Nettle Risotto

For the nettle risotto, blanch the nettle briefly in hot water. Drain the nettle and cut into smaller pieces. Chop the onion and halve the cherry tomatoes. Sauté onion in hot oil, add cherry tomatoes and stir briefly. Add nettle and sauté briefly. Add rice and let stand briefly. Deglaze with a little water. Add … Read more

Cocoa Cake with Mascarino Cream

For the cocoa cake with mascarino cream, brush a terrine mold with KRONENÖL SPEZIAL with fine butter flavor and sprinkle with flour. Preheat oven to 160°C (top and bottom heat).Sift flour, baking powder and cocoa. Beat eggs, powdered sugar, salt and vanilla sugar until well frothy (min. 10 min.). Slowly add KRONENÖL SPEZIAL with fine … Read more

Entrecôte Strindberg

Preheat the oven to 200°C for the Entrecôte Strindberg. Boil the cleaned runner beans in heavily salted water until firm to the bite. Drain and rinse in cold water. Finely chop the shallots or onions, rinse them briefly in a sieve with hot water and squeeze them out well. Season with salt and pepper, brush … Read more

Potato and Wild Garlic Puree

First boil the potatoes in salted water until soft, peel while still hot and press through the potato press. Stir with butter and hot whipped cream until fluffy. Wash the wild garlic, drain well and chop finely. Mix into the mashed potatoes and season with nutmeg and salt.

Nettle Soup

In the hot butter, sauté the onion until translucent, add the nettle and sauté. Extinguish with vegetable soup. Grate the potatoes into the soup and simmer on low heat for 20 minutes. Blend in a hand mixer and season with salt and freshly ground pepper.

Cucumber Tzatziki

1. cucumber properly rinse and dry. Cut about a quarter of it into fine slices. Grate remaining gherkin and mix with curd until smooth. Peel the garlic, press it through a garlic press and fold it in. Season with salt and pepper. Fold in olive oil. Rinse dill, dry, chop finely, stir in. Spread out … Read more