For the potato-pumpkin gnocchi with pumpkin seed tapenade, peel the still hot, cooked potatoes and press through the potato press. Allow to steam briefly. Then mix loosely with flour, semolina as well as salt and work quickly with liquid butter and egg to a smooth dough. Roll out on a floured table to a thickness … Read more
For the beet soup with horseradish gnocchi, peel and dice the beet and celeriac. Sauté finely chopped onion in olive oil. Add diced beets and celery, pour in soup, add spices and cook beets until tender. Remove bay leaf from beets, add whipped cream and puree with hand blender and season again. For the horseradish … Read more
For the Brennsuppe à la maison, first melt the butter in a saucepan. Stir in the flour and oatmeal and continue to stir. When the flour is lightly colored, pour in the soup and continue stirring vigorously to prevent flour lumps from forming. Bring to a boil once, then add the bay leaf and caraway … Read more
Mix all ingredients by hand in a bowl or on a work surface and quickly knead into a shortcrust pastry. Cover and let rest in the refrigerator for 2 to 3 hours. Roll out on a floured surface and cut out any shapes or twist thin rolls with the palm of your hand and shape … Read more
First, peel the cucumber, cut in half lengthwise and scrape out seeds with a teaspoon. Cut the cucumber into small slices. Place these on a serving plate. Whisk together the rice vinegar, sugar and salt for the dressing in a bowl. Pour the hot water over it and mix until the sugar is dissolved. Let … Read more
For the red wine figs with clover bread and brie, first caramelize sugar in a saucepan, deglaze with port wine and add the spices. Simmer for 10 minutes, add the whole figs, set aside and let cool. Cut out the slices of cucumber bread or cut them into rectangles, place the slices of sweetbread on … Read more
Beat butter with powdered sugar, vanilla pulp, orange and lemon zest until fluffy. Gradually add egg yolks and stir in grappa. Beat egg whites with granulated sugar and a pinch of salt until semi-stiff. Chop black walnuts into very fine cubes. Mix flour with grated walnuts, black walnuts, baking powder and chocolate and add to … Read more
For the cocoa cake, preheat the oven to 180 °C top and bottom heat. Roughly chop the chocolate-dipped cashews. Set aside 50 g of them for sprinkling. Moisten the loaf pan and line with baking paper. Mix the flour, cocoa, sugar, baking soda, salt and vanilla sugar, add the oil and almond milk and mix … Read more
For the cocoa cookie cake with chocolate sauce, melt the cooking chocolate, milk and butter over a water bath. Meanwhile, beat the eggs and sugar until foamy. Let the chocolate-butter mixture cool a bit and then mix it into the eggs. Crumble one package of the cocoa cookies very finely and fold in gradually with … Read more
For the cucumber pancakes with carrot-fennel sauce, first boil milk with spices and butter, stir in polenta and cook over low heat, stirring constantly, until thick and let cool briefly. Stir in yolks, gherkins and herbs and let cool. Form mixture into small patties and slowly fry in olive oil and butter until golden brown … Read more