For the colorful sausage salad, rinse, dab, quarter and clean the peppers. Cut sausage, peppers, cucumbers, ham and cheese into strips. Rinse tomatoes, dab dry, cut into eighths and remove stem ends and seeds. Cut olives into quarters. Remove shell from eggs and cut into eighths. Mix everything together. Mix vinegar, mayonnaise, yogurt and spices … Read more
For the wajunken, fry the onions in plenty of fat and roast root vegetables as desired. Stir in the paradeisermark and roast slowly until dark brown. Dust with flour, roast briefly and gradually deglaze with red wine. Allow to reduce, then pour in soup, bring to a boil and simmer vigorously for about 45 minutes. … Read more
For the lemon foam, thaw the lemon ice cream until it can be stirred with a hand blender. Stir in enough white wine to create a creamy, but not runny consistency. Serve the lemon foam in narrow glasses, each garnished with a slice of lemon.
For apricot-vanilla compote with cardamom, first wash the apricots, dry them, halve them and remove the seeds. Squeeze the lemon. Cut the vanilla pods in half lengthwise and scrape out the pulp. Crush the cardamom seeds very finely in a mortar. Boil water, white wine, sugar and lemon juice. Add apricots, vanilla pulp and cardamom, … Read more
Peel shallots and cut into small cubes, halve tomatoes and herb mushrooms lengthwise. Heat sunflower oil in a pan and fry the mushrooms on both sides for about 3 minutes. Add the tomatoes, toss briefly and season with salt and pepper. Remove the mushroom and tomato mixture from the pan and set aside. Cook pasta … Read more
This combination of sour apple and potatoes is an ideal accompaniment to short roast and game dishes. So to roast duck this puree tastes just as good as to fried egg or liver. The potatoes must be floury, the apples must be sour. Remove the peel from the potatoes, mash them with milk and lukewarm … Read more
Sweat and season. Extinguish everything together with white wine and clear soup, boil, crush and strain. Finely chop the iceberg lettuce, sauté in butter, season, refine with chopped parsley and add to the tomato soup form. Arrange everything in a bowl and garnish with basil leaves.
For the Chicago, pour Angostura, Cognac and Curaçao over crushed ice and shake well in a blender. Pour into a cocktail glass and top the Chicago with champagne.
*La Terrine de Canard aux Champignons. Turn the bacon strips in finely chopped parsley to the other side, then lard the duck meat with them. Scrape the meat scraps from the bone and chop together with the liver and heart. Mix with the sausage mixture. Add the garlic to the oil and sauté the mushrooms … Read more
For the apricot blueberry jam scald apricots with boiling water and peel and remove seeds, cut into pieces and mix immediately with the lemon juice. Mix with 250 g jelling sugar 2:1 and cook for about 6 min. according to the instructions on the package. Fill the apricot jam halfway up into small jars. Leave … Read more