs several times and place them in a large pot (the scallop increases in size at the beginning of cooking) with cold water, root vegetables, salt, bay leaf, peppercorns, onions and thyme. Cook uncovered for about … Read more
For the cucumber-mint salsa with cold chickpea soup, first prepare the soup. To do this, rinse the tomatoes with cold water, rub dry and cut into pieces. Puree finely with the drained chickpeas, yogurt, cumin and lemon juice in a food processor or with a hand blender. Cover and refrigerate overnight and season with salt … Read more
