Remove the peel from the pumpkin, remove the seeds if desired and cut into 1 cm cubes. From the lemon, cut the peel into thin strips (zest), squeeze the juice. Boil the mustard seeds, vinegar, sugar, lemon zest and juice, add the pumpkin cubes and cook until just tender. Remove with skimmer, pour into suitable … Read more
Rinse and peel fresh parsley roots, cut into small cubes, finely dice shallots and garlic. Brown butter, garlic and shallots until translucent, then add the parsley root cubes, also sauté. Fill up with the clear soup, season with salt, add pepper and a little nutmeg and cook until soft. Now mash, stir with the hot … Read more
For the tuna sauce, drain the tuna a little, heat in a pan. Add the strained tomatoes and bring everything to the boil briefly. Peel the garlic and press it into the sauce with a garlic press. Season with tomato paste, salt, pepper and paprika.
Season the inside of the trout with salt, pepper and add the chopped parsley. Cut the roasting tube twice as long as the trout, close one side as instructed. Put the cleaned and cut vegetables into the roasting tube form. Place the trout on top of the vegetables. Add additional 1 tbsp fish stock or … Read more
Stir the pudding with rum until smooth. Soak gelatin in cold water, squeeze well and dissolve over steam or microwave until lukewarm. Stir well into the pudding. Whip the cream and also fold into the pudding. Allow to cool and use the cream as desired.
For the spring salad, mix well all the ingredients for the marinade, (put in a well-sealed container and shake well). Wash the lettuce, arugula and strawberries and cut them into bite-sized pieces. Cut the mozzarella into cubes. Mix all the ingredients and pour the marinade over them.
For the quince-apple compote with ginger, rub the quinces with a tea towel to remove the fluff. Then wash the fruit, cut into quarters and remove the blossom end and the stem. Cut out the core, removing also the peel and the hard parts under the core. Cut the quince pieces into slices. Peel the … Read more
For the Transylvanian style goulash soup, remove the tendons and suet from the mutton. Wash the meat and scald it with hot vinegar water. Now it is soaked in hot water for 6 to 8 minutes and then cut into small cubes. Put them in 2 liters of cold water to boil. Add the tied … Read more
For the Curryweckerl á la Ströck dissolve yeast in water and mix with flours, yogurt, garlic and barley malt and start kneading. After 2 to 3 minutes add salt and gradually oil. Just before the end of kneading add chickpeas, curry powder and garlic. Then let the dough rest for 20 minutes. Then shape into … Read more
Double is better: crispy chewing pleasure by baking twice. Spread almonds and nuts evenly on a baking tray and roast on the middle shelf at 200 degrees (gas 3, convection oven not recommended) for 5-8 min. On a dish hangl form and grate the skin. Chop the candied orange peel. Mix baking powder, flour, sugar, … Read more