Culinaverse

Wash the beans well and boil in salted water until tender, about 2.5 hours. Peel and cut into thin slices or strips. Season with caraway seeds, freshly torn horseradish, salt and must vinegar.

Rinse the potatoes and cook in salted water. Peel the cucumber, cut it into fine slices with a cucumber slicer or a kitchen knife, season with salt, mix with vinegar and marinate for about 15 minutes. Steam the potatoes, peel and cut into slices. Peel the onion and cut into fine cubes. Add both to … Read more

For the beet salad, finely chop the cooked beets, carefully salt, pepper, mix with the finely chopped onion rings and marinate with vinegar and oil.

For the red beet salad, peel the beets and grate finely. Squeeze the oranges and lemon and add to the beets. Add the horseradish and mix well.

Separate yolks and egg whites, beat until stiff and chill. Beat the yolks with the powdered sugar, vanilla sugar and 1/8 water until foamy (for a very long time). Add amaretto or rum. Then slowly drip in the oil and keep stirring. Mix flour, hazelnuts, cocoa and baking powder well and fold into the mixture … Read more

For the red wine loin, cream butter, powdered sugar, yolks and vanilla until fluffy. Add cocoa, cinnamon and red wine. Stir in flour mixed with baking powder and chocolate sprinkles.Finally, carefully mix in the stiffly beaten snow of 4 egg whites.Bake in a saddle of venison pan at 160°C for about 30 minutes.Fill the saddle … Read more

For the red wine cake, beat eggs, butter, sugar, salt and vanilla sugar until creamy. Sift together baking powder, cocoa powder, cinnamon and flour and mix well, then stir in remaining amount. Fold in red wine and couverture. Pour into a well-greased cake or bundt pan and bake at 160 °C in a heated oven … Read more

For the goulash soup, rinse the meat, dry it and chop it into cubes. Separate the onions from the peel and chop them. Heat the oil in a pot and fry the onions in it, stirring until golden. Add the meat to the onions, dust with the paprika powder, season with bell pepper and salt. … Read more

For the beetroot salad, wash beet, add cold water, boil until soft. Rinse beets, remove skin, cut into fine leaves. Place in a bowl and top with finely sliced horseradish. Bring spices to a boil with water, pour over beets, drizzle oil over top and let sit overnight. Before serving, remove the horseradish from the … Read more

For the persimmon curd cream, mix the curd with vanilla yogurt and elderflower syrup until smooth and divide among 4 bowls. Scoop out the pulp of the ripe persimmon and pour over the curd cream.