Preheat oven to 200 °C. Clean mushrooms and cut into slices. Clean the leek, rinse and cut into 6 cm long pieces. Bring water to a boil in a saucepan and steam leeks for 5 minutes until tender. Drain and set the cooking water aside. Spread the leek evenly over the ham, roll it up … Read more
To make the refreshing herbal tea, mix the dried leaves and flowers in a bowl (you may need to tug them up a bit) and pour into a jar or tea caddy. Put 1-2 heaped tablespoons in a teapot and pour boiling water over it. Let steep for 5-10 minutes.
For the ham-corn strudel, cut the ham into strips, mix well with cheese, corn, sour cream and the egg. Add breadcrumbs and season with salt, pepper and parsley. Roll out the puff pastry, spread the filling and roll it up. Brush with water and bake at 170 °C for about 30 minutes.
For the salmon on a bed of vegetables, wash the lemon, grate the zest and squeeze out the juice. Wash the salmon fillets, dab dry and marinate with the lemon juice, lemon zest and a little salt for about ½ hour. Cut the leeks into thin rings and rinse thoroughly. Peel the sweet potatoes and … Read more
For the lentil sprout salad, wash the watercress, shake dry and pluck from the stems. Skin and pit the tomatoes and chop them into cubes. Cut the avocados diagonally in half, discard the stone and cut into rings. Quickly sprinkle with the juice of a lemon to prevent them from discoloring. Make a salad dressing … Read more
Peel the eggs, layer them in a large canning jar and intersperse tarragon and dill. Boil water and white wine with peppercorns, bay leaves, salt, mustard seeds, fennel seeds and garlic and let it steep for twenty minutes. Pour the hot liquid with the spices over the eggs, close the container and let the eggs … Read more
For the peach-lavender infused water, wash the peaches, remove the stone and cut the flesh into cubes. Wash the lavender well and pat dry. Add all ingredients to the pitcher and let the peach-lavender infused water steep for at least 30 minutes.
Stir the yeast with a teaspoon of sugar until liquid. Melt the butter, add the milk in which the salt was dissolved, warm to the touch, stir in the egg. Sift the flour into a large enough bowl, make an indentation, put the yeast in the center, mix with flour, then add the liquid little … Read more
For the pumpkin pesto, mix the pumpkin seed oil well with the remaining ingredients and pour into carefully rinsed canning jars. Well cooled, the pesto can be stored for about 2 weeks.
For the elk meatballs with chanterelles and mashed potatoes, first prepare the meatballs. For this, heat sunflower oil in a wide pan and briefly sear the elk meat strips in it. Season with sea salt and ground pepper. Remove the meat strips. Sauté chanterelle, onion, carrots, celery in the drippings. Deglaze with red wine, boil … Read more