Whisky Highball
Stir the whiskey and soda water or ginger ale gently. Then add the ice. Nicolai Leymann
Recipes
Croatian Apple Soup – Corba Od Jabuka
Rinse apples, cut into eighths, removing the core, put in a saucepan with lemon peel, cloves and cinnamon and pour a little water. Bring the apples to a boil and cook at low temperature, strain through a hair sieve. Heat the butter in a frying pan, add the sugar and caramelize until golden, stir in … Read more
Tortellini in Leek Top Sauce
For the tortellini in leek top sauce, wash the leeks and cut them either into fine rings or into small pieces, as desired. Peel and finely chop the garlic. Cook the tortellini al dente according to package directions, strain and set aside. Sauté the sliced leek in a little oil for a few minutes (until … Read more
Sauerkraut in Puff Pastry with Saucisson
Glaze onions in butter, add bacon cubes and fry. Remove the intestines from the saucisson, loosen with a fork and steam (or steam whole with the sauerkraut and cut into small cubes after cooling). Add the sauerkraut, extinguish with apple cider and cook on a low fire for about 15 minutes (rather longer, an hour … Read more
Buckwheat as a Garnish
For the buckwheat side dish, first sauté the chopped onion in the olive oil. Then add the buckwheat and roast it some more. Pour in the water, add salt and bring to the boil. Turn down the heat, put the lid on and let it sit for about 20 minutes.
Ice Cream in Cherry Sauce
For the ice cream in cherry sauce, caramelize the sugar. Fold in the coconut, spread on a plate and leave to cool. Arrange cherry sauce, ice cream balls and whipped cream whipped with vanilla sugar (piping bag) on plates, sprinkle with brittle.
Vegetable Ragout with Tomatoes
For the vegetable ragout with tomatoes, dice the vegetables. Finely chop the onion and garlic and sauté in olive oil. Now add the vegetable cubes and sauté for about 5 minutes. Deglaze with passata and add tomato paste. Bring to a boil and then add the spices. Simmer gently for 15 minutes. Season again and … Read more
The Secret of Fine Cuisine Chili Con Carne
The trick: The chili con carne gains in flavor if it is prepared one day before consumption. Rinse and dry the beef and remove the bones and tendons. Cut meat into 1 cm cubes. Finely dice the lardo. Peel and finely dice onions and garlic clove, as well as celery. 2. chop cumin very finely. … Read more
Spicy Turkey Meatballs
Cut the meat into strips. Stir soy sauce, honey (1), sambal oelek and apricot nectar and marinate the meat for 2 hours. 2. Blanch the apricots, rinse, skin, core and quarter. Clean spring onions and cut diagonally into rings. Press garlic through a press. Drain the meat in a sieve, collecting the gravy, dry with … Read more
Sponge Crescent with Orange-Almond Whipped Cream
Separate eggs, beat egg whites with 2/3 of the sugar until stiff peaks form. Beat egg yolks with remaining sugar as well, add grated orange peel. Stir egg whites lightly with yolk mixture and fold in sifted flour and cornstarch. Heat a coated frying pan, brush with oil, pour in a small amount of biscuit … Read more