To make the fennel blueberry risotto with tempura shrimp, first bring balsamic vinegar with sugar to a boil in a small saucepan, reduce heat and simmer gently for about 2 minutes. Allow to cool and test to see if a honey-like consistency is reached. If necessary, reduce a little more or dilute with a few … Read more
Cabbage naturally occupies a large space on the menu of a people who for decades were belaestert by European neighbors as the “Krauts”. Good opportunity to think about the classic for the harvest of green heads: cabbage roll. Here, then, is the not-so-simple recipe for luxury cabbage rolls (Kohlrouladen) on: pointed cabbage instead of cabbage, … Read more
For the early cabbage strudel, first prepare the strudel filling. For the strudel filling, quarter the spring cabbage, cut out the stems and cut crosswise into strips. Halve the leek lengthwise and cut crosswise into strips. Peel the carrot, quarter it lengthwise and cut it into slices. Peel and dice the onion, peel and finely … Read more
For the sauce, preheat the oven to 190 °C, shape the bones in the roaster and roast for about 30 min. Finely dice roasted vegetables, add, roast for another 10 min, stirring in between, then stir in paradeis pulp, another 5 to 10 min in the stove. Crush juniper berries, add, add 50 ml red … Read more
For the egg liqueur cake, beat the eggs with the powdered sugar until frothy. Add the vanilla sugar and lemon. Then slowly drizzle in the oil and the eggnog. Finally, fold in the flour and baking powder. Pour half of the mixture into a cake mold. Then stir the cocoa into the remaining mixture and … Read more
Peel the kohlrabi and slice thinly on the slicer and blanch. Chop the briefly frozen fish fillet with egg white, whipped cream, Pernod and prepare into a farce. Finish with chopped coriander leaves, whipped cream and diced vegetables. Season with salt and pepper. Use a piping bag to pipe the farce onto the kohlrabi leaves. … Read more
For three stuffed vine leaves, blanch the vine leaves in batches and rinse in ice water. For the filling, chop the onions and sauté in olive oil until translucent. Add the chopped tomatoes, rice, marjoram, bell pepper, paprika and salt and divide into three pots. Add a little water and one of the chopped herbs … Read more
Drain the crabs well. Stir the remaining ingredients to a dressing (must not be liquid!). Stir in the shrimps and leave to infuse in the refrigerator. If desired, fold in finely chopped scallions and/or chive rolls before serving. Season to taste. Line cocktail glasses with lettuce leaves, pour in crab mayonnaise and garnish. Our tip: … Read more
(Remove the stem from the zucchini and cut the fruit into wheels. Clean the spring onions: halve or quarter the white part of each onion according to size, cut the beautiful green into fine rings. Heat the olive oil in a large coated frying pan or possibly in a wok. Add garlic, spring onions, peperoncino, … Read more
For the Baileys Caffè Latte, prepare the espresso and pour into a latte glass. Heat the milk, mix with the Baileys and let it slowly run to the coffee.