For the red Christmas beet salad, carefully brush but do not peel beets. Boil in hot, unsalted water for about 40 minutes. Beets are ready when they can be pierced artfully with a toothpick. Then peel the beets (rubber gloves!) and cut them into slices. Also peel the horseradish and slice very thinly. Boil up … Read more
For the red wine shallots, first peel the shallots so that the stem remains. Cut the rosemary stems apart a few times. Bring red wine, red wine vinegar, brown sugar, salt and rosemary to a boil in a saucepan. Add in the shallots and cook quietly in the covered saucepan over low heat for about … Read more
First, slice the cucumber, drain. Peel and press the garlic and add to the cucumber. For the marinade, mix vinegar with a splash of sweetener and water, pour over the cucumber and mix well. Serve the cucumber salad.
Wash the potatoes and cook for about 20 minutes until almost done. Meanwhile, peel and finely chop the onion. Bring diced onion to a boil in a saucepan with the beef broth. Add vinegar, mustard, pepper and salt to soup and mix. Whisk in oil vigorously until a thick emulsion forms. Drain the potatoes and … Read more
For the red wine cutlet, cut the meat in half or thirds. Mix the oil and marjoram, season with salt and pepper and pour over the meat. Cut the onion into rings and cook the pasta in boiling salted water according to package instructions. Heat a frying pan without fat and fry the cutlets with … Read more
For the pea puree with fried smoked tofu, first soak the peas overnight. Then peel the onion and sauté in butter. Add the soaked peas and about 1 liter of water, cover and cook slowly until soft. Mash or puree the fully cooked peas. If the puree is too dry, add some more of the … Read more
For the Kaiserstriezel, prepare a Dampfl and make a yeast dough. Let the dough rise twice and knead it together again. Only then form a Striezel from the dough. Brush the Kaiserstriezel with a mixture of eggs and milk and bake it in the oven after it has risen briefly.
Season the veal fillets and fry them in a little butter so that they are still tender pink inside. Then keep warm in the oven at 70 °C. For the crust, cut the figs into very small cubes and mix with the chopped hazelnuts and the butter. Apply to the fillets before serving and bake … Read more
For briami (Greek oven vegetables), cut the well-washed melanzani, zucchini and potatoes into slices about 1/2 cm thick. Blanch (briefly scald) the tomatoes, remove the skins and cut half of them into small cubes. Remove the stems from the peppers, remove the seeds and cut into strips. Clean the green beans, cut into pieces and … Read more
For the broth, boil water with wine, the well-washed fish sections, root vegetables, lemon and the spices for about 40 minutes and then strain. Peel and dice the potatoes, slice the leeks. Fry onion in oil until light brown, add tomato paste and continue to fry briefly. Reduce heat, stir in paprika powder and pour … Read more