Recipes

Bring the wine and vinegar to a boil with the cleaned, chopped greens, celery, the fir branch, peeled bay leaves, shallots, peppercorns, crushed juniper berries and allspice seeds and pour hot over the beef roast. Cover and let stand in a cool place for 4 days. Turn the meat occasionally to the other side. Then … Read more

Soak the dried chestnuts for one night, remove the membranes, make 20 min in salted water, drain. Score the fresh chestnuts, make 5 min, remove the skin. Remove the skin from the onions and chop them. Also remove the skin from the apples, remove the core and cut into fine cubes. Cut the liver and … Read more

Rinse the rabbit under cold running water, dry, skin, remove the fat, cut into portions, rub with salt and pepper. Heat the butter (1) and brown the meat on all sides. Add bay spice, thyme and garlic cloves to the meat, fill up with a little bit of the clear soup, stew in about 60 … Read more

Try this delicious cake recipe: Tuorta da nusch has become the most popular export product of Engadine confectionery today. It continues the long confectionery tradition of the Engadine, in fact it proves that with the return of the emigrants, foreign influences have taken ground in the Engadine, because walnuts were unknown in the alpine high … Read more

One side of the hard eggs is carefully hollowed out and the egg yolks are taken out. They are filled with goose liver cream (canned) and sausage cream and the holes are repeatedly covered with the egg white. Lettuce leaves are laid out on a glass plate and the eggs are placed on top. The … Read more

Mix the egg and the flour. Stir in the buttermilk, germ oil and a little salt. Let the dough rest for about 10 minutes. Later add the mineral water and stir. Heat the clarified butter in a non-stick frying pan. Sauté the peas for about 1 minute. Using a ladle, spread the mixture evenly over … Read more