Put G’selchtes in cold water for 1 hour before cooking so that it does not taste over-seasoned later. Then bring fresh, unsalted water to a boil, add greens and G’selchtes with spices and cook for about 50 to 60 minutes until lightly simmering. For the semolina dumplings, first briefly roast the semolina with hot fat … Read more
For the red cabbage rolls, first clean the red cabbage leaves and, if necessary, lightly cut out or smooth out thick leaf veins. Blanch the red cabbage leaves in boiling salted water for about 1-2 minutes, remove, rinse with ice cold water, drain and pat dry. Put the minced meat into a bowl. Season with … Read more
For the persimmon with prosciutto, peel the persimmon and cut the fruit into thin slices. Arrange the persimmon slices with the prosciutto and green salad on the plates. Garnish with a teaspoon of ricotta, some chervil and a blue grape or olive. Make the vinaigrette and pour it carefully over the salad.
For the potato-celery puree, peel celery and potatoes, cut into quarters, boil in salted water mixed with a little milk until soft. Strain and mash with a potato masher or puree briefly. Season the mashed potatoes and celery with salt and a little white pepper, add milk or cream and butter to round off the … Read more
For the red duck curry, remove the skin from the duck meat and cut the meat into cubes. Remove the solid part of the coconut milk from the can, melt it in a pan and roast the curry paste in it. Pour in the remaining coconut milk. Add duck meat, lemongrass and lime leaves, season … Read more
For the potato dumplings, mix cold potatoes, curd, eggs and flour on a work surface or in a food processor and season to taste.let the dough rest in a cool place for about 1 hour. Turn the mixture into small dumplings, place in boiling salted water and cook for about 10 to 12 minutes, depending … Read more
For the pretzel dumplings with bacon sauce and broccoli au gratin, coarsely break the hard pretzels, pour hot milk over them and let them soak for at least 10 minutes. Wash the parsley, shake dry and chop finely. Peel and finely dice the shallots and sauté them in a little butter. Stir together with half … Read more
For the goulash soup, melt butter in a saucepan at a moderate temperature. Sauté finely diced onion until translucent. Add beef and brown well. Pour in the soup. Add bell bell pepper, diced carrots, tomatoes and potatoes. Close the pot and simmer for 40 minutes. Season the finished soup with salt and add red wine … Read more
For the potato and asparagus gratin, first steam the potatoes until just tender, cool slightly, peel and cut into slices. In the meantime, prepare asparagus (ready to cook, e.g. peel, remove woody parts and dirt), trim the cut and cut into 4 cm long pieces. Steam until al dente: white asparagus 15 to 25 min, … Read more
Preheat the oven to 180 °C (top/bottom heat). Wash the potatoes well, cut them in half and place them on a baking tray lined with baking paper with the cut surface facing up. Sprinkle the cut surfaces with sea salt, butter flakes and caraway seeds. Bake the potatoes for about 40-45 minutes, increasing the heat … Read more