For the bell pepper and tomato cold dish, preheat the oven to 160° C. Rub the bell pepper thinly with olive oil and roast in the oven for about 20 minutes. Peel off the skin and dice. Now cook the bell pepper pieces together with the shallots, the clear vegetable soup and the tomatoes for … Read more
For the bell pepper tart, mix the flour, salt and butter until crumbly. Add the water, knead a dough and chill. Preheat the oven to 200 °C/ hot air. Cut the peppers and chilies in half, press the garlic and mix it with the olive oil. Place the peppers and chilies cut-side down on a … Read more
For the tuna mayonnaise hard boil eggs, peel and cut into small cubes. Cut onion into small cubes, mix well mayonnaise, onion, eggs and sour cream. Season with salt and pepper. Chop the chives and mix in.
For the radish salad with cream, mix sour cream, oil, 6 tablespoons water and parsley to a marinade and season with salt and pepper. Wash radishes and cut into sticks. Wash spinach and cut into strips, mix with radishes. Arrange the radish salad on plates and pour the marinade over it.
For the Greek-style burger we first prepare the tzatziki. Wash and finely slice half the cucumber, add the salt and leave for about 15 minutes, squeeze the cucumber well and pour away the excess water. Also drain the sheep’s milk yogurt well and then add it to the cucumber. Press the garlic into the tzatziki … Read more
For the Waldviertler Mohnzelten, first prepare the poppy seed filling. For the poppy seed filling, melt the butter. Add poppy seeds, powdered sugar, honey, vanilla sugar, cinnamon, rum and some milk and mix to a soft filling. Form small dumplings from the filling. For the dough, put the flour mixed with baking powder, potatoes and … Read more
The pretzels are first doused with beef broth before being left to soak in it. The harder the pretzels are, the longer you have to let them swell. They should taste soft at the end, but still firm to the bite and by no means “toothless”. Then strain the soup water. Pile the pretzels in … Read more
For Scaloppine al Limone with vegetables, flatten veal cutlets slightly, season with salt and pepper, turn in flour and fry briefly in hot oil on each side. Remove and keep warm. Squeeze one lime, peel the other, remove fillets. Finely chop parsley. Pour frying fat from pan, add salt with lime juice and soup, bring … Read more
Preheat the oven to 180 °C top-bottom heat. Rinse the arugula and spin dry. Blanch (scald) the tomatoes with hot water, remove the skin, cut into quarters, remove the seeds and finely dice the flesh. Season the veal steaks with salt and pepper and sear them briefly and hotly on both sides in a frying … Read more
For the pear and goat cheese tartelettes, first grease the tartelette cups. Preheat the oven to 160 °C hot air or 180 °C top/bottom heat. Roll out the dough. Cut out circles so that the dough can completely line the tartelette cups. Place the dough circles in the ramekins, press them down and prick them … Read more