Rinse the potatoes, remove the skin and cut into bite-sized pieces. Cook in salted water with a little caraway seeds until firm, drain and later sprinkle with chopped parsley. Clean, rinse and slice the spring onions. Blanch tomatoes briefly, remove skin, cut into quarters, remove seeds and cut flesh into fine cubes. Rinse pork neck … Read more
Cut pike meat into cubes and marinate with salt, pepper, nutmeg, cayenne pepper, Pernod and Noilly Prat. Refrigerate for approx. 1 hour. Then briefly chop, add eggs and chop again. Then gradually cut in half of the whipped cream. Refrigerate the farce again and let it rest for a while. Then strain through a sieve … Read more
For the minute steaks with creamed lentils, season the minute steaks well with barbecue seasoning and set aside. For the creamed lentils, finely dice the onion and sauté in a little olive oil. Add the lentils and sauté briefly. Add water and soup, cook for about 20 minutes, stirring repeatedly. 5 minutes before the end … Read more
For the cabbage rolls, first divide the cabbage into individual leaves. Blanch larger leaves that are suitable for rolling, dice the rest into small leaves (without blanching) and set aside. Pour hot beef broth over the rolls and let them steep for a few minutes, then squeeze them but collect the broth again. Mix the … Read more
For the Topfenkornstangerl mix the ingredients of the swelling piece and let stand best over night. If necessary, add a little water so that all the kernels swell well (depends on how dry the kernels are). Mix all dry ingredients. Dissolve yeast in lukewarm water Mix all ingredients incl. swelling piece and knead for approx. … Read more
Brush two of the yufka dough sheets with a tiny bit of melted butter and top each with a sheet of dough. Repeat this process. Spread the remaining butter evenly on top and sprinkle with the brown sugar. Place the yufka dough on a baking tray. Bake in a hot oven at 210 degrees (convection … Read more
For the shortcrust pastry, put flour and baking powder in a suitable bowl, spread cold butter in small pieces evenly over it. Knead together with sugar, eggs and spices until smooth. Refrigerate. For the sponge, beat egg yolks, water and sugar until creamy and finally fold in snow, flour and cornstarch. Bake a shortcrust pastry … Read more
Let the tap water boil. Meanwhile, rinse the millet hot in a sieve and pour into the boiling tap water. Simmer for 5 min. on low heat and let it swell for 1500 cmin. on the turned off hotplate. Meanwhile, mix the eggs with the curd, wheat flour, salt, curry and garlic. Add the egg … Read more
For the orange biscuits, wash the orange, grate the zest and squeeze out the juice. Whip egg whites with a pinch of salt over a hot water bath with a mixer. Add the orange juice. Slowly drizzle in sugar and continue to mix until sugar is completely dissolved and a shiny, firm snowy mixture is … Read more
Duck cooled down, rinse, dry. Season inside and out with salt and season with pepper. Preheat oven to 250 degrees. Chop onion and garlic. Peel carrot, cut into slices. Brush orange hot, cut into slices. Heat olive oil in roasting pan, sear duck all around over medium heat. Add onion, garlic and carrots, roast briefly, … Read more