For the Japanese-style entrecôte strips, cut the entrecôte into 3 cm wide strips. Finely grate ginger and garlic on a grater and mix with soy sauce and sake. Add the meat strips and marinate covered for 3 hours. Heat a frying pan and coat with oil. Add the meat and sear very briefly (2 minutes) … Read more
For the cucumber punch with ginger, peel and core the cucumber. Finely puree together with the ginger and basil. Allow to infuse for 30 minutes in a tall container or punch bowl. Add the sparkling wine, ginger ale, lime juice and orange juice and stir gently once. Garnish with basil leaves and serve the cucumber … Read more
For the cream of nettle soup with poppy seed oil, blanch nettles in salted water, rinse in ice water, squeeze well, weigh and chop coarsely. Sauté onions and garlic in poppy seed oil. Add flour and sauté. Pour in wine and soup, stir well and bring to a boil. Add cream and season. When the … Read more
For the potato-leek casserole with braised onion, peel the floury potatoes, cut into quarters or sixths and boil in salted water until soft, strain and drain well. Put potatoes on a baking tray and steam in the oven at about 150°C for 5-8 minutes. Strain potatoes and stir in butter, yolks and lukewarm milk. Season … Read more
For the cucumber crocodile, spread finely chopped Chinese cabbage on an oblong or oval platter. Slice the cucumber from the narrower side about 2/3 of the way up in even wheels. If possible, do not mix them up. Slice the radishes as well. Slice the remaining third of the cucumber (this will be the head) … Read more
For the veal cheek braised in its own juice, first clean and peel carrots, onions, garlic. Wash the leeks and cut them into leaves. Season the veal cheeks with salt and pepper and fry them in hot fat on all sides. Add prepared vegetables and stew briefly. Deglaze with white wine and 1/4 l water. … Read more
Prepare a springform pan (18 cm). Turn the cocoa cookies apart, put the cream filling in a separate bowl and crush the cookie halves. Set aside about three heaping tablespoons of the cookie crumbs, mix the rest with the melted summer butter, pour into the prepared springform pan, press down firmly and refrigerate. For the … Read more
For the cucumber-tomato salad, mix the chives, vinegar, oil, water, sugar and salt to make a dressing. Wash and chop the lettuce and tomatoes. Wash and slice the cucumber. Peel the eggs and cut them into slices as well. Arrange everything and pour the dressing over it.
Cut the red cabbage very finely (better yet, slice it). Place in a bowl, core the apples and also finely chop. Add to the red cabbage. Mix vinegar and oil and pour over the red cabbage. Add salt, pepper and mix everything well, preferably kneading it. Leave the red cabbage salad to infuse for a … Read more
For the red cabbage and fig salad, cut the figs into thin slices and drizzle with a little olive oil. Remove the stalk from the red cabbage and cut into fine strips. Sprinkle with 1 tablespoon of salt and 1 tablespoon of sugar, knead well for 5 minutes, let stand for 20 minutes. For the … Read more