For the pike perch in horseradish crust, finely tear the horseradish. Salt and pepper the skin side of the pike-perch fillets, brush with mustard and press the coated side into the horseradish. Heat some margarine in a coated pan and sear the fish fillets on the skin side. Turn the pike-perch, add the rest of … Read more
For the Sachertorte à la Tschoatschy, first preheat the oven to 180 °C top/bottom heat. Chop the chocolate coating for the dough and melt in the oven or in a bain-marie. Separate the eggs. Beat butter with powdered sugar, vanilla sugar and salt with a mixer or food processor until very creamy. Slowly add in … Read more
For the bacon-wrapped kumquats, first wash the kumquats well and wrap each with a slice of bacon. Pin them with a wooden skewer. Fry the bacon-wrapped kumquats in a pan or on the grill, possibly with a little oil, until crispy.
Peel the turnips and hollow them out with a Parisienne cookie cutter (hemispherical apple cutter). Cut the hollowed out inside of the turnip into small pieces. Blanch the turnips in salted water for about 10 minutes. Remove from water and keep warm. If necessary, brush with a little butter so that they do not dry … Read more
In the past, this sorbet was only made in the winter from diluted prickly pear syrup: The Indians simply left it outside for a night to freeze and then ate it for breakfast the next morning. Thanks to modern freezing technology, prickly pear sorbet can now be served all year round. Of course, it tastes … Read more
A great do-it-yourself fish recipe: Make a creamy cocktail sauce from the “topping ingredients” opposite and pull. De-stalk the tomatoes, score them crosswise and blanch briefly in boiling hot water. Rinse, peel, remove the seeds and cut into fine cubes. Finely dice the shallot and glaze in a little oil with the spring onions cut … Read more
For the bolognese, finely dice the onions and finely chop the garlic. Remove the skin from the carrots and cut into very fine cubes. Pluck the rosemary needles and chop them finely. Heat the oil in a large frying pan. Sauté the carrots, garlic, onions and rosemary until translucent. Add the ground pork and beef … Read more
Clean chicory, cut in half and discard stalk. Cut salmon fillet into fine cubes. Coarsely chop capers. Chop dill and chives. Peel and finely dice onion. Pit olives and cut into quarters. Cut mozzarella into small cubes. Cut basil into thin strips. Peel, core and finely dice tomatoes. Remove seeds from peppers, clean and cut … Read more
For the vegan cheese soufflé, mix all ingredients except the oil in a stand mixer to a creamy consistency. Preheat the oven to 190 °C. Brush 6 small ovenproof ramekins with the oil and spread the mixture from the blender in them. Leave 1 – 2 cm space to the edge, as the mixture will … Read more
For bami goreng, first clean, peel and chop all the vegetables. Cut ginger and garlic into very thin slices so that they cook quickly and completely during the short frying. Vegetables such as zucchini may be cut into thicker slices, they are already soft and really only need to be heated. Fennel and carrots, on … Read more