Spiced orange stock: Boil all the ingredients together once the day before. Fillet the oranges, cut them into slices and pour the stock on top, poach in the stove at 200 °C for about 25 minutes and leave to infuse for one night. Dough: mix sugar with butter until creamy and add the yolks little … Read more
For the chapchae, soak the mushrooms according to package directions for about 30 minutes. Peel the carrots and cut into long, thin strips with a peeler. Wash the zucchini, cut in half and also cut into long strips with a peeler. Peel the onion, halve it and cut it into fine strips. Peel and finely … Read more
For the Carinthian Kletzennudeln, first boil dried Kletzen in water until soft, finely mince and mix with the remaining ingredients until a handy, somewhat moist and in no case too dry mass. If necessary, sprinkle with a little cooking water. Make small, compact piles of the mixture and place them on the prepared pastry sheets. … Read more
Cut rectangles from strong parchment paper. Clean the mushrooms and cut them into fine slices. Mix the juice of one lemon with the white wine and spread evenly over the mushrooms to prevent them from discoloring. Rinse the cress well, drain and chop. Cut a pocket in the side of each cutlet. Put half a … Read more
For mustard thyme butter, first pluck thyme leaves from stems. Place butter, mustard, thyme, salt and pepper in a bowl and whip thoroughly with a mixer (about 3 minutes). Transfer mustard-thyme butter to a piping bag and pipe decoratively onto a plate or pour into ramekins and refrigerate until firm. To the step-by-step video tutorial
Prepare strawberries for the filling: Cut the base of the sepals smoothly with a sharp kitchen knife so that the strawberry can stand upright. Later, “decapitate” each strawberry, i.e. cut a slice smoothly from the top end. Starting at this level, hollow out the strawberries to the bottom half with a small melon baller or … Read more
Fry finely chopped vegetables and tomato paste, pour in fish stock. Mix lemongrass with ginger and half stiffly beaten egg whites, stir into the soup, bring to the boil and strain. Add soaked gelatin to the strained still-warm soup, fold in drained crayfish. Fill into molds and chill in the refrigerator for at least 2 … Read more
Yolk butter is used as the base. Simply mix the remaining ingredients into the yolk butter.
To make a nice beer batter, first mix the flour with the beer until smooth. Now mix in the yolks and let the dough rest for five minutes. In the meantime, whip the egg whites until stiff and mix gently. To prepare the vegetables, cut the peeled parsley roots and carrots into 3 mm thin … Read more
A great cake recipe for any occasion: Roll out the dough on the baking sheet, prick with a fork so it doesn’t bubble. Next, sprinkle with the stale bread. Cut the pumpkin and tomatoes into 1, 5 cm cubes and spread evenly on the dough. Stir through milk (or whipped cream), salt, eggs, honey, pepper … Read more