Peel and coarsely chop the onions. Heat the oil in a 9-liter pot and fry the onions until golden brown. In the meantime, peel the carrots, cut into thick slices and add to the onions. Remove the unsightly outer leaves from the red cabbage, cut the cabbage into quarters, remove the hard stalks and cut … Read more
Beat the yeast with a pinch of sugar, the warm milk and some flour to a thick paste (Dampfl) and keep warm. Cream the butter with the powdered sugar, vanilla sugar and salt and gradually add the yolks. When the dampfl has doubled in volume, add the butter and flour and beat to a silky … Read more
For the potato-pumpkin gratin, peel the potatoes and cut them with a slicer into 2 mm thick slices, as well as the pumpkin. In a cast-iron pan, pour the cream with the spices and then alternately layer a layer of pumpkin, a layer of potatoes and a layer of cheese (well pressed). Continue in this … Read more
Wash, peel and cut the beets into small cubes. Peel the onion and chop finely. Peel the apple, quarter it and remove the core. Cut the apple quarters into cubes. Heat the oil in a pot and fry the onion in it. Fry the beets and the apple cubes briefly and deglaze with wine. Pour … Read more
For the potato pesto gnocchi with mozzarella, first prepare the pesto. To do this, pound all ingredients in a mortar to a green paste. Grate or mash well cooled potatoes and mix with remaining ingredients, form rolls about 1.5 cm thick, cut diagonally into pieces about 1 cm thick. Dust these simple gnocchi with a … Read more
For the goulash Andrássy season the meat cubes with salt, pepper, cumin and garlic and fry in hot THEA with the onion strips. Add paprika strips and paprika powder, pour some soup. Cover meat and steam until not quite tender, about ½ hour. Add diced potatoes, tomato quarters and cream to the goulash, season to … Read more
For the beet towers, steam the beet at 100° C for around 45-50 minutes until soft, depending on size. Let cool and cut into slices about 5 mm thick. Mix the curd cheese with crème fraîche and freshly grated horseradish. Season to taste with salt and pepper and refrigerate. Steam the salmon fillet at 90° … Read more
For the Erdäpfel-Kletzenstrudel, sift the flour with baking powder and knead with the strained potatoes, butter, powdered sugar, egg yolks, a pinch of salt and lemon zest to a dough. Let it rest for a short time and then roll out into a rectangle. Spread with the prepared stuffing, roll up and place on a … Read more
Place the various types of sausage or meat thinly sliced on a snack board or plate. Cut the paprika into fine strips, grate the horseradish finely, peel the onion and cut it into fine rings. Cut the pickled gherkin into slices. Slice the hard-boiled egg as well. Place the spreads on the side of the … Read more
From the nettles use the upper parts of the shoots and wash well. Finely chop the onion (and garlic if desired) and sauté in butter. Then add the nettle, heat briefly and then boil in the hot soup for about 3 minutes. Then puree finely. Mix the whipped cream, egg yolk and flour well, pour … Read more