For hare with raisins, gut the hare, wash it properly and cut it into pieces. Heat the butter in a saucepan and fry the meat briefly. Add the onions and sauté briefly. Season with saffron, pepper and salt. Deglaze with a little water and steam for about 45 minutes, turning the meat repeatedly. In between, … Read more
Steam the carrots in a small saucepan with about half of the vegetable soup and half of the sugar for about six minutes with the lid closed. Steam the sugar snap peas with the remaining vegetable soup and sugar for about three minutes, stir in the peas. Briefly sauté the diced zucchini and green onions … Read more
For the Viennese-style Sacher cake, preheat the oven to 190 °C. Melt the couverture in a bain-marie while stirring and then allow to cool slightly. Mix with butter, powdered sugar, vanilla sugar and salt. Stir until foamy, gradually adding the yolks. Now beat the egg whites with the sugar until stiff, sift the flour. Carefully … Read more
Put the rabbit parts in a large bowl. Mix white wine with the vinegar, pour over the meat, add spices. Cover the baking dish and leave in a cool place for at least 24 hours. On the day of preparation put the plums in a pan, add red wine, let it boil, remove the pan … Read more
For the roasted Stachys, first dig out the Stachys tubers and clean them well under running water with a brush to remove any soil residue, chop small rootlets. Cook the stachys in the soup until al dente but not soft. Drain. In a frying pan, melt the butter and fry the stachys with the chopped … Read more
For the spinach dumplings, place the dumpling bread in a bowl and pour the boiled soy milk over it, cover and leave to stand for approx. 30 min. Finely chop the onion, garlic and squeezed spinach and saute in oil for about 2 min – then add to the dumpling bread with 2 tbsp flour. … Read more
For the strawberry lime aperitif, fill a champagne glass about 1/5 full with strawberry lime on tap and top with Prosecco Villa Conaro on tap.
Peel the shallots and parsnips, quarter the parsnips lengthwise, halve the shallots and quarter the potatoes. In a roasting pan, sear the meat until golden brown on all sides, then remove from the roasting pan. Sauté shallots, garlic and parsnips in the roast residue. Deglaze with white wine and soup. Season the juice with a … Read more
In the TV show ‘The same procedure…. Recipe for success “Dinner for one”‘, German celebrity chef Anton Edelmann conjures up a modern version of the classic menu from the sketch “Dinner for One”. Edelmann, former head chef at the posh hotel “The Savoy” in London, gives the British four-course menu an international touch. Remove the … Read more
First, peel the bananas and mix with vanilla sugar, lemon juice and milk. If necessary, mix in a few ice cubes. Serve the banana milk immediately.