Soak the currants in enough water. Make the pasta “al dente”/al dente in plenty of salted water. Now drain, rinse when cooled, drain well, season with salt. Clean the fennel bulb, cut out the stalk, keep the tender green leaves for garnish, cut into small cubes or fine strips, gently steam with finely diced white … Read more
For the king prawns on saffron risotto with beet, carrots and pak choi, sauté the onion and garlic in olive oil until translucent. Add the risotto rice and sauté for one minute. Season with salt and pepper. Deglaze with fish stock and add the saffron threads. Bring to the boil briefly. Place the saucepan with … Read more
Clean the mussels with care under cold running water, de-bark them and pick out all the mussels that have already opened and do not close after being tapped on the surface. Put the mussels in a large bowl, place the onions, garlic and coriander stalks on top, sprinkle the chili flakes on top and pour … Read more
Boil the beef brisket with bay spice, salt and root vegetables (use the clear soup for soup as you like). Cut the cooked soup meat into small leaves and set aside for the time being. Heat the oil, sauté the onion slices in it, sprinkle with a tiny bit of sugar, add 1 bay leaf … Read more
Bubble rose petals with cider and juice of one lemon, pour through a sieve and squeeze the petals. Add rose water and bubble with preserving sugar for four minutes. Fill into screw-top jars while still hot.
First, wash the radishes and cut off the green. Leave about 1 cm. Cut the top third of the radishes with the green horizontally as a lid. Flatten the bottom if necessary to keep the radishes standing. For the filling, finely chop the chives. Mix with the cream cheese and sour cream until smooth and … Read more
Loosen the sauerkraut with 2 forks and cut if necessary. Remove the skin from the apples, remove the core, dice and immediately sprinkle with the juice of one lemon. Rinse raisins, drain and mix with oil and sugar. Steep for approx. 15 min. Put everything in a suitable bowl and stir in the yogurt, refrigerate. … Read more
For the wholemeal bread, put all dry ingredients together in a bowl. Dissolve the yeast in lukewarm water and add to the flour, knead with the dough hook until smooth. If necessary, knead in some more flour. Let the dough rise in a warm place, it should double in size. Knead the bread dough again, … Read more
For the beef fillet slices with fennel-arugula-apricot salad, slice the fennel finely, season with salt, pepper and a little lime juice. Pit and quarter the apricots and mix into the fennel, let marinate for about 10 minutes. Season the steaks on both sides with salt and pepper, sear in a hot pan and let rest … Read more
Quarter asparagus spears, cut into cubes, marinate with pepper, sugar, salt and juice of one lemon (as with the cucumber salad, so that the water comes out). Drain off excess water, re-season and add crème fraîche and grated Parmesan. Make 8 asparagus spears. Make a marinade with a little tarragon vinegar, peanut oil, asparagus stock … Read more