First season the veal breast, sear on both sides in fat, remove from the roasting pan and vacuum together with some veal stock, i.e. cook in the steamer at 78 °C for 9 hours. (Or steam slowly over moderate heat until tender.) Unwrap the veal breast and while it is still warm, place it in … Read more
For the guacamole, finely dice the shallot, garlic and tomatoes. Hollow out the avocado, mash it in a bowl and mix all the ingredients well. Season the guacamole to taste and serve.
For the red cabbage cream soup with venison skewers first clean red cabbage, remove ribs and cut finely. Cut the potatoes into cubes. Heat olive oil in a pot, sauté shallots until translucent, add red cabbage and sauté. Add potato cubes and sauté for another 5 minutes. Deglaze with port wine, add juice of 1 … Read more
Ideal for cold winter days and good nerve food: cocoa with marshmallows. Heat the milk and slowly melt the chocolate of your choice in it, do not bring to the boil! The chocolate melts faster if it is broken into pieces. Place marshmallows of your choice in a mug and pour the hot chocolate milk … Read more
For the potato and bean stew, peel the potatoes and cut into cubes. Dice the onion and sauté in the oil. Add diced bell bell pepper, stir everything and roast briefly. Deglaze with soup. Add potato cubes, finely chopped garlic, Italian herbs and bay leaf and cook for 10 minutes. Add beans and let them … Read more
For the red cabbage strudel, finely chop apples, red cabbage, onions, chives and garlic. Cut chestnuts into quarters. Sauté onions and red cabbage in hot olive oil. Add apples and Soja Cuisine, salt and pepper and steam at low heat for about 15 minutes. Preheat oven to 180 °C top and bottom heat. Place two … Read more
Clean and grate the carrots. Heat some oil in a pot, fry the carrots, add the peas and briefly fry the flour. Add water and season with Burgl’s soup seasoning. Let the soup boil for about 10 minutes until the carrots and peas are almost soft. For the breadcrumbs, beat butter until fluffy and stir … Read more
For the potato-apple salad, boil the potatoes, let cool, peel and slice. Peel and core the apple and cut into small cubes. Cut the ham into small strips. In a bowl, mix some oil, lemon juice, salt and pepper. Add the potatoes, apple and ham to the dressing and mix well. Let the lettuce sit … Read more
For the Gugelhupf, first cream butter well with sugar, egg yolks and spices. Spoon in the milk, half the wheat flour, rum and raisins. Whip the egg whites, then gently mix with the rest of the flour mixed with a packet of baking powder. Pour the dough into a greased and floured Gugelhupfform and bake … Read more
For the potato cream cheese strudel, boil the potatoes, peel them, press them through the potato ricer and let them cool a bit. Mix 1/2 cup cream cheese with 1/2 cup spoon cheese and set aside. Mix the remaining cheese with the eggs into the potato mixture, season generously with salt and nutmeg and spread … Read more