Recipes

Peel the carrots and cut into sticks about 3 cm long. Peel and finely dice the onion. Pluck rosemary needles from the branches. Heat 2 tbsp. oil in a pan and sauté onion cubes, rosemary and carrots. Extinguish with 150 ml vegetable stock. Cook quietly in a closed saucepan over medium heat for about 15 … Read more

Lightly dust two 32 x 28 cm baking sheets with flour. Mix flour, sugar, yeast and water in a small baking bowl until smooth. Cover with plastic wrap and let sit for about 10 minutes until mixture is creamy. Sift additional flour and salt into a large baking bowl. Press a bulge in the center, … Read more

For the red Chester fondue, first grate the cheese. Then heat with tomato soup and Worcester sauce in the fondue pot, stirring constantly until a creamy mixture is formed. Finally, stir in the sherry. Serve on the spirit stove, accompanied by white bread cut into bites and halved cocktail sausages.

Have fun preparing this mushroom dish! Slightly score the saddle of rabbit on both sides of the backbone. Brown nicely all around in frying pan with a little oil and season. Add garlic and quartered shallot and roast for 15 min in stove not too hot. Sauté the minced shallot, parsley and the chopped man … Read more

Clean the fennel bulb, remove the green and set aside. Remove the roots and cut the rest of the bulb into thin strips. Heat a little butter and olive oil in a wide saucepan and sauté the shallot cubes and fennel strips. Add the long grain rice and sauté briefly, reduce the heat and add … Read more

For the cabbage soup with lamb, cut the meat into small cubes (about 1 cm side length). Remove the stalk from the white cabbage and cut the cabbage leaves into small squares. Heat clarified butter in a large pot and saute the onions until golden. Add lamb and garlic and sauté until well done. Pull … Read more