For limoncello, wash the lemons carefully in warm water, rubbing with a fine brush if necessary. Peel the lemons with a peeler, remove the bitter white lemon skin. Cut the peels into strips. Place the peels in a glass jar or earthenware pot and pour the alcohol over them. Cover and let steep in a … Read more
For the seitan, put the flour and water in a bowl. Knead for 10 minutes to a firm dough. (A food processor with a dough hook is advantageous here). After the 10 minutes, cover the seitan with lukewarm water and let it sit for 30 minutes. Finely chop the onion and garlic and sauté in … Read more
For the 3 Roses Quiche, knead the ingredients for the dough with the dough hook of the food processor to a homogeneous dough and let rest in the icebox for about ½ hour. For the topping, thaw the 3 Roses mixture and cut the stems off of each floret. Cut the bell bell pepper into … Read more
For the demel tartlets, prepare a short pastry from the ingredients and let it rest for an hour. Then roll to a knife thickness and cut out round shapes about 3 cm in diameter. Place the cookies on a baking sheet lined with baking paper and bake at about 170 °C for 8-10 minutes until … Read more
For the Radetzky rice, rinse the rice with cold water and simmer in the milk with salt and sugar over low heat until soft (stirring in between). Heat THEA, brown the sugar in it, deglaze with water, add citrus juices, bring to a boil and mix with the rum to the overcooled rice. Grease a … Read more
Where there is a Landsgemeinde, there is also a Chrempfli. The Landsgemeindechrempfli (Landsgmendchroem), in the Vorfrauenstimmrechtaera popular and sweet souvenirs of the men, after they had looked at the Landsgemeinde to the right … This variation with the apple-almond filling comes from the kitchen of the Appenzell original “Trachtae Marie”. Beat sugar and eggs to … Read more
Pasta dishes are always a good idea! For the filling, clean and rinse the peppers and cut into small cubes. Cut the ham into cubes. Coarsely grate the Gouda on a grater. Clean and rinse the spring onions. Chop one onion, cut the rest into rings. Heat 1 tbsp oil in a frying pan. Sauté … Read more
A delicious recipe for the asparagus season: Make asparagus spears as usual. Pluck off basil leaves. Mash with egg yolks, mustard and vinegar. Fold in oil gradually and season well with salt and freshly ground pepper. Tastes good with grilled meat with fresh baguette.
40 peach pits are crushed, put into 2 500 ml of spirit of 60 degrees Celsius and 4 gr. of powdered cochineal are mixed with it and left to cool for 14 days, then driven through a sieve, the solution of 8 deciliters of sugar juice of 30 degrees Celsius is poured on it, everything … Read more
Helmut Gote is just as connected to German cuisine this year – he discovered Wickelklösse for us – a Saxon recipe. The potato dumplings, if filled with bacon – as planned – are served with, for example, a delicious Vogerlsalat. Unfilled, they are also a delicious addition to a Sunday roast with lots of gravy… … Read more