For the mustard pasta with chard, cook the spaghetti al dente according to the instructions on the package. Cut out chard stems and cut stems like leaves into small strips. Heat butter in a frying pan, add chard stems and cook. Add the chard leaves and steam in the frying pan with the lid closed … Read more
Pour boiling hot water over tea, steep for 5 minutes, then drain into a bowl pot. Add sugar and vanilla sugar, cool. Cut strawberries in half, peeled and pitted orange and banana into thin slices and add to the tea form. Add juice of one lemon, orange juice and sparkling wine and steep for 2 … Read more
For baked cherry compote with nectarines, first preheat the oven to 180 °C. Sort the cherries, wash and pit them. Wash and pit the nectarines and cut into narrow wedges. Mix cherry juice, rum, starch and sugar in a bowl and pour into a baking dish (approx. 30×20 cm). Spread cherries in it, stir briefly. … Read more
For the nutmeg squash chili, cut the beef into small cubes. Fry the sliced onions in olive oil until golden brown. Add the meat and fry it as well. Tomatoize with tomato paste and then deglaze with red wine and cognac. Pour in beef broth and brown base sauce, add the spices and let the … Read more
Clean, rinse and coarsely shred oak leaf lettuce. Rinse voger lettuce a few times. Cut chicory stem into small pieces, peel off leaves. Remove radicchio stalk, peel off leaves. Chop chestnuts coarsely Make potatoes with peel, peel off and press through. Spread soup plate with radicchio leaves and chicory noses. Put chestnuts, potatoes, cream cheese, … Read more
Rinse and clean the strawberries and mix with sugar (1) and infuse. Knead the butter, sugar, flour (2), egg and salt into a smooth shortcrust pastry and chill for about half an hour. For a recipe for 12 strawberry slices, roll out the dough to a rectangle 20 x 35 cm, prick a few times … Read more
For the tomato salad, scald the tomatoes very briefly, peel and cut into thin slices. Cut the spring onions into thin slices as well. For the marinade, mix the balsamic vinegar with olive oil and season with salt, pepper and a pinch of sugar. Add the sliced basil leaves. Arrange the tomato slices on each … Read more
For the tagliatelle with walnut-sorrel pesto, first cook the tagliatelle until al dente. Crack the walnuts and peel off the skin, grind in a mortar – DO NOT roast! Wash parsley and sorrel, pat dry and chop finely. Put both in a mortar and grind with olive oil and grated parmesan. If you like it … Read more
Cut the cooked ham into tender strips and sauté in olive oil in a frying pan. Later add the bite-sized vegetable bites. At the beginning add the kohlrabi, then the fennel, celery, snow peas and at the end of the cooking time add the shallots cut into tiny pieces and the zucchini. Season the pan … Read more
A wonderful recipe for all strawberry lovers! Marinate the whole hare like a sauerbraten. I.e. With two carrots, celery of a coarsely chopped juniper berries, onion, basil, 1/2 liter of white wine and a glass of raspberry vinegar. Leave in the marinade for one night. The following day, brown the meat on all sides with … Read more