For the beetroot salad, boil the beet with the skin (takes about 1 hour). Then peel and cut into flakes. Boil up a marinade of water, vinegar, sugar, caraway seeds and salt. Sprinkle freshly grated horseradish and pour the marinade on top. Immediately fill the beetroot salad into jars and seal.
For the red herring salad, dice the herring, beet and apple. Cut the onion into thin slices. Finely chop the capers and gherkin. Mix all ingredients with the mayonnaise and season with salt and pepper. Leave to stand in the refrigerator for at least 2 hours. Eat the red herring salad with bread or fresh … Read more
For the potato and mushroom soup, cut the onion into half rings and the garlic into slices. Peel and dice the potatoes. Clean 3/4 of the mushrooms and cut them into coarse pieces. Grate the thyme. Heat 4 tablespoons of olive oil in a pot and sauté the onion and garlic. Sauté the potatoes, mushrooms … Read more
For the red wine pears, first wash 2 -3 jars and lids hot and boil. Let them dry upside down. Place them directly in the place where they are to be filled (tray with cloth). Peel, halve and squeeze the lemon. Prepare the pears (wash, peel, cut in half and remove the core). Cut the … Read more
Soak the anise seeds in the red wine. In a food processor with dough hook, mix all ingredients until a homogeneous dough. Preheat the oven to 180 °C. Divide the dough into small pieces, roll out with your fingers into long, thin rolls and shape them into curls. Dip the top into the coarse sugar. … Read more
For the preparation of the Gugl-Lunder (Holler Guglhupf) first grease the mold and dust with flour – in the meantime put in the refrigerator, because then the Guglhupf comes out of the mold nicely. Cream the sugar with the soft butter really nicely and then add the eggs one by one. Mix the flour and … Read more
For the potato-salami salad, boil the potatoes in about 15 minutes with the lid closed, drain and remove the skin. During this time, chop the shallots. Clean the mushrooms. Sauté the shallots in the butter, add the mushrooms, sauté briefly and extinguish with the soup. Season with salt, pepper, vinegar and a little sugar. Fold … Read more
For the pea soup, peel and finely dice the onion and garlic cloves and sauté in a little butter. Add frozen peas and deglaze everything with soup and simmer for about 15 minutes. Add creme fraiche and puree everything with a hand blender. Sprinkle or garnish with fresh chopped mint.
Prepare asparagus (peel white asparagus, cut away only the ends of green asparagus) and cook in water with a little salt and a piece of butter. Rinse in ice-cold water, drain. Cut veal fillet into portion size (4 pieces), pepper and cook over steam to cover. It should stay pink inside, takes about 6-8 minutes, … Read more
For the goulash, first cut the beef into cubes and fry in portions in hot fat, set aside. Peel and dice the onions, cut the peppers into strips, seed and dice the tomatoes. Sauté onions, garlic and peppers in fat, add paprika powder and deglaze with red wine. Add the tomatoes and season with salt … Read more